10+ Kentucky Food Recipes Easy to Make

Dead Heat Kentucky Burgoo

Source: The Kentucky Derby Museum Cookbook


  • 1 fat hen (4 pounds)
  • 1 to 2 pounds stew meat (beef, veal, and/or lamb)
  • 3 to 4 pints of water
  • 1 1/2 teaspoons coarsely ground pepper
  • 1/2 teaspoon cayenne pepper
  • 2 small cans of tomato puree
  • 12 potatoes
  • 2 large onions, chopped
  • 1 large head cabbage, finely chopped
  • 6 to 8 medium tomatoes, peeled, chopped OR 3 (1 pound) cans tomatoes
  • 6 to 8 ears of corn, cut off the cob OR 3 (1 pound) cans cut corn
  • 1 pound fresh carrots, sliced
  • 1 to 2 tablespoons salt
  • 1 teaspoon pepper
  • 1/2 to 1 cup Worcestershire sauce
  • 2 cups fresh sliced okra (optional)
  • 2 cups fresh cut butterbeans (optional)
  • 2 green peppers, finely chopped (optional)


Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken will leave the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid. Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots, and corn. Season with salt, pepper, and Worcestershire sauce.

Cook slowly for 2 to 3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped. Serves 10.

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Kentucky Burgoo


  • 1 (4- to 4 1/2-pound) stewing chicken, cut up
  • 2 to 2 1/2 pounds beef shank crosscuts
  • 1 (16 ounces) can tomatoes, cut up
  • 2 medium onions, chopped
  • 1 (10 ounces) package frozen lima beans
  • 1 (10 ounces) package frozen whole kernel corn
  • 1 (10 ounces) package frozen cut okra
  • 1 cup chopped celery
  • 1 medium green bell pepper, chopped
  • 1 tablespoon sugar
  • 1 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 tablespoons all-purpose flour
  • 1/4 cup snipped parsley


In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes, 5 cups water, and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender.

Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce, and 1 teaspoon salt. Cover and simmer for about 30 minutes or until vegetables are tender. In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. Stir in parsley.

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Kentucky Hot Brown Soup


  • 1/4 cup butter or margarine
  • 1/4 cup minced onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon hot sauce
  • 4 cups milk
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1/2 cup chopped cooked ham
  • 1/2 cup chopped cooked turkey
Toppings: crumbled bacon, chopped tomato, chopped fresh parsley


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Kentucky Hot Brown


  • 2 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon chicken bouillon
  • 1/2 cup shredded sharp Cheddar cheese
  • 4 slices bread, toasted
  • 6 ounces cooked turkey breast meat, thinly sliced
  • 6 ounces cooked ham, thinly sliced
  • 1 tomato, sliced
  • 4 slices bacon, cooked until crisp
  • 2 teaspoons Parmesan cheese
  • Paprika


Preheat oven to 300 degrees F. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in a flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes.

Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving. Serves 4.

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Kentucky Hot Brown


The Kentucky Hot Brown originated at the Brown Hotel in Louisville early this century. There are as many versions of the dish as there are cooks who make it. This recipe is based on the one used at the old Lafayette Hotel in Lexington.

For each serving

  • 2 pieces toast
  • Turkey breast slices
  • 3 slices crisp bacon
  • 1/3 cup Parmesan cheese
  • 1 tablespoon butter or margarine
  • 1 cup white sauce
  • Tomato half (optional)

White Sauce (for each cup)

  • 2 tablespoons flour
  • 2 tablespoons butter or margarine
  • Salt and pepper
  • 1 cup milk


To make the white sauce, melt butter or margarine. Remove from heat and add flour, salt, and pepper. Blend well. Return to heat for one to two minutes. Remove from heat and add milk slowly, stirring constantly. Return to medium heat and cook, stirring constantly, until sauce thickens and begins to bubble.

Use an individual oval or rectangular casserole dish to assemble Hot Brown. (If you wish, place tomato half at one end of casserole.) Place two pieces of toast in the bottom of the casserole (one piece may have to be cut to fit in the ends of the dish.) Heap turkey breast slices on toast (be sure to use "real" turkey rather than rolled, pressed, or processed). Cover turkey with white sauce. Cover white sauce (and tomato half, if used) with a liberal coating of grated Parmesan. Dot Parmesan with butter or margarine. Broil until butter melts and blends with Parmesan to make a golden crust. Crush bacon and sprinkle on top. Serve at once.

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Kentucky Glazed Ham with Variations


  • 1 (12 to 14 pound) ham
  • 3/4 cup bourbon
  • 2 cups firmly packed brown sugar
  • 1/8 teaspoon ground coriander
  • 1 tablespoon dry mustard
  • 1 tablespoon orange marmalade

Apricot Glaze

  • 1 (12 ounces) jar apricot preserves
  • 2 tablespoons soy sauce
  • 1/8 teaspoon ground coriander
  • 1 tablespoon dry mustard

Orange Glaze

  • 1 (12 ounces) jar orange marmalade
  • 2 tablespoons soy sauce
  • 1/8 teaspoon ground coriander
  • 1 tablespoon dry mustard

Cherry Glaze

  • 1 (12 ounces) jar cherry preserves
  • 2 tablespoons soy sauce
  • 1/8 teaspoon ground coriander
  • 1 tablespoon dry mustard


Bake ham as directed on package. About 30 minutes before ham is done, remove it from the oven. If your ham has a rind when it is cool enough to handle, cut away the rind and trim the fat about 1/2 inch thick. Score by cutting deeply in a crisscross pattern. Increase the oven temperature to 450 degrees F.

With a pastry brush, paint the ham all over with bourbon. Combine the remaining bourbon with brown sugar, coriander, dry mustard, and orange marmalade and pat the mixture firmly onto the ham. Stud with cloves, if desired. Return ham to the oven for another 30 minutes. Ham will have an appetizing and beautiful glaze. For the variations: Mix the ingredients and follow the Kentucky Glazed Ham directions.

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Kentucky Butter Cake


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk or sour milk
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs


  • 3/4 cup granulated sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract


Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. In a large bowl, combine all cake ingredients; beat on low speed until moistened. Beat for about 3 minutes at medium speed. Pour batter into prepared pan.

Bake at 325 degrees F for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. In a small saucepan over low heat, combine sauce ingredients; cook just until butter melts, stirring occasionally. Do not bring to a boil. Pierce the cake all over with a fork then pour the hot sauce over the warm cake. Let stand 5 minutes, or until sauce is absorbed. Thank's For Reading Kentucky butter Cake Easy Recipes

KFC Kentucky Biscuits


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 2/3 cup milk
  • 1/3 cup vegetable shortening


Preheat oven to 425 degrees F. Sift together flour, salt, sugar, and baking powder into a mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on a baking sheet and brown in oven 10 to 13 minutes. Servings: 9

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Kentucky Hot Brown Sandwiches


  • 12 slices turkey breast
  • 12 slices bread
  • 12 slices bacon
  • 12 to 36 mushroom caps
  • 1 cup grated Parmesan cheese
  • 1 can cream of chicken soup
  • 1/3 cup light cream
  • 1 teaspoon lemon juice


Add cream, Parmesan cheese, and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degrees F oven. Cook bacon until crisp and drain bacon on bread slices and toast on one side.

Place bread in large baking dishes and top with turkey slices, cheese sauce and salt and pepper to taste. Cover and heat in 350 degrees F oven until turkey is slightly brown. Remove and add bacon slices and other condiments if desired. Serves 12.

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Kentucky Colonel Chicken


  • 1 cup shortening
  • 1 tablespoon butter
  • 1 whole chicken, cut into 8 pieces (cook 4 at a time and reuse shortening)
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons pepper
  • 2 tablespoons Lawry's seasoning salt
  • 3 eggs, beaten (or more if needed)


Clean chicken parts and remove skin if desired. Place shortening and butter in a pressure cooker. Mix dry ingredients in a shallow bowl. Beat eggs in another shallow bowl. Heat pressure cooker over medium to medium-high heat.

Put chicken in flour mixture. Dip into egg, then into flour again. When oil is hot, add 4 pieces and brown on one side; turn. Remove chicken and add the remaining four pieces. Brown on one side; turn. Add all the chicken to the pressure cooker. Close cooker. Bring up the pressure and cook for 5 to 7 minutes with pressure rocking slowly. Let pressure drop of its own accord for 5 minutes. Release remaining pressure under the faucet. Drain on paper towels.

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Kentucky Praline Popcorn


  • 4 quarts popped popcorn, lightly salted
  • 2 cups chopped pecans
  • 3/4 cup butter
  • 3/4 cup light brown sugar


In a large bowl, mix popcorn and pecans. Combine butter and brown sugar in a small saucepan until the brown sugar has melted. Heat, then stir into popcorn mixture. Mix well to coat. Makes 4 quarts.

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Kentucky Horse Race Pie


Pecans, chocolate chips, and bourbon compose the classic filling in this pie. Paper-thin phyllo dough is layered with breadcrumbs to create a light, crisp crust for this traditionally heavy dessert.

  • Cooking spray
  • 7 sheets phyllo dough, thawed
  • 2 tablespoons dry breadcrumbs
  • 2/3 cup light-or dark-colored corn syrup
  • 1/2 cup packed dark brown sugar
  • 1/3 cup bourbon
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 2 large eggs
  • 1/2 cup chopped pecans
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F. To prepare crust, coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep it from drying), place in the pie plate with edge overlapping plate rim. Lightly coat phyllo sheet with cooking spray; sprinkle phyllo with 1 teaspoon breadcrumbs. Place another sheet of phyllo over the first sheet in a crisscross design, and lightly coat with cooking spray. Sprinkle phyllo with 1 teaspoon breadcrumbs. Repeat the process with 4 phyllo sheets, cooking spray, and 4 teaspoons of breadcrumbs. Top with the remaining phyllo sheet and coat with cooking spray; fold the edges over. Set the pie plate aside.

To prepare the filling, combine the corn syrup and the next 5 ingredients (corn syrup through eggs) in a large bowl, stirring with a whisk until the mixture is well blended. Stir in the pecans, chocolate chips, and vanilla. Pour mixture into prepared crust. Bake at 350 degrees F for 25 minutes or until lightly browned; cover with foil, and bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool the pie on a wire rack. Yield: 8 servings (serving size: 1 wedge).

Calories 303 (28% from fat); Fat 9.3g (sat 2g, mono 4.6g, poly 2g); Protein 5.2g; Carb 49g; Fiber 1.4g; Chol 53mg; Iron 1.5mg; Sodium 244mg; Calc 32mg

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