17. Arkansas

Sweet Rice

INGREDIENTSNutrition

• 1 1⁄2cups MINUTE White Rice
• 1 1⁄2cups water
• 1tablespoon butter, divided
• 1⁄4cup sugar(depending on your taste)
• 1⁄4cup milk
• 1dash cinnamon sugar

• Chesse Dip and Chips

Ingredients

• 6 tablespoons flour

  ½ pounds Land O’Lakes or Velveeta smooth melt cheese

  2 cups grated jack cheese

  2 cups milk

  ½ cup loosely packed cilantro, minced

  1 medium jalapeño, minced

  1 medium poblano pepper, minced

  2 cups mild diced green chiles (canned or freshly roasted, peeled, and seeded)

  2 cups fresh tomato, minced

  1 cup yellow onion, minced

  1 tablespoon ground cumin

  2 teaspoons dark chili powder

  2 teaspoons black pepper

  2 teaspoons garlic salt

  ½ teaspoon cayenne

Directions

• Combine all ingredients in a double boiler with simmering water or slow cooker on a low setting. Melt cheese, stirring as necessary to fully incorporate all ingredients. Serve warm. Thin with milk, if necessary. Serve with crisp tortilla chips.

  Arkansas Bacon with Biscuits and Chocolate Gravy. 

• Buy some Arkansas bacon and season with brown sugar and black pepper if not already seasoned and cook in skillet. 

Ingredients

For the biscuits: 

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  3 cups all-purpose flour

  1 tablespoon baking powder

  1 teaspoon fine sea salt

  4 tablespoons (1/2 stick) cold unsalted butter, cut into bits and chilled

  3/4 to 1 cup buttermilk

For the gravy:

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  3/4 cup sugar

  3 tablespoons all-purpose flour

  1/4 cup cocoa powder

  2 cups 2-percent or whole milk

  4 tablespoons (1/2 stick) unsalted butter

Directions

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  1. For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese. 
  2. Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm. 
  3. For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.

  1. Fried Pickles
  2. course: Appetizer

     Cuisine: American

     Keyword: fried pickles

     Servings: 12 servings

     Calories: 85 kcal

     Author: Charbel Barker
     Ingredients

     For the Fried Pickles

     • 1/2 Jar of Hamburger Style Dill Pickles
     • 1/2 Cup of Flour
     • 1 Tablespoon of Baking Powder
     • Salt to taste
     • 1 Teaspoon of paprika
     • 1 Egg
     • 3/4 Cup of Milk
     • 1 Teaspoon of ground pepper
     • 1/2 - 1 Cup of Bread Crumbs
     • Oil for Frying

     For the Chipotle-Dill Crema

     • 1/2 Cup of Plain Greek Yogurt
     • 1/3 Cup of Mayonnaise
     • 1/3 CUp of Buttermilk
     • 1-2 Chipotle Peppers in Adobo sauce less or more depending on how spicy you want it.
     • 1 Clove of Garlic
     • Salt Pepper, and Paprika (to taste)
     • Fresh Dill chopped (to taste)
     Instructions

     For the Fried Pickles

     1. Drain the liquid out of the jar of pickles and strain in a colander for about 15 minutes until no liquid remains.
     2. Combine the flour, baking powder, salt, pepper and paprika in a medium sized bowl.
     3. Coat each pickle in the above mixture and set aside.
     4. Combine the remaining flour-mixture with the milk, egg, and a pinch of salt and mix well until no lumps remain.
     5. Coat each pickle in the above batter and shake away the excess.
     6. Coat each pickle in breadcrumbs.
     7. Fry the pickles in a fryer or a pot with hot oil.

     For the Chipotle-Dill Crema

     1. Combine all of the ingredients in a blender and blend to a smooth consistency.
     2. Serve with the hot fried pickles and enjoy!

POSSUM PIE

INGREDIENTSNutrition

• 2(3 ounce) packages cream cheese, softened
• 3⁄4cup powdered sugar
• 1(9 inch) graham cracker crust
• 1⁄4cup chopped pecans
• 1⁄3cup instant chocolate pudding mix
• 1⁄4cup vanilla instant pudding mix
• 1 3⁄4cups cold milk
• 3⁄4teaspoon vanilla extract
• 1⁄2cup whipping cream, whipped
• 12 -16pecan halves

DIRECTIONS

1. In a mixing bowl, beat cream cheese and sugar until smooth.
2. Spread onto bottom of crust.
3. Sprinkle with chopped pecans.
4. In another mixing bowl; combine pudding mixes.
5. Add milk and vanilla; beat on low speed for 2 minutes.
6. Spoon over the pecans.
7. Refrigerate for at least 4 hours.
8. Top with whipped cream and pecan halves.

1. Watermelon Juice/Wine 

(Good Eats: French Onion Soup) 

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DIRECTIONS

1. In a medium saucepan -- bring water and 1/2 Tbl butter to boil.
2. Add rice and stir to combine. Remove from Heat and cover 5 minutes.
3. Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.

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