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 …