The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Ree Drummond

Language: English

Pages: 256

ISBN: 0061658197

Format: PDF / Kindle (mobi) / ePub

My name is Ree. Some folks know me as "The Pioneer Woman."

After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.

The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.

You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.

I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

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Chicken sandwiches. I shared food that had withstood the scrutiny of not only a ranch full of cowboys but also a house full of hungry kids. And folks came and read, continuing to thank me for showing them the step-by-step instructions. Today I’m still sharing my recipes online; it’s become a regular part of my week. For me, it’s simple: I like to teach cooking the way I like to learn it. I want to see it happening in front of me, and I want to see what the dish looks like before, during, and.

Closed and I’ve sighed with a deep, deep sense of solemnity and peace. It’s a basic creamy tomato soup, but it uses simple pantry ingredients (as well as a couple of fresh ones), and it’s made extra special by an addition of sherry, which gives the soup a wonderful flavor. And it’s one of those soups that can be altered to become uniquely yours: just stand over the stove and stir, tasting occasionally and adding a little bit of this, a little bit of that, until the taste is just right for you.

Press the crust Mmmm. This is what I’m talkin’ bouillon cube and wine, if using. gently into the sides of the dish about. The flour will combine with to seal. I don’t worry about mak- the chicken to create a delicious ing a perfect edge on my chicken gravy. pot pie because a) it looks more rustic and b) I’m lazy and hungry, and I want to eat. S u n d ay D i n n e r | 127 Perfect Pie Crust Makes two to three 9-inch pie crusts This recipe was sent to me by Sylvia Lamon of Jenkins.

We provide hay and feed for their sustenance. After nearly one hundred years of cattle exclusively roaming the range, the land had to get used to the spirit and energy of these magnificent equine creatures. Th e C a st o f C har acte rs | 9 A Family Ranch As members of a working family ranch, we live and work on the land ourselves. We aren’t “weekend ranchers” who moonlight as attorneys or doctors or accountants or Hollywood actors (no offense to Tom Selleck. I think he actually might.

Friends and family during the holidays, I promise you this: you’ll become famous. And, on a less positive note, people will forget everything else you’ve ever accomplished in your life. From that moment on, you’ll be known—and loved— only for your cinnamon rolls. But don’t worry. You’ll get used to it! The dough is very easy to make; you simply scald milk, add oil, sugar, yeast, and the dry ingredients in alternating batches, then allow the dough to rise until you’re ready to make the rolls. I’ve.

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