Soul Food Recipes
Afro-American Steak Tacos
Baked Turkey Wings
Beef Stew
Buttermilk Pie
Chicken Wings
Crock Pot Lasagna
Fried Cabbage
Fried Chicken
Fried Chicken Cutlets with a Caribbean Twist
Fried Green Tomatoes
Hawaiian Surprise
Honey Chicken
Ice Box Pie
Macaroni & Cheese
Neckbone Soup
Red Beans and Rice
Smothered Pork Chops
Southern Fried Chicken
Spicy Corn Bread w/Collard Greens
Candied Sweet Potatoes
Sweet Potato casserole
Three bean Caribbean Stew
Brown steak in pan, drain oil, add my
special sauce and 1 1/2 cups of water.
Let simmer until meat is good and tender.
My special sauce will make the steak melt in your mouth. Fry corn tortillas in pan and add
all the remaining ingredients above.
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- Clean Turkey Wings
- mix salt n' pepper and garlic seasoning salt
- add lemon juice to butter
Preheat oven to 250 degrees.
Season the Turkey Wings with your season and just a little amount of water in the bottom
of your casserole dish and arrange Turkey Wings and top with half the butter and lemon
juice, cover and bake for 2 hours uncover and baste with remainder of lemon and butter
Bake uncovered for an additional 15 minutes at 350 degrees.
Cook neckbones in a large dutch oven or a really large pot. Add onions season salt and pepper, skim fat and slim off the meat. Cook until it is so tender that the meat falls off the bone. You can leave the bones or remove them. Add the veggies and the bay leaves and stew for 45 minutes on low heat. At this time make some jiffy corn bread. I always serve lemonade and then my folks throw down at the table! Don't forget to bless the food!
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Mix half flour and half cornmeal on a plate and season to your liking. Scramble an egg in a bowl, and season it to your taste. Slice the green tomatoes (not too thin) and place them in the scrambled egg.
Then, place them on the plate covering both sides with the seasoned flour and cornmeal. Put about an inch of canola oil in a skillet and brown on both sides. About five minutes on each side.
I hope you enjoy this delicious recipe for Fried Green Tomatoes!!
Blend 1 can of evaporated milk with 1 large egg in a bowl and let set.
Boil macaroni for 10 minutes in water with teaspoon of oil.(so it won't stick!)
Mix macaroni with pepper, sugar, and cayenne.
Melt 1/3 stick of butter and put in bottom of casserole dish.
Layer macaroni, sharp cheddar, mild, cheddar, Velveeta® and then pour milk and egg
mixture over casserole.
Bake in oven at 350 degrees F. until bubbling brown tips. VERY IMPORTANT!
Let stand for 40 minutes before serving.
1 lb. Ground sirloin
16 oz jar "hot" salsa
2 tsp. Crushed red pepper
chilies (optional)
1 tbl. Black pepper
2 cups 3 cheese blend (any) corn bread. (Hot water corn bread, everybody's grandmother had
a different recipe.) , Or 4 packs or Gold Medal® corn muffin mix (prepare according to
package directions. Doubling the recipe.) Two packs of corn bread will be used for top and
two for the bottom. Cook bottom bread completely.
Brown ground meat (cooking thoroughly), add pepper, salsa (chunky), chilies, crushed red
pepper simmer 6 minutes to let spices cook together. Layer meat, cheeses, spices over
completely cooked bread. Cover w/top batter
Bake in preheated 375 degree oven for 40 minutes or until golden.
Greens:
In stock pot w/2 cups of water place the following:
Cover and let simmer 20 minutes.
In the meantime, wash and clean 5 bunches of collard greens, after cleaning cut bunches
and place into stock pot.
Cover and let slow simmer for 30-40 minutes or until desired tenderness.
"Serve w/spicy corn bread. I think the soul food flair can be seen in the tastes and
aromas."
*I use my Fry Daddy/w basket..but a large cooking pot will do.
Start oil heating in pot
Wash Chicken and season,
Once oil is hot, drop seasoned chicken in.
They will be done once pieces begin to float, and are a delicious golden brown. *7-10 mins
Juice lemons and place in separate bowl (refrigerate) (no seeds or pulp). Crumb graham crackers to make crust (2 of the 3 packs should be fine). In stainless steel or glass bowl (don't use plastic) beat all egg yolks. Gradually pour in both cans of milk.
Mix well. Stir in lemon juice (refrigerate). Melt butter and gradually mix graham cracker crumbs with butter to make crust (shouldn't be gummy). Should be able to sprinkle over lemon mixture. Layer bottom of casserole dish with crumbs. Pour lemon batter on top. Repeat layering and end with crumbs.
Then spread over the vanilla wafer crust. Slice bananas over the cream cheese.Then, spread the pineapples over that.Finally spread the cool whip on top and sprinkle the nuts and cherries on top.
Thoroughly rinse and clean chicken (remove as much fat as possible).
I let mine soak in vinegar and water for about 1/2 hour.
Mix flour and seasonings together in brown paper bag.
Mix egg and milk together in a bowl.
Dip chicken, one piece at a time into egg mixture then into flour bag.
Coat evenly and allow to sit for about 15 minutes.
Use enough vegetable oil so that chicken will be covered.
Place chicken into pan when oil is hot.
Fry till golden brown, covering the last 10 minutes.
Soak bean in pot over night
Drain. Put on stove in large pot of water on medium heat add salt.
Put pig tails in pot of water and allow to cook until almost tender.
Cook beans until they begin to boil add onion, garlic, bell pepper and crushed red
peppers. When beans become slightly tender add ham seasoning, cook for 20 more minutes.
Add pig tails and cook for 15 more minutes.
Add lard or bacon fat. Cook until beans are tender (optional-add fresh chopped parsley).
Serve over your favorite rice or with corn bread.
Cream Sugar and Butter together.
Use regular Pie Shells
Bake at 350 degree for 45 minutes.
Combine all ingredients into a large bowl. Dip chicken parts in the sauce and place in
casserole dish. Bake at 350 degrees for 1 1/2 hours. basting occasionally.
Use remaining sauce to pour over chick during the last 1/2 hour of cooking. For a
decorative touch you can add about 1/2 cup of chopped pecans to remaining sauce before
pouring over chicken.
Crust:
Boil and cut skins off of the sweet potatoes,then cut up into mixing bowl. Add eggs,sugar
and vanilla into the bowl and mix. Gradually add the milks into the mix along with the
spices until all ingredients are mixed thoroughly.
In a baking pan add flour , butter, dash of cinnamon and pecans, mix together. Flatten
mixture across pan until the bottom of the pan is covered. Bake of 350 in preheated stove
for 20 mins.
After crust is finish add sweet potato mixture on top of the crust and bake for 45mins.
When finished baking add marshmallow whipped topping immediately after taking casserole
out of the stove.(Easier to spread!) Then sprinkle pecans on the top and serve.
In a deep dish pan, put the oil and keep under an extremely low heat until. you are ready
for it.
In a food processor or blender combine the onion, scallion, garlic, and JERK SEASONING
until well blended and set aside
In a separate bowl beat the two eggs until fluffy and set aside
Wash the chicken and cut into desired portions, sprinkle the all the seasoning on both
sides of the chicken. Take the Blended Seasoning and apply liberally to both side of the
chicken. Dip the chicken into the eggs and then into the bread crumbs, coating well.
The oil should be hot enough by this time, turn the stove to medium heat and fry the
chicken until golden brown on both sides and cooked through the middle.
Put about 1/2 inch of water in a large pot, place the salt pork and red pepper flakes in
the pot and simmer slowly about 15 minutes. When the water begins to evaporate pour about
1/4 cup bacon drippings in pot. Slice the onions and bell peppers in thin strips and place
in the drippings.
Remove the outside green leafs from the cabbage heads, rinse and lay them in a pile
together on top of one another. Slice the leafs in coleslaw type strips and place in the
simmering bacon drippings and cook until they begin to wilt and soften .
Cut the rest of the cabbage head in half and slice the same way as the outside leafs.
Rinse and place in the pot after the large leafs have begun to cook.
Cook for 1/2 hour or to your preference for doneness. Sprinkle with the salt and pepper
In a skillet add 2 tablespoons of cooking oil and heat on med. Add onions, green/red peppers, kielbasa and shrimp and cook until lightly browned. In a large pot add beans, crushed tomatoes,green/red peppers, onions, kielbasa, and shrimp. Add seasonings and banana peppers and simmer on med heat for 20 minutes. Serve Hot!
Wash meat put into a roasting pan with all the veggies inside salt and pepper to taste put
into oven with top on roaster oven at 400 degrees Bake for 1 1/2 hour and then serve on
top of white rice
Cut into chicken strips
(make sure you have your vegetable oil heating in your skillet or Frydaddy®)
Clean your chicken.
Season your chicken with McCormick® season all and add pepper (optional).
Beat up some eggs and add salt and pepper.
Dip chicken in egg and flour (self-rising flour) and let chicken brown on both sides.
(Goes good with turnip greens, macaroni & cheese,and dressing !!!!!!!)
Season chops with salt and pepper and cook chops in 2 batches if necessary for 10 minutes or until well browned on each side. Remove chops and set aside. Remove the skillet from the heat and spray again with cooking spray. Add the onion and cook over medium heat just until tender crisp. Stir cornstarch mixture and add to skillet. Cook until boils and thickens, stirring constantly. Return chops to pan, cover and cook over low heat for 10-12 minutes or until the chops are done.
Brown ground beef in saucepan and drain.
Stir in Italian seasoning to ground beef.
Break noodles.
Place 1/2 noodles in bottom of greased slow cooker.
Spread 1/2 meat mixture over noodles in slow cooker. Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over ground beef
Repeat layers
Cover and cook on low 5 hours.
