Creole Hamburger And Rice Food

CREOLE BURGER

Steps:

• Preheat a grill to medium (350°F to 400°F). Place ground chuck, scallions, Creole seasoning, and cayenne in a medium bowl. Using hands, gently combine. Shape mixture into 4 patties, and place on a plate. Clean bowl thoroughly. Stir together mayonnaise, parsley, mustard, hot sauce, and lemon juice in cleaned bowl; set aside.
• Place patties on oiled grates. Grill, covered, until no longer pink, about 5 minutes per side. Remove from grill; loosely cover patties with aluminum foil. Place onion slices on grates; brush with oil. Grill, covered, until slightly charred and tender, about 3 minutes per side.
• Spread 1 tablespoon of mayonnaise mixture on bottom half of each bun. Top each with romaine lettuce, 1 patty, and grilled onions. Cover with bun tops; serve.

CAJUN BEEF & RICE

Steps:

• In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 12-15 minutes.

CREOLE HAMBURGER AND RICE

Steps:

• In a large skillet, brown the ground beef over medium heat. Drain excess grease.
• Add the creole seasoning and stir well.
• Add the water and bring it to a boil. Next, add the instant rice. Cover and cook recommended time. Usually about 5 minutes.
• When the rice is done, add the tomatoes and stir well. Cook until heated thoroughly.
• If you want to add cheese, add it in last and stir just until melted. Serve

CREOLE BEEF CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.

COPYCAT HAMBURGER HELPER RICE ORIENTAL

Steps:

• Tip 1: Be sure to use extra lean ground beef (or chicken) so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.
• Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.
• Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.
• In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.
• Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes. No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.
• Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.
• Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.
• Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor.

CREOLE BURGERS

Steps:

• In a small bowl, mix together mayonnaise, mustard, and 1 teaspoon (more if you like things spicier) creole seasoning; set aside.
• In a larger bowl, mix together the ground beef, worcestershire sauce and 1 teaspoon creole seasoning; combine well.
• Shape beef mixture into 4 patties.
• Grill or broil patties to desired degree of doneness, turning once.
• Spread mustard mixture on split hamburger buns.
• On bun bottom, add lettuce, tomato, onion, and patty; cover with bun top.
• I dip each bite of my burger in ketchup, too--yummy.

CAJUN CREOLE STYLE RICE

Steps:

• saute vegetables in butter over medium heat until soft.
• add all other ingredients and stir well bring to a boil reduce the heat and cover.
• turn heat to low for 25 minutes.

CREOLE RED BEANS AND RICE

Steps:

• Soak kidney beans overnight.
• Pour out water and add 3 quarts fresh water.
• Chop onion, bell pepper, celery and garlic.
• Add to beans.
• Add salt, pepper and Creole seasoning.
• Cover and cook on low heat 4 hours.
• Cut smoked sausage in 1 1/2-inch rounds.
• Add to beans and cook 45 minutes.
• Stir beans occasionally while cooking.
• Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
• Add 1 cup rice; cover and simmer on low until water steams away.
• Serve Red Beans over hot, steaming rice.