Make two recipes of cornbread according to the
he lime slice. Using a vegetable peeler, peel a length of
large stock pot heat vegetable oil over low heat. Add
eat and stir in the Southern Comfort.
Prink the top
nsalted butter, 1/3 cup vegetable oil, and 2 1/2
killet with bacon fat (or vegetable oil) in heating oven.
Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray.
Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.
hope you enjoy this southern biscuits and gravy recipe!
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
Mix Southern Comfort and lime juice in a cocktail glass and top with champagne. Garnish with a slice of starfruit and a slice of lime.
Distribute the ice cubes between 6 glasses. Add 1 oz of Southern Comfort and 1 cup of cherry juice to each glass. To serve, decorate with fresh cherries and fresh mint leaves, if desired.
0 mixture of water and Southern Comfort).
Preheat the oven to 375 F degrees.
Fry the chicken joints in the oil and butter until browned.
Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings.
Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
Cover and cook in the 375\u00b0F oven for about an hour.
killet (Cast Iron is true Southern style).
The oil should
Combine flour with Italian dressing, dehydrated tomato soup, pepper, salt, garlic powder and Italian seasoning.
Place all ingredients in a Ziploc bag and shake very well.
Heat vegetable oil in a frying pan over medium fire.
Place chicken parts in ingredients and shake bag until chicken parts are covered, then place in frying pan.
Serve with your favorite vegetable.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
Melt butter and vegetable oil in a skillet over low heat. Combine flour and salt; coat chicken with mixture and fry over low heat until browned on one side; turn to brown on all sides evenly.
Add water.
Cover and simmer for 30 minutes, adding more water if necessary.
Uncover and cook for 15 minutes.
Makes about 4 servings.
Separate onion slices into rings.
Place rings in large bowl of ice water and let soak for 5 minutes.
In large bowl, combine 1 cup flour, buttermilk, egg, vegetable oil, paprika and ground red pepper to form batter.