SPANK'N BACON HILLBILLY HARLOT
Steps:
- Fry 5 slices bacon in a skillet. Remove and set aside.
- Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce.
- Heat oil in a deep-fryer to 350 degrees F.
- Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits.
NEVER LUMPY CORNMEAL MUSH
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.
PEANUTTY NOODLES
This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.
Provided by Food Network
Categories main-dish
Yield 10 servings (serving size: 1 cup)
Number Of Ingredients 15
Steps:
- Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.
Nutrition Facts : Calories 296, Fat 8.8 grams, SaturatedFat 1.7 grams, Cholesterol 1 milligrams, Sodium 400 milligrams, Carbohydrate 43.1 grams, Fiber 3.4 grams, Protein 11.7 grams
GRILLSTOCK HILLBILLY CHILI
Provided by Food Network
Categories main-dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Set up a barbecue for indirect cooking to 110 degrees C (225 degrees F).
- Melt the butter in a large cast-iron pan set over medium heat on the stovetop. Add in the garlic and onions and cook, stirring often, until softened, 5 minutes. Add the brisket and the Chili Seasoning and stir until the meat is coated in the spice mix.
- Add the tomato paste and chopped tomatoes, stir well, and bring almost to a boil. Reduce the heat and stir in the bourbon, molasses and beans, then add 500 milliliters (17 ounces) of the stock and some salt and pepper.
- Cover the pan with a lid and place it on the barbecue. Cook for 1 hour, and then check and adjust the seasoning and the chili heat. It's better to adjust the seasoning at this point, rather than just before serving. Cook for another 5 hours or so, stirring occasionally and adding more stock when needed.
- The chili is done when it looks like a rich, glossy sauce with melt-in-your-mouth meat that is still in identifiable hunks. Serve the chili topped with sour cream and pickles.
- In a small bowl, mix the chipotle, cumin, chiles, cocoa, coriander, oregano, smoked salt, sugar, cinnamon, paprika, smoked paprika and black pepper. Store in an airtight container.
TEA KETTLE NOODLE SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a large single-serving bowl, sprinkle in the chicken seasoning from the ramen package. Add the sriracha and lay on the dry ramen noodles. Sprinkle over the shredded carrots and sliced green onion. Add the mushrooms and one-quarter of the baby corn (reserve the rest for another use), then pour the boiling water into the bowl. Set aside for 3 minutes.
- Add the lime juice. Gently stir with a fork, sprinkle over the chopped peanuts and serve.
HILLYBILLY CORNBREAD
Once a year at the county fair I purchase a coarse ground yellow cornmeal. This recipe is attached and is a great southern recipe. The 3 tablespoons of flour can be easily substituted with a gluten free blend. Preheating the cast iron skillet makes for a nice crust on the bread.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. While oven is preheating place the 2 tablespoons shortening in a well seasoned 9-inch cast iron skillet and place in oven.
- In a large bowl stir together the cornmeal, flour, salt and baking powder. Add the egg and buttermilk. Mix until combined.
- Once the shortening has melted, remove the skillet from the oven and pour the melted shortening into the batter. Mix then pour into hot skillet. Return to oven and bake for 20 to 25 minutes or until done.
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