Can anyone give me some soul food recipes and please don't refer me to a website?

Question

Thank you in advance ppl because I'm trying to cook my hubby a down south southern meal

Answer 1

Collard Greens: The produce section of your supermarket should have greens. Wash them well, cut the bottoms off, chop the leaves up, put them in a pot and fill water to just the top of the leaves. Bring to a boil, simmer until tender. Drain, salt, butter and a little vinegar.

Banana Pudding: Layer vanilla wafers, bananas and vanilla pudding. You can use the instant kind. Put this in three layers and refridge for a few hours.

Iced Tea: use four small tea bags or two large bags, put them in your coffee pot filter, fill the pot with water, let brew. Add one cup of sugar and stir. Put into a 2 quart pitcher and fill the rest with water. Refridge imm. Serve over ice.

Good luck!

Answer 2

I would serve some BBQ ribs with black eyed peas, collard greens and cornbread...yum!

Black-eyed Peas

1 lb. pkg black-eyed peas

2 quarts water

1 ham bone, piece of salt pork or several slices of bacon

salt and pepper to taste

Wash peas and soak overnight or at least 5 hrs. in cold water. Drain. Put peas in large pot with 2 qts. water. Add ham bone or bacon. Simmer for about 2 hrs. or until peas are tender. Add water if needed while cooking.

Answer 3

Peach Cobbler:
1 large can of Peaches
1 stick of butter
1 1/2 cups of sugar
1 1/2 teaspoon of vanilla
1 1/2 teaspoon of cinnamon
1/2 cup brown sugar
1 box of pie crust mix - follow the directions to make the pie crust
Mix peaches and other ingredients in a large dutch oven pot, and bring to a boil.
Pour ingredients into a large casserole dish.
Roll the pie crust into 1 whole sheet to cover the dish, or
cut it into strips and place over the peach mixture. Preheat oven to 350 degrees. Cook until golden brown approximately 1 hour.
Serve with vanilla ice cream.

Fried Cabbage:
2 head of cabbage
6 slices salt pork (about 1 to 2 inches in length)
Bacon Drippings--1/2 to 1/3 cup
2 small onions
1/2 large green bell pepper
red pepper flakes (to taste)
salt
pepper
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.

Answer 4

OK first things first gal......PORK CHOPS!!!!!!!!!...GET YOU SOME fresh pork chops (any thickness your hubby desires), season them well with Lawry's seasoning or any southern salty-spice....then get some flour in a bag, season the flour as well....get some eggs slightly beaten ,season as before.......OK here we go.......
dip the the well seasoned pork chop in flour then in the egg mix and then in the flour mix again....shake off access flour and drop in 350 degree oil(i personally love peanut oil) but any high heating oil will do......fry for about eight minutes and THERE YOU HAVE IT!>...AS EASY AS CAN BE!...serve with mash potatoes ,gravy...sum corn(on or off a cob) and green beans. you will have you man going ummhh ummmh ummmhhh.

Answer 5

fried chicken, squash, greens, lever and onions, candy yams, smoothered prok chops ummm

Answer 6

For the record, SOUL FOOD is not the samd as SOUTHERN FOOD. Now that we have that straight... enjoy these tried and true recipes! :)



Lynn's Broccoli Rice Casserole

½ cup chopped onion
½ cup chopped celery (*I will often leave out if I have none)
4 T. margarine
2 cups cooked rice
1 (10½ oz) can cream of mushroom soup
2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)
1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!
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Tomato Basil Pie

4-6 tomatoes, cut in chunks and set in a colander to drain
6-8 big leaves of fresh basil chiffonades
2 cloves garlic, chopped fine and mixed with tomatoes
a 9-inch pie crust, baked for 10 minutes in a 400º oven.
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan
3/4 cups mayo

When crust comes out of the oven, sprinkle 1/2 cup mozzarella on it and let melt.

Put tomatoes with basil and garlic in pie crust. Sprinkle with salt and pepper.

Mix together rest of cheeses and mayo and spread all over tomatoes working it out to the edges.

Bake for about 40 to 50 minutes at 375º.
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Cabbage Casserole

1 small cabbage or 1/2 large
1 med. Vidalia onion
1/2 stick margarine
salt and pepper
1/4 cup mayo.
1 can Cream of Mushroom soup

Topping:
1 stick (1/2 cup) margarine
1 cup grated sharp Cheddar Cheese
1 stack round butter crackers, crushed

Preheat oven to 350ºF.
Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.

To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.
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Okra & Tomatoes

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper

Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)

--Paula Dean, FoodTV
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Black Eyed Pea Squash Casserole

5 lbs. medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional for topping
1 stick butter or margarine
1/4 cup sugar
salt, to taste
2 Tbsp onion,chopped
dash black pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine squash, beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into greased 3-quart casserole. Cover with light layer of bread crumbs.

Bake at 350ºF 20-25 minutes or until lightly browned.
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Green Bean Bundles

1 pound sliced bacon, cut in half horizonatally
1 package whole frozen green beans -- thawed and rinsed or usefresh green beans,trimmed and blanched
1/4 cup butter
3/4 cup packed light brown sugar
2 teaspoons garlic powder

Group 6 to 8 beans together into a bundle and wrap a slice or 1/2 slice of bacon around the bundle of beans and secure with a toothpick.

Place bundles in a 9x13 inch baking dish in one layer.

In a saucepan, melt butter. Add brown sugar and garlic powder. Bring to a boil.

Remove from heat and pour over the beans.

Cover dish with foil and bake at 350ºF for 30 minutes.
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ELEGANT SCALLOPED CORN

17 oz. can cream style corn
1 c. cracker crumbs
1 c. diced celery
1/4 c. diced onion
3/4 c. American cheese, cut into small pieces (velveeta)
1 tsp. salt
2 eggs, well - beaten
1/2 cup melted butter
1 c. milk (or half and half)
Parsley
1/4 tsp. papri

Combine corn, cracker crumbs, celery, onion, cheese, salt, eggs, melted butter and milk. Pour into greased 2 quart dish and bake at 350 degrees for 50 minutes. Garnish with parsley, sprinkle paprika on top.
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Sinful Potatoes

1 (26 oz.) bag frozen hash brown potatoes
8 oz. shredded cheddar cheese (I like sharp)
1 (10 ¾ oz) can Cream of Celery soup
1 (10 ¾ oz) can Cream of Chicken soup
1 (8 oz.) container sour cream (can use lowfat)
1 medium onion, finely chopped

Combine all ingredients, place in a greased casserole dish. Bake at 350ºF for 45-60 minutes until lightly browned and bubbly.
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Slow Cooker Barbecue Beans

Prep: 5 min., Cook: 1 hr. This recipe is perfect for leftover barbecue. Although it calls for pork, feel free to use chopped or shredded chicken, turkey, or brisket. If time is a concern, pick up meat from your favorite barbecue joint (just make sure you get it without sauce to prevent the beans from being too soupy).

1/2 pound chopped or shredded barbecue pork
1 (32-ounce) can pork and beans, undrained
1 (14 1/2-ounce) can diced tomatoes with green peppers and onions, drained
1/4 cup spicy brown mustard
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (optional)

Stir together first 6 ingredients, and, if desired, molasses in a 6-quart slow cooker. Cover and cook at HIGH 1 hour. (You can keep this recipe warm on LOW for up to 2 hours before serving.) Yield: Makes 8 servings

--Southern Living, JULY 2005