Kardea brown

Explore a variety of mouthwatering recipes from Kardea Brown, a talented chef known for her flavorful dishes. Get inspired to try new and exciting flavors in your own kitchen with Kardea's recipes.
Miss Browns Recipes, Miss Brown Recipes Food Network, Pan Fried Collard Greens Recipe, Kendra Brown Recipes, Fried Collard Greens Recipes, Collard Greens Recipe Southern Bacon, Ms Brown Recipes, Delicious Ms Brown Recipes, Miss Brown Food Network Recipes

Can a side dish really be a star? As Kardea Brown shows us with her craveable Southern recipes on Delicious Miss Brown, you can elevate any dish with a touch of heart, respect for tradition, quality ingredients — and her distinct and delicious penchant for making comfort-food classics her own. That’s where these delectable pan-fried collard greens come in. Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available…

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Teresa Boyd
Hummingbird Bars, Delicious Miss Brown, Kardea Brown, Candied Pecans Recipe, Brown Food, Brown Recipe, Pecan Bars, Hummingbird Cake, Cookie Brownie Bars

If you're unfamiliar with hummingbird cake, it's a cake spiced with cinnamon and nutmeg; chock-full of mashed banana, pineapple, nuts and coconut; and finished with a cream cheese frosting. I absolutely love hummingbird cake, so I decided to make a bar cookie version using all those flavors. These bars have a spiced shortbread crust and creamy cheesecake filling infused with mashed banana, and are studded with pineapple, coconut and candied pecans on top. I think you're going to love them!

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Darla Harmasz
Low Country Seafood Perloo by Kardea Brown Seafood Perloo, Perloo Recipe, Kardea Brown, Seafood Rice, Seafood Stock, Brown Recipe, Large Shrimp, Seafood Boil, Pan Meals

Also known as pilau or purloo, this traditional one-pot rice dish is beloved in the Low Country. This recipe uses some of my favorite local ingredients: Carolina Gold rice and of course, our bountiful seafood. Feel free to substitute mussels for the clams or use other seafood instead of what I've called for here if you'd like.

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Ame Tanski