Creolebuttermilkblackpepperdressing Food

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

BUTTERMILK PEPPER DRESSING

Steps:

• Mix ingredients until well blended; refrigerate.

CREOLE BUTTERMILK - BLACK PEPPER DRESSING

Steps:

• In a small bowl, combine mayonnaise, sour cream, mustard, shallot, 3 Tbs buttermilk, horseradish if using, salt and pepper. Whisk thoroughly. Stir in additional buttermilk as needed to achieve desired consistency.

BLACK PEPPER PARMESAN DRESSING

Steps:

• Combine all ingredients in blender or food processor.
• Blend until smooth.

CREOLE DRESSING

Steps:

• Chop chicken livers and cook in boiling water until tender; drain and set aside.
• Drain the oysters and reserve the liquid; chop oysters coarsely.
• Pour oyster liquid over bread; set aside.
• In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
• Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
• Spoon mixture into a 13x9 inch baking dish.
• Bake in a 350° oven for 30 minutes or until thoroughly heated.

STUFFED PEPPERS WITH CREOLE SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
• While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
• Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

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.

CREOLE BUTTER BEANS

Steps:

• In a large saucepan, saute the onion, celery, green pepper and garlic in oil until onion is tender. Combine the flour, salt and pepper; sprinkle over onion mixture and stir until well blended. Cook 1 minute longer. , Gradually whisk in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.

CREAMY BLACK PEPPER DRESSING

Steps:

• Whisk all ingredients until well combined and chill thoroughly before serving.

BUTTERMILK - BLACK PEPPER DIP

Steps:

• For the dressing: Combine all ingredients in a medium sized bowl and whisk well. Taste, and adjust salt and pepper accordingly.