Traditional Receipes for Southern Cooking?

Question

Please only submit those you've tried yourselves as I can find ones that i havent on my own. thanks! :)

Answer 1

Country-fried steak (Serves 4)
I recommend you get help with this one! This recipe a classic Southern dish -- and one of my favorites. Serve country-fried steak with mashed potatoes and vegetables. Biscuits make a great side. And of course, don't forget the iced tea!

What you need:

Mixing bowl
Shallow bowl -- for flouring the meat
Large skillet -- big enough to cook the meat in
Lid for the skillet
Wire whisk
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 5-ounce beef cubed steaks
1/4 cup plus 1 tablespoon vegetable oil
1 to 2 cups beef bullion
How to make it:

Combine the flour, pepper and salt in the mixing bowl.
Pour the flour mixture into the shallow bowl (the one you will use to flour the meat)
Coat the steaks on both sides with flour mixture. Make sure to coat them well, pressing the flour mixture into the meat.
Heat 3 tablespoons of vegetable oil in the large skillet over medium heat.
Fry the steaks in the pan until they're browned on both sides. You can add a little bit more oil (1 to 2 tablespoons) if needed.
Add the bullion, stirring well. Use enough water to make the amount of gravy you want.
Cover the skillet and let simmer on low heat 30 minutes, or until the meat is tender and the gravy is thickened.
Taste the gravy and add salt and pepper, if desired.
You can put gravy over the mashed potatoes when you serve.

Answer 2

Creamy Potato Gratin

1 large garlic clove, halved
2 pounds Yukon Gold or russet potatoes, peeled and thinly sliced
Coarse salt and freshly ground white pepper
1 cup grated Beaufort or Gruyere cheese
1 1/2 cups heavy cream
1 cup whole milk
Pinch of freshly grated nutmeg
Butter, for casserole dish

Heat the oven to 350 degrees F and line a baking sheet with foil. Rub the inside of a 3-quart enameled cast-iron casserole dish with the garlic, pressing hard so it releases its juices. When the garlic juice dries, generously butter the casserole dish. Layer the potatoes in the dish, seasoning them with salt and white pepper as you go. After half of the potatoes have been used, sprinkle them with half of the cheese.
Combine the cream and milk in a large measuring cup or a bowl and add the nutmeg. Pour the cream and milk over the potatoes. Place the dish on top of the stove over medium-high heat, but watch it carefully. When the cream starts to simmer, about 4 minutes, turn off the heat and sprinkle the remaining cheese on top.
Place the casserole dish on the foil-lined baking sheet and bake the gratin until the potatoes are tender when a knife is inserted, about 1 hour. The top will be brown and bubbly. Let the gratin sit for 10 to 15 minutes before serving.
Yield: 7 servings

Had it for Easter Dinner....excellent!

Answer 3

Jambalaya:
Sue’s Jambalaya

**All measurements are approximate—except for water to rice ratio…I never measure, I just taste as I go**

Chicken (I use boneless, skinless breasts—4 for a whole pot)
1 lb Polish sausage, sliced (I use Eckrich Polska Kielbasa)
5 cups uncooked long grain rice (I do not use instant for this dish)
10 cups water
1 bell pepper, chopped
½ onion, chopped
7-8 cloves garlic, chopped
Red pepper to taste (I used ½ teaspoon)
Red pepper flakes to taste (I used about ¼ teaspoon)
Seasoned salt (I used about 2 teaspoons)
Cajun or creole seasoning (I like Zatarain’s and I used about 1 tablespoon)
½ cup oil (I use canola or olive oil--vegetable ok...not best)
Paprika (I used about 2 teaspoons)

In large pot (like a stew pot), slowly cook the onion and bell pepper in the oil until extremely soft. I do not leave these in the dish because I don’t like the texture…so I chop them very large so they’re easier to fish out of the oil…but if you don’t mind the texture, then you might chop them very finely before cooking in the oil. After cooking for about ½ hour on VERY low heat, I fish out the onion and bell pepper and pour the oil in a container to use later in the recipe (so I only dirty one pot). Now, I put the chicken in the pot with a little water (maybe ¼ cup) and cover. Once the chicken is done, I shred it using two forks. Add sliced sausage and return oil (or oil and onions, bell peppers) to large pot. Cook for about 5-10 minutes on medium heat. Add water. Cover. Cook on medium heat until reaches a boil (stirring frequently to avoid sticking). Once boil is reached, add rice. Return to boil, then turn temp to low. Cover. Stir every three to five minutes to avoid sticking. Once almost all of the moisture has been absorbed by the rice, remove from heat but keep covered. This will allow the last bit of cooking to happen without the rice burning or sticking at the bottom.

Sopapilla Cheesecake

2 cans crescent rolls
2 -8 oz. pkgs. Cream cheese, softened
1 3/4 cup sugar divided
½ cup butter
1 tsp vanilla
Cinnamon/sugar mix
Cinnamon

Preheat oven to 350°. In a 9X13 pan, unroll one can of crescents, leaving as a rectangle. In a bowl, mix softened cream cheese, 1 cup sugar and vanilla. Spread over crescents. Unroll other can of crescent rolls, leaving in a rectangle. Mix softened butter and ¾ cup sugar. Spread over top. Sprinkle with cinnamon/sugar mix (like you use for cinnamon toast.) Sprinkle with additional cinnamon. Bake for 30-35 minutes. You may broil at the last few minutes to crisp.




Chicken and potatoes in crock pot:
2 boneless, skinless chicken breasts
one can sliced potatoes
2 cans golden mushroom soup
salt/pepper to taste

cook in crock pot on low for 6 hours

Answer 4

a good southern dinner could consist of pork chops, mashed potatoes and gravy, hot rolls, and corn on the cob. no recipes needed. just make it and eat it. really good.

Answer 5

Hey! I am originally from Alabama and we all know you don't get much more southern than that! :) Here are a few of my favorite recipe's. I am a relatively new cook, but Paula is my fave. To me, she is the ultimate southern cook. I love all of these recipes and if I can do it being a beginner cook, anyone can. They are all from www.pauladeen.com. I have tried the one's I listed. If you have a taste for southern food, I strongly recommend checking out her website and her cookbooks. Also, some other good places to get southern recipe's is from Southern Lady and Southern Living. Hope you will try these, because they are heavenly. Have a Blessed day! :)

Also, you can find great recipe's on recipezaar.com, allrecipes.com, foodnetwork.com, kraftfoods.com, velveeta.com, and on yahoo food! :)



Fried Ravioli with Marinara Cream Sauce
Recipe courtesy Paula Deen

9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
¾ cup grated Parmesan cheese
¼ cup milk
1 large egg, lightly beaten
¼ teaspoon salt
1/8 teaspoon ground pepper

Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of ½ inch in a skillet or Dutch oven; heat to 360 degrees. Fry raviolis, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.

Yield: 12-15 appetizer servings
Preparation time: 5 minutes
Cooking time: 18-20 minutes
Ease of Preparation: easy

Marinara Cream Sauce

1 ½ cups prepared marinara sauce
½ cup heavy whipping cream

In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.

Yield: 2 cups
Cooking time: 2-3 minutes
Ease of Preparation: easy


Bacon Crisp
Recipe courtesy of Paula Deen

½ cup freshly grated Parmesan cheese
1 pound sliced bacon, cut in half
1 sleeve Waverly Wafers or other buttery rectangular crackers

Preheat the oven to 250 degrees.

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temp.

Cook’s note: You can also bake at 350 for 40 minutes if in a hurry!

Yield: 24 bacon crisps
Prep time: 10 minutes
Cook time: 2 hours at 250 degrees, or 40 minutes at 350 degrees
Ease of preparation: easy


Cajun Seafood Balls
Recipe Courtesy Paula Deen

½ pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 – 7 oz. can whole corn kernels, drained
1½ cups cooked white rice, leftover is fine
1 cup dried breadcrumbs
2 eggs, beaten, separate
1 tablespoon Cajun spice mix
¼ cup prepared Tartar sauce
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
Peanut oil for frying

Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and half of the breadcrumbs (½ cup) , and fold together gently but thoroughly. Roll the mixture into 1 1/2 inch balls and dip into the beaten egg and then dredge in the breadcrumbs. Deep fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Yield: Approx 2 dozen
Preparation time: 20 minutes
Cooking time: 5 minutes
Ease of preparation: Easy


SOUTH GEORGIA "CAVIAR"
Recipe courtesy Paula Deen


2 15-ounce cans black-eyed peas, drained
1 15-ounce can whole kernel corn, drained
1 10-ounce can Ro-Tel tomatoes
2 cups red bell pepper, chopped
½ cup fresh jalapeno peppers, chopped
½ cup onion, chopped
1 8-ounce bottle Italian dressing
1 4-ounce jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.

Yield: 15 servings

Preparation time: 10 minutes

Ease of preparation: easy


Squash and Zucchini Cakes
Recipe courtesy Paula Deen

3 medium zucchini
3 medium yellow squash
1 cup toasted breadcrumbs
1 cup shredded Parmesan cheese
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup (1 stick) butter

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2 inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ease of Preparation: Easy


Sweet Chicken Bacon Wraps
Recipe courtesy Paula Deen

1 ¼ pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to350 degrees. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chick on rack in broiler pan. Back at 350 degrees for 30 to 35 minutes or until bacon is crisp.

Yield: 12-15 appetizer servings
Cooking Time: 30-35 minutes
Ease of Preparation: easy


Uncle Bubba’s Wings

3 pounds chicken wings
1 ½ cups hot Sauce
1.5 tablespoons Cajun spice
½ tablespoons cayenne pepper
¾ tablespoon garlic powder

Combine hot sauce, and Cajun spice, pepper and garlic powder. Mix well and cover wings. Let stand in refrigerator for 24 hours. Fry wings until crispy.

Yield: 12-15 wings
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Ease of Preparation: easy

Buffalo sauce

8 tablespoons softened butter
8 tablespoons hot sauce

Combine butter and hot sauce. Whisk until blended.

Ease of Preparation: easy



Shore Is Good Seafood Dip
Recipe Courtesy of Paula Deen

2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion diced
2 stalks celery, diced
1/2 of a 10 ¾-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
½ pound freshly grated parmesan
6-ounce can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
½ teaspoon white pepper

Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and sauté for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sautéed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Yield: 4 cups
Prep time: 20 minutes
Cook time: 35 minutes
Ease of preparation: Easy


Shrimp Stuffed Eggs
Recipe Courtesy Paula Deen

Ingredients:
1/3 cup medium-sized shrimp, cooked and de-veined
6 large eggs, hard-boiled and peeled
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
salt and pepper
additional shrimp (optional)
dill (optional)

Procedure:
Peel and de-vein shrimp. Finely chop and set aside. Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard, and lemon juice. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with additionally shrimp and dill, if desired. Store covered in refrigerator.

Yield: 12
Prep time: 15 minutes
Cook time: 10 minutes
Ease of preparation: easy


Barbecued Short Ribs

2 pounds short ribs, cut in 2-inch pieces
salt
¼ cup onions, minced
¼ cup ketchup
¼ cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done. Add the onion and slightly sauté until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally.

Yield: 4 servings

Preparation time: 30 minutes

Cooking time: 2 hours

Ease of preparation: easy



Bacon Cheeseburger Meatloaf
Recipe courtesy Paula Deen

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1(3 ounce) can French fried onions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Yield: 1 (9x5 inch) loaf


Country Fried Steak Biscuits and Gravy

Steak and Gravy:
1 ½ cups, plus 2 tablespoons all-purpose flour
2 cups buttermilk
½ teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning
2/3 cup vegetable oil
1 ½ teaspoons salt
4 cups hot water
½ teaspoon monosodium glutamate (recommended: Ac’cent) optional
1 bunch green onions, or 1 medium yellow onion, sliced
1 quart whole milk


Basic Biscuits:
1 package yeast
½ c up lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
¾ cup Crisco shortening
2 cups buttermilk

Steak and Gravy:
Combine 1 ½ cups flour and ¼ teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning slat, and then dredge the meat in the flour mixture. Heat ½ cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to ¼ cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining ¼ teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac’cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits:
Preheat oven to 400 degrees. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.


Split biscuits in half and top with country fried steak and drizzle with gravy.

Steak and Gravy-
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 4 servings

Biscuits-
Cook Time: 12 minutes
Yield: approximately 3 dozen biscuits



Bert’s Southern Fried Chicken, PD&Friends, 104-105
Recipe Courtesy Paula Deen

1 (3-pound) chicken, washed and cut into 8 serving pieces
salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
peanut oil for frying

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.

Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast-iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Cook’s Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

Yield: 4-6 servings
Prep time: 10 minutes
Inactive prep time: 3 hours
Cook time: 28-30 minutes
Ease of preparation: easy


BOURBON BEEF TENDERLOIN
Recipe courtesy Paula Deen


1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
½ cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 5-pound beef tenderloin, silver connective tissue removed
Oil on grill

Preheat grill or oven to 350 degrees.

Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting. The tenderloin will cook to rare in approximately 30 to 45 minutes.

Serve with horseradish cream on the side.

Yield: 8 to 10 servings

Preparation time: 60 minutes

Cooking time: 45 minutes

Ease of preparation: easy



Hurry Up Chicken Pot Pie
Recipe courtesy of Paula Deen

2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
½ cup thinly sliced carrots
½ cup frozen green peas
1 (10 ¾-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake at 350 degrees F until the topping is golden brown, 30-40 minutes.


Yield: 4-6 servings
Prep time: 5 minutes
Cook time: 30-45 minutes
Ease of Preparation: Easy


Lady and Sons Fried Pork Chops
Recipe courtesy Paula Deen

2 teaspoons House Seasoning (garlic powder, black pepper & salt mix)
½ teaspoon Lawry’s Seasoned Salt
6 pork chops
1 cup all-purpose flour
6 cups vegetable oil
1 cup buttermilk

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat all sides. Season flour generously with house seasoning and roll each chop into flour, and shake off the excess. Drop the chops 2 at a time into hot, deep oil (350 degrees), and cook until outside is golden brown. Take one chop out and cut at thickest part to test doneness and adjust time accordingly for the rest. Drain on paper towels.

Yield: 6 pork chops
Preparation time: 5 minutes
Cooking time: 15 minutes
Ease of preparation time: Easy


SOUTHERN FRIED CHICKEN
Recipe courtesy Paula Deen


3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon pepper
House seasoning, ½ cup salt, ¼ cup pepper, ¼ cup garlic powder
1 1-to2 ½ -pound chicken, cut into pieces
Crisco shortening for frying

In a medium size bowl, beat the eggs with the water. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Fry the chicken in the shortening at 350 degrees until brown and crisp. Remember, dark meat takes longer then white meat.

Yield: 4 servings

Preparation time: 20 minutes

Cooking time: 15 minutes

Ease of preparation: Easy

ENJOY!!!!