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Showing only recipes by “Pat Neely.”

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Neely’s Barbecue Seasoning

In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation...

by Gina Neely and Pat Neely


Neely’s Barbecue Sauce

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right “tempo” for our barbecue sauce–and, boy ...

by Pat Neely and Gina Neely

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Gina’s Perfect Rice

Gina: In the South, rice is an essential partner for roast pork or chicken, or anything with a tomatoey sauce or gravy, but even down her...

by Gina Neely and Pat Neely


Crusty Cornbread

Pat: A cast-iron skillet is, far and away, the best pan for cooking this cornbread. In fact, we don’t prepare it in anything else. Prehea...

by Gina Neely and Pat Neely


Barbecue Pico de Gallo

Combine all the ingredients in the bowl of a food processor, and pulse until the salsa is of uniform consistency but still slightly ch...

by Gina Neely and Pat Neely


Pat’s Wings of Fire with Horseradish Dipping Sauce

Gina: They call me the spice fairy on our show, but my husband is the hot man! If you can’t take the heat, you might want to reconsider t...

by Gina Neely and Pat Neely


Smoky Guacamole

Canned chipotle peppers in adobo are available in the Mexican section of most supermarkets.

by Gina Neely and Pat Neely


Nana’s Southern Gumbo

We prepared this gumbo on our “Pass It On” show, because it is a generational favorite that dates back to Gina’s Nana. Nana made it for G...

by Gina Neely and Pat Neely


Spinach Salad with Bacon, Blue Cheese, Pecans, and C...

Gina: Ours is a spinach salad with some serious attitude. In addition to the bacon and creamy blue-cheese dressing, we add sweetened peca...

by Gina Neely and Pat Neely


Spiced Pecans

Place a 12-inch square of foil on a baking sheet, and spray the foil with nonstick vegetable spray. Heat the brown sugar, olive oil, an...

by Gina Neely and Pat Neely


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