How do I make good soul food?
CookieGirl22 asked:
1. I’ve tired to make collard greens but they are always kinda hard.
2. Every time I fry catfish it taste really “fishy” it does have that clean taste that you get when you buy restaurant fish.
3. My Mac and Cheese is always hard and kinda dry.
4. Also how do you make cornbread.
1. I’ve tired to make collard greens but they are always kinda hard.
2. Every time I fry catfish it taste really “fishy” it does have that clean taste that you get when you buy restaurant fish.
3. My Mac and Cheese is always hard and kinda dry.
4. Also how do you make cornbread.
But everything else tastes good especially my desserts and sweet tea- I sound like Amelia Badelia, L.O.L.
Do you have any tips or recipes.
Thanks Love Ya.
Lewis
Gail
hard collards just mean you need to cook them longer. they take a long time to cook for greens.
soak your catfish in milk before you cook it and don’t over cook it.
you need to thin out your cheese sauce more maybe — thats a hard one without better description. also cook the macaroni a little more — you want it soft and not al dente like you make spaghetti.
Jane
give these a try ,,i love this kind of food so much
Julie
Southern Collard Greens
INGREDIENTS
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
seasoned salt and pepper to taste
DIRECTIONS
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.
Fried Catfish
Ingredients:
Enough catfish fillets for 3 or 4 medium
pieces per person.
1 cup Yellow Corn Meal (This should be enough
to coat the catfish fillets)
2 teaspoons Lawry’s Seasoned Salt
Crisco or your favorite vegetable cooking oil.
(Enough to cover the catfish).
(You can use a deep fryer although a frying pan will
work just as well)
Roll the fresh, catfish fillets in
a mixture of corn meal and Lawry’s
Seasoned Salt. If you cannot find
Lawry’s Seasoned Salt, then your favorite
seasoned salt will have to do. It’s
just that Lawry’s Seasoned Salt is a
southern favorite. A quick way to coat
the fish in the corn meal and season
mixture is to place it in a plastic bag
and just shake it.
Drop into deep fryer at 325 degrees.
Fry until it turns golden brown, about
5 minutes. Dump onto paper towel and
allow to drain.
Classic Baked Macaroni and Cheese
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
To make the cornbread I would suggest Jiffy Cornbread Mix,just follow the directions on the box.
I hope that this was helpful,Take Care!!!
Jesus
Just cook the greens longer….
soak the catfish in milk for awhile before frying…use an old seasoned iron skillet for best results.
Here’s an easy macaroni & cheese recipe:
Sharon’s Macaroni & Cheese
1/2 lb. elbow macaroni
1 lb. box Velveeta
8 oz. cream cheese
1 stick butter or margarine (1/2 cup)
1/2 to 1 cup milk or half ‘n half
Cook macaroni according to package directions; drain well.
Pour back into cooking pan. Add remaining ingredients; simmer on LOW, stirring almost constantly until all cheeses and butter is melted. (Add enough milk or half ‘n half to make mixture creamy.) Salt/pepper to taste.
This is the best macaroni & cheese I’ve ever made and you don’t have to turn on the oven to make it.