As of 2015, the Food Network website features a list of Trisha Yearwood's top recipes that include twice-baked potatoes, blueberry pancakes, chocolate pound cake, pimiento cheese spread and no-baste, no-both roasted turkey. Other recipes are regularly featured on her Food Network cooking show, "Trisha's Southern Kitchen."Continue Reading
Trisha's twice-baked potatoes are packed with cheddar cheese, bacon and green onions. She suggests baking the potatoes without wrapping them in foil so the shells stay crispy. The recipe makes six twice-baked potato halves.
Along with traditional pancake ingredients such as flour, eggs and butter, the blueberry pancake recipe calls for fresh or frozen blueberries, sour cream and lemon zest to brighten the flavor. The simple recipe feeds between four to six people and only takes a half hour to prepare and cook.
To make Blueberry Pancakes, combine 1 3/4 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt in a bowl. Gently beat 2 large eggs in another bowl before adding 1 cup of milk, 1 cup of sour cream, 1/2 stick of melted butter and 1/2 teaspoon of vanilla extract. Incorporate the liquid mixture into the dry mixture, and then stir in 1 1/2 cups of blueberries and 1/2 teaspoon of lemon zest.
Warm up some butter in a skillet over medium heat, and fry the pancake batter. Allow 1/4 cup of batter for each pancake. When the batter starts to form bubbles that burst, turn the pancakes over, and cook them for a further 30 seconds or so.
A Southern favorite, Trisha's chocolate pound cake is another of her most popular recipes. This classic recipe serves 12 and takes 90 minutes to prepare and bake.
One of Trisha Yearwood's simplest recipes is for pimiento cheese spread. The recipe calls for 2 cans of drained pimientos, 3 bricks of sharp cheddar cheese and 1 cup mayonnaise. Puree the pimientos until smooth, then blend with the cheese. Beat in the mayonnaise, and then serve on white sandwich bread.
To prepare the No-Baste, No-Bother Roasted Turkey, remove the giblets from a thawed 12-pound turkey. Apply 1/2 stick of softened salted butter, 2 tablespoons of salt and 2 teaspoons of pepper onto the exterior as well as the cavity of the turkey. Stuff the turkey with 2 stalks of chopped celery, 1 chopped carrot and 1 halved sweet onion.
Position the turkey in a roasting pan, breast-side-up. Transfer 2 cups of boiling water into the pan. Cover the pan with a lid, and roast the turkey at 500 F for one hour before switching off the oven. Keep the oven door shut, and retrieve the turkey only when the oven is completely cool.Learn more about Cooking