The Everything Southern Cookbook: Includes Honey and Brown Sugar Glazed Ham, Fried Green Tomato Bruschetta, Crab and Shrimp Bisque, Spicy Shrimp and Grits, Mississippi Mud Brownies...and Hundreds More!
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Learn the basic techniques and tried-and-true secrets of making authentic Southern foods from down-home cook Diana Rattray. Featuring recipes for everything from classic comfort food to French-influenced Cajun fare, this wide-ranging cookbook offers an inviting introduction to America's favorite cuisine.
Perfect Buttermilk Biscuits Shrimp Creole Southern Fried Chicken with Cream Gravy Glazed Cola Ham Remoulade Sauce Praline Cheesecake with Pecan Crust With 300 delicious recipes, The Everything Southern Cookbook is all you need for your next big bash or home-cooked family dinner
the most eclectic in the world. If you ask Southern cooks how they make their biscuits, you’ll probably get different answers from each person and no actual recipe or measurements. For the most part, cooking methods are passed down through families, and the act of cooking is often done by feel, not from a printed recipe or accurate measuring. Family recipes are taught in the kitchen and passed on through generations by telling and showing how dishes are made. The basics rarely change in
long-grain white rice Cut veal into bite-sized cubes. Combine with flour, salt, and pepper in a food storage bag; toss to coat well. In a large, heavy saucepan or Dutch oven, heat 2 tablespoons oil over medium heat. Cook veal in 2 batches, turning frequently until browned on all sides. As veal browns, transfer to a bowl. Add mushrooms to pan drippings and cook until browned and tender. Add more oil to the skillet if needed. Return browned veal to the pan, then add water, onions, and carrots.
ham. In a small saucepan over medium-low heat, combine raisins, pineapple juice, and 1⁄2 cup water. Bring to a simmer; simmer for 10 minutes. Combine cornstarch with cold water; stir into hot mixture. Cook until thickened, stirring constantly. Pour sauce over ham and bake for 20 minutes. Ham Loaf with Mustard Glaze What a tasty way to prepare leftover ham! Serve this delicious loaf with baked sweet potatoes and a creamy succotash. INGREDIENTS | SERVES 6 11⁄2 pounds cooked ham, ground 1 large
introduced the versatile green to Britain and France in the fourth century B.C. When African slaves arrived in the Southern colonies, they brought the now Southern style of cooking collard greens. Like many other dishes that originated at the time, their way of cooking greens came out of a need to provide hearty, filling food for their families and satisfy their hunger with the scraps they had available. They would often have ham hocks, pigs’ feet, and tops of greens, and they could easily turn
Tequila Hot Sauce Sherry Cream Sauce Barbecue Sauce with Bourbon Wine Vinegar–Based Barbecue Sauce South Carolina Barbecue Sauce for Pork Bread and Butter Pickles Green Tomato Chow-Chow Sweet Onion Relish Cranberry Chutney Freezer Peach Jam Corn Relish Traditional Apple Butter Creamy Sausage Gravy Serve this delicious old-fashioned Southern gravy with biscuits or grits. INGREDIENTS | SERVES 8 1 pound bulk pork sausage 2 tablespoons shortening, bacon drippings, or lard 6