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    SOUTHERN LIVING Best Southern Recipes: 179 All-Time Favorites
    SOUTHERN LIVING Best Southern Recipes: 179 All-Time Favorites
    SOUTHERN LIVING Best Southern Recipes: 179 All-Time Favorites
    Ebook365 pages1 hour

    SOUTHERN LIVING Best Southern Recipes: 179 All-Time Favorites

    By The Editors of Southern Living

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    About this ebook

    The best flavors of the South!

    If you love some of the South's most well-known dishes, including shrimp and grits, fried chicken, buttermilk biscuits and more, then the experts from the legendary Southern Living Test Kitchen have the guide you need: Best Southern Recipes. Make all your favorites - and new twists on classics - with step-by-step recipes for dozens of Southern dishes, including spoonbread, sweet tea, barbecue ribs, even beignets! This mouthwatering Collector's Edition features 179 sure-fire recipes with beautiful photographs and step-by-step instructions, plus tips and tricks for getting the best results-all from the experts at Southern Living, the beloved magazine dedicated to sharing the best of the South. Delight family and friends with classics including Chicken, Shrimp, and Ham Jambalaya, Stovetop Red Beans and Rice, and Smoked Brisket. Impress everyone with delicious Beef Fajitas with Pico de Gallo, Double-Crust Chicken Pot Pie, and Gulf Coast Seafood Stew. No matter what you're craving, now you can create it at home-with help from Southern Living!
    LanguageEnglish
    PublisherLiberty Street
    Release dateSep 30, 2016
    ISBN9780848752422
    SOUTHERN LIVING Best Southern Recipes: 179 All-Time Favorites

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      Book preview

      SOUTHERN LIVING Best Southern Recipes - The Editors of Southern Living

      will.

      BREAKFAST & BRUNCH

      A BIG SOUTHERN BREAKFAST IS A RITE OF PASSAGE ON WEEKENDS IN THE SOUTH. THESE RECIPES ARE OUR ALL-TIME READER FAVORITES—AND MANY OF THEM ARE MAKE-AHEAD TO SAVE YOU TIME.

      HASH BROWN BREAKFAST CASSEROLE

      December 2003

      1 lb. ground hot pork sausage

      ¼ cup chopped onion

      2½ cups frozen cubed hash browns

      5 large eggs, lightly beaten

      2 cups (8 oz.) shredded sharp Cheddar cheese

      1¾ cups milk

      1 cup all-purpose baking mix

      ¼ tsp. salt

      ¼ tsp. pepper

      Toppings: picante sauce or green hot sauce, sour cream

      Garnish: fresh parsley sprigs

      1. Cook sausage and onion in a large skillet over medium-high 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

      2. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

      3. Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

      SERVES 8

      ACTIVE 27 min.

      TOTAL 9 hours, 32 min.

      CRABMEAT BRUNCH SCRAMBLE

      January 1995

      ¼ cup butter or margarine

      1 (6-oz.) package ready-to-serve frozen crabmeat, thawed and drained

      2 Tbsp. sliced green onions

      8 large eggs, lightly beaten

      ½ cup reduced-fat sour cream

      2 Tbsp. grated Parmesan cheese

      ½ tsp. salt

      ⅛ tsp. pepper

      3 English muffins, split, toasted, and buttered

      1. Melt butter in a large skillet; add crab-meat and green onions. Cook over medium-high, stirring constantly, until onions are tender; set crabmeat mixture aside.

      2. Combine eggs and next 4 ingredients. Add to crabmeat mixture.

      3. Cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly.

      4. Serve immediately over muffin halves.

      SERVES 6

      PAIN PERDU

      April 2004

      In France, French toast is called lost bread, because it’s made from stale bread.

      2 (16-oz.) French bread loaves

      8 large eggs

      4 cups whipping cream

      1 cup sugar

      ½ to 1 Tbsp. ground cinnamon

      1½ tsp. ground nutmeg

      4 tsp. vanilla extract

      1½ cups Champagne

      2 cups cane syrup

      4 cups raspberries and blueberries

      4 Tbsp. cream cheese (optional)

      Garnish: powdered sugar

      1. Cut bread into 24 (34-inch-thick) diagonal slices.

      2. Whisk together 8 large eggs and next 5 ingredients until well blended.

      3. Place bread slices in a 13- x 9-inch baking dish; pour egg mixture evenly over slices. Let stand 30 minutes or until liquid is absorbed.

      4. Remove bread slices from egg mixture, letting excess drip off. Cook bread slices, in batches, in a lightly greased nonstick skillet or griddle over medium-high 2 minutes on each side or until golden.

      5. Place bread slices on baking sheets; keep warm in a 200° oven.

      6. Cook Champagne in a large saucepan over high until reduced by half. Gradually stir in syrup; cook over low until blended and warm.

      7. Arrange bread slices on serving plates; top with raspberries, blueberries, and, if desired, cream cheese. Drizzle evenly with syrup mixture. Garnish, if desired.

      SERVES 8 to 12

      ACTIVE 55 min.

      TOTAL 1 hour, 25 min.

      ONE-DISH BLACKBERRY FRENCH TOAST

      November 2009

      1 cup blackberry jam

      1 (12-oz.) French bread loaf, cut into 1½ -inch cubes

      1 (8-oz.) package ⅓-less-fat cream cheese, cut into 1-inch cubes

      4 large eggs

      2 cups half-and-half

      1 tsp. ground cinnamon

      1 tsp. vanilla extract

      ½ cup firmly packed brown sugar

      Toppings: maple syrup, whipped cream

      1. Cook jam in a small saucepan over medium 1 to 2 minutes or until melted and smooth, stirring once.

      2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

      3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.

      4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.

      SERVES 8 to 10

      ACTIVE 21 min.

      TOTAL 8 hours, 51 min.

      A LOOK BACK

      December 2003

      Make-ahead holiday recipes, like Hash Brown Breakfast Casserole, are always reader favorites because they get you out of the kitchen so you can enjoy the festivities.

      SHELLFISH CRÊPES IN WINE-CHEESE SAUCE

      December 2000

      ½ cup butter or margarine, divided

      2 cups chopped cooked shrimp (about 1 lb.)

      1 cup (8 oz.) fresh crabmeat

      2 green onions, minced

      ¼ cup dry vermouth*

      ⅛ tsp. salt

      ¼ tsp. pepper

      ½ Tbsp. butter or margarine, melted

      Wine-Cheese Sauce

      Crêpes

      2 cups (8 oz.) shredded Swiss cheese

      Garnish: sliced green onions

      1. Melt 14 cup butter in a large skillet over medium-high. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt, and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat, and set aside.

      2. Drizzle ½ Tbsp. melted butter into a 13- x 9-inch baking dish.

      3. Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 Tbsp. shrimp mixture down center of each crêpe.

      4. Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over crêpes. Sprinkle with Swiss cheese, and dot with remaining ¼ cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes.

      5. Bake at 450° for 20 minutes or until thoroughly heated. Garnish, if desired.

      * Clam juice may be substituted for vermouth.

      SERVES 12

      ACTIVE 1 hour

      TOTAL 4 hours, 50 min.

      Shrimp, fresh crabmeat, and Swiss cheese are folded up in crêpes and served with wine-cheese sauce.

      WINE-CHEESE SAUCE

      ¼ cup cornstarch

      ¼ cup milk

      ⅓ cup dry vermouth*

      3 cups whipping cream

      ¼ tsp. salt

      ¼ tsp. pepper

      2 cups (8 ounces) shredded Swiss cheese

      1. Whisk together cornstarch and milk in a small bowl.

      2. Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 Tbsp. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth.

      * Clam juice may be substituted for vermouth.

      MAKES 4 cups

      ACTIVE 10 min.

      TOTAL 20 min.

      CRÊPES

      4 large eggs

      2 cups all-purpose flour

      ¼ cup butter or margarine, melted

      1 cup cold water

      1 cup cold milk

      ½ tsp. salt

      1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.

      2. Place a lightly greased 8-inch nonstick skillet over medium until skillet is hot.

      3. Pour 3 Tbsp. batter into skillet; tilt in all directions so batter covers bottom of skillet.

      4. Cook 1 minute or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper.

      Note: To make ahead, prepare crêpes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

      MAKES 2 dozen

      SAUSAGE, BISCUIT, AND GRAVY BAKE

      February 2014

      Preheat oven to 350°. Cook 1 lb. ground pork sausage in 2 tsp. canola oil in a large skillet over medium-high 8 minutes or until crumbly and no longer pink; remove from skillet, and drain. Melt 5 Tbsp. butter in skillet; whisk in ¼ cup all-purpose flour. Whisk constantly 1 minute. Gradually whisk in 3 cups milk, ¾ tsp. salt, and ½ tsp. pepper. Bring to a boil, whisking constantly; cook 2 minutes. Stir in sausage. Grease an 11- x 7-inch baking dish with cooking spray; place dish on a baking sheet. Split 8 refrigerated jumbo biscuits in half lengthwise; place 8 halves in baking dish. Top with half of sausage mixture and ¼ cup chopped green onions. Repeat layers. Sprinkle with ¾ cup shredded sharp Cheddar cheese. Bake 40 minutes.

      SERVES 6 to 8

      ACTIVE 20 min.

      TOTAL 1 hour

      CREAMY GRITS CASSEROLE

      September 2007

      1¼ cups uncooked regular grits

      2 cups chicken broth

      2 cups milk

      1 tsp. salt

      ¼ tsp. ground red pepper

      ½ cup butter, cut into cubes

      1 (10-oz.) block sharp Cheddar cheese, shredded

      1 (4-oz.) smoked Gouda cheese round, shredded

      2 large eggs, lightly beaten

      1. Bring grits, chicken broth, milk, salt, and ground red pepper to a boil in a medium saucepan over medium-high; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.

      2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2½-qt. baking dish.

      3. Bake at 350° for 35 to 40 minutes or until golden brown and

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