South Your Mouth recipes are easy to follow and turn out perfectly every time. They are good enough for Sunday dinner and easy enough for any time during the week. Mandy's stories and sense of humor are unique and entertaining! Her food blog has become so popular, she was chosen by Food Network as one of the best cooks in America, and asked to represent the South in the network series, America's Best Cook.
Her down-to-earth recipes and easy-going southern style will have you cooking and laughing at the same time! It's time to South Your Mouth, y'all! Delicious, down-home southern cooking has never tasted so good! See All Customer Reviews. Shop Books. Add to Wishlist.
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South Your Mouth: Tried & True Southern Recipes
Write a Review. Search for a Recipe Here:. One of my favorite kitchen gadgets - Fasta Pasta! I use this multiple times in a week, for pasta, for potatoes, even veggies! Another favorite tool for mashing both meats for mixing and cooking. Great for arthritic hands, dishwasher safe. I love the speckled enamelware from Crow Canyon Home - so retro! See the whole line here. If you have invested in a wood pellet smoker grill, grab this cookbook to keep it going all summer long!
Easy Greasy - a modernized version of the old kitchen strainer you are gonna love. I use mine so much, I bought a second one! It's an open grill, so no squished food, but has a hinged lid to keep things neat. Featured Author.
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Mary at Deep South Dish. I think no matter what the occasion may be, you can never go wrong by showing up at the dinner table with a hot plate of fried chicken. I just fire up the stove, and things start to fade away. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
I was going to post our recipe for apple butter because when my husband and I got married, we made apple butter for our guests. And our guests seemed to be happy with it — I actually saw several guests drinking it like a shot. Either we made a damn good apple butter or those guests were drunk. Probably both. My husband and I have turned making apple butter into an anniversary tradition and I had this wonderful blog post idea about how marriage was like a jar of apple butter.
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Life has this funny way of getting in the way. Instead of writing that post, we painted our bedroom blue. And worked on code. Why did we do this? Because it had to be done. I love him. And the man drives me crazy. And I drive him crazy. And sometimes that crazy is even in a good way.
I would have rather been on a tropical beach, sipping on a frosty tropical drink while we lounged in the sun together. Hell — I would have rather been hiking in the rain. Instead, we painted our bedroom blue. And I threw a hissy fit about not being where I wanted to be and being where I was. And my husband waited for me to finish and then said he was going to finish painting the trim now. And I sighed. And realized that where I was, was where I was.
And I was lucky to be there with the man that I was with. And painted. But I still made apple butter. And I had the problem I wanted to have. The key to really good apple butter is really good apples. Stayman Winesaps are my preferred apples for this. Please understand that the measurements below are flexible on purpose. If I can get my hands on organic Stayman Winesaps, I simply quarter them and cook them with skins and cores.
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And then I pour the applesauce into the slow cooker to cook down. Again — this is not something you can really leave because you need to leave the lid askew in order for it to cook down. Place in large saucepan with apple cider, one cup brown sugar and two tablespoons lemon juice. Bring to a simmer over low heat and simmer for 2 hours or until apples are tender and falling apart. Season to taste with cinnamon. Correct the seasonings again — if the flavor seems a little flat, add more lemon juice.
Now you can eat this as applesauce or you take the next step and make into apple butter. Making Apple Butter: Put apple butter through a food mill. If this is cold, I usually heat it back up on the stove and then pour it into a slow cooker on low. Make sure that the lid to your cooker is askew and cook for about 12 hours. Make sure to scrape down the sides as it cooks. Let most of the liquid cook out.
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It will get very dark. About 6 hours through cooking, taste and add any additional sugar or cinnamon that you think it may need. Allow it to cool completely. You can refrigerate this for up to three weeks or you can can it. Process in a hot water canner for 10 minutes. Please click here for a printable recipe! In fact, I was delighted to find out this spring from a couple of people that they had been told to look for the crazy tomato lady at the market.
If George Clooney himself had stopped by to tell me how beautiful he thought I was, it would have been a bit anti-climactic after the high praise of being called the crazy tomato lady. Another way of dealing with them is to make Roasted Tomato Sauce. And still another is to dry them in my dehydrator. I dry plenty of them plain but I also love to marinate them and dry them. My favorites tend to be the meatier tomatoes, even the meatier cherries like Black Cherry tomatoes.
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This is also a great way to use up those tomatoes that have split but are just shy of being completely ripe. Some people remove the skins and seeds from tomatoes before drying them. I use an Excalibur Dehydrator to dry my tomatoes. We used an inexpensive dehydrator that we found at a garage sale for years but a couple of years ago, we had a very exciting evening when it caught fire.
Since we put up so much of our food, we went ahead and waited until Excalibur had a sale and bought a new dehydrator. Or you can also dry these in an oven. To be honest, a lot of them disappear just as is. I end up popping a large amount of them in my mouth like potato chips.
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