Thanksgiving Day Recipes Seen on FNR!
Get the Step by Step From Sauceman's
Sweet Poato Casserole
4 cups cooked & creamed sweet potatoes
1 cup sugar
2 eggs (beaten)
1 tsp. vanilla
1/3 cup milk
1/2 cup margerine (room temp)
Combine above ingredients until smooth and pour into dish.
1 cup Brown Sugar
1/3 cup flour
1 cup chopped pecans
Mix by hand and spread evenly over the top to cover.
Place in pre-heated 350 degree oven for 45 minutes or until golden brown.
1 tablespoon butter
2 medium onions (chopped)
1 diced tomato diced (seeds removed)
8 oz. corn (canned, fresh, or frozen)
1/2 lb. fresh pork (Sauceman's uses Boston Butts/whole shoulders)
1/2 loaf of white bread (crush removed)
4 oz. heavy cream + 16 oz. chicken stock
4 oz. apple cider vinegar + 2oz. Worchestershire sauce
zest of 1 lemon
salt and pepper to taste
Saute onions in butter for 3 minutes. Add tomato and corn (saute 3 min.) Add chicken stock and bring to a boil. Reduce heat to low and combine reminaing ingredients.
Chef Andarrio's Collards Greens
1. Wash collards then cut chiffonade (rough chop.)
2. Place 1 gallon of water in pot to boil
3. Add 2 tablespoons chicken base, 1 cup of sugar, 2 tablespoons of hot sauce, 2 tablespoons of hot sauce, 2 tablespoons of butter, 1/2 cup of vinegar.
4. Cook 45 to 1 hour stirring frequently. Collards should be tender to bite.