南方食谱下载万博体育app

Exactly how this cake got its name isn’t clear, but it likely has to do with its flavor, sure to suit those nectar-loving hummingbirds and anyone with a love of dessert. The tropical fruit- and nut-studded cake first appeared in Southern Living magazine in 1978. It’s since become a signature cake of the South.

To this day, fried chicken is my go-to lunch after church on Sundays. Keeping the shortening hot enough is the key to crisp chicken. Use a thermometer the first few times. After that, judging the heat becomes second nature.

这位旧的南方占据玉米面包是一个清脆的，花边棕色晶圆最好在它离开煎锅后几秒钟享受。薄击击中和痉挛第二次击中热锅 - 这就是如何形成鞋带。这漂亮的玉米面包在二十世纪初很受欢迎。南方厨房手头所有配料，晶圆符合廉价。一次烹饪一个人是值得耐心的。用汤供午餐服用午餐，用餐时用蔬菜，或者用蜜饯零食。

之前你从来没有像这样的自制香蕉布丁。这是一个简单的，从划痕的甜点，这会让您的客人无言以对：自制香草布丁分层与香草晶圆饼干和香蕉切片，并配有甜瓜云。有些像它温暖。其他人更喜欢美好而感冒。最困难的部分是等待它完全冷静。

It’s not uncommon for Southerners to “put on a pot of collards” at lunchtime and cook them until supper. When shopping for collard greens, buy by the bunch. Avoid bunches with shriveled and yellowed leaves.

在南部的一些地区的早餐桌上，乡村火腿与Redeye肉汁恰好像培根一样常见。名称的起源是讨论的，但最常见的信念是肉汁 - 一个非常薄的咸酱 - 从煎锅底部刮下的褐色比特中的红色调。有些南方人用水，其他南方人用咖啡或可乐。我使用可乐和水的混合物来平衡盐并加入甜味和咖啡因。当醒来时，我通常需要我可以得到的所有帮助。

Scuppernongs是一种绿色品种的甜味和香薰葡萄葡萄，在南部成长。我打电话给家的房子，直到我是一个成年人在后院有一个辉煌的scuppernong arbor。挑选厚皮的种子系带葡萄成为每九月的家庭活动。用手碗和我的脚在凳子上，即使是孩子，我也珍惜那些葡萄和金子一样多。甜蜜但略微酸的香气，标志着秋天开始将永远在我的记忆中。

银色女王是各种白色玉米，乳白色，奶油核。它被轻轻的甜味味道。不要试图用刀子从玉米棒切割玉米。玉米切割机或奶油蛋白造成了很多奶油玉米。我使用的是我的祖母SA使用的同样的木玉米刀。这是我的珍贵财产之一。在庄园销售中寻找自己的古董刀具 - 或者在硬件和炊具商店采用木材或不锈钢制成的全新型刀具。无论材料，这个南部工具都像别的什么一样。

Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside homemade biscuits. Their size and crunch make them ideal to serve with a thick, hearty gravy. The name comes from their colossal size, about that of a cat’s head. They bake longer and at a lower temperature than their smaller cousins. If you don’t have bacon drippings on hand, cook a pound of bacon before you start this recipe, reserve the drippings, and serve the bacon with the biscuits and gravy.

If I could choose my last meal, it would have to include pimiento cheese. There are very few days when my fridge isn’t home to a batch of the famous spread. I make it often and love it best on soft white sandwich bread. You can also serve it with your favorite crackers.