This is a delicious yet quick and easy vegetable dip. I got this recipe from my mom. It has been a favorite at family gatherings for years. I like to substitute low cal/fat/carb ingredients to reduce calories and fat. Enjoy!
This is an easy and delicious way to prepare fresh sweet potatoes on the stove top. I have adapted this recipe from one I found in the "Mamma Dip's Kitchen" cookbook. This is a family favorite in my home.
Another NC Piedmont favorite is the Moravian Sugar Cake. This recipe is a slight twist to this traditional delicacy. I got the recipe from my friend's Granmaw Betty who lives in Stokes County, NC. It is very good.
This is a delicious treat using fresh starwberries. It's called "strawberry starwberry" for the double shot of strawberry flavor from the fresh berries and the jello flavor. Recently made this for a work related event and it was a hit--not a sinlge bite left.
I had this dip years ago at a party I attended when I was working as a manicurist. A fellow nail technician made this and then shared the recipe with me. I have been making this appetizer ever since and it is always a hit. I have been known on occasion to add a small can of crushed pineapple (well-drained) to the dip to give it more of a sweet Hawaiian taste but that just depends on my mood.
This is a super moist chocolate with a delicious decadent frosting. My husband does the "chocolate dance" whenever I bake this cake! It is truly a delicious cake or "darn good cake" as quoted from my best friend.
My husband's step-mother gave me this recipe. She is an excellent cook and this recipe is delicious. It takes some work but it is well worth the effort. This is excellent served with rice pilaf and a nice salad. It makes for an excellent menu at a dinner party.
This is a local favorite from the Piedmont of North Carolina. Though many recipes these days use all white meat, older recipes call for white and dark meat. To cook the chicken and make the broth, cooks typically simmer a whole chicken in water until it is almost falling off the bone. The broth is strained and simmered some more as needed to concentrate the flavor. The chicken skin and bones are discarded and the meat finely chopped.
Displaying up to 20 pages of results. To see all results, sign in or register.