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2. Ambrosia Salad. Another one of Grandma's go-to's. This stuff is best when it's chilled in the fridge for a while so all of the flavors and textures can mingle nicely.
During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. —Judi Bringegar, Liberty, North Carolina Get Recipe
In New Zealand, ambrosia refers to a similar dish made with whipped cream, yogurt, fresh, canned or frozen berries, and chocolate chips or marshmallows loosely combined into a pudding. The earliest known mention of the salad is in the 1867 cookbook Dixie Cookery by Maria Massey Barringer. [1] [5] The name references the food of the Greek gods. [6]
The restaurant closed in April 2014 [13] [14] and reopened in June 2017 as Paula Deen's Creek House, until its permanent closure in January 2023. [15] [16] In 2015, Deen opened Paula Deen's Family Kitchen in Pigeon Forge, Tennessee, [17] and in June 2017, opened another in the city of Myrtle Beach, South Carolina at Broadway at the Beach. [18]
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Pecan tassies are a mini variation of a pecan pie, baked in small cups (traditionally) or more commonly in mini-muffin pans. The recipe first appeared in US newspapers in the 1950-60s, [20] and was also shown in the movie Steel Magnolias. The origin of the name is unclear, but most recipes mention that "tassie" is the Scottish word for little ...
Hannah Glasse, in the 18th century, published the recipe for whipt syllabubs in The Art of Cookery Made Plain and Easy. The recipe's ingredients were: The recipe's ingredients were: a quart of thick cream, and half a pint of sack , the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined sugar.
Add in the brown sugar and stir until completely dissolved. Gradually stir in the cream and bring the liquid to a boil. As soon as you see bubbles start to rapidly rise, turn down the burners so ...