How To Cook Soul Food - Best Soul Food Recipes

Ingredients

• 1 3-pound whole chicken cut into pieces
• 1 cup all-purpose flour
• salt and pepper to taste
• 1 teaspoon paprika
• 1 quart vegetable oil for frying

Instructions

Season chicken pieces with salt, pepper, and paprika then roll in flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees. Place chicken pieces in hot oil. Cover, and fry until golden - 15 to 20 minutes, turning once. Drain on paper towels.

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Ingredients

• 16 oz. box elbow macaroni - cooked & drained
• 1 12 oz. can evaporated milk
• 3 cups sharp shredded cheese (New York Sharp works great)
• 2 eggs
• 1/2 stick butter
• 1 teapoon salt

Instructions

Place all ingredients in crock pot reserving a small amount of cheese. Stir well and sprinkle reserved cheese on top. Cook 3 and 1/2 hours on low.

Ingredients

• 1 6-ounce package dried black-eyed peas
• 3 cups chicken broth
• 2 cups water
• 1 pound smoked ham hock
• 1 large chopped onion
• 2 chopped celery ribs
• 1 - 3 jalapeno peppers - seeded & minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

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Place black-eyed peas in a large deep pan.

Cover with enough water to be about 2-inches deep over peas.

Bring to a boil, boil 3 minutes, then remove from heat.

Cover and allow to sit for 1 hour.

Drain water off of black-eyed peas.

Add the broth, 2 cups of water, ham hocks, onions, celery, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.

Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

Ingredients

• 2 cups dried black-eyed peas
• 1 pound lean slab bacon or 1 pound meaty ham hocks
• 1 chopped large onion
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 cups chicken broth or water
• 2 cups uncooked long-grain white rice
• Salt and black pepper to taste

Instructions

Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans. Or you can soak them overnight - I prefer the quick method.

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and simmer for 1 1/2 to 2 hours or until the peas are tender.

Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.

Ingredients

• 1 1/2 pounds fresh okra pods
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup yellow cornmeal
• 1 tablespoon all-purpose flour
• 3 tablespoons shortening - part bacon drippings if possible

Instructions

Wash okra and cut off tips and stems. Cut pods into 1/4-inch slices. Sprinkle sliced okra with salt and pepper. Combine cornmeal and flour in a wide, shallow bowl; roll okra in mixture. Saute okra until golden brown.

Ingredients

• 1 pound fresh collard greens cut into 2 inch pieces
• 3 cups chicken broth
• 1 tablespoon olive oil
• 3 slices bacon
• 1 chopped large onion
• 2 minced garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pinch red pepper flakes

Instructions

Heat oil in a large pot over medium-high heat. Add bacon and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Ingredients

• 1 pound sweet potatoes
• 1/2 softened cup butter
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Instructions

Boil sweet potatoes whole in skin until done, about 40 to 50 minutes. Run cold water over the sweet potatoes, and remove the skin.

Break apart sweet potatoes in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.