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Sorghum-Glazed Baby Carrots

10/18 06:29 Anonymous 0

YieldMakes 8 to 10 servingsIngredients1/2 cup (1 stick) unsalted butter2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds1/2 cup sorghum syrup or honey1/2 cup fresh orange juice6 tablespoons bourbonKosher salt and freshly ground black pepperPreparation Melt butter in a large skillet over medium heat.Add carrots and sauté until beginning to soften, about 10 minutes.

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Fried Catfish

10/18 06:29 Anonymous 0

YieldMakes 6 servings Ingredients3 tablespoons plus 3/4 teaspoons kosher salt, divided3 tablespoons hot pepper sauce6 5-7-ounce U.-farmed catfish fillets1 1/2 cups white cornmeal2 tablespoons all-purpose flour2 1/2 teaspoons baking powder1 teaspoon freshly ground black pepper1 teaspoon garlic powder1/2 teaspoon cayenne pepper3 cups (about) vegetable oilSpecial EquipmentA deep-fry thermometerPreparation Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves.

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Black Bottom Pie

10/18 06:29 Anonymous 0

Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish.For custard: Pour 2 tablespoons water into a small bowl; sprinkle gelatin over.

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Sorghum Spice Cake

10/18 06:29 Anonymous 0

Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl.Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl.

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Tortilla Soup

10/18 06:29 Anonymous 0

Preparation Heat oil in heavy large pot over medium heat.Add tomatoes, chilis, chili powder and oregano and cook until tomatoes begin to soften, about 5 minutes.

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French "Peasant" Beets

10/18 06:29 Anonymous 0

Slice the beets into 1/4-inch rounds.Reduce the heat and sauté the beets, turning to ensure even cooking, until the beets are beginning to glaze and become tender, about 15 minutes.

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Pink Greens

10/18 06:29 Anonymous 0

YieldServes 2Ingredients1 large bunch beet greens2 teaspoons chopped garlic1 shallot, chopped1/4 teaspoon crushed red pepper flakes1 teaspoon olive oil1/2 teaspoon coarsely ground black pepper2 teaspoons sugar1/4 teaspoon salt2 teaspoons sherry vinegarPreparation 1.Wash and trim the beet greens.

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Peach Pie

10/18 06:29 Anonymous 0

Ingredients1 batch butter crust pie dough5 to 6 cups peeled and sliced fresh peaches (see tip)1 teaspoon lemon juice1/2 cup dark brown sugar, or as desired1/4 cup sugar1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional1/4 teaspoon vanilla extract, optional3 tablespoons cornstarch, potato starch, or flour3 tablespoons butterPreparation 1 Preheat the oven to 350°F.In a large bowl, toss the peaches with the lemon juice and sugars.

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Tailgaters' Favorite Stew

10/18 06:29 Anonymous 0

YieldServes 6 to 8Ingredients6 slices bacon (about 4 oz/125 g)1/4 cup all-purpose flour1 tsp salt1/2 tsp cracked black peppercorns2 lbs stewing beef, trimmed, cut into 1-inch (2.Drain off all but 2 tbsp (30 mL) fat from pan, reserving remainder.

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Two-Bean Turkey Chili

10/18 06:29 Anonymous 0

Stir in turkey, pinto beans and green beans.TipsIf you are halving this recipe, be sure to use a small (2 to 3 1/2 quart) slow cooker.

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Peppery Horseradish Mashed Potatoes

10/18 06:29 Anonymous 0

Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes.Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling.

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Roasted Mushrooms with Spicy Breadcrumbs

10/18 06:29 Anonymous 0

For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices.Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.