The Pioneer Woman Cooks by Ree Drummond Read Free Book Online Page B
Authors: Ree Drummond
syrup
1. Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.
2. Place the sour cream in a medium bowl. It’s the top-secret ingredient. Actually, it’s not top secret at all. But I like hyperbole. Dump in the flour, sugar, baking soda, and salt.
3. Stir together very, very gently. I stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
4. Whisk the eggs in a separate bowl.
5. Add the vanilla and stir to combine.
6. Pour the egg mixture into the sour cream/flour mixture.
7. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine!
8. Melt about a tablespoon of butter in the skillet.
Pour the batter into the skillet ¼ cup at a time.
9. Cook for 1 to 1½ minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
10. Stack the pancakes as high on a plate as your appetite dictates. See how high you can go—take it on as a personal challenge!
11. Top with plenty of butter and maple syrup and eat to your heart’s desire.
WORKING CALVES IS FUN!
When we work calves, there are kids, cowboys, and cattle everywhere. And nobody stays still longer than a few seconds.
Except the old-timers, who’ve earned the right to hang back and watch.
The calves just sit and wait, hoping if they stay still enough, they’ll go unnoticed.
But eventually, they all get their turn. We don’t want anyone to feel left out.
SIMPLE, PERFECT CHILI
Makes 6 servings
This is my go-to chili recipe for everything from Frito pies to chili fries. It can be left very basic or made more interesting with additions like chopped onion, kidney and pinto beans, and cans of diced tomatoes and chilies. But whatever the eventual use, I never make chili without adding a mixture of masa (used in Mexican cooking) and water. While acting as a thickener for the chili, masa also lends a distinctive corn flavor, which gives the chili a wonderful dimension. Make this in huge quantities and freeze smaller portions—I love having chili in the freezer!
2 garlic cloves, chopped1 teaspoon ground oregano1 tablespoon ground cumin¼ teaspoon cayenne pepper (optional)2 tablespoons chili powder2 pounds ground beefOne 8-ounce can tomato sauce1 teaspoon salt¼ cup masa (corn flour, found in the Mexican food section of many supermarkets)OPTIONAL INGREDIENTS1 can pinto beans, drained1 can kidney beans, drained1 jalapeño, seeded and finely diced1 can diced tomatoes and chilies (I use the Rotel brand)FOR SERVINGShredded cheddar cheeseChopped onionFritos
1. Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne and chili powder
2. Place the ground beef in a large pot and throw in the garlic.
3. Cook the beef until brown…
4. And unless you want to tick off your cardiologist, drain off the excess fat.
5. Pour in the tomato sauce…
6. Followed by the spices and the salt.
7. Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in ½ cup water at a time as needed.
8. After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork.
9. Dump the masa mixture into the chili…
10. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes.
11. Serve with shredded cheddar, chopped onion, and Fritos.
HELPFUL HINT: To freeze the chili, allow it to cool completely, then place it in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.
MARLBORO MAN: The Cowboy Who Stole My Heart
Forget this, I thought, as I lay sprawled on the bed in which I grew up. Home from L.A. on a
1. Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.
2. Place the sour cream in a medium bowl. It’s the top-secret ingredient. Actually, it’s not top secret at all. But I like hyperbole. Dump in the flour, sugar, baking soda, and salt.
3. Stir together very, very gently. I stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
4. Whisk the eggs in a separate bowl.
5. Add the vanilla and stir to combine.
6. Pour the egg mixture into the sour cream/flour mixture.
7. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine!
8. Melt about a tablespoon of butter in the skillet.
Pour the batter into the skillet ¼ cup at a time.
9. Cook for 1 to 1½ minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
10. Stack the pancakes as high on a plate as your appetite dictates. See how high you can go—take it on as a personal challenge!
11. Top with plenty of butter and maple syrup and eat to your heart’s desire.
WORKING CALVES IS FUN!
When we work calves, there are kids, cowboys, and cattle everywhere. And nobody stays still longer than a few seconds.
Except the old-timers, who’ve earned the right to hang back and watch.
The calves just sit and wait, hoping if they stay still enough, they’ll go unnoticed.
But eventually, they all get their turn. We don’t want anyone to feel left out.
SIMPLE, PERFECT CHILI
Makes 6 servings
This is my go-to chili recipe for everything from Frito pies to chili fries. It can be left very basic or made more interesting with additions like chopped onion, kidney and pinto beans, and cans of diced tomatoes and chilies. But whatever the eventual use, I never make chili without adding a mixture of masa (used in Mexican cooking) and water. While acting as a thickener for the chili, masa also lends a distinctive corn flavor, which gives the chili a wonderful dimension. Make this in huge quantities and freeze smaller portions—I love having chili in the freezer!
2 garlic cloves, chopped1 teaspoon ground oregano1 tablespoon ground cumin¼ teaspoon cayenne pepper (optional)2 tablespoons chili powder2 pounds ground beefOne 8-ounce can tomato sauce1 teaspoon salt¼ cup masa (corn flour, found in the Mexican food section of many supermarkets)OPTIONAL INGREDIENTS1 can pinto beans, drained1 can kidney beans, drained1 jalapeño, seeded and finely diced1 can diced tomatoes and chilies (I use the Rotel brand)FOR SERVINGShredded cheddar cheeseChopped onionFritos
1. Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne and chili powder
2. Place the ground beef in a large pot and throw in the garlic.
3. Cook the beef until brown…
4. And unless you want to tick off your cardiologist, drain off the excess fat.
5. Pour in the tomato sauce…
6. Followed by the spices and the salt.
7. Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in ½ cup water at a time as needed.
8. After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork.
9. Dump the masa mixture into the chili…
10. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes.
11. Serve with shredded cheddar, chopped onion, and Fritos.
HELPFUL HINT: To freeze the chili, allow it to cool completely, then place it in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.
MARLBORO MAN: The Cowboy Who Stole My Heart
Forget this, I thought, as I lay sprawled on the bed in which I grew up. Home from L.A. on a
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