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Recipes
Chocolate Almond Brickle - Stan Strickland (Paula Deen)
By Gams
Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan
- 2 1/2 cups almonds, toasted and coarsely chopped, divided
- 1 cup (2 sticks) butter
- 1 1/2 cups packed brown sugar
- 1 3/4 cups (from 11.55-ounce package) milk chocolate morsels
- Refrigerate for about 20 minutes. Break into bite-size pieces.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Perfect Fried Potatoes
By Gams
Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer
- 5 pounds 5 pounds small Yukon gold potatoes, quartered
- Kosher salt
- 1 tablespoon 1 tablespoon flaked sea salt
- 2 teaspoons 2 teaspoons freshly cracked black pepper
- 2 teaspoons 2 teaspoons smoked paprika
- 1 teaspoon 1 teaspoon cayenne pepper
- 1 teaspoon 1 teaspoon onion powder
- Vegetable oil, for frying
- 2 sprigs 2 sprigs fresh rosemary
- 1/4 cup 1/4 cup sliced garlic
Baked Shroom Rice - Claire Robinson
By Gams
Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter
- 8 ounce shiitakes mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup white rice
- Kosher salt and freshly cracked black pepper
- 2 cups low-sodium chicken stock
Hoppin John
By Gams
Directions Melt the butter in a large skillet over medium heat
- 2 tablespoons butter
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- Garlic powder
- 2 cups black-eye peas, cooked
- 2 cups cooked rice
- House Seasoning, recipe follows
- 8 sprigs fresh parsley, for garnish
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Corn and Asparagus Salad - Paula Deen
By Gams
Directions Fill a large stock pot with water, salt and bring it to a boil
- Dressing:
- Ingredients
- 6 ears yellow corn, shucked
- 2 bunches asparagus, trimmed
- 1 small red onion, diced small
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 cup sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Sausage and Herb Stuffing - Ina Garten
By Gams
Directions Preheat the oven to 300 degrees F
- Ingredients
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Kentucky Bourbon Balls
By Gams
Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners' sugar, and the cocoa
- 1 cup finely chopped vanilla wafers
- 1 cup finely chopped pecans
- 1 1/2 cups confectioners' sugar, divided
- 2 tablespoons unsweetened cocoa
- 2 tablespoons Kentucky bourbon
- 1 1/2 tablespoons light corn syrup
Mexican Rice Pudding ("Arroz Con Leche")
By Gams
Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat
- 7 cups water
- 1 cup long-grain white rice
- 1 (4-inch) cinnamon stick
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can condensed milk
- 1 cup whole milk
- 3/4 cup golden raisins
- Ground cinnamon, for dusting
Gumbo - Claire Robinson
By Gams
Position a rack in the middle of the oven and preheat the oven to 350 degrees F
- 1 cup plus 2 tablespoons peanut oil
- 1 cup unbleached all-purpose flour
- 1 (3 1/2-pound) chicken
- 3 pounds chicken wings
- 5 medium onions, roughly chopped, divided
- Kosher salt and freshly cracked black pepper
- 1 1/2 pounds andouille sausage, thinly sliced
- Rice, for serving
Grapevine KY Buttermilk Biscuits - Jeff Mauro
By Gams
Preheat the oven to 425 degrees F
- 4 cups self-rising flour, plus more for dusting
- 1 stick good butter, plus 3 tablespoons melted
- 2 to 3 cups cold buttermilk
- 1 tablespoon vegetable oil