Ronald's Haitian Cuisine
Ronald’s Haitian Cuisine Haitian restaurant in Bridgeport
1147 Madison Ave UNIT A, Bridgeport, CT 06606
Monday: 11AM-9PM | Tuesday: 11AM-9PM | Wednesday: 11AM-9PM | Thursday: 11AM-9PM | Friday: 11AM-9PM | Saturday: 9:30AM-9PM | Sunday: 10AM-7:30PM
America/New_York time zone
4.1 average rating from 96 reviews for Ronald’s Haitian Cuisine















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Bridgeport
Connecticut
6606
US
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America/New_York time zone
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Cabbage Cakes Recipe
Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.
Pork Sausage And Gravy Biscuits Recipes
Jolly Delights: Santa Hat Cheesecake Bites
Breaded Zucchini Strips Recipe
Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
Fry in hot Butter Flavor Crisco about 4 to 5 minutes, turning once, until golden brown. Sprinkle with lemon juice if desired.
Note: If electric skillet is used, set at 275ºF to 300ºF.
BBQ Bacon Burger Recipe
Green Bean Casserole for Thanksgiving: From Scratch or Shortcut, You Decide!
Beef Fondue Recipe
Spear beef cubes on fondue forks. Fry beef in hot Crisco Oil about 1 minute for medium-rare doneness. Dip beef in Mustard Sauce or Oriental Sauce, if desired.
Nostalgic Pork Mac And Cheese Recipes
Chicken Gigglers Recipe
Rinse chicken; pat dry. Place in 8-inch square glass baking dish.
Combine salt, parsley, sage and thyme. Sprinkle over chicken. Toss to coat.
Heat oil in deep skillet on medium heat.
Combine muffin mix, onion and basil in small bowl. Add milk. Stir until well blended. Coat chicken with batter.
Drop pieces, 4 at a time, into hot oil. Fry for 2 minutes. Turn. Fry for 1 to 2 minutes or until no longer pink in center. Place on paper-towel lined plate. Keep warm until all chicken is fried.
Serve warm with dipping sauce.