I got some that will make you slap yo mama! (I wouldnt encourage it though!)
Mac n chees....
2 cup*Colby/Jack shredded cheese
1 cup*Mild Cheddar Cheese
1cup*Muenester
Box of Macaroni Elbows
1.5-2cups milk
butter
2 eggs
salt
pepper
thyme
pre-heat oven to 350 degrees
Boil noodles according to package and drain...run cold water over noodles until completely cool (u dont want raw egg to cook on the warm noodles). stir in 2 eggs and allow to sit for 5mins( egg allows cheese to stick to the noodles), then add thyme, salt and pepper (1/2 tblspn each). layer noodles and cheese until all ingredients are in baking pan (its best to finely shred cheese or buy it finely shredded, you get more coverage) add a few pats of butter just for taste and pour milk in pan (suggested to place baking pan on a cookie sheet to catch any over flow..not a good smell, burnt cheese! bake for 30-45 minutes or until the color desired, most like it dark....i like it in between!
Cabbage is very easy!
1 head cabbage
2-4 bacon strips ( the more fat on it the better)
1 packet Goya Sazon seasoning
Accent seasoning
Mrs Dash (yellow bottle)
pepper
a stick of butter
2 tsp of veggie oil
Cut cabbage in little shreds..wash and allow as much water to run off.
take bacon and begin to cook as u normally would in a big pot, add butter and veggie oil just as bacon is close to being done, then add cabbage a handful at a time, turning in the bacon, bacon juices and butter. have all seasonings on hand and sprinkle in pan with every handful...MAKE SURE YOU KEEP TURNING CABBAGE....once all the cabbage is in, remove from heat and place pot lid tightly on allowing to sit for 20-30 mins..the steam and seasonings will redistribute....
ENJOY..if you have any questions or need more recipes reach me at Mookie0072002@yahoo.com
oh...for the best pork ribs....season as you normally would season meat...( i use sazon on everything) marinate entire rack in pinneapple juice. 1 cup brown sugar and half cup soy sauce for 3hours...but no more than 6hours, meat will fall off bone if u marinate too long..then put on the grill with white onions and there will be NO need for barbeque sauce....this is my SECRET recipe...nobody in my family knows it......so cherish this tip...this also works on boneless chicken breast cooked on the grill too...
take care! and happy cooking!Does anybody on here have any GOOD soul-food recipes?
I can recommend a cookbook to you. It's titled ';Soul %26amp; Spice'; (sorry I don't remember the authors name) you can probably find it at Borders bookstore. It's a collection of soul food recipes by region. Southern U.S., Caribbean, South America, Barbeque section, etc. All the recipes are African American showcasing the influence of African people on American cuisine. I love trying the recipes, they are all really good!
Chicken with Dumplings
Ingredients:
A hen or 5-6 pounds of chicken
1 quart of water
1 cup of milk
1 teaspoon of salt
1 egg
1 egg yolk
1 tablespoon of shortening
3 cups of flour
Season salt (season to suit taste) A picture of this dish is available on the CD. Click here for your copy.
Equipment:
Large pot
Measuring cups
Measuring spoons
Rolling pin
Bowl
Instructions:
Put water into a large pot and bring to a boil.
Cut the hen/chicken into pieces.
Place the pieces into the pot of boiling water.
Reduce heat and simmer for about 2 陆 hours or until tender.
While the hen/chicken is cooking, make the dumplings:
Combine the milk, salt, eggs, shortening, and flour in a bowl.
Stir ingredients until a ball forms (add more flour if needed)
Use a rolling pin and roll out the dough into a very thin sheet.
Cut the dough into 1- inch strips.
Then cut the dough into 陆 inch squares.
Once the meat has completely cooked, separate the meat from the bone.
Drop the bones back into the pot and lay the meat aside.
Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added.
Cook the dumplings until they are completely done. (They should float when they are completely cooked.)
Then add the meat back into the pot with the dumplings.
Add season salt.
Serve and enjoy.
NOTE: Leaving the bones in the pot keeps the dumplings from sticking to the bottom and burning.
2
BAR-B Q Chicken
Ingredients:
Sauce Ingredients:
4 tablespoon catsup
2 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoon worcestershire
2 tablespoon butter
2 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon mustard
2 teaspoon paprika
1/2 teaspoon chili powder
some black pepper %26amp; red hot sauce
Chicken
Instructions:
Combine sauce ingredients and mix them to create the sauce.
Dip each piece in sauce.
Cook in a dish or pan covered with aluminum foil for about 2 1/2 hrs at 350 degrees.
3
Creole Chicken Gumbo
Ingredients:
1 large chicken-cut up
4 tablespoons cooking oil
1 large onion-chopped
2 quarts chicken stock-heated
2 tablespoons parsley-chopped
2 tablespoons green onions-chopped
1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry
1 clove garlic-mince
3 bay leaves
1 pound smoke sausage (or andouille)
1 pint oysters
1 tablespoon fil茅
cayenne pepper to taste
salt and pepper to taste
thyme
Instructions:
Use a heavy pot (iron if possible), and brown the chicken slowly in oil.
Remove the chicken.
Saut茅 the onions until soft.
Return the chicken and any juice that has drained off to the pot with onions.
Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning.
Add the heated stock, parsley, green onions, garlic, and bay leaves.
Season generously with thyme.
Add salt and pepper to taste.
Cook over low heat until chicken is tender.
Add precooked sausage and cook for 10 minutes.
Add oysters and oysters' water and cook for 10 minutes more.
Remove from heat and immediately add fil茅 powder, stirring while adding.
Serve in large bowls, pouring it over steamed rice.
ok cut up a ton (1 head) of romain lettuce
fry up a pound of lettuce keeping the grease, once it cools cut the bacon up into little pieces and toss it in a pan with the grease, heat it up to a med heat and toss in the lettuce, cook until the lettuce is soft then toss in 1/4 cup of vinegar and viola
wilted lettuce
ask ya grandma
Dear Changemelord - I don't have any off the top of my head but you sure have made me hungry for some good soul-foul.
GC
Sweet Potato Casserole
Ingredients
2 1/2 pounds sweet potatoes
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup 1% milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter
1/2 cup chopped pecans
Cooking Instructions
1. Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
2. Preheat oven to 350掳F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
4. To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.
5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
Garlic-Cheese Grits
Ingredients
4 1/2 cups water
1 cup grits
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
2 medium cloves garlic
1/2 cup shredded extra-sharp Cheddar cheese
1/2 cup grated sharp Italian cheese
1/8-1 teaspoon cayenne pepper
Cooking Instructions
1. Preheat oven to 350掳F. Coat an 8-inch-square baking dish with cooking spray.
2. Bring water, grits and salt to a boil in a large saucepan, stirring occasionally. Reduce the heat and simmer until the grits are thick, 5 to 30 minutes, depending on the type of grits.
3. Meanwhile, combine oil and garlic in a small skillet and cook over medium heat, stirring often, until the garlic is fragrant but not browned, about 1 minute. Remove from the heat.
4. Stir the oil and garlic into the grits along with the cheeses and cayenne (or hot sauce); transfer to the prepared baking dish.
5. Bake, uncovered, until bubbling and crusty on top, about 45 minutes.
No comments:
Post a Comment