The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond

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Notes about Recipes in this book

  • Whiskey-mustard meatballs

    • Cheri on April 06, 2012

      The flavor is great. This takes awhile to prepare, Took longer to thicken sauce than recipe indicates, should definately start pasta water in last stage of sauce simmer. It makes ALOT of meatballs. Definately needs spicy mustard, or would be too bland. Didn't pick up much of the whiskey flavor, but overall we liked this. Served as main meal over noodles, but would make a good appetizer also.

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Spicy Dr Pepper pulled pork

    • Cheri on April 18, 2012

      This one is spicy. I made this in the crockpot, which naturally did not result in the same consistancy for the sauce as pictured. We liked the flavor, but it was too spicy for our tender palates. The meat shredded up very nicely, and it turned out to be a very good burrito filling. This was very easy. I assembled the night before, and then threw it on to cook before work.

    • BethNH on November 03, 2018

      This is delicious and spicy.

    • baking4two on March 15, 2017

      I added 4 cloves of garlic, a bay leaf, and reduced the amount of peppers. Cooked in the crockpot on Low for 8 hours.

  • Herb-roasted pork tenderloin

    • Cheri on April 04, 2012

      This was very good. I used carrots, celery root, parsnip and yams in small dice. Placed on one side of sheet pan and pork tenderloin on the other, roasted the whole thing at once for 25 min at 450 deg, then glazed the pork. Served over rice (guests not a fan of corn meal), and also served sauted greens alongside. Used the new fig butter from Trader Joes, with a touch of balsamic vinegar for the glaze. Once the prep is done, this is quite easy. Flavors were really nice together. Root veggies were starchy enough, we really did not need the rice (or other starches as recipe recommends).

  • Honey-plum-soy chicken

    • Cheri on April 03, 2012

      This had a great flavor. I would not agree that it is "quick". Chicken must marinate at least one hour before cooking, then cooks for 1-1/2 to 2 hours. Plan ahead on this one. Sort of a "plumy" teriayki type dish. We liked it, not too sweet.

  • Beef stew

    • BethNH on November 04, 2018

      I have never made particularly good beef stew until tonight. Although this requires almost three hours of time on the stove, it only requires about 15 minutes of hands on time. This had great depth of flavor. The only change I made was to add extra potatoes and to thicken with cornstarch.

    • babsiscookingnow on January 07, 2018

      I only used 1/2 of the onion & sliced it instead of dicing. Next time I will use the whole onion as the recipe called for (but still sliced). Also used Russet potatoes (because that's what I had) & added an extra because this household likes potatoes. Everything else was prepared as recipe called for. Served with Italian bread & butter. The kitchen smelled wonderful while cooking! Very tasty & will definitely make again. Will add celery next time.

  • Perfect iced coffee

    • Kfaber on August 20, 2013

      Best iced coffee recipe- you need to plan ahead since it takes about a day to make, but worth the wait! I quartered the recipe and it still made a lot.

  • Crash hot potatoes

    • adrienneyoung on December 02, 2012

      This recipe is also online: see splendidtable.org.

  • Sloppy Joes

    • FJT on April 10, 2017

      Wow ... how much sugar do you want to eat in a savoury main course?! 1.5 cups (375ml) of ketchup plus 2 packed tablespoons of sugar seemed way too much for 2lbs of meat. I used a scant 0.25 cup (about 60ml) of ketchup making up the volume with passata and omitting the sugar completely. The result was plenty sweet enough and we couldn't imagine what the result would have been like had I followed the recipe (probably like the one and only tin of baked beans I ever bought here - we spat out our first mouthfuls and binned the rest). The dish was pleasant enough but, now I've ticked sloppy Joe's off my list of American dishes to try, I think I can confidently say that we don't need to have them ever again!!

    • alliebaybay on October 02, 2020

      Serve with chips, salad, or just enjoy it by itself.

  • Pasta with tomato cream sauce

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Thai chicken pizza

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Restaurant-style salsa

    • alliebaybay on October 02, 2020

      See recipe for variations.

    • julesamomof2 on February 06, 2020

      This is my go-to for a smooth, not chunky, salsa. I've made it at least 5 times and it's always a hit. Not too spicy. This recipe make a lot of salsa - I might try to halve it next time.

  • Cauliflower soup

    • alliebaybay on October 02, 2020

      See recipe for variation.

  • Grilled corn guacamole

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Fancy mac and cheese

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Asian hot wings

    • alliebaybay on October 02, 2020

      See recipe for variation.

  • Rigatoni and meatballs

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Mushroom Swiss sliders with spicy fry sauce

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Beef and bean burritos

    • alliebaybay on October 02, 2020

      See recipe for optional filling ingredients.

  • Cowgirl quiche

    • alliebaybay on October 02, 2020

      See recipe for variation.

  • Spicy Caesar salad

    • alliebaybay on October 02, 2020

      See recipe for variation.

  • Chipotle steak salad

    • alliebaybay on October 02, 2020

      See recipe for variations.

  • Spicy grilled vegetable panini

    • alliebaybay on October 02, 2020

      See recipe for variation.

  • Make-ahead muffin melts

    • taste24 on June 23, 2020

      These tasted wonderful. It was perfect to make the night before and then scoop on my English Muffin and heat up. Worked great for preparing for guests as well.

  • Chicken and noodles

    • dgiles on October 14, 2020

      This needs a lot more seasoning. Added three fresh sage leaves and could have added more. Maybe a bay leaf or Herbs de Provence.

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Reviews about this book

  • Huffington Post

    ...it's a scrapbook of sorts... Her recipes are all standard ones you would imagine anyone who lives on a farm or ranch would make for their family... But there's nothing special about them.

    Full review
  • Boston Globe by T. Susan Chang

    The first thing you should know about this book is that there’s nothing "frontier" about it. The second thing is that there’s not much that is new...many of the recipes can be found on the blog.

    Full review
  • Two Peas and Their Pod

    And in Ree fashion, every recipe includes gorgeous step-by-step photos! The book is a complete gem from cover to cover.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0061997188
  • ISBN 13 9780061997181
  • Linked ISBNs
  • Published Mar 13 2012
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

Accidental ranch wife, beloved multiple Bloggie Award-winning blogger, and #1 New York Times bestselling author of The Pioneer Woman Cooks, Ree Drummond is back with a second helping of irresistible recipes, down home wit, and warm remembrances. With The Pioneer Woman Cooks: Food from My Frontier, Ree serves up a feast of delicious, soul-satisfying, cowboy-approved comfort food that the whole family will enjoy—from glazed doughnuts to restaurant-style salsa to spicy Dr. Pepper pulled pork to the best grilled cheese ever!

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