Cauliflower Soup Recipe
Total Time: 40 minutes
Yield: 8 cups
Ingredients:
Southern Fried Cabbage
Ingredients
Directions
Ingredients:
Servings:
4
4 pork chops (about 1 1/4-inch thick, bone in or boneless)
1 canned chipotle chile in adobo, chopped
2 teaspoons oregano
2 garlic cloves, chopped
1/4 cup olive oil
2/3 cup lime juice (fresh!)
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
Directions:
1
Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
2
Seal bag and refrigerate for up to 24 hours.
3
Remove chops from marinade (discard marinade).
4
Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
TEXAS DELIGHT OR FOUR LAYERED DESSERT
Printed from COOKS.COM
1 stick butter
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and pie filling
1 c. powdered sugar
First layer: melt butter. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes.
Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer.
Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer.
Fourth Layer: spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.
Southern Buttermilk Biscuits
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)
Directions:
Alabama Yella Hamma
Muddle 1/4 cup diced fresh pineapple, 1/4 cup fresh orange juice, and 2 Tbsp. turbinado sugar in a 10-oz. glass. Fill glass with crushed ice, and top with seltzer water or club soda. Gently stir. Garnish with a maraschino cherry and pineapple chunks.
Total Time: 40 minutes
Yield: 8 cups
Ingredients:
- 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
- 1 onion, roughly chopped
- 1/2 tsp. salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 2 cups chicken or vegetable broth
- 1/4 tsp. freshly ground white pepper, plus more to taste
- 1/8 tsp. freshly grated nutmeg, plus more to taste
- 2 cups low-fat or whole milk
- 2 Tbsp. finely chopped parsley, optional
- In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
- Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add milk and cook over medium-low heat until hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
- Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.
Southern Fried Cabbage
Ingredients
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
Directions
- Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Ingredients:
Servings:
4
4 pork chops (about 1 1/4-inch thick, bone in or boneless)
1 canned chipotle chile in adobo, chopped
2 teaspoons oregano
2 garlic cloves, chopped
1/4 cup olive oil
2/3 cup lime juice (fresh!)
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
Directions:
1
Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
2
Seal bag and refrigerate for up to 24 hours.
3
Remove chops from marinade (discard marinade).
4
Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
TEXAS DELIGHT OR FOUR LAYERED DESSERT
Printed from COOKS.COM
1 stick butter
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and pie filling
1 c. powdered sugar
First layer: melt butter. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes.
Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer.
Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer.
Fourth Layer: spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.
Southern Buttermilk Biscuits
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)
Directions:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Alabama Yella Hamma
Muddle 1/4 cup diced fresh pineapple, 1/4 cup fresh orange juice, and 2 Tbsp. turbinado sugar in a 10-oz. glass. Fill glass with crushed ice, and top with seltzer water or club soda. Gently stir. Garnish with a maraschino cherry and pineapple chunks.