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talkalotgirl View Drop Down
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Direct Link To This Post Posted: Sep 23 2006 at 3:34pm
Originally posted by Ms.Joi Ms.Joi wrote:

I am sooooo mad right nowAngry. I cook like my grandma and I don't measure anything. I'll have to hit ya'll back when I can come up with the PROPER measurements.
 
same here...it's in the feeling...unless it's baking
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Bubblepop View Drop Down
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Direct Link To This Post Posted: Sep 23 2006 at 7:48pm

Does anyone have a recipe for glazed donuts?


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aphillynative View Drop Down
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Direct Link To This Post Posted: Sep 23 2006 at 7:51pm
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Direct Link To This Post Posted: Sep 23 2006 at 8:10pm
Ok Emeril got a few good ratings so I'll try his thanks.
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Direct Link To This Post Posted: Sep 25 2006 at 3:13pm
What about soul food recipes?Tongue
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Direct Link To This Post Posted: Sep 25 2006 at 3:22pm
Originally posted by Bubblepop Bubblepop wrote:

What about soul food recipes?Tongue
Check the first page.
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joileprincess View Drop Down
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Direct Link To This Post Posted: Sep 25 2006 at 4:03pm
This one requires a slow cooker
 
Red Beans and Rice
1lb Red Beans (picked over and soaked overnight or quick soaked)
1 medium green pepper, chopped
1 medium onion , chopped
3 ribs celery, chopped
3 scallions, chopped
2 cloves garlic or 1 tbs minced garlic
2.5 cups beef stock ( I use hommade but double srength if canned)
3 cups hot water
1/2 tsp crushed red pepper (I use more when making it for myself)
1tsp salt
2tbs vegetable or olive oil
1 smoked turkey wing*
Hot Cooked Rice
 
1) Add oil to skillet and saute the veggies until onions are softened (6-8min)
 
2) Place veggies in slow cooker
 
3) add the beans (presoaked), stock, red pepper, and the water
 
4) bury the turkey wing in the mixture
 
5) slow cook on low for 9-10 hrs
 
6) remove the turkey, discard the skin, chop the meat, return to the pot
 
7)Add the salt
 
8) served over hot cooked rice ( I use white or a blend of white and brown)
 
Tips/Hints
 
I smash the beans 50% to get authentic texture
Soaking beans overnight make better beans than the quick soak
* You can substitute a hamhock for the turkey, I have used no meat with good results
To make vegan, use bullion broth for the stock and no meat
DO NOT add salt during cooking, salt toughens beans while cooking
DO NOT open the slowcooker to stir, if you do add 20 min min to cooking time everytime you do it
Be careful with the wing, it will fall apart
This recipe makes a lot. I can eat it for 3 days and still have leftovers to freeze. If you freeze, add a little water to the bean mixture, a couple tablespoons per serving.
You must saute the veggies to get the best flavor, if you don't it won't have nearly as much flavor.
 
 
This recipe was adapted from a cookbook that I found on Amazon. It is amazing and tastes just like red beans and rice from New Orleans. If adapting to the stove, you have to reduce the water.
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Direct Link To This Post Posted: Sep 25 2006 at 4:12pm
A Simple way to fry Turkey Wings...
 
 Preheat a large deep pot with enough (I like Peanut Oil) to cover your wings  Put a top on your pot cause you want your oil good and hot.
 
    A good way to tell how far your oil will come up when your wings go into the oil,  is to put your wings in the pot first with some water, now remove the wings,where the water level is now is the level you'll want your oil to be,to fry your wings no higher.
 
 First rince your wings off very well to clean.
 
 Allow your wings to soak in Apple Cider Vinegar and enough water to cover your wings until the skin gets tight around the meat.
 
 Remove from soak and pat fairly dry.
 
    Now rub on your favorite seasonings you cannot use too much seasoning for this rub the more the better.
 
     Drop your prepared wings into your nice very hot oil,carefully one by one and fry for 4 minutes per. each pound of Turkey Wing or until you see no blood when pricked with a fork.     Enjoy
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Direct Link To This Post Posted: Sep 26 2006 at 3:07pm

Fried Cabbage..Thumbs Up

3 pounds cabbage head

1/2 pound sliced bacon

1/2 cup water

1 tablespoon sugar

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

Cut the cabbage into quarter. Remove any wilted and
discolored outer leaves and cut out the core from the cabbage pieces.
Cut the cabbage into a large 1-inch dice.

Cook the bacon in a 4-quart pot over medium heat
until crisp.. Remove the bacon to paper towels to drain.
There should be about 1/2 cup of bacon drippings in the pan.
Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
Add the water, sugar, salt, and pepper and cook covered
until the cabbage is tender, about 20 minutes.
Crumble the cooked bacon into the cabbage and serve hot.

 
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binky622 View Drop Down
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Direct Link To This Post Posted: Sep 28 2006 at 10:16am
I found this recipe and i think i am going to try it this weekend: 
 

Curried Chicken Breast with Spinach

Ingredients:

8 sliced boneless chicken breast (filets)
Strong Paprika
Cayenne Pepper or Crushed Red Peppers
Curry Powder
Garlic
Fresh or Frozen Spinach
Unseasoned Bread Crumbs
Salt and Black Pepper
Olive Oil
Butter
Water

Instructions:

Use a large skillet, cover the bottom with Olive Oil.
Heat skillet.
Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT.
Season the bread crumbs with Curry powder, and Cayenne pepper but not much.
Bread the chicken breast.
Fry the breast for about 20 minutes, turning over and over several times.
After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce.
Add excess bread crumbs, no more than a half cup.
Cover breast with spinach, and cover skillet.
After 5 minutes lightly salt and butter spinach to taste.
When the spinach is to you liking, place everything in a deep dish serving platter.
Serve with rice or couscous. Be sure to place butter on top of the couscous or rice.
You have to add more water and olive oil as the bread crumbs will absorb the oil.
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