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Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans (butter beans), corn, okra, and other vegetables, and one or more types of meat. Originally it was small game, such as squirrel , rabbit [ 1 ] or opossum meat, but chicken has become most common.
Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
The most iconic American regional barbecue styles are from the Carolinas, Memphis, central Texas, Kentucky and Kansas City. In recent years, barbecue has exploded in popularity and several other ...
The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003. ISBN 0-375-40035-4. Neal, Bill. Bill Neal's Southern Cooking. University of North Carolina Press, 1989. ISBN 0-8078-4255-9. Neal, Bill. Biscuits, Spoonbread, and Sweet Potato Pie. University of North Carolina Press, 2003. ISBN 0-8078-5474-3. Neal, Bill.
The bone-in pork steak hit all the marks — smoky, crusty and tender, an item that would rise to the top of any NC barbecue menu. Best poultry
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". [4] Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. [7] Eastern sauce is mostly used as a seasoning after the cooking (although it can also be used as a mop sauce while the hog is cooking).
Barbecue in North Carolina; Brunswick stew; C. Carolina style; L. Livermush; M. Moravian chicken pie; Moravian sugar cake; R. Red slaw This page was last edited on 4 ...
Sliced pickle wraps or roll-ups made with dill pickles wrapped in cream cheese and ham may have derived from German cuisine. [65] Basic soups included cauliflower-cheddar garnished with scallions, cream of carrot made with milk and rice, and beef noodle soup made with frozen vegetables and beef bouillon.