Simmered Creole Pot Roast With Pimiento Dumplings Recipes

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QUICK AND CREAMY TURKEY RAGOUT WITH PIMIENTO CORNBREAD DUMPLINGS



Quick and Creamy Turkey Ragout with Pimiento Cornbread Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup diced celery
1 (10 to 14-ounce) turkey tenderloin, cut into bite-sized pieces
1 cup mushrooms, sliced
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1 1/2 cups water
1 to 3 teaspoons chicken bouillon granules or chicken soup base
1 (10-ounce) can condensed cream of chicken soup
1 1/2 cups plus 1/3 cup milk
1 (6-ounce) package buttermilk cornbread mix (recommended: Martha White brand)
1 (2-ounce) jar chopped pimientos, undrained
1 tablespoon fresh parsley, chopped

Steps:

  • Ragout:
  • In a 3-quart cast iron chicken fryer, melt the butter over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup and 1 1/2 cups milk, and return to a simmer.;
  • Dumplings:
  • In a medium mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for 5 to 6 minutes, or until the dumplings are firm.

CREOLE POT ROAST



Creole Pot Roast image

Zesty and hearty... even pot roast snobs can like this one. Pair this with hot buttered garlic noodles and crusty warm bread for a stick-to-your-ribs meal.

Provided by Vicki Q

Categories     Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 20

4 lbs chuck roast
1 tablespoon olive oil
1 (12 ounce) can beer
1 cup beef broth
1/2 cup onion flakes
4 garlic cloves, minced and crushed
1 teaspoon barbecue seasoning
1 tablespoon creole seasoning
1/2 teaspoon dry mustard
1/2 teaspoon hot paprika
1/2 teaspoon red pepper seasoning salt
1 teaspoon Worcestershire sauce
1/2 cup Heinz 57 steak sauce
1 (6 ounce) can tomato paste
1 tablespoon hot sauce
1/4 teaspoon cayenne
1 (4 ounce) can mushrooms
2 (2 1/2 ounce) cans sliced black olives
1 tablespoon cornstarch
2 tablespoons parmesan cheese

Steps:

  • In heavy roasting pan, brown roast in oil on all sides.
  • Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne.
  • Bring to a simmer and cover for 2 hours.
  • Add mushrooms and olives, simmering covered for another hour.
  • Remove roast from pan.
  • Stir in cornstarch and parmesan, simmering until thickened.
  • Slice roast against grain and return to pan.
  • Simmer another 10 minutes.

Nutrition Facts : Calories 686.5, Fat 48.7, SaturatedFat 18.7, Cholesterol 157.7, Sodium 605.9, Carbohydrate 13.2, Fiber 2.3, Sugar 4.8, Protein 44.8

SIMMERED GREENS WITH CORNMEAL DUMPLINGS



Simmered Greens with Cornmeal Dumplings image

Provided by Edna Lewis

Categories     Leafy Green     Vegetable     Side     Kwanzaa     Bacon     Cornmeal     Winter     Collard Greens     Mustard Greens     Simmer     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 (side dish) servings

Number Of Ingredients 9

1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk

Steps:

  • Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
  • Discard any coarse stems from greens and coarsely chop leaves.
  • Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
  • Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
  • With wet hands, roll rounded tablespoons of dough into balls.
  • Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.

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