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Clean and wash greens until water is no longer green, but clear. In a large pot, boil ham hocks and salt pork for about 1 hour on medium heat, then add collards to boiling ingredients. Cook for an ...

Natural casing, all-beef hot dog, preferably Vienna Beef Fresh poppyseed hot dog bun, steamed Yellow mustard Neon green relish Chopped onions Slices of fresh tomato Dill pickle spear Sport peppers ...

To a medium-size mixing bowl, add olive oil, honey, red peppers, garlic, scallions, fresh mint and lime juice. Stir to incorporate ingredients and season with salt and pepper. Add crabmeat, stirring ...

Clean and de-gill fish. Make several vertical incisions in flesh on both sides, which help reduces cooking time. Lightly cover entire fish with corn starch. Preheat frying oil. Fry fish approximately ...

Here are some more of the stories behind our favorite grocery store brands: Marie Callender – Her products are a familiar sight in grocery store freezer cases, but did you know that Marie Callender ...

Take 2 bread slices, cover them with cold water, let soak for 2 minutes. Grind chicken breast, onions, mix thoroughly together with egg, vodka and soaked bread. Let the mixture sit for couple minutes.

Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade. Stuff chicken breasts under the skin with the butter panade. Roast chicken breasts for 25 minutes at ...

Beat the yolks until light. (I use a stand mixer.) Add the sugar gradually and continue beating. Add the sour cream, rum, vanilla, almond extract, and salt; mix well. Add the flour a little at a time ...

Melt butter over low heat and add flour. Whisk constantly to prevent it from turning brown. Stir in paprika and garlic. Slowly add hot milk to the butter & flour, continually whisking to reduce lumps.

Wash meat, sprinkle lightly with seasoned salt, place on barbecue rack, slow cook for 12 hours before being removed to serve on Kaiser bun with coleslaw and barbeque sauce. Chop cabbage finely. Mix ...

Place the chicken in the hot pan skin down, and ensure the skin does not stick ...