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Recipes
Southern Corn Bread
By glomcrae
from Take Five for Every Occasion
- 3 cups self-rising cornmeal
- 2 1/2 cups buttermilk
- 1/3 cup vegetable oil
- 2 eggs, beaten
Crunchy Vanilla, Cinnamon, and Cranberry Granola Bars
By glomcrae
Pioneer Woman website
- 1-½ cup Oats
- 1 whole Egg
- 1 whole Egg White
- 1 cup Packed Light Brown Sugar
- 1 Tablespoon Canola Oil
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Salt
- 1 teaspoon Vanilla Extract
- ⅔ cups Dried Cranberries
- 1 Tablespoon All-purpose Flour
Black-Eyed Pea and Bacon Soup
By glomcrae
Brown the bacon in a large pot over medium heat
- 1/2 pound bacon, diced
- 1 onion, chopped
- 3 quarts water
- 4 cubes chicken bouillon
- 2 1/2 cups dry black-eyed peas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 small potatoes, diced
Pimento Cheese Sirloin Sliders
By glomcrae
Heat the oven to 350 degrees F
- 16 slices good-quality white bread
- 1 1/2 pounds ground beef sirloin
- 2 to 3 cloves garlic, grated or finely chopped
- 3 to 4 tablespoons grated onion
- 1 tablespoon paprika or sweet smoked paprika
- 1/2 cup lager beer
- salt and pepper
- a drizzle of olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup shredded sharp yellow cheddar cheese
- 3 tablespoons well-drained chopped pimentos
- 1 tablespoon yellow mustard
- several drops of hot sauce
- 8 slices good-quality dill pickle chips or bread-and-butter pickles
Kentucky Chocolate Nut Pie
By glomcrae
from Designing Women cookbook
- 1/2 stick butter, melted
- 1 cup sugar
- 1/2 cup flour
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 3/4 cup nuts
- 3/4 cup chocolate chips
- Unbaked (9-inch) pie shell
Incredible Chicken
By glomcrae
Preheat oven to 375 degrees F (190 degrees C)
- 1 (4 pound) chicken, cut into pieces
- 1 teaspoon garlic salt
- 1/4 cup brown sugar
Peppery Cheese Bread
By glomcrae
Need 9" x 5" loaf pan
- 2-1/2 cups all-purpose flour
- 1 T. sugar
- 1-1/2 t. coarsely ground pepper
- 1 t. baking powder
- 3/4 t. salt
- 1/2 t. baking soda
- 2 eggs
- 1 cup (8 oz) reduced fat plain yogurt
- 1/2 cup canola oil
- 1/4 cup milk
- 1 T. spicy brown mustard
- 1 cup (4 oz) shredded cheddar cheese
- 2 green onions, thinly sliced
Chili Dogs
By glomcrae
In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1 garlic clove, minced
- 1 cup tomato juice
- 1 can (6 ounces) tomato paste
- 2 tablespoons chili powder
- 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 hot dogs
- 8 hot dog buns, split
- Chopped onion and shredded cheddar cheese, optional
Basic Pasta and Pizza Sauce
By glomcrae
from Viking Cooking School
- 1 T. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf (preferably Turkish)
- 1 T. Italian seasoning (or 1/2 t. each dried basil & oregano)
- 1/4 t. crushed red pepper flakes, or to taste
- 2 t. fine salt, or to taste
- 1 t. freshly ground black pepper, or to taste
- 1 (28 oz) can crushed tomatoes with their juice
- 1 cup vegetable broth (or water)
- 2 to 3 T. milk, or as needed (optional)
Rolled Flank Steak
By glomcrae
Place the flank steak on a cutting board with the short end closest to you
- 1 (2 pound) beef flank steak
- 1/4 cup soy sauce
- 1/2 cup olive oil
- 2 teaspoons steak seasoning
- 8 ounces thinly sliced provolone cheese
- 4 slices thick cut bacon
- 1/2 cup fresh spinach leaves
- 1/2 cup sliced crimini mushrooms
- 1/2 red bell pepper, seeded and cut into strips