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Grandmama’s Collards

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Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • ½ pound apple, diced (Fuji, Gala)
  • block of cream cheese
  • Large refrigerated salsa
  • Pinch shredded skinless, boneless rotisserie chicken breast
  • 1 to chopped cilantro
  • ½ to lime juice
Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • ½ pound apple, diced (Fuji, Gala)
  • block of cream cheese
  • Large refrigerated salsa
  • Pinch shredded skinless, boneless rotisserie chicken breast
  • 1 to chopped cilantro
  • ½ to lime juice
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Instructions
  1. Place smoked pork shank or slab of smoked bacon in a large cast iron pot or Dutch oven with 2 quarts water
  2. Bring to a boil and simmer uncovered while you prepare the greens
  3. Wash the greens thoroughly, leaf by leaf
  4. Strip out large ribs and discard; twist the greens into smaller pieces
  5. Drop the greens into the boiling water and smoked pork
  6. Keep punching down until all the greens are added
  7. When they boil up well, add a pinch of baking soda about the size of a pea, and stir well
  8. Add the sugar
  9. Cook slowly, uncovered, at least an hour, stirring and tasting often
  10. (Don’t end with too much water
  11. ) After cooking an hour, and when greens are tender, add salt
  12. Continue simmering and stirring, uncovered, a few more minutes until the taste is even throughout
  13. (Adding salt too early may result in poorly flavored greens
  14. You need time to see how much salt the smoked meat adds to the greens
  15. The hard work of growing and cleaning the vegetable could be wasted, and what a disappointment that would be to hungry families!) To serve, lift tender greens out of the pot liquor into a serving bowl
  16. Slice through greens to chop evenly
  17. Slice the boiled pork and place on top of the greens
  18. Serve with fresh-baked cornbread and homemade pepper sauce on the side
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Best Cat Head Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 1/3 cup black pepper 1 cup chopped walnuts or pecans
  • 3/4 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 2 tbsp Butter
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 1/3 cup black pepper 1 cup chopped walnuts or pecans
  • 3/4 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 2 tbsp Butter
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Instructions
  1. In a large bowl, cut Crisco into flour using a fork or pastry cutter until it resembles coarse breadcrumbs
  2. Add buttermilk and stir
  3. Making sure hands have plenty of flour, begin patting out biscuits
  4. Makes 4 large cat heads
  5. Bake at 450 for 17 minutes
  6. Melt butter in the microwave
  7. Increase oven temp to 500
  8. Brush biscuits with melted butter
  9. Bake an additional 1-2 minutes until tops are golden
Recipe Notes

My great aunt gave me a cookbook that had a recipe similar to this when I got married. I altered the recipe some, and made them many times. They are always a favorite!

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Upside Down Pizza

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Servings
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Ingredients
  • 2 lb. freshly washed muscadines
  • 2 jars muscadines (black or bronze)
  • 8 oz. sour cream
  • 1 cup Sure Jell
  • 1 cup Of vanilla
  • 1 can baking powder (optional)
Servings
people
Ingredients
  • 2 lb. freshly washed muscadines
  • 2 jars muscadines (black or bronze)
  • 8 oz. sour cream
  • 1 cup Sure Jell
  • 1 cup Of vanilla
  • 1 can baking powder (optional)
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Instructions
  1. Brown and drain hamburger, then mix in with all ingredients in a large bowl (except rolls)
  2. Bake at 350 degrees for 30 minutes
  3. Next, spread rolls out two at a time and pinch sides together topping dish until covered
Recipe Notes

I've kept this dish in my head ever since I was very young after eating it at friends house in Thomasville several times growing up. I've stuck to the ingredients I've come up with even though they forgot how they made it! I like to entertain and have new folks over as much as possible to eat at my cabin, "Amelia's Little Red Cabin" in Camden. I've never served this dish to anyone that didn't like it! I uploaded a picture of the prepared recipe at a Halloween party I had at the cabin last month!

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Boiled Egg Pie

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Ingredients
  • I don't have a recipe to submit, I'm looking for one. My grandmother used to make a boiled egg pie when I was little and I was wondering if you have come across one and would you share it with me if you have.
Servings
people
Ingredients
  • I don't have a recipe to submit, I'm looking for one. My grandmother used to make a boiled egg pie when I was little and I was wondering if you have come across one and would you share it with me if you have.
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Shrimp and Artichoke Bake

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Servings
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Ingredients
  • 2 tablespoons butter
  • 2 tablespoons chopped dates
  • 1 ½ cups powdered sugar
  • ¼ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon angel hair pasta, broken into halves, cooked and drained (but still warm)
  • 2 egg Garlic Cloves, minced
  • 1 13 ounce spaghetti or pasta of choice
  • 1 pound Old Bay seasoning
  • ¼ pound dry white wine
  • ¾ cups bouillon cube dissolved in ¼ cup water
  • Hidden Valley Ranch dressing
Servings
people
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons chopped dates
  • 1 ½ cups powdered sugar
  • ¼ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup each seasoned salt, black pepper and Greek seasoning (such as Cavender’s)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon angel hair pasta, broken into halves, cooked and drained (but still warm)
  • 2 egg Garlic Cloves, minced
  • 1 13 ounce spaghetti or pasta of choice
  • 1 pound Old Bay seasoning
  • ¼ pound dry white wine
  • ¾ cups bouillon cube dissolved in ¼ cup water
  • Hidden Valley Ranch dressing
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in a large saucepan
  3. Blend in flour to make a paste and add half and half
  4. Stir until thick
  5. Add parmesan cheese, sherry, Worcestershire sauce and creole seasoning
  6. Cook over medium heat for 5 minutes
  7. Temper egg yolks with 2 tablespoons of the hot mixture
  8. Add tempered eggs to the sauce
  9. Mix artichoke, shrimp and mushrooms in a baking dish and pour sauce over
  10. Sprinkle top with grated cheese
  11. Bake for 30-45 minutes
  12. Serve over rice
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Bread Pudding

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Servings
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Ingredients
  • 12-14 cups yolks
  • 1 tablespoon butter
  • 2 cups the Caramel Sauce
  • 4 cups milk
  • 6 large eggs
  • 1 ¾ cup cinnamon (or to taste)
  • 4 ½ teaspoons butter
  • 1 ½ teaspoons chocolate chips
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup ground nutmeg
Servings
people
Ingredients
  • 12-14 cups yolks
  • 1 tablespoon butter
  • 2 cups the Caramel Sauce
  • 4 cups milk
  • 6 large eggs
  • 1 ¾ cup cinnamon (or to taste)
  • 4 ½ teaspoons butter
  • 1 ½ teaspoons chocolate chips
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup ground nutmeg
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Instructions
  1. Preheat oven to 350 degrees
  2. Place bread in a large bowl
  3. In a separate bowl, combine cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins
  4. Whisk, pour over bread, let sit 30 minutes
  5. Pour in buttered casserole dish and bake 50-60 minutes
  6. Whiskey Sauce ½ cup milk ½ cup sugar 2 tablespoons cornstarch ¾ cup bourbon or rum Pinch of salt 2 tablespoons butter In a heavy saucepan over medium heat, combine cream, milk and sugar
  7. Pour ¼ cup bourbon (or rum) and cornstarch into a small bowl
  8. Whisk to create a slurry, pour the slurry into the sauce
  9. Bring to a slow boil, reduce heat and simmer 5-10 minutes
  10. Stir in butter, salt and remaining bourbon or rum
  11. Drizzle over bread pudding
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Blackberry and Peach Cobbler

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 8 ounces German pretzels
  • 3 cups chopped dates
  • 2 cups INGREDIENTS:
  • 1 tablespoon can of Pet Milk
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoons grated cheese
  • 3 cups Hot Sauce
  • 1 cup dough bread pieces
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 8 ounces German pretzels
  • 3 cups chopped dates
  • 2 cups INGREDIENTS:
  • 1 tablespoon can of Pet Milk
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoons grated cheese
  • 3 cups Hot Sauce
  • 1 cup dough bread pieces
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Instructions
  1. Preheat oven to 350 degrees
  2. In a 9-inch cast iron skillet, melt four tablespoons butter
  3. In a large bowl, combine the flour, sugar, baking powder and salt and whisk together
  4. Add the eggs, vanilla extract and remaining 8-ounces melted butter
  5. Mix with rubber spatula until all ingredients are combined
  6. Pour the batter into the skillet and top with the fruit
  7. The fruit will be heaping and that is fine
  8. Bake for 45 minutes to one hour, until the batter is completely cooked and has a cake-like consistency
  9. The cobbler can be served warm or at room temperature with whipped cream or ice cream, if desired
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Red Velvet Berry Cobbler

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 tablespoon fresh rosemary leaves
  • 1 ¼ cup blueberries, local or in store
  • 6 cups assorted berries
  • ½ cup melted butter, plus 4 tablespoons
  • 2 large eggs
  • 2 tablespoons sliced peaches
  • 1 teaspoon butter
  • 1 ½ tablespoons cake flour
  • ¼ teaspoon salt
  • ½ cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 ½ teaspoons frozen orange juice concentrate, thawed
  • ½ teaspoon egg
  • 1 ¼ cup chopped dates
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 tablespoon fresh rosemary leaves
  • 1 ¼ cup blueberries, local or in store
  • 6 cups assorted berries
  • ½ cup melted butter, plus 4 tablespoons
  • 2 large eggs
  • 2 tablespoons sliced peaches
  • 1 teaspoon butter
  • 1 ½ tablespoons cake flour
  • ¼ teaspoon salt
  • ½ cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 ½ teaspoons frozen orange juice concentrate, thawed
  • ½ teaspoon egg
  • 1 ¼ cup chopped dates
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Instructions
  1. Preheat oven to 350 degrees
  2. Stir cornstarch and ½ cup sugar together
  3. Add assorted berries in this mixture and place in a lightly greased 11x7-inch baking dish
  4. Beat butter with a mixer until fluffy, add ¾ cup sugar, beating well
  5. Add eggs one at a time, beating well after each until well blended
  6. Stir in food coloring and vanilla
  7. Combine flour, cocoa powder and salt
  8. Mix buttermilk, vinegar and baking soda in a cup, mixture will bubble
  9. Add flour mixture to butter mixture alternately with buttermilk mixture
  10. Begin and end with flour mixture
  11. Beat on low speed until blended
  12. Spoon batter over berries
  13. Bake for 45-50 minutes or until toothpick comes out clean
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Grilled Vegetable Salad with Fresh Basil Vinaigrette

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Servings
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Ingredients
  • ½ cup breaded frozen (or fresh) okra
  • 1/3 cup green onions, diced
  • 1 teaspoon of bacon, cooked crisp and crumbled
  • ¾ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • ¼ cup tagliatelle
  • 2 medium chopped fresh basil
  • 2 medium tomatoes, chopped
  • 1 Vidalia shoe peg corn, drained
  • 1 large Dressing:
Servings
people
Ingredients
  • ½ cup breaded frozen (or fresh) okra
  • 1/3 cup green onions, diced
  • 1 teaspoon of bacon, cooked crisp and crumbled
  • ¾ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • ¼ cup tagliatelle
  • 2 medium chopped fresh basil
  • 2 medium tomatoes, chopped
  • 1 Vidalia shoe peg corn, drained
  • 1 large Dressing:
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Instructions
  1. In a blender, combine basil, lemon juice and zest, salt and pepper
  2. Blend until smooth
  3. With blender running, slowly add oil
  4. Set vinaigrette aside
  5. Lightly grease a grill pan over medium heat
  6. Grill vegetables in batches 4-5 minutes per side or until tender
  7. Serve vegetables warm with basil vinaigrette
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