Updated: 06/22/2007 - Recipe Courtesy of Chef Ouita Michel - Holly Hill Inn
Posted: 06/19/2007 - From Linda Hopkins and Smoking Guns in Kansas City. This recipe took 4th place in the dessert category at the 1999 Jack Daniel’s World Championship Barbecue contest.
Updated: 06/21/2007 - This is the signature barbecue dish in Memphis as far as I’m concerned.
Updated: 06/21/2007 - Here’s my version of this wonderful Alabama favorite.
Posted: 04/27/2007 - Fred Thompson has compiled 350 Hot-Off-The Grill, Tried and True Recipes from America's Backyards in 'Barbecue Nation.'
Posted: 01/26/2007 - 10 medium diced potatoes in 5 cups water, etc.
Posted: 01/26/2007 - Cook 4-6 boneless skinless chicken breasts in 2 cans chicken stock or broth, adding 1-2 cans water, about 20-30 minutes on medium high heat. Reduce heat to low.
Updated: 01/26/2007 - 4 lbs. Ground white meat turkey, browned - 1 large onion, 1 green pepper, 2 cloves garlic, chopped - 1 package mild chili seasoning - 3 Tablespoons each; chili powder & ground cumin - 1 can pinto beans, I can navy beans, 1 can mild chili beans, 1 can black beans, 2 cans diced tomatoes - 1 can tomato paste - 1/2 tsp. Each salt & pepper
Posted: 11/22/2006 - Combine cranberries, walnuts, Blue Cheese and scallions. Bake baguette slices at 400 degrees for 5 minutes. Spread cranberry and nut mixture on crostini and bake at 400 degrees for 8 to 10 minutes.