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Recipes
Upside-Down Cornbread Cake
By cirql8or
Recipe courtesy Sunny Anderson
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 cup heavy cream
- 2 eggs
- 1/2 stick butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup dark brown sugar, firmly packed
- 1/2 stick butter
- 1 (15.5 ounce) can fruit cocktail, drained
- 1 (12-ounce) can maraschino cherries, drained
- 1/2 cup chopped walnuts
- 1/4 cup brandy
- Whipped cream, for serving
- Special equipment: 1 (9-inch) cast iron skillet
Shane's Sweet and Sour Meatballs
By cirql8or
Recipe courtesy Shane Grenald
- 1 pound cooked and frozen meatballs, thawed
- 2 (8-ounce) cans pineapple chunks, drained, juice reserved
- 1/2 cup Dijon mustard
- 1 diced red or white onion
- 1/2 cup chopped green onion
- 6 cloves chopped garlic
- Coarse black pepper
Pat's BBQ Home-Fried Potatoes
By cirql8or
Recipe courtesy The Neelys
- 2 pounds new red potatoes, cut into 3/4-inch pieces
- 2 tablespoons olive oil, divided
- 1 Vidalia onion, thinly sliced
- 1 red bell pepper, sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Neely's BBQ seasoning
- 2 tablespoons roughly chopped fresh parsley leaves
Easy Pork with Hoisin Sauce
By cirql8or
Recipe courtesy Aida Mollenkamp
- 1 pound pork tenderloin
- 1 tablespoon toasted sesame oil
- Salt and pepper
- 4 medium garlic cloves, smashed
- 12 ounces green beans, cut into 1-inch lengths
- 1/4 cup dry sherry or shaoxing wine
- 1/4 cup hoisin sauce
- Toasted sesame seeds, for garnish, optional
- Thinly sliced green onions, for garnish, optional
- Steamed rice, for serving, if desired
Pound Cake with Lemon Cream
By cirql8or
, 2006, Robin Miller, All rights reserved
- 4 slices prepared pound cake
- 1 cup light whipped topping
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Mint sprigs, optional
Terry's Bloody Marys
By cirql8or
Recipe courtesy Mary Nolan
- 1 (32-ounce) bottle clam-tomato cocktail (recommended: Clamato)
- 10 ounces vodka
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon celery salt
- 1/4 teaspoon granulated garlic
- 8 dashes hot sauce (recommended: Tabasco)
- Crudites for serving, like celery stalks, peeled whole carrots, pickled asparagus, pitted olives, pickled pearl onions, marinated mushrooms, cornichon pickles, pimentos, and large caperberries
- Special equipment: Cocktail picks
Apple-Cranberry Galette
By cirql8or
Recipe courtesy Robin Miller
- 1 (9-inch) refrigerated pie crust
- 2 apples, peeled, cored and sliced
- 1/3 cup dried cranberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
Watermelon with Watercress and Feta
By cirql8or
Recipe courtesy Giada De Laurentiis
- 1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes
- 1 (4-ounce) block feta cheese, cut into 1/2-inch cubes
- 1 packed cup watercress or arugula
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Big Star Meatloaf
By cirql8or
Recipe courtesy Jay Wence at the Big Star Diner, Bainbridge Island, WA
- 1/3 cup steak sauce (recommended: A1)
- 3 1/2 pounds ground beef
- 5 cloves garlic, minced
- 3 tablespoons dried thyme
- 1/4 cup Worcestershire sauce
- 4 eggs
- 3 tablespoons steak seasoning (recommended: Montreal)
- 1 cup bread crumbs
Grits
By cirql8or
Recipe courtesy Paula Deen
- 2 cups water
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 cup quick cooking grits (not instant)
- 1/4 cup (1/2 stick) butter