Creolesweetpotatoescornandsquashbake Recipes

CREOLE SWEET POTATOES, CORN AND SQUASH BAKE

Steps:

• Preheat the oven to 190°C.
• Add the sweet potatoes to a saucepan of boiling water.
• Simmer uncovered over medium heat for 6 minutes.
• Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
• Drain and rinse the vegetables with cold water.
• Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
• Heat the oil in a medium saute pan.
• Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
• Add garlic and cook for another 1/2 minute.
• Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
• Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
• Discard the bay leaf.
• Add the oregano, thyme and hot sauce to taste.
• Add the squash, corn and sweet potatoes to the sauce.
• Season to taste with salt and pepper.
• Spoon into a 2-liter casserole.
• Cover and bake for 25 to 30 minutes or until the vegetables are tender.

VERY EASY CREOLE POTATOES

Steps:

• Set oven to 400 degrees.
• Spray Pam into a 11X9 glass baking dish (potatoes will stick without it).
• Peel potatoes and cut to desired size.
• Lay potatoes in one layer in baking dish.
• Pour olive oil evenly over cut up potatoes.
• Sprinkle creole seasoning and parsley flakes to taste.
• Lightly stir to evenly coat all pieces.
• Cover with aluminum foil and place in oven.
• Bake for 30 minutes.
• Remove from oven, uncover and lightly stir.
• Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces).
• Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices. You can substitute a low salt variety or maybe another brand. Mrs. Dash might work. Personally I need salt on potatoes.
• If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.

CREOLE POTATO SALAD

Steps:

• Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
• Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.

CLAM, SWEET POTATO AND CORN BAKE

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.
• To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.
• Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.
• Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.

MENNONITE CABBAGE POTATO KIELBASA BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
• Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
• Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
• Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.

CORNFLAKE SWEET POTATO CASSEROLE

Steps:

• In large bowl, beat eggs. Add next five ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over potatoes. Bake at 350° for 30-40 minutes.

CONTEST-WINNING SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain. , Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. , Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.