Notes about Recipes in this book

• Pan-seared rib-eye steak

  • fprincess on November 05, 2010

    The famous cooking technique using a cast iron skillet. Perfection. Typically I do this 100% in the oven (never understood why the fist couple of minutes should be done on the stove). All the key steps are here - the dry pan, resting period, etc.

  • adrienneyoung on March 11, 2013

    This was fabulous way to cook a really good ribeye: crusty on the outside, a perfect 135F inside. But the smoke was really spectacular. Even my laundry room now smells of steak and smoke! Is it worth the smoky socks and undies? Absolutely!!! A keeper.

  • adrienneyoung on November 05, 2013

    Still a favorite. Flawless with the right piece of ribeye...

• Free-range fruitcake

  • Aggie92 on March 30, 2013

    I make this every year for Christmas presents and even fruitcake haters love it. It tastes best if made around Thanksgiving and left to mature in the refrigerator until Christmas. This recipe will make 6 mini loaves baked at 325 degrees for 30-35 minutes. I also increase the amount of pecans to 2 cups.

• Meatloaf again

  • cthdawn on February 17, 2011

    used ground pork and beef, green pepper instead of red pepper (had none) frontera hot sauce

  • cook4cowdog on June 21, 2014

    This is my go-to meatloaf recipe. The result is terrific every time. Leftovers (if any) make terrific sandwiches.

• Semi-instant pancake mix

  • fprincess on November 05, 2010

    Makes fluffy and light pancakes. This mix can be prepared in advance.

• Semi-instant pancakes

  • fprincess on October 28, 2010

    Fluffy & light pancakes.

• City ham

  • adrienneyoung on April 21, 2014

    Really good! Keeper...

• Angel food cake

  • adrienneyoung on November 10, 2012

    Made this with orange extract, served with whipped cream sweetened with a lot of lemon curd, and a cherry/blueberry/blackberry compote made from frozen berries. Absolutely terrific flavour combination. Another keeper.

• Hot cocoa mix

  • PinchOfSalt on January 15, 2013

    Used Splenda instead of the sugar and King Arthur Baker's Special Dry Milk instead of the non-fat dry milk. Wonderful! It dissolves with no lumps with only a little stirring and its body is nicely satisfying, so much better than watery stuff you get using commercial hot cocoa mix.

• Pot o' greens

  • BlytheSpirit on December 24, 2014

    This was a simple but delicious way to make collard greens. The smoked turkey leg was surprisingly much better than the traditional ham hock. I ended up making the version that is on the food network site that does not use red pepper flakes. But I did make a simple vinegar/sliced jalapeno relish from Seductions of Rice, which was served on the side. This is a definite repeat.

• Southern fried catfish

  • DKennedy on June 07, 2020

    Easy and very flavorful. Paprika, old bay seasoning, salt and pepper, urfa biber, flour and cornmeal. Dip in seasoned buttermilk then in seasoned flour mixture and allow to sit for 5 minutes before frying for 5 minutes in peanut oil. Serve with lemon wedges.