I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?

Crispy Fried Chicken


1 1/4 cups kosher salt


1/4 cup granulated sugar


2 tablespoons paprika


3 medium heads garlic, cloves separated


3 bay leaves, crumbled


2 quarts buttermilk (low fat)


1 whole chicken (about 3 1/2 pounds), giblets discarded, cut into 12 pieces


4 cups unbleached all-purpose flour


1 large egg


1 teaspoon baking powder


1/2 teaspoon baking soda


3鈥? cups refined peanut oil or vegetable shortening





1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)





2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.





3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel鈥搇ined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel鈥搇ining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel鈥搇ined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.





Quick Cooked Greens with Garlic and Red Pepper Flakes


1 1/2 teaspoons table salt


2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped


2 large cloves garlic , thinly sliced


1/4 teaspoon red pepper flakes


3 tablespoons olive oil


1/2 cup low-sodium chicken broth


Table salt


lemon wedges





1. Bring 2 quarts water to boil in dutch oven or large, deep saut茅 pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.





2. In a large saut茅 pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; saut茅 to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Serve with lemon wedges on the side.





Southern-Style Cornbread


4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil


1 cup yellow cornmeal , preferably stone ground


2 teaspoons granulated sugar


1/2 teaspoon table salt


1 teaspoon baking powder


1/4 teaspoon baking soda


1/3 cup water (rapidly boiling)


3/4 cup buttermilk


1 large egg , beaten lightly





1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.





2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.





3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
most ppl get those recipes from there mom i dont know what race are you so i couldnt tell where to get it fromI need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
the old way....is hamhocks and lard.....now days...use flavor and watch oil content....oh,.... and make sure you wash the greens at least 3 times.....and remember add salt to the wash water....it helps the sand fall to the bottom....and vinegar makes the bugs come to the top.....you can use salt and vinegar together
imma teach you a recipe my momma and grand ma taught me...imma teach you my Grandmas slap yo momma fried chicken, my momma's keep em coming collard greens and my specialty cornbread mashed potatoes....matter a fact email me if you want the recipes because thats alot of typing and i aint gone waste my time typing if you aint gonna make it
the best fried chicken you will ever have in your life is made with japanese breadcrumbs instead of regular old american breadcrumbs

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What is your favorite recipe/dish in these categories, jamacian, bolivian, chinese, italian, indian &soul food

mine are


jamacian-callaloo, jerk ribs with sweet potatoe fries, string beans and cocoa bread


bolivian-hot pickled chicken


chinese-schezuan shrimp with white rice and an egg roll with peanut oil on top


italian-pizza rustica with a wedding soup and rice balls


indian- prawn curry and rice and


soul food-fried chicken, mac and cheese, collard greens, cornbread and black eye peasWhat is your favorite recipe/dish in these categories, jamacian, bolivian, chinese, italian, indian %26amp;soul food
Jamaican - curry goat/rice/veggies/fried sweet potato;


[I like callaloo soup - Grenadian home-made though]


Bolivian - I haven't had that; I've had Brazilian though.


Chinese - General Tso chicken


Italian - Shrimp scampi


Indian - lamb [and this orangish cottage cheese sauce which you can mix w/ plain yogurt]


Soul food - fried chickenWhat is your favorite recipe/dish in these categories, jamacian, bolivian, chinese, italian, indian %26amp;soul food
I have one for deep fried cat





Bone cat and cut into filets or just quarter the cat


Dredge in flour


Dip in egg and milk mixed with old bay or cayenne to taste


Bread with panco(Japanese breadcrumbs)


Deep fry in Wesson or Canola oil-peanut oil has to strong of a flavor





Do not overcook or the meat will be tough and stringy
Jamaican - Jerk Chicken


Bolivian - Can't say that I've had any... probably missing out, huh?


Chinese - General Tso's Chicken (Americanized Chinese... but tasty)


Italian - Lasagna


Indian - Chicken Makhani


Soul Food - Same as yours.
CHINESE








I love D-i-m-S-u-m
jamaican -rice %26amp; beans, jerk chicken


chinese-kung pao chicken


italian-the one and only pizzzzzzzzzzzaaaa


indian-everything coz i am an indian
jamacian-jerk chicken, cook-up (with achar o course), white puddin.


bolivian-didnt try that yet


chinese- luv their roast duck, lou mein..sp?


italian-spinich lasanga, rottini


indian-EVERYTHING i am indian..part anywayz...frum pulouri to chicken curry, mutton curry, roti, dal...list goes on and on!!


soul food-corn bread my fav.





GUYANA IZ DI BES' !!!!!!!
jamaican- mohogo(sweet potato and beef)


bolivian-anything chicken


chinese-spring rolls and pot rice


italian-penne in arrabiatta sauce


indian-tandoori chicken


soul food- KFC, big mac, haleem
I like curry chicken.
Indian naan


italian lasagna


soul food red beans and rice


jamaican cho cho


chinese hot and sour soup


bolivian????

Great recipe for Southern Spicy Cabbage?... craving some soul food...?

Hi. Making some meatloaf, mac and cheese and potato salad tommorow for dinner. Any one with a great recipe for southern Spicy Cabage.


thanks for all of you suggestions.Great recipe for Southern Spicy Cabbage?... craving some soul food...?
SPICED CABBAGE-SAUSAGE CASSEROLE





1 lb. kielbasa or other smoked, fully cooked sausage


2 tbsp. butter


2 onions, cut julienne


1/2 med. head cabbage, shredded


1/2 c. chicken broth


1 bay leaf


1 apple, pared, cut julienne


2 tbsp. brown sugar


1 tsp. salt


3/4 tsp. paprika


1/2 tsp. white pepper


1/4 tsp. onion powder


1/4 tsp. garlic powder


1/4 tsp. cayenne pepper


1/4 tsp. black pepper


1/4 tsp. dried thyme


1/4 tsp. basil leaves





Cut sausage into 3-inch lengths on the diagonal. In large, heavy, frying pan, heat butter. Add the onions, cabbage, chicken broth and bay leaf. Bring to a boil and cook 5 minutes. Add the remaining ingredients, along with the sausage.


Cover and simmer for 15 minutes or until cabbage is tender and sausage is piping hot. Serve portions of the cabbage topped with pieces of sausage. Makes 4 servings.





TIPS: Any smoked, spicy sausage is excellent for this dish. If you prefer flavors that are less hot, cut down on or eliminate the cayenne and/or black pepper.





Good served with sliced tomatoes and a good rye bread. California Zinfandel is a good wine to serve, if desired.





Try this one i'm sure you will like it.


If you are having meat loaf just leave out the sausage. And try it later with the sausage. jim bGreat recipe for Southern Spicy Cabbage?... craving some soul food...?
Cook 4 slices of bacon (diced), 1 purple onion (diced), and half a head of shredded cabbage in an iron skillet over med-high heat until cabbage is as tender as desired. Sprinkle liberally with freshly ground black pepper. Salt to taste.
This is the best, and I normally don't even care for cabbage... serves us about 4 people, double if nessesary





First you take 1 lb. bacon, cut all strips into about 1/2 - 1 in. squares, fry.





while bacon is frying, cut 1 head of green (white) cabbage into 4 quarters, of each quarter, cut off core (dispose), then cut ea. quarter into 3 parts (or 4 for huge head)





Put cut cabbage into stock pot.





when bacon is cooked, pour bacon grease over cabbage, set aside cut bacon peices.





fry cabbage in bacon grease on stove over med-high heat, stir frequently until cabbabe is flimsy (not soft)





Once fried, drain if desired. Then add 1-2 can(s) of diced tomatoes with green chilies. Add cooked bacon peices. Cook over Med. Heat Stir well, until to a boil, then reduce heat to simmer





Add 1 pinch of Cayenne Pepper (Ground), and 2 pinches of crushed red pepper, stir well, wait about a min. then taste, if desired heat let simmer, if needed add more pinches of the above, until desired spicyness.





simmer until cabbage is soft, not mushy.





enjoy, you'll become addicted!

Looking for an awsome, real soul food, yummy, home made from scratch mac & cheese recipe please!?

I used to work at the phone company with some ladies that were wonderful soul food cooks. (How I miss those luncheons! ). Had a recipe but must have lost it. I think it had can milk butter %26amp; cheese but can't remember amts.Looking for an awsome, real soul food, yummy, home made from scratch mac %26amp; cheese recipe please!?
1/2 pound elbow macaroni


3 tablespoons butter


3 tablespoons flour


1 tablespoon powdered mustard


3 cups milk


1/2 cup yellow onion, finely diced


1 bay leaf


1/2 teaspoon paprika


1 large egg


12 ounces sharp cheddar, shredded


1 teaspoon kosher salt


Fresh black pepper


Topping:


3 tablespoons butter


1 cup panko bread crumbs





Preheat oven to 350 degrees F.


In a large pot of boiling, salted water cook the pasta to al dente.


While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.


Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.


Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.


Remember to save leftovers for fried Macaroni and Cheese.Looking for an awsome, real soul food, yummy, home made from scratch mac %26amp; cheese recipe please!?
mac and cheese casserole..look it up on the net.
my mum uses macaroni and add a white sauce-lovely

Soul food or southern candied yams recipe?

i cook a lot, but have never cooked these. can someone please give me a good ole' southern recipe or soul food recipe for them? i prefer them to have marshmallows on them. thanks and happy turkey day!Soul food or southern candied yams recipe?
Candied Sweet Potatoes (Yams)





Ingredients:





6 medium sweet potatoes


3/4 cup sugar


1/3 cup dark Karo syrup


2 1/2 tablespoons butter or oleo


1/2 teaspoon nutmeg


1/2 teaspoon cinnamon


3/4 cup water


1 teaspoon vanilla





Directions:





Boil potatoes until tender, but not overcooked. Peel off skins. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, nutmeg, cinnamon, water and vanilla.





Dot top with butter or oleo. Bake in 375/o oven until thick syrup is formed. Bast frequently. About 45 to 55 minutes.Soul food or southern candied yams recipe?
Mmm right here! this one is really good


http://www.ehow.com/how_5119616_grandmothers-delicious-southern-candied-yams.html Report Abuse

Go to cooks.com and search for it. They'll give you the recipe to any food you want
yummmmmmmm Not to sweet for me please. I like pineapple and tons of nuts, butter ,(br. sugar for sweeties)





chopped apples, nuts, raisens





mashed, nutmeg ,so little time..........

I am looking for a recipe for red bean soup (soul food.)?

I would like a recipe, it is a thick soup lthanks.I am looking for a recipe for red bean soup (soul food.)?
RED BEAN SOUP





1 c. dried red kidney beans, soaked overnight


1/4 c. butter


1 onion, sliced


1 carrot, sliced


2 med. tomatoes


2 tsp. tomato paste


Bouquet Garni


6-7 c. stock or water


Salt and pepper


1/4 to 1/2 c. grated sharp Cheddar cheese for garnish





Drain the beans. Melt the butter in a kettle, add the beans, onions and carrot, cover and cook slowly for about 6 minutes. Halve the unpeeled tomatoes, remove the seeds and press the seeds in a strainer to remove the juice. Add the tomato flesh and juice to the kettle with the tomato paste, Bouquet Garni and stock.


Bring the soup very slowly to a boil, cover and simmer gently for about 2 hours or until beans are tender. Remove the Bouquet Garni and puree the soup in a blender or work it through a food mill. Rinse out kettle. Add soup and reheat. Add remaining stock and adjust seasoning. Garnish with cheese when serving.I am looking for a recipe for red bean soup (soul food.)?
Here's a recipe for Jamaican red bean soup. Bon appetit!





Ingredients :





6 x Serrano or Jalapeno chiles, chopped (I substituted 6 habs)


2 cup Dried kidney beans


1 med Onion, chopped


2 stalk celery, chopped


1/4 lb Salt pork (I omitted this)


1 1/2 qt Water


Salt and pepper to taste





Method :


Since there were several (!) requests, herewith is the first wave of


preparing for the first formidable Tokyo Hotluck, I wanted to be sure what I made would be spicy enough for everybody. Turned out many people thought either one or the other thing I made was the spiciest that night. For me though, the pickled habaneros stashed in our generous host's fridge did the trick. Ate one whole- WOW. Another chile-head managed to swallow his while avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.


Combine all the ingredients in a large pot or crock pot. Bring to a boil, reduce the heat, and simmer for 3 hours or until the beans are done. Add more water if necessary. Puree until smooth and strain. The soup should be thick. Reheat the soup before serving.


Obviously, if you use canned beans, you can shorten the cooking time.


Smells great while it's cooking. Might want to consider not pureeing the soup because it turns pink when you do, and it doesn't look that appetizing, even though it still tastes good. To add substance and a little more bite, I sauteed some chicken in olive oil with another chopped habanero. If you eat some the next day, it should be a bit spicier.





Good luck and I hope it comes out great!! :)
about four 15 ounce cans of red kidney beans drained


about four 15 ounce cans of stewed tomatoes dont drain tomatoes


2 quarts of v-8 vegetable juice


3 large white sweet onions chopped


2 lbs of ground chuck


brown the ground chuck in skillett with the onions w/2 packages of McCormicks chilie seasoning


and drain off liquid


add this to pot big enough to hold it all with everything else and 2 bay leaves salt to taste and lets this simmer





*** if you want this to be a healthy add about 2-3 cup of chopped cabbage to this while its cooking simmer all this testing to make sur its seasoned properly.Its better to have too little salt than too much you can always add some at the table to your serving.
I don't use recipe's, but I make soup alot. Here are some key ingredients: Onion, celery, bell pepper, garlic, ham hock, salt pork or lots of bacon, salt (easy) and pepper. Put dry beans (almost any will do) in warm water for 1/2 hour, pour off, repeat, then add cold water and let it sit for 8 hours to overnight. This is to keep it from bloating your stomach. Cook on medium untill boiling, lower heat to simmer, cover needs to be tipped. Drop in a bay leaf or two. Check to add water when needed. Beans have their own thickening starch that burns fast when water is low. Beans will take about 3 hours to simmer and cook through. If you like tomato add a can in the last 30 minutes. To thicken take a spoonful of flour and stir in a cup with 1/4 cup of water, add 1-2 spoons of warm bean soup to keep it from lumping then slowly stir into the soup. To keep beans, freeze in small freezer bags and eat within the month to still taste fresh. They will go bad in a few days in the refrigerator. Use the same ingredients in other soups and leave out the garlic and ham stuff and put in chicken and rice or noodles. Parsley in chicken and no tomato, unless you want an Italian soup then add Oregano, and tomato and garlic are back in. Also tomato and garlic plus cilantro for a Mexican tortilla soup, add white beans(prepared as above) and chili powder for Chicken Chili. Soup is great for throwing in some of your leftovers and extra vegetables. I really hope you enjoy your creations and let us know how it works for you.

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What is the recipe for a soul food thanksgiving stuffing? ?

I would think that corn bread stuffing would be best. I use equal parts of cornbread and bread that I have allowed to dry. I break them into small bite size pieces, add some celery and onion that I have precooked in butter. I also add 1-2 eggs depending on amount of dressing. Use some rubbed sage. The amount would depend on your personal taste. You could also add some crumbled up fried sausage if desired. I add some of the juice that I get from cooking the giblets and turkey neck. I mix it so that it is not gummy, but not dry either. Bake at 350 for about 30 minutes.