http://youtu.be/otnQrF2Lhy4 Heres something a little different from minecraft, like i said i will be playing other games so heres one of them i hope you guys…
Question by Sara Beth: What are some real southern food recipes?
I just moved to the south, and I am looking for some recipes of real southern foods. Dishes that have been cooked by many southern generations. Like fired okra, fried pickles, fried green tomatoes, and fired chicken. If anyone has some real southern recipes, I would greatly appreciate them. Thank you so very much.
Wow, there are so many good answers, I couldn’t choose a best answer. So I am just going to put it up to vote. Thank you all so very, very much. I can’t wait to start cooking!!!
Best answer:
Answer by gidawg23
chickenn
What do you think? Answer below!
Here is a link that has BUNCHES of southern receipes! Click on the link and have fun looking them over.
http://www.foodieview.com/food/recipes/southern.jsp
Go to foodnetwork.com and look up recipes by Paula Deen. Excellent southern food!
As for the fried green tomatoes, very simple.
Slice a green tomato, salt both sides to bring out the moisture, roll them in cornmeal. Fry them in Crisco until golden brown.
grits with butter & real bacon crumbled in it.
I live in Georgia and these are some of my favorites that are tried and true recipes from my family.
Cube Steak with Onion Gravy:
1 lb. cube steak
1 cup flour
Salt, pepper, garlic powder
2 cans beef broth
1 onion, chopped
1 envelope onion soup mix
1 tbsp. worchestershire sauce
Salt, pepper, 1/2 tsp. thyme
Place flour in a shallow dish and season with salt, pepper, and garlic powder. Coat cube steak with flour well and place in a hot skillet with vegetable oil. Brown cube steaks well on both sides and remove from skillet– you’re not cooking them all the way through now. With drippings/oil from the pan add in enough flour to make a roux, usually 2-3 tbsp. Brown the flour/oil/roux mixture until it turns a deep golden brown over medium low heat, usually takes 10 minutes. Whisk in enough beef broth for a gravy– this you have to use your judgment on. Keep whisking to remove all lumps. Now add in all seasonings such as salt, pepper, thyme. onion soup mix, worchestershire sauce, and chopped onion and stir to combine. Add in browned cube steak and turn heat to low and simmer covered for one and a half hours. You may need to add more broth during cooking time. Serve over hot buttered rice and enjoy!
Here’s my recipe for Macaroni and Cheese- southern style that’s baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 mintues. Check the mac and cheese to see if it’s done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.
Banana Pudding is a southern staple at all potlucks and family reunions. Here’s the recipe I use and everyone loves it.
Banana Pudding:
1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg. 4 serving size vanilla pudding
1 pint heavy whipping cream
3 bananas, sliced
1 box vanilla wafers
Whisk the sweetened condensed milk and water together. Add in the pudding mix, stir and chill in fridge. Meanwhile in a chilled bowl, beat the whipping cream with hand mixer until stiff peaks form. Fold the whipped cream together with the pudding/milk mixture. Layer pudding/cream mixture on bottom of another bowl with layers of bananas and wafers until you have used all the pudding mixture, bananas, and wafers. Chill and serve.
Buttermilk Biscuits:
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening, chilled
1/4 cup butter, chilled
3/4 cup buttermilk
Mix together flour, salt, baking powder, and baking soda in a bowl. Cut in shortening and butter until the fats are the size of small peas. Stir in buttermilk gently. If dough is dry add a few more tablespoons of buttermilk. Depending on the weather you may need more or less buttermilk. Turn dough out onto floured surface and roll to thickness desired (1/2 inch for high biscuits). Cut with biscuit cutter and place on greased baking sheet and brush tops of biscuits with extra buttermilk or melted butter. Bake at 500 degrees for 8-10 minutes.
gritz! and bacon bits
I am from New Orleans and these are some of the easier creole recipes you can make. Enjoy them.
CHICKEN AND SAUSAGE GUMBO
4 pounds chicken
10 cups chicken broth
1 cup vegetable oil
½ teaspoon thyme
1 cup flour
1 pound smoked sausage, sliced
2 medium onions, chopped
1 pint drained oysters (optional)
1 bell pepper, chopped
2 Tablespoons green onions, chopped
2 ribs celery, chopped
1 Tablespoon parsley, chopped
Season the chicken with garlic salt and red pepper. Set aside. In a large pot, make a dark roux by combining flour and oil, stirring constantly. Add bell pepper, onion and celery to the roux and cook until soft (5-6 minutes). Add chicken broth and chicken pieces. Bring to boil, reduce heat to medium, stir in thyme and cook for 1 hour. Add sausage and cook for another hour until chicken tender. Adjust seasoning if needed. Add green onion and parsley. Stir well. Add oysters if you choose to add them (Actually, I usually don’t!)
CREAM OF CRAWFISH SOUP
1 stick butter
½ cup grated onion
½ cup flour
1 pound crawfish tails
½ bunch green onions
2 cups Half and Half
2 cups whipping cream
2 cups chicken stock
1 teaspoon red pepper
2 teaspoons garlic powder
2 teaspoons onion powder
In a saucepan, melt butter. Stir in onion and sauté for five minutes. Stir in flour. Cook about 2 minutes until mixture thickens. Add hot chicken stock and stir well. Simmer for 5 minutes stirring constantly.
In a food processor, grind crawfish and green onions. Add to soup base. Mix well and simmer for 5 minutes while stirring constantly. Add Half and Half and cream and reduce heat to low. Simmer for 5 minutes. Stir in seasonings and remove pot from heat.
SHRIMP REMOULADE
The Old Roosevelt Hotel’s recipe
2 egg yolks
1 cup Creole mustard
¼ cup vinegar
Juice of 1 lemon
2 cups salad oil
1 bunch minced green onions
½ stalk celery, minced
4 pounds boiled shrimp, peeled, deveined
Blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Slowly add oil, beating constantly. Once thickened, add green onions and celery. Mix sauce with shrimp and refrigerate for 4 hours before serving.
BLACK EYED PEAS
Fresh will be out of season, so look for dried or look in your freeezer section and you may find them frozen by Pic’d Sweet.
2 quarts. water (or chicken broth)
1 # hickory bacon, cut in pieces
1 # smoked sausage, chunked
1 smoked ham hock
2 cups diced onions
¾ cup diced celery
¼ teaspoon garlic powder
½ teaspoon thyme
1 Tablespoon sweet basil
4 bay leaves
1 # black eyed peas
3 Tablespoons bacon drippings
Salt and black pepper to taste
6 cups cooked long-grain rice
Rinse the peas well under cold running water and set them aside to drain. In a 5-quart heavy aluminum Dutch oven with a tight-fitting lid bring the two quarts of water or broth to a rapid boil. Drop into the water the bacon, smoked sausage and ham hock.
Bring the water to a slow boil and cook the meats for 15 minutes (covered) until they form a rich flavored stock. Stir in the onions, celery, garlic powder, thyme, sweet basil, and bay leaves, cover and cook over medium heat until the vegetables soften —about 15 minutes.
Stir in the black eyed peas and the bacon drippings well, making sure the mixture is uniformly blended. Bring the peas to a boil, but immediately reduce to a simmer, cover and cook until rich and creamy, stirring so they don’t stick. (dried peas take about two hours on a very low fire).
About 20 minutes before serving, sprinkle in the salt and pepper and season the peas to taste. Remember—you already have salt in the bacon as well as in the smoked sausage, so you may not need to add much more.
“Fresh” blackeyed peas, unlike the dried variety, need to be cooked for only 20 to 30 minutes before they are ready to serve.
Serve over rice
JAMBALAYA
This is a great short cut version of jambalaya that uses canned broths and is one of the easiest recipes you will ever make. It is great for pot luck lunches/dinners because it is not expensive to make and serves a lot of people. Just don’t tell my grandma I am taking short cuts!
1 pound sausage
2 pounds peeled shrimp or 3-4 cooked, chopped chicken
1 can Campbell’s beef bouillon
1 can Campbell’s french onion soup
8 ounces tomato sauce
1 stick butter
1 ¼ cups chopped bell pepper
¼ cup chopped green onion
¼ cup chopped parsley
1 pound (orange box) Uncle Ben’s
season to taste
Mix cubed chicken and sliced sausage and all other ingredients in baking pan, bake covered 350 for 1 hour and 15 min. Stir every 15-20 min.
SHRIMP CREOLE
2 pounds peeled/deveined shrimp
2 Tablespoons cooking oil
1 large onion (finely chopped)
1 clove of garlic (chopped)
2 Tablespoons chopped green pepper
1 Tablespoon flour
8 ounces tomato sauce
12- 16 ounces of water
2 Tablespoons chopped parsley
thyme
salt and pepper
Heat oil over medium heat. Add onions and cook until soft. Add garlic and green pepper, sauté two minutes. Stir in flour until well blended. Stir in tomato sauce. Simmer for five minutes. Stir in water, thyme, salt, pepper, parsley and shrimp. Simmer covered for 30 minutes. Serve over rice.
And if you want an authentic creole dessert:
Pralines
2 1/4 c sugar
1 c whole milk
3/4 can evap milk
1 heaping c pecans
1 tea vanilla
2 Table butter
Cook sugar, milk, evaporated milk and butter, stirring constantly, over medium heat to soft ball stage. Add vanilla. Slowly add pecans stirring constantly. Cool 15 minutes. Pour 2″ apart on waxed paper and cool.
or
Buttered Pecan Pie
¼ cup unsalted butter
½ cup light corn syrup
¾ cup heavy cream
1 teaspoon vanilla
1 cup light brown sugar, firmly packed
3 eggs
¼ teaspoon salt
1 ½ cups toasted pecans
9” pie shell
Preheat oven to 375. In a medium saucepan, heat butter over low heat until it turns golden-amber; do not burn. Immediately pour in cream to stop cooking and pour mixture into a mixing bowl. Blend in brown sugar, salt, corn syrup and vanilla. Beat in eggs by hand until well blended. Stir in pecans.
Pour into shell (crimp edges as high as possible) and cover edges with foil. Bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes or until filling is set and pastry golden. Cool at least 2 hours before serving.
To toast pecans: spread pecans on cookie sheet and bake in 375 degree oven for 5-10 minutes, stirring every 2 minutes.
gumbo, jambalaya, etouffe
Here is my favorite.
Southern-Fried Chicken
1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.
1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.
2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paper towels.
I’m a South Carolina native, and tonight I’m cooking the following:
fried pork chops
rice and gravy
macaroni and cheese
yellow squash and green onions
field peas
fried fatback
A couple of good websites are http://www.chefrick.com and http://southernrecipes.info/recipes/index.php.
You should be able to find anything and everything on either of those. I sometimes just get my ideas for supper from one or both. Enjoy true Southern cookin’, but watch the waistline while you’re doing so! (We’re not known for cooking with lots of butter or pork fat for nothing – lol.)
Maple Glazed Pork Chops
Serve these tasty pork chops with sweet potatoes or mashed potatoes and peas or green beans.
INGREDIENTS:
* 1 tablespoon vegetable oil
* 4 loin pork chops
* salt and pepper
* garlic powder
* 1/3 cup pure maple syrup
* 1/3 cup chicken broth
* 2 tablespoons Creole mustard
* 2 teaspoons cider vinegar or balsamic vinegar
PREPARATION:
In a large skillet, heat vegetable oil over medium-high heat. Wash pork chops; pat dry. Sprinkle chops with salt and pepper; add to the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned.Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.
Serves 4.
Mama’s Southern Fried Chicken
1 package of chicken breast tenders
1 package of Sylvia’s fried chicken mix
oil for frying
3 eggs
Dip the chicken into the egg and coat it evenly. In a plastic ziplock bag, pour the Sylvia’s mix in and put in a piece of chicken. Shake up and fry it!
fried cat fish fried chicken chicken fried steak mashed pot toes just about any thing fried green beans fried okra tomato’s brown grave home made bisects
OMG you have to go to paula Deans website…she is the queen on Southern Cookin
http://web.foodnetwork.com/food/web/searchResults?searchString=Paula+Dean&site=food&gosearch=Submit&searchType=Recipe
enjoy!