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Southern

Image of Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw recipe

Seafood

Ingredients

Cooking sequence

Pan-Fried Fish and Tomatoes

Cabbage Radish Slaw

Apron's advice

Nutritional information

Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw

Hearty Goulash Soup with Tomato Crostini Recipe

Beef

Hearty Goulash Soup

Tomato Crostini

Hearty Goulash Soup With Tomato Crostini

Prepare crostini; complete soup; serve - 10 minutes

Chicken

Pork

Prep

Steps

Chicken Brunswick-Style Stew

Cut bacon into 1-inch pieces (wash hands).

Other preparation methods

Country Fried Steak

Preheat oil in a large sauté pan on medium 2-3 minutes. Dip cubed steaks in flour (coating both sides) then dip into egg (allowing excess to drip off). Finally, dip into crushed saltines.

Place two steaks in oil and cook 4-6 minutes on each side or until meat is brown and 160°F. Repeat. Season with salt and pepper.

Image of Batterfried Catfish and Hoppin John Recipe

Batter-Fried Catfish

Hoppin' John

Shortcuts and tips

Batter-Fried Catfish and Hoppin’ John

Prepare rice recipe and let stand (25 minutes)

Prepare fish and complete rice; serve (25 minutes)

Southern-Style Meatless Collard Greens Recipe

Vegetarian

Southern-Style Meatless Collard Greens

Cut onion into 1/2-inch cubes; chop garlic coarsely. Remove thickest stems from collard greens and tear leaves into large pieces, if needed.

Preheat 4-quart stockpot on medium 2–3 minutes. Add oil and onions; cook 4–5 minutes, stirring occasionally, until onions begin to soften. Stir in garlic and cook 1 minute.

Stir in stock, vinegar, salt, red pepper, and pepper. Bring to a simmer, then stir in collards (they will reduce as they cook). Cover and reduce heat to medium-low. Simmer 1 hour or until greens are desired tenderness. Serve with hot sauce and additional vinegar, if using.

Image of Creamy Coconut Milk Homestyle Macaroni Casserole Recipe

Chef's tip

Creamy Coconut Milk Homestyle Macaroni Casserole

Bring water to boil for pasta. Cook pasta 7 minutes; drain and set aside.

Melt 1/2 cup butter in 4-quart stockpot on medium. Sprinkle in flour. Cook 2–3 minutes, whisking continuously, until smooth and fragrant.

Combine coconut milk and stock; pour mixture slowly into pot, whisking continuously, until blended and smooth. Simmer 8–10 minutes, whisking occasionally, until mixture begins to thicken.

Preheat oven to 400°F. Remove pot from heat and whisk in mustard, yeast, onion powder, garlic powder, paprika, salt, and pepper until blended. Stir in pasta until well coated.

Melt remaining 2 tablespoons butter; combine with bread crumbs and stir until coated.

Coat 13- x 9-inch baking dish with spray. Spread pasta mixture in even layer in dish, then sprinkle evenly with topping. Bake 20 minutes or until topping is golden. Let stand 5 minutes before serving.

Image of Black Eyed Peas and Greens Salad Recipe

Black-Eyed Peas and Greens Salad

Chop kale coarsely. Cut carrots into bite-size pieces. Drain and rinse peas and corn.

Whisk in large bowl: oil, vinegar, syrup, mustard, salt, and pepper until blended. Add remaining ingredients; toss to coat. Chill until ready to serve.

Image of Meatless Dirty Rice with Collards Recipe

Meatless Dirty Rice with Collards

Preheat large saucepan on medium 2–3 minutes. Chop collard greens coarsely. Cut onion into 1/2-inch cubes (1 cup); chop garlic finely.

Melt butter in pan and add onions. Cook 3–4 minutes, stirring occasionally, until onions begin to soften. Add garlic; cook and stir 1 minute.

Stir in rice. Cook and stir 2–3 minutes until rice is fragrant and lightly toasted. Pour in stock, paprika, salt, pepper, and crushed red pepper; bring to a boil.

Stir in collards, cover, and reduce heat to low. Cook 20 minutes. Remove pan from heat and let stand 5 minutes or until rice is tender. Stir in ground red pepper, if using. Serve.