Thanksgiving Day Recipes Seen on FNR!Get the Step by Step From Sauceman'sCharlotte, NC: 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. Topping: 1 cup Brown Sugar 1/3 cup flour 1/3 butter 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.
Brunswick Stew 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.
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