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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.
Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
With the introduction of slavery, Africans were brought into the colonies. With them, came foods and ingredients such as bananas, peanuts, sweet potato, yams, and coffee, and cooking styles reminiscent of West African cuisines are still found in many dishes, especially in Southern cuisine.
Recipes from Africa, the Caribbean & Latin America for Black History Month.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Full of rich flavors and hearty vegetables such as mushrooms, potatoes, and turnips, this rustic, comforting stew comes together in a snap thanks to your slow cooker.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
The Cooking Gene includes personal narratives, history, recipes, and folk songs. The recipes have African, Native American, and European roots as the author integrates his Jewish faith into African-American cooking. Twitty emphasizes the African flair that has been added to European and Native American ingredients by African American cooks.