Download Country Cooking from a Redneck Kitchen by Ann Volkwein, Francine Bryson PDF

By Ann Volkwein, Francine Bryson

Few humans comprehend that nationwide pie champion Francine Bryson acquired her commence at the cooking contest circuit at age 16 with a savory crammed beef loin--that gained first position. In nation Cooking from a Redneck Kitchen, Francine invitations you into her domestic to proportion recipes for every thing that graces her Southern desk: poultry dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and different redneck whatnots, yard fish fry favorites--and, after all, 3 chapters dedicated to her celebrated baked items, together with her most-requested vacation candies. Feeding humans is what Francine likes to do, and listed below are basic directions for one hundred twenty five dishes with 60 colour images that can assist you to convey her Southern attraction on your desk.

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E-book Details:

ISBN: 0061438502
EAN: 9780061438509
ASIN: 0061438502
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Publication Date: 2008-04-22
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Additional info for Country Cooking from a Redneck Kitchen

Sample text

Chapter 4: Excellent Eggy Breakfasts 29 Quinoa, Pancetta, and Tomato Omelet One of the main flavors in this recipe comes from pancetta (Italian bacon), a salt- and spice-cured unsmoked pork belly that’s dried for several months. It really complements quinoa’s crunch and nutty flavor. 1 g fiber 12 large eggs 1 tsp. smoked paprika 1 ⁄ 2 tsp. sea salt 1 ⁄ 2 tsp. ground white pepper 1 ⁄4 cup chopped fresh mint leaves 1. In a medium skillet or sauté pan over medium heat, cook pancetta for about 2 minutes or until crisp.

In a medium bowl, combine Quick-and-Easy Quinoa, breadcrumbs, cilantro leaves, 3 eggs, green onions, Parmesan cheese, sea salt, and black pepper. Let rest for about 3 minutes. 2. Stir quinoa mixture again until well combined. Form into 6 patties. 3. In a large, heavy saucepan over medium-high heat, heat olive oil. Add quinoa patties, and cook for about 5 minutes or until browned. Flip over each patty, and cook for 5 more minutes or until browned on other side. Transfer to a plate, and set aside.

2. In a large bowl, sift together quinoa flour, all-purpose flour, whole-wheat flour, and baking powder. 3. In another large bowl, and using an electric mixer on medium, cream together salted butter, brown sugar, and granulated sugar. Add bananas, and mix to combine. Add eggs, Greek yogurt, and vanilla extract, and mix to combine. 4. Add flour mixture, and mix until just combined. 5. Stir in orange zest and walnuts just until well combined. 6. Spoon batter equally into 12 muffin cups, filling each about 1 ⁄ 2 to 3 ⁄4 full.

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