From-Scratch Creole Cooking Cookbook - Food.com - 192362

Food.com: The most complete collection of free recipes on the Internet, trusted by home chefs throughout the world.

I'm looking for: Recipes Ingredients Members

Grilling Central

User at Food.com

FPO

My Food.com
- My Settings
- Sign Out
My Cookbooks

My Main Cookbook
All of My Cookbooks

What's a Cookbook?

You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
My Menus
All of My Menus

Did you know?

You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
My Meal Plan
My Profile
View

Recipe Sifter

X

Start Here
- Course
- Main Ingredient
- Cuisine
- Preparation
- Occasion
- Diet
- Filter by Ingredient
- Nutrition

1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.

Calories

Amount per serving

Total Fat
Saturated Fat
Polyunsat. Fat
Monounsat. Fat
Trans Fat

Cholesterol

Sodium

Potassium

Total Carbohydrates

Dietary Fiber
Sugars

Protein

Vitamin A

Vitamin B6

Vitamin B12

Vitamin C

Calcium

Iron

Vitamin E

Magnesium

Alcohol

Caffeine

food image

122 recipes in

From-Scratch Creole Cooking

Cookbook by

E-mail this Cookbook

Add to Favorites

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, Italian and American influences.

« Previous 1 2 3 4 5 6 7 Next »
Displaying up to 20 pages of results. To see all results, sign in or register.

Sort by: Newest | Rating | With Photo | Time to Make | Alphabetical

Nutria Sausage Jambalaya

Select One

Be the first to review! | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by: Mattie Harris

Recipe #416473

Select

Prudhomme Family's Nutria Sausage

Select One

Be the first to review! | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. Recipe by: Chef Enola Prudhomme

Recipe #416474

Select

Prudhomme Family's Nutria Chili

Select One

Be the first to review! | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide.

Recipe #416472

Select

Heart Healthy Crock-Pot Nutria

Select One

Be the first to review! | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide.

Recipe #416470

Select

Smoked Nutria and Andouille Sausage Gumbo

Select One

Be the first to review! | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro.

Recipe #416476

Select

Smothered Nutria Cajun Style

Select One

1 Reviews | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Serve over hot cooked rice, pasta or cream potatoes. From nutria.com.

Recipe #418543

Select

Nutria Spaghetti Casserole

Select One

Be the first to review! | By Molly53

Select One

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. This recipe freezes well. Courtesy of the state of Louisiana.

Recipe #421475

Select

Almond Paste or Marzipan

Select One

5 Reviews | By Samuel Holden

Select One

Marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. Save any left over in the fridge in a glass bowl covered with cling film.

Recipe #14149

Select

Pralines Aux Pacanes - Pecan Pralines

Select One

1 Reviews | By Molly53

Select One

Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #238299

Select

Alhambra Bonbons

Select One

Be the first to review! | By Molly53

Select One

This treat has roots in the Middle East. If desired, use all raisins instead of mixed fruits or peanuts for the walnuts. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #238356

Select

Conserve De Violettes - Violet Preserves

Select One

Be the first to review! | By Molly53

Select One

A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Recipe #241834

Select

Conserve Fleurs D'oranges Et De Roses - Orange Flower and Rose P

Select One

Be the first to review! | By Molly53

Select One

A romantic preserve from the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Recipe #241866

Select

Haricots Rouges Casserole - Casserole of Red Beans

Select One

1 Reviews | By Molly53

Select One

A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #242498

Select

Red Snapper Louisiana

Select One

1 Reviews | By Molly53

Select One

Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #246130

Select

Strawberries Chantilly

Select One

1 Reviews | By Molly53

Select One

Beautiful berries in heavenly clouds, this would be equally as good with other berries. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #238953

Select

Select One

Be the first to review! | By Molly53

Select One

This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #239084

Select

Brandied Peaches

Select One

Be the first to review! | By Molly53

Select One

Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Recipe #238957

Select

Select One

Be the first to review! | By Molly53

Select One

Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #241835

Select

Claret Lemonade

Select One

Be the first to review! | By Molly53

Select One

A little like sangria, this Southern summertime refresher evokes the spirit of New Orleans. Claret is the common name for the red wines of Bordeaux.

Recipe #238962

Select

Select One

Be the first to review! | By Molly53

Select One

An icy refresher. Freezing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Recipe #238959

Select

« Previous 1 2 3 4 5 6 7 Next »
Displaying up to 20 pages of results. To see all results, sign in or register.

Advertisement

Looking For More?

pic of Sam Choy's Captain Crunch Chicken

Sam Choy's Captain Crunch Chicken

pic of Baked Chicken

More cookbooks from Molly53:

Free Weekly Newsletter

Advertisement