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Recipes
Sweet-and-Spicy Pecans
By melissaf
Chef Franklin Biggs, Homewood Gourmet, Birmingham, Alabama, Southern Living FEBRUARY 2006
- 1/4 cup sugar
- 1 cup warm water
- 1 cup pecan halves
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1/8 teaspoon ground red pepper
Garlic Roasted Potatoes
By melissaf
Preheat the oven to 400 degrees F
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Grandma Douglas's Schnecken
By melissaf
by Tom Douglas and Shelley Lance
- 9 × 13-inch Baking Pan
- 1/2 cup (1 stick/4 ounces/113 grams) unsalted butter, plus more for the bowl and pan
- 1 cup (8 1/2 ounces/242 grams) milk
- 5 tablespoons (2 1/4 ounces/63 grams) granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons kosher salt
- 1 large egg plus 1 large egg yolk
- 3 to 3 1/2 cups (13 1/2 to 15 1/2 ounces/383 to 439 grams) all- purpose flour as needed
- 3/4 cup (1 1/2 sticks/6 ounces/170 grams) unsalted butter
- 3/4 cup (4 1/2 ounces/128 grams) packed brown sugar
- 1/4 cup (3 ounces/85 grams) light corn syrup
- 3/4 cup (3 ounces/85 grams) chopped pecans
- 4 tablespoons (1/2 stick/2 ounces/57 grams) unsalted butter
- 1 cup (7 ounces/200 grams) granulated sugar
- 1 tablespoon ground cinnamon
Crazy Good Stuffing and Baked Chops
By melissaf
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1/2 pound sliced fresh mushrooms, or more to taste
- 1 onion, chopped
- 1/4 cup dry sherry, or to taste
- 2 tablespoons all-purpose flour, or as needed
- 2/3 cup milk, or as needed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (14 ounce) package dry bread stuffing mix
- 1/4 cup butter
- 6 boneless pork chops
- 1/2 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 (10.75 ounce) can milk
Tuscan Spaghetti Squash
By melissaf
Preheat oven to 400 degrees F
- 1 large spaghetti squash
- 1 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 4 slices bacon
- 2 cloves garlic, minced
- 1 1/2 c. cherry tomatoes, halved
- 2 c. baby spinach
- 1/2 c. heavy cream
- 1/3 c. grated Parmesan
- Basil, for garnish
Vanilla Cupcakes filled with Raspberry Jam topped with Chocolate Ganache
By melissaf
Pre-heat oven to 350°F. Whisk together flour, baking powder, and baking soda
- Cupcakes
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cup plus 1 tbsp coconut palm sugar
- 12 tbsp softened unsalted butter
- 1/2 tsp salt
- 3 eggs
- 2 tbsp pure vanilla extract
- 3/4 cup buttermilk
- 1/2 cup raspberry jam
- Chocolate Ganache
- 2 cups heavy cream
- 2 cups semi-sweet chocolate
- 1/2 tsp salt
Vanilla Hard Sauce
By melissaf
James Farmer, Southern Living NOVEMBER 2013
- 1 vanilla bean*
- 2 cups sifted powdered sugar
- 1 cup butter, softened
Crispy Chicken Thighs with Pasta and Pesto
By melissaf
Southern Living JANUARY 2013
- 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- 2 teaspoons vegetable oil
- 8 ounces cellentani pasta
- 1 cup chicken broth
- Arugula Pesto
Caramelized Sweet Onion Tarte Tatin
By melissaf
Southern Living MAY 2013
- 3 tablespoons butter
- 1 tablespoon sugar
- 8 small sweet onions (about 1 1/2 lb.), halved crosswise
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 frozen puff pastry sheet, thawed
- Garnishes: fresh thyme sprigs, freshly ground black pepper
Quinoa With Shiitakes and Snow Peas
By melissaf
Recipe courtesy Food Network Kitchens
- 1 cup quinoa, rinsed
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, thinly sliced
- 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced (about 2 cups)
- 4 ounces snow peas, thinly sliced on an angle
- Kosher salt and freshly ground black pepper
- 1 tablespoon low-sodium soy sauce
- 1 scallion, white and green, sliced