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5. Potato and Corn Chowder. This slow-cooked chowder develops layers of flavor as the slow cooker does all the work. Vegetarians can use vegetable stock instead of chicken, and even water would ...
Grandbaby Cakes. Time Commitment: 1 hour Why We Love It: vegetarian, special occasion-worthy, kid-friendly This family recipe leans on a cast-iron skillet for crispy edges and a moist, buttery ...
"Apple cranberry relish makes your house smell so good," Sheana Davis said. "Equal parts apples, cranberries, and apple and cranberry juice. Add sugar to taste, a bit of orange zest, and cinnamon.
Varieties of vegetables cooked by smothering include cabbage, [7] okra, potatoes and corn. The vegetables are kept from burning by the addition of animal fats or oils, or the addition of meat products such as salt pork or andouille .
Coleslaw or cole slaw (from the Dutch term koolsla [ˈkoːlslaː] ⓘ, meaning 'cabbage salad'), also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw, both as a side dish and on a variety of barbecued and fried meats. [128]
Cabbage: I use a whole head, cut into 1-2 inch wedges Spices: Normally, the spices in the packet with the corned beef include peppercorns, mustard seeds and bay leaves. Sometimes allspice and ...
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.