Recipe Archives

Search Recipes

Mexican Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Mexican Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 / 6 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. soak cubed bread in beaten eggs mix ingredients and press into a greased 9 x 13 pan bake at 350 degrees for 40 minutes garnish with remaining cheddar cheese and fresh pico de gallo.
Share this Recipe
 
Powered byWP Ultimate Recipe
Cheesy Shrimp and Grits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Cheesy Shrimp and Grits
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Thaw shrimp. In a large saucepan, bring 3 cups of water, cream, butter and salt to a boil. Reduce heat to medium and whisk in grits. Cook 7-8 minutes, whisking constantly, till mixture is smooth. Stir in the shrimp, cheese, and garlic. Cook 1-2 minutes.
Recipe Notes

I got this recipe from a friend who served it at her daughter's wedding supper.

Share this Recipe
 
Powered byWP Ultimate Recipe
Hot & Sour Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This Hot & Sour Soup is not too spicy because I wanted it to be family-friendly. You can add more heat with chili sauce, red pepper flakes or even sriracha.
Servings
3 servings
Servings
3 servings
Hot & Sour Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This Hot & Sour Soup is not too spicy because I wanted it to be family-friendly. You can add more heat with chili sauce, red pepper flakes or even sriracha.
Servings
3 servings
Servings
3 servings
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat the broth over medium-high heat. When the broth begins to boil, add the mushrooms, onions, shrimp, ginger, soy sauce, sesame oil and vinegar.
  2. Reduce heat to a gentle boil and cook for 10 minutes.
  3. In a small bowl, stir together cornstarch and hot water.
  4. Add cornstarch mixture to soup, stirring until it thickens.
  5. Stir in chili sauce, tofu and shredded chicken. Cook another 5 minutes. Turn off heat.
  6. In a small bowl, whisk the egg. Using a fork, drop swirls of the egg into hot soup. (Do this a little at a time and you will end up with beautiful ribbons of egg in the soup.)
  7. Add pepper to taste.
  8. Garnish with green onion and cilantro and serve.
Share this Recipe
 
Powered byWP Ultimate Recipe
Bacon Corn Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Bacon Corn Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook bacon in a large, heavy-bottom pot. When bacon is halfway cooked, add celery and onion and cook 5 minutes.
  2. Add flour and cook 3 minutes, stirring often.
  3. Add potatoes and chicken broth, stirring to incorporate any brown bits from bottom of the pan. Bring mixture to a boil and cook for 10 minutes or until potatoes are fork-tender.
  4. Reduce heat to medium-low.
  5. Add corn to the soup and stir.
  6. Slowly stir in heavy cream.
  7. Add salt and pepper to taste and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Smashed Potato & Leek Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 servings
Servings
4 servings
Smashed Potato & Leek Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Cut the white parts of leeks in half horizontally, and place in a bowl of water and shake. Allow to rest for 10 minutes to remove dirt. Slice the leeks like you would an onion.
  2. Over medium-high heat, melt butter in a large pot. Add leeks and cook for 5 minutes.
  3. Add salt and pepper. Add bay leaves, potatoes and chicken stock. Cook for 20 minutes or until potatoes are tender.
  4. Smash potatoes with a masher to thicken soup. Discard bay leaves.
  5. Spoon soup into bowls, adding a dollop of heavy cream to each.
Recipe Notes

Note: You will not use the green parts of the leeks for this recipe, but freeze and save them for later. The green parts are great to add when making chicken stock.

Share this Recipe
Powered byWP Ultimate Recipe
Load More

*Please send us your original recipes, developed by you or family members. Please do not send recipes copied from other sources, such as a book or magazine.  Those recipes chosen for print in Arkansas Living magazine will receive a set Arkansas Living measuring cups!

Arkansas Living Magazine is not responsible for the origin of reader submitted recipes.  Recipes used with permission of source will be noted.