Free Recipes Archive
5 cups water 1 teaspoon salt 1 cup hominy grits (not instant) 1 cup coarsely shredded mild Cheddar, Muenster, Gouda, Edam or Swiss cheese 1/4 teaspoon onion or garlic powder 2 tablespoon butter or margarine 1 can (4 oz.) chopped Read More …
Source: presented by The Shaw House Bed & Breakfast 1 cup raw grits 4 cups water 1 box Jiffy cornbread 1 cup milk 1 pound sausage 1 cup shredded cheese 1/2 cup (1 stick) butter 4 eggs 1 teaspoon salt Read More …
625 ml water 2 1/2 cup 125 ml quick cooking grits 1/2 cup 375 ml mushrooms, sliced 1 1/2 cup 125 ml red pepper, chopped 1/2 cup 4 green onions, chopped 2 medium garlic cloves, minced 2 ml worcestershire sauce Read More …
3-1/2 cup Milk 3/4 cup Grits, old fashion Heat milk in a sucepan until almost boiling. Slowly stir grits and stir. Reduce the heat to low and simmer, stirring occasionally until thickened, about 15-20 minutes. While grits are cooking: 3 Read More …
Source: Magnolia’s, Charleston, South Carolina Creamy White Grits 12 cups chicken broth 4-1/2 cups coarse stone-ground white grits 1 cup heavy cream Salt and white pepper to taste Bring the chicken broth to a boil in a heavy-bottomed stockpot or Read More …
Chef Colin Alevras of The Tasting Room – New York, NY Yield: 6 servings Grits: 1 cup stone ground grits Salt and pepper 4 Tablespoons butter 1/2 cup crème fraiche Winter Vegetables: 6 stalks salsify, peeled and rinsed 1/4 pound Read More …
Serves 4 3-1/2 cups water 1 teaspoon salt 3/4 cup old fashioned grits 1/4 lb cheddar cheese, grated 1 tablespoon cooking oil 1 lb turkey sausages 2 cups tomatoes, chopped pepper 2 tablespoon chopped parsley In a sauce pan bring Read More …
Recipes similar to this are popular along the Southeast coast of America. Serves 2-3 3 Cups Cooked grits 6 strips Bacon 1/3 cup Onion, diced 1/3 cup Green bell pepper, diced 1/4 cup Celery 1 pound Shrimp, large, peeled and Read More …
Source: Southend Brewery and Smokehouse – Raleigh, North Carolina 4 cups heavy cream 4 cups water 1/4 pound (1 stick) butter 2 cups grits (not instant) Salt and white pepper, to taste In a deep, heavy-bottomed pot, bring cream, water Read More …
1 slice thick cut bacon, preferably applewood smoked 1/2 cup finely chopped onion 2-1/4 cups fat free or 1% low fat milk 2/3 cup quick cooking grits 1/2 teaspoon salt 3/4 cup egg substitute or 3 eggs, beaten 2 tablespoons Read More …
Yield: 4 servings 2 cups Water 1/2 cup Enriched Hominy Quick Grits* (Quaker or Aunt Jemima) 1/4 teaspoon Salt (optional) 2 ounces Shredded Swiss cheese 2 ounces Shredded cheddar cheese 1/4 cup Grated Parmesan cheese 2 tablespoons Margarine or butter Read More …
For the gravy 1/2 cup vegetable oil 1 cup all-purpose flour 1 tablespoon chopped garlic 7 ounces canned chipotle peppers in adobo sauce, chopped 4 or 5 ears fresh corn, boiled and kernels removed 6 cups chicken stock Salt and Read More …
2 medium red bell peppers 1 large onion 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 cup quick-cooking grits 4 cups whole milk 1 cup water 1/4 teaspoon Tabasco, or to taste Roast and peel bell peppers. Finely chop Read More …
Source: Slightly North of Broad – Charleston, South Carolina Grits 4 cups water 1/2 teaspoon salt 2 tablespoons unsalted butter 1 cup old-fashioned stone-ground grits 1/4 cup heavy cream Bring water, salt, and 1 tablespoon butter to a boil in Read More …
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
8 servings 2 qt Water 12 ounces Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove seeds for sissies. 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 lb Cheddar cheese, grated 1/2 Read More …
2 eggs 1/2 cup flour milk to make thick batter After the grits are dipped in the batter, fry them in a lightly greased skillet until lightly brown over a med. Heat so as to heat thoroughly. Serving size is Read More …
Yield: 8 servings 1-1/2 cups Quick grits 1-1/2 teaspoons Salt 6 cup Boiling water 1/2 cup Butter 2 cups Shredded cheddar cheese 2 tablespoons Finely chopped jalapenos 3 Eggs, beaten 1 Can, cream of chicken soup 1/2 teaspoon Salt Preheat Read More …
1 cup quick cooking grits cooked and cooled slightly 1 cup brown sugar 2 teaspoons flour 2 large egg lightly beaten 4 tablespoons milk 2 tablespoons butter or margarine melted 1 teaspoon pure vanilla extract 1 teaspoon white vinegar One Read More …
This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the Read More …
May be served as an entrée or side dish. 1 pound Italian sausage 1 pound regular breakfast sausage 1 large green pepper, chopped fine 1 large onion chopped; vidalia or other sweet onion is preferable 6 servings old fashioned grits, Read More …
A microwave recipe. Sliced pimientos 1 2/3 cups boiling water 1/2 cup grits 1/4 teaspoon salt 1 cup shredded Monterey Jack cheese 2 tablespoons green chili peppers, chopped 2 large eggs Grease 6 custard baking cups and place sliced pimientos Read More …
8 cups water 2 cups grits 1 teaspoon salt 1 1/2 cups butter 2 cups (8 ounces) cheddar cheese 2 tablespoons sherry 1 teaspoon Worcestershire sauce 1 teaspoon liquid hot pepper sauce 2 large eggs 1/2 cup chopped green chili Read More …
2 (14 1/2-ounce) cans chicken broth 1 3/4 cups uncooked quick-cooking grits 1/2 cup butter or margarine 1 medium onion, chopped 2 red or green jalapeño peppers, seeded and diced 1 large green bell pepper, chopped 2 cups (8 ounces) Read More …
6 cups water 1/4 pound butter 1 1/2 cups grits 1 1/4 teaspoons seasoned salt 3 large eggs, beaten 1/8 teaspoon paprika 6 cups (1 1/2 pounds) shredded cheddar cheese Bring water to a boil. Stir in butter, grits, and Read More …
6 cups water 1 1/2 cups grits 2 teaspoons salt 4 cups (1 pound) shredded cheddar cheese 1 teaspoon savory 1/2 cup butter, softened 1/8 teaspoon liquid hot pepper sauce 1/8 teaspoon paprika 3 large eggs, beaten In a medium Read More …
1/3 cup grits 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 large egg 2 cups vegetable oil Paper towels Prepare grits according to the package directions. Stir in flour, salt, pepper, and egg; mix well. In a Read More …
1/3 cup grits 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 large egg 2 cups vegetable oil Paper towels Prepare grits according to the package directions. Stir in flour, salt, pepper, and egg; mix well. In a Read More …
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
8 servings 2 qt Water 12 ounces Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove seeds for sissies. 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 lb Cheddar cheese, grated 1/2 Read More …
2 eggs 1/2 cup flour milk to make thick batter After the grits are dipped in the batter, fry them in a lightly greased skillet until lightly brown over a med. Heat so as to heat thoroughly. Serving size is Read More …
Yield: 8 servings 1-1/2 cups Quick grits 1-1/2 teaspoons Salt 6 cup Boiling water 1/2 cup Butter 2 cups Shredded cheddar cheese 2 tablespoons Finely chopped jalapenos 3 Eggs, beaten 1 Can, cream of chicken soup 1/2 teaspoon Salt Preheat Read More …
1 cup quick cooking grits cooked and cooled slightly 1 cup brown sugar 2 teaspoons flour 2 large egg lightly beaten 4 tablespoons milk 2 tablespoons butter or margarine melted 1 teaspoon pure vanilla extract 1 teaspoon white vinegar One Read More …
For the gravy 1/2 cup vegetable oil 1 cup all-purpose flour 1 tablespoon chopped garlic 7 ounces canned chipotle peppers in adobo sauce, chopped 4 or 5 ears fresh corn, boiled and kernels removed 6 cups chicken stock Salt and Read More …
2 medium red bell peppers 1 large onion 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 cup quick-cooking grits 4 cups whole milk 1 cup water 1/4 teaspoon Tabasco, or to taste Roast and peel bell peppers. Finely chop Read More …
Source: Slightly North of Broad – Charleston, South Carolina Grits 4 cups water 1/2 teaspoon salt 2 tablespoons unsalted butter 1 cup old-fashioned stone-ground grits 1/4 cup heavy cream Bring water, salt, and 1 tablespoon butter to a boil in Read More …
Source: Southend Brewery and Smokehouse – Raleigh, North Carolina 4 cups heavy cream 4 cups water 1/4 pound (1 stick) butter 2 cups grits (not instant) Salt and white pepper, to taste In a deep, heavy-bottomed pot, bring cream, water Read More …
1 slice thick cut bacon, preferably applewood smoked 1/2 cup finely chopped onion 2-1/4 cups fat free or 1% low fat milk 2/3 cup quick cooking grits 1/2 teaspoon salt 3/4 cup egg substitute or 3 eggs, beaten 2 tablespoons Read More …
Yield: 4 servings 2 cups Water 1/2 cup Enriched Hominy Quick Grits* (Quaker or Aunt Jemima) 1/4 teaspoon Salt (optional) 2 ounces Shredded Swiss cheese 2 ounces Shredded cheddar cheese 1/4 cup Grated Parmesan cheese 2 tablespoons Margarine or butter Read More …
1 slice thick cut bacon, preferably applewood smoked 1/2 cup finely chopped onion 2-1/4 cups fat free or 1% low fat milk 2/3 cup quick cooking grits 1/2 teaspoon salt 3/4 cup egg substitute or 3 eggs, beaten 2 tablespoons Read More …
Yield: 4 servings 2 cups Water 1/2 cup Enriched Hominy Quick Grits* (Quaker or Aunt Jemima) 1/4 teaspoon Salt (optional) 2 ounces Shredded Swiss cheese 2 ounces Shredded cheddar cheese 1/4 cup Grated Parmesan cheese 2 tablespoons Margarine or butter Read More …
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
8 servings 2 qt Water 12 ounces Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove seeds for sissies. 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 lb Cheddar cheese, grated 1/2 Read More …
2 eggs 1/2 cup flour milk to make thick batter After the grits are dipped in the batter, fry them in a lightly greased skillet until lightly brown over a med. Heat so as to heat thoroughly. Serving size is Read More …
Yield: 8 servings 1-1/2 cups Quick grits 1-1/2 teaspoons Salt 6 cup Boiling water 1/2 cup Butter 2 cups Shredded cheddar cheese 2 tablespoons Finely chopped jalapenos 3 Eggs, beaten 1 Can, cream of chicken soup 1/2 teaspoon Salt Preheat Read More …
1 cup quick cooking grits cooked and cooled slightly 1 cup brown sugar 2 teaspoons flour 2 large egg lightly beaten 4 tablespoons milk 2 tablespoons butter or margarine melted 1 teaspoon pure vanilla extract 1 teaspoon white vinegar One Read More …
For the gravy 1/2 cup vegetable oil 1 cup all-purpose flour 1 tablespoon chopped garlic 7 ounces canned chipotle peppers in adobo sauce, chopped 4 or 5 ears fresh corn, boiled and kernels removed 6 cups chicken stock Salt and Read More …