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Fried green tomatoes: South Southern United States Unripe tomatoes, sliced, coated with cornmeal, and fried. [27] Frito pie: Southwest Southwestern United States A dish made with chili, cheese, and corn chips (especially Fritos). Additions can include pico de gallo, refried beans, sour cream, onions, rice, and jalapeños. [28] [29] Garbage ...
Hot chicken – a spicy variant of fried chicken coated in lard and pepper; Fried fish and seafood – battered or dredged in cornmeal then pan fried or deep fried Calabash-style seafood – popular in the coastal Carolinas; Catfish – usually fried, whole or fillets; Mullet – fried, extremely popular in the Florida panhandle; Fried pork chops
In a large bowl, stir together the butter, sour cream, creamed corn, and eggs. Add the muffin mix and seasoned salt, stirring until just combined. Fold in the whole kernel corn and 1 cup of the ...
Mămăligă is a versatile food: various recipes of mămăligă-based dishes may include milk, butter, various types of cheese, eggs, sausages (usually fried, grilled or oven-roasted), bacon, mushrooms, ham, fish etc. Mămăligă is a fat-free, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined ...
Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Crushed red pepper packs some heat, so add less or leave it out completely if you want a milder version.
Simply slice the fresh okra, coat it in cornmeal, and fry it to golden perfection. While other plants struggle in the scorching Southern summer, okra thrives and stands tall.
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
Mămăligă with milk (usually, of cow, but also of sheep or goat), as the first course, and mămăligă with cheese and sour cream (or yoghurt), with a touch of salt (if preferred), as the second course – Romanian dishes for the poor, served usually on Friday and at lunch
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