Recipes by Drick Perry (Page 6)

United States Chef

	Country Split Pea - Bean Soup with Ham and Smoked Sausage by Drick Perry Cold Weather SoupNothing beats a piping hot bowl of thick, make-me-feel-good soup when the weather has been horrid as it has lately. It makes the kindest folks sort of ornery, and that ain't a good thing.This is one of those feel-good foods, the kind you wish your Mamma would've made ya when you were growing up instead of that easy…	1 vote 398 views
	Crispy Seasoned Oven-Fried Chicken by Drick Perry When Fried is Better for You.Why is it that we 'adore' oven-fried thingies? Healthier? Most likely; depended on your ingredients and lets face it, anything not fried in deep oil is gonna be better for you. Creates less of a mess? Maybe a tad and I guess that comes down to how you go about preparing your thingies. I suppose we are…	1 vote 311 views
	Slow Cooker Roasted Pork Loin with Mushroom Marsala Sauce by Drick Perry Perfectly cooked, mouth-watering taste.I am all about comeback foods which to me, are recipes that are good enough to resurface every few years. Of the many, the slow cooking method is making a comeback as well for its ease, convenience and helpfulness to folks who have busy, daily lives. Folks like me. Nothing is better than coming…	1 vote 1133 views
	Creamed Fresh Baby Spinach by Drick Perry Easy and tasty, all-year 'round...We use baby spinach in many dishes from salads, soups, pasta and risotto dishes, stuffed meats and even omelets and eggs. This young version of spinach is of the immature stage of the mature sturdier textured spinach used in recipes requiring longer cooking times. I think it is important to under-cook…	1 vote 254 views
	Broccoli Cauliflower Soup with Roasted Leeks and Sweet Pepper by Drick Perry The Simple Joys of Complex TasteSometimes I want a meal that is 5-star quality, as if I were dining in a really fine restaurant. Sometimes it is nothing more than a simple soup. But most of times, I realized in order to achieve that standard, I must go…	1 vote 590 views
	Breakfast Egg Bake with Tomato, Spinach and Cheese by Drick Perry Great way to start a day.There is something about breakfast that we just love and many times it is eating it at night for supper (that's informal dinner down in the south for my non-USA friends).This is a really simple way in preparing eggs and I know all you have made it similar many times but I just wanted to share with you our love…	1 vote 490 views
	Prime Rib for the Holidays by Drick Perry A Prime Entrée for Celebrations.If at all possible, purchase a first-cut beef rib roast (from the smaller end), 3 to 5 ribs (about 7 to 12 pounds) and allow it to render a crust from the savory spice rub overnight. Then be sure to allow it to reach room temperature (2-3 hours) before slow roasting. Tie it tight on the rack of its…	1 vote 1246 views
	Smokin' Nut Mix by Drick Perry Smokin' Good Christmas GiftFolks, I know I have been quiet as a mouse lately but that doesn't mean I haven't been watching, and listening....For all the good and naughty out there, here is a recipe I came up to share with our neighbors this year and with you too. It is sooooo very good and for cocktail parties, go ahead and add the…	1 vote 374 views
	Green Bean Casserole for a Healthier Diet by Drick Perry A Change in TraditionYeah, I know. You’ve seen this before. A new-fanged green bean recipe that tastes as good as the original and is better for you. When in fact, most of the time, many of these new recipes fall short of fulfilling the essential lure of what we enjoy about the casserole in the first place: A creamy thick saucy…	1 vote 1368 views
	Citrus Herb Roasted Hen by Drick Perry Savory Southern SunshineI have before briefly touched on the difference between a Fryer, Broiler, Roaster, Baking Hen and a Stewing Hen. Each are of different age and each have a certain purpose for their usage in recipes. Recapping, the Fryer is a young bird, 7 to 13 weeks old and from somewhere just under 2 pounds up to 4. It’s main…	2 votes 778 views