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Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours: A Cookbook
Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours: A Cookbook
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Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours: A Cookbook

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Author: Yearwood, Trisha

Brand: Clarkson Potter

Color: Multicolor

Edition: Illustrated

Format: Illustrated

Number Of Pages: 224

Release Date: 01-07-2014

Details: Product Description She’s adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking. From her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husband Garth Brooks in Oklahoma, Trisha has always enjoyed feeding those she loves. In Georgia Cooking in an Oklahoma Kitchen, she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.  Trisha believes a recipe always tastes better when served with a story. Here, she teams up with her mother and sister to share their family’s best-loved recipes, charming memories, and personal anecdotes. Along the way, you’ll discover comfort cooking with a contemporary twist that you’ll want at the heart of your own table:  ·         Gwen’s Fried Chicken with Milk Gravy·         Barbecued Pork·         Black Bean Lasagna ·         Skillet Almond Shortbread·         Blackberry Cobbler·         And much, much more. In addition to recipes for inviting soups, hearty salads, home-style entrees, colorful side dishes, and irresistible desserts, Trisha shares practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes and dietary needs. Best of all, this unpretentious food is easy to put together, satisfies even the biggest country appetites, and tastes like home. About the Author Trisha Yearwood is a three-time Grammy Award-winning country music star and host of the Emmy Award-winning Food Network show Trisha’s Southern Kitchen. She is also the author of the bestselling cookbook Home Cooking with Trisha Yearwood. Excerpt. © Reprinted by permission. All rights reserved. Potato Salad Serves 12 When it comes to potato salad, you like what you like. This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little. Add some yellow mustard and leave out a little bit of the mayonnaise. Make these recipes your own by finding out what works for you. Our traditional potato salad uses peeled potatoes, but unpeeled work too, and the skins add some color to your dish. 5 pounds red potatoes, peeled and cut in 1⁄2-inch ­cubes 2 teaspoons salt, plus more to ­taste 4 hard­-­boiled eggs, peeled, and ­diced 3⁄4 cup ­mayonnaise 1⁄2 cup sweet pickle ­relish Black ­pepper Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve. From Gwen: Don’t overcook the potatoes. They should hold their shape during mixing. Note: The potatoes may be cooked in a pressure cooker. Sprinkle salt over the potatoes. Follow the manufacturer’s instructions and pressure-cook for 5 minutes. Release the pressure immediately and drain and cool the potatoes. Sweet Potato Soufflé Serves 8 This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It's almost a dessert, it's so sweet!    • 5 medium sweet potatoes (about 9 ounces each)    • 2 large eggs    • 1 cup granulated sugar    • 1 1/2 cup (1 stick) butter, at room temperature    • 1/2 teaspoons vanilla extract    • 1/2 cup milk    • Pinch of salt Topping    • 1 cup finely chopped pecans    • 1 cup brown sugar, packed    • 1/3 cup all-purpose flour    • 1/4 cup (1/2 stick) butter, softened 1. Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter. On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing

EAN: 9780804186629

Languages: English

Binding: Paperback

Item Condition: UsedLikeNew