where i got my peach cobbler recipe: http://divascancook.com/old-fashioned-homemade-peach-cobbler/
The official coli cookbook thread
- Thread starter MoeDollaZ$
- Start date
nubianqueenbee
Pro
I understand, sis. I apologize for offending you. I was just giving my recipe for chili.I know how to make chili, I was saying I only know how to cook easy stuff
Peace and blessings.
You didn't offend me
SouthernBelle
#Feyonce
When I don't cook candied yams the southern way, I cook them the Ruths Chris way:
CRUST
CRUST
- cup brown sugar
- 1⁄3cup flour
- 1 cup chopped nuts (pecans preferred)
- 1⁄2cup butter (melted)
- SWEET POTATO MIXTURE
- 3 cups mashed sweet potatoes(can use canned to save time, just drain)
- 1 cup sugar
- 1⁄2teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1⁄4cup butter, melted (1/2 cup)
- Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
- Preheat oven to 350 degrees.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
- Pour mixture into buttered baking dish.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
- Bake for 30 minutes. Allow to set at least 30 minutes before serving.
MoeDollaZ$
Well Damn!
@SouthernBelle do you know a good red velvet cake recipe?
SouthernBelle
#Feyonce
My bf loves this french toast recipe (with a praline topping)
Ingredients
eggs
Ingredients
eggs
- 1 1⁄2cups half-and-half
- 1⁄3cup maple syrup
- 1⁄3cup light brown sugar, packed
- 10 -12 slices soft bread, 1 inch thick
- Topping
- 1⁄2cup butter
- 1⁄2cup light brown sugar, packed
- 2⁄3cup maple syrup
- 2 cups pecans, chopped
- DIRECTIONS
- Generously butter a 13 X 9 inch casserole dish;.
- Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
- Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
- Preheat oven to 350 degrees; remove the casserole from refrigerator.
- Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
- Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.
SouthernBelle
#Feyonce
the one I have is in an actual cookbook. I will type it up later
SouthernBelle
#Feyonce
Another go to recipe that I used to impress my boyfriend (please use the thick cut chops)
Cider-Brined Pork Chops With Apple Mushroom* Chutney Recipe
*The picture below has a maple bacon chutney; but for my recipe,I didn't want extra pork so I made an apple mushroom chutney (sautéed granny smith apples, mushrooms, onion, garlic, and ginger in apple juice and added a table spoon or two or mushroom gravy mix).
4 servings
Ingredients
4 bone-in pork chops, about 12 ounces each
For the cider brine
3 quarts cold water
1 quart apple cider
1/2 cup cider vinegar
1 1/4 cups kosher salt
3/4 cup sugar
**I also added some simply apple
Directions:
Cider-Brined Pork Chops With Apple Mushroom* Chutney Recipe
*The picture below has a maple bacon chutney; but for my recipe,I didn't want extra pork so I made an apple mushroom chutney (sautéed granny smith apples, mushrooms, onion, garlic, and ginger in apple juice and added a table spoon or two or mushroom gravy mix).
4 servings
Ingredients
4 bone-in pork chops, about 12 ounces each
For the cider brine
3 quarts cold water
1 quart apple cider
1/2 cup cider vinegar
1 1/4 cups kosher salt
3/4 cup sugar
**I also added some simply apple
Directions:
- Combine all ingredients for the brine.
- Add the pork chops to the brine and let sit for 12-18 hours.
- In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
- Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
- Drain pork from the brine and pat dry before grilling.
- Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
- Cook to desired doneness and top with the chutney.
wet landscapes
ghost
I wish I wrote down shyt I did in the kitchen so I could contribute 
SouthernBelle
#Feyonce
I wish I wrote down shyt I did in the kitchen so I could contribute
There there friend.
Yeah...I have a lot things I can't post because there is no real recipe. So I'm just posting the new things I try from online.
I'm horrible with measurements when it comes to actual food so I'll be posting my favorite baking recipes.
I'm someone who gets horrible cravings. When I want something, I want it now. But sometimes you just don't have all the ingredients a recipe calls for. Enter
http://allrecipes.com/howto/common-ingredient-substitutions/ <<< this is a life saver. Bookmark it. Learn it. Print it. Post it in your kitchen.
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Frosting:
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
I'm someone who gets horrible cravings. When I want something, I want it now. But sometimes you just don't have all the ingredients a recipe calls for. Enter
http://allrecipes.com/howto/common-ingredient-substitutions/ <<< this is a life saver. Bookmark it. Learn it. Print it. Post it in your kitchen.
CinnaSlim
Queen of Swords
I have a lot of easy recipes that I'll post when I have time.
Here's one I've been making lately
Crockpot (Slow cooker) Lasagna
http://m.kraftrecipes.com/recipedetail.do?recipeid=114123&cn=US
Prep time: 20 min
Total time: 4 hour 20 min
Makes: 8 servings
What You Need
1 lb. ground beef (I use turkey)
1 jar (24 oz.) spaghetti sauce (I use Ragu Chunky Mama's Special Garden Sauce)
1 cup water
1 container (15 oz.) POLLY-O Original Ricotta Cheese (I use any store brand- whole milk)
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley (optional)
6 lasagna noodles, uncooked
Make It
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Nutritional information per serving
Calories 400 , Total fat 20g , Saturated fat 10g , Cholesterol 95mg , Sodium 690mg , Carbohydrate 25g , Dietary fiber 2g , Sugars 8g , Protein 29g , Vitamin A 25%DV , Vitamin C 4%DV , Calcium 60%DV , Iron 15%DV .
***this recipe is a liar. I only had to cook mine for 2 and a half - 3 hours on the crackpot. Make sure when you first make it to check it around this time, then turn it OFF. Otherwise, it will burn.
I guess it depends on your slow cooker.
Also, when making lasagna, you have to let it cool off first, so that it can soak up the water and firm up first. So I take it out of the cooker and let the pot cool ofg on the stove.
Here's one I've been making lately
Crockpot (Slow cooker) Lasagna
http://m.kraftrecipes.com/recipedetail.do?recipeid=114123&cn=US
Prep time: 20 min
Total time: 4 hour 20 min
Makes: 8 servings
What You Need
1 lb. ground beef (I use turkey)
1 jar (24 oz.) spaghetti sauce (I use Ragu Chunky Mama's Special Garden Sauce)
1 cup water
1 container (15 oz.) POLLY-O Original Ricotta Cheese (I use any store brand- whole milk)
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley (optional)
6 lasagna noodles, uncooked
Make It
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Nutritional information per serving
Calories 400 , Total fat 20g , Saturated fat 10g , Cholesterol 95mg , Sodium 690mg , Carbohydrate 25g , Dietary fiber 2g , Sugars 8g , Protein 29g , Vitamin A 25%DV , Vitamin C 4%DV , Calcium 60%DV , Iron 15%DV .
***this recipe is a liar. I only had to cook mine for 2 and a half - 3 hours on the crackpot. Make sure when you first make it to check it around this time, then turn it OFF. Otherwise, it will burn.
I guess it depends on your slow cooker.
Also, when making lasagna, you have to let it cool off first, so that it can soak up the water and firm up first. So I take it out of the cooker and let the pot cool ofg on the stove.
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Same deal with this one, might need tweeking.
Brown rice chicken and sausage Jambalaya
Brown rice Jambalaya
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2-3 chopped cloves garlic
1 14 oz can diced tomatoes, I used fire roasted this last time I think I will use roasted from now on even if I roast them myself.
1 pound chicken
1 lb of hot links or any sausage of your choice. Traditional is andouille but
1 tbsp butter
1 tsp olive oil
4 bay leaves
2 tbsp of cajun seasoning
1 tbsp of garlic powder
1 tbsp of onion powder
2 tbsp of worscestershire sauce or 3
3-4 shakes of tobasco
2.5 cups of brown rice
3 cups of chicken stock
2 cups of water
1.5 cup of tomato sauce
Salt and pepper to taste
Dash of cayenne pepper
Cut chicken into chunks season with salt pepper and Cajun seasoning set aside. Slice sausage set aside.
Melt butter in a pot, add olive oil. Then add celery, onion, and bell peppers. Sauté until soft then add garlic. At this point you can do 1 of 2 things,
You can remove the veggies then cook the sausage, then add the chicken and brown. Then add the veggies back. Or you can just add them to the pot and let them cook that way, they just won't really have any browning which is fine.
Add diced tomatoes to veggies and sausage. Add onion and garlic powder then add bay leaves. Mix them in. Then add rice, chicken stock and water, stir well. Last, add the Worcestershire sauce, hot sauce, cayenne stir well. Bring to a boil and cover. Let cook for 50 mins or until rice is soft not mushy. At this point I stir in 1.5 cup of tomato sauce, and salt, pepper Cajun or even garlic and onion powder if it needs it. That is up to personal taste.
Serve with fresh cut green onions/scallions and toasted French bread if you want.
Brown rice chicken and sausage Jambalaya
Brown rice Jambalaya
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2-3 chopped cloves garlic
1 14 oz can diced tomatoes, I used fire roasted this last time I think I will use roasted from now on even if I roast them myself.
1 pound chicken
1 lb of hot links or any sausage of your choice. Traditional is andouille but
1 tbsp butter
1 tsp olive oil
4 bay leaves
2 tbsp of cajun seasoning
1 tbsp of garlic powder
1 tbsp of onion powder
2 tbsp of worscestershire sauce or 3
3-4 shakes of tobasco
2.5 cups of brown rice
3 cups of chicken stock
2 cups of water
1.5 cup of tomato sauce
Salt and pepper to taste
Dash of cayenne pepper
Cut chicken into chunks season with salt pepper and Cajun seasoning set aside. Slice sausage set aside.
Melt butter in a pot, add olive oil. Then add celery, onion, and bell peppers. Sauté until soft then add garlic. At this point you can do 1 of 2 things,
You can remove the veggies then cook the sausage, then add the chicken and brown. Then add the veggies back. Or you can just add them to the pot and let them cook that way, they just won't really have any browning which is fine.
Add diced tomatoes to veggies and sausage. Add onion and garlic powder then add bay leaves. Mix them in. Then add rice, chicken stock and water, stir well. Last, add the Worcestershire sauce, hot sauce, cayenne stir well. Bring to a boil and cover. Let cook for 50 mins or until rice is soft not mushy. At this point I stir in 1.5 cup of tomato sauce, and salt, pepper Cajun or even garlic and onion powder if it needs it. That is up to personal taste.
Serve with fresh cut green onions/scallions and toasted French bread if you want.
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I cook off the top of my head so nothing ever tastes the same but its always good.
I can offer recipes that I use as a guide but I never follow it exactly.
I can offer recipes that I use as a guide but I never follow it exactly.
ThisIsLife
Energy ⚡
Honey BBQ Wings
-1lb of boneless skinless Chicken breast
-1 cup of milk
-1 egg
-1 cup of flour
-2 tsp of salt
-1 tsp of pepper
-1 tsp of garlic
- Cooking Oil (the amount should be deep enough to fry your chicken chunks)
-2 cups of of Honey BBQ sauce (or 1.5 cups of BBQ sauce, 1/4 cups of honey and 1 tbs of hot sauce) I prefer the latter.
1)Preheat oven to 400°
2) Cut chicken into small chunks.
3) Mix the egg and milk in one bowl.
4)Mix the flour, salt, garlic and pepper in a separate bowl (or a ziploc bag).
5) Dip the chunks of chicken into the egg/milk mixture.
6) Now precede to coat the chicken in the flour mixture. *Do not overcrowd, repeat this step if you need to do this batches at a time.
7) Put chicken into the hot oil and fry until light brown. Turn up the heat slightly if you must, to a medium/high setting. *Do not overcrowd. Repeat this step if you must fry in batches.
8) Remove the chicken to a flat surface and make sure to dap off any excess grease with a paper towel.
9) Dip the chicken in the BBQ sauce mixture.
10) Now place all of the dipped chicken on a baking sheet and bake for 3-5 Minutes.
11) Now remove and allow it to set for at least 2 minutes and enjoy!
* The baking part is optional, if you wish to not do so, just make sure you fry your pieces at least 5 minutes. Me and the hubby prefer the baked portion of the step.
* Also you can use any type of BBQ sauce and if your prefer to make your own, that's completely fine as well.
-1lb of boneless skinless Chicken breast
-1 cup of milk
-1 egg
-1 cup of flour
-2 tsp of salt
-1 tsp of pepper
-1 tsp of garlic
- Cooking Oil (the amount should be deep enough to fry your chicken chunks)
-2 cups of of Honey BBQ sauce (or 1.5 cups of BBQ sauce, 1/4 cups of honey and 1 tbs of hot sauce) I prefer the latter.
1)Preheat oven to 400°
2) Cut chicken into small chunks.
3) Mix the egg and milk in one bowl.
4)Mix the flour, salt, garlic and pepper in a separate bowl (or a ziploc bag).
5) Dip the chunks of chicken into the egg/milk mixture.
6) Now precede to coat the chicken in the flour mixture. *Do not overcrowd, repeat this step if you need to do this batches at a time.
7) Put chicken into the hot oil and fry until light brown. Turn up the heat slightly if you must, to a medium/high setting. *Do not overcrowd. Repeat this step if you must fry in batches.
8) Remove the chicken to a flat surface and make sure to dap off any excess grease with a paper towel.
9) Dip the chicken in the BBQ sauce mixture.
10) Now place all of the dipped chicken on a baking sheet and bake for 3-5 Minutes.
11) Now remove and allow it to set for at least 2 minutes and enjoy!
* The baking part is optional, if you wish to not do so, just make sure you fry your pieces at least 5 minutes. Me and the hubby prefer the baked portion of the step.
* Also you can use any type of BBQ sauce and if your prefer to make your own, that's completely fine as well.
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