Recipes and Cooking Tips
 

My baked chicken was the bomb yall. **waiting for the microwave to beep now**

I marinated it in Italian dressing for like 2 hours and then I baked it in the marinade as well. It is so tender that it dang near falls off the bone.

Share your recipes and cooking tips. :)

Love To cook
 

For the beginners I recommend Patti LaBelle's cookbook for soulfood. Great recipes, tried and true.
Also go to www.allrecipes.com Excellent recipes for anything you want to cook.
My tip is don't be afraid to try different seasonings.
Also lately I use a lot of Teyiki marinades.

My tip is always wash your hands thoroughy while cooking and especially when handling raw meat. If you have long/longish fingernails, be sure to get underneath them.

Food bacteria can kill.

VERY Good tip Miss. Mocha!

Cooking idea....and tip

I made some chicken breasts and legs about 2 weeks ago...well, I marinated them in Christian Brothers Brandy. Well...I sat them in there for about 12 hours :eek:
Needless to say, that when taking a bite.....you could almost drink the likka with the juice.

Cook with a likka you like...play with the tenderness of the chicken....It will add alot of flavor, especially if the chicken is gona be used in another recipe. And please.....ONLY MARINATE FOR THREE (3) HOURS TOPS!!!!!!!! You want likka flavor in the chicken...not to have the chicken to taste LIKE likka.....

New style of Burger:

-I seasoned the beef well, and let it marinate in worchestire sauce (sp?) overnight. The next day, made the patties, cooked them....they were great!!

-Another tip...for a cheesy burger. I like bleu cheese, but anyway, any type of cheese you like. Make the patties, but make them thin because you're going to put the cheese slice right between two thin patties. Cook'em...that's great

Here's the only problem I have with my burgers, though....how do you make them stay as big as you created them? My patties are always big raw, but once I cook them thangs, they are not that much bigger than a breakfast sausage patty :) Any tips would be great.

Unfortunately, I think it's the water thats leaving that makes them shrink. I did try using a clean brick covered in foil this past weekend ( Thanks food network) and they did stay somewhat true to their original size.

FYI
 

Crock Pots and Rotisserie's (after marinating it..) makes just about anything taste good! Aint nothing like coming in from work and smelling some food already cooking in the crocker...and all ya gotta do is make the sides..

I'm assuming you mean when one is using the grill? I was talking about cooking my burgers on the stove. But now I'll have a tip for whenever I get brave enough to grill outside ;) Thanks

You can also use the brick when cooking indoors. I saw that on Food Network also!

Well, I missed that episode. Okay, so, where do ya put the brick when you're cooking burgers inside?

Right on top of the burger!. The brick is clean and covered in foil so it's safe.

Thanks! Sorry for my 'slowness' :rolleyes:

When cooking hamburgers I have always
Put the hamburger in a mixing bowl
add the seasonings and 1 egg and mix it all together
The egg makes the burgers juicy and prevents shrinkage.

Yummy with Cuban Black Beans, Rice, and Fried Bananas
 

Garlic Chicken

I marinate thin-sliced boneless, skinless chicken breast with garlic, salt, and Lawry's Chicken/Poultry seasoning blend.
Next, I saute onions in garlic-infused olive oil
After the onions are translucent, I place the chicken in the pan and cook it .

mix lipton savory herb and garlic soup mix with 1/3 cup of warm water, a dash of olive oil and a tsp of cider vinegar....put seasoned (goya adobo and sazon) chicken pieces in a floured reynolds oven bag then pour on the soup mix... tie up bag let marinate in fridge at least 35 minutes... cut slits in top of bag and bake in a pan for 1.5 hours on 350 degrees... you can also add sliced potatoes carrots and plum tomatoes in the bag too

1) Use extra lean (much of the shrinkage is the fat)
2) George Foreman Grill!!!!!

Thanks for the tip!!

Does anyone have a real good homemade (sweet to a little sweet) cornbread recipe?

FYI: Marinating tips
 

Whenever you marinate meats or chicken DO NOT REUSE THE MARINADE!!! You can cook it seperately to kill any germs that may be still in it and skim it as it cooks but never reuse it as is.

For Meats: Do not marinate in any acid based marinade for longer than 3 hours. It will break down the meat's cellular structure and turn the meat mushy.


For Chicken: To be on the safe side, make a seperate batch of the marinade to use during cooking. Whatever you marinated the chicken in do not use, use the fresh one to baste during the cooking process.


And of course wash everything in hot soapy water and air dry that came in contact with raw meat/poultry!Even the things you forgot about (fridge door handle, seasoning containers etc.) we touch those things while cooking and forget at times we have germs on our hands that will continue to thrive long after we forgot. Stop cross contamination before it starts. These are the critical control points from the time that you bring the product home until you serve/eat it/store leftovers. Every where along the trail has a potential for contamination and we can unknowingly make ourselves sick. So just be aware ladies (and gentlemen).

^^^ Good Tips, StarfFsh!

I want some good lemon chicken - and I don't mean barely tasting the lemon chicken. Can someone help? Do you "wash" your chicken in lemon juice (after the regular washing)? How do you season it so that the lemon makes its presence?

ttt for Sistahgreek treblk and her make-yo-mouf-water conebred stuffin'. . . http://www.kurts-smilies.de/essen.gifhttp://www.planetsmilies.com/smilies.../party0017.gif

Thanks Btb87..now remember, I'm passing it down from another Soror Friend. This is what I remember so I hope it comes out good. Sorry for the length.

Corn Bread Stuffing
½ onion chopped
4 or 5 celery stalks chopped
2 boxes Jiffy corn bread mix
1 or 2 can chicken broth (I like the low sodium)
Sage seasoning
Poultry seasoning
Giblets, cooked and chopped (or Jimmy dean sausages, cooked & chopped, or nothing if desired)

In a medium bowl, mix Jiffy corn bread per instructions and bake
Let corn bread sit to cool
In saucepan, bring chicken broth to boil, place chopped onions and celery
Add sage and poultry seasoning to taste (note season according to YOUR taste)
Add giblets (or sausages or nothing) and let boil for a 2 minuets or until celery is tender

In large bowl crumble corn bread and pour chicken broth mixture (leave half corn bread for garnishing)
Depending on the amount of corn bread will depend on the amount of mixture you add.
(Do not make corn bread to watery)
Fold corn bread mixture with chicken broth mixture (DO NOT MIX, FOLD)
(Folding will help maintain the cornbread consistency and prevent cornbread from becoming mushy

Place final folded mixture into baking pan (your choice) and bake till top is golden brown at 300 degrees.
Let cool before serving
For flair, crumble and sprinkle half corn bread on top of stuffing

FRIED GREEN TOMATOES
 

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter

Hot pepper sauce, for serving
Lemon wedges, for serving

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels.

Serve with hot pepper sauce and lemon.

For those who hate the taste of beer you'll love this Beer Cocktail, perfect for any celebration. I made it and it's good.

1 (6-pack) light beer
1 can frozen limeade
1 lime, sliced in half

Pour beer into a large pitcher. Add still-frozen limeade and stir to combine. (Stirring with a metal utensil can reduce foam.) Allow foam to settle. Squeeze half a lime into pitcher. Finely slice the other lime half and place into pitcher, for garnish. Pour into chilled glasses.

Serve cold.

Adding a pack of Lipton Onion Soup Mix to hamburger emat before cooking tastes DELISH!!!

For grilling burgers, stick a pat of butter in the middle to keep the inside moist and prevent it from drying out.

Re: Recipes and Cooking Tips
 

What else did you put on it? (Just salt and pepper or other items as well?)

I love potatoes
 

Cheese smothered Potatoes

What you will need:
Red Potatoes
Campbells Cheese Soup
Garlic Salt
Onions (White and Green)

Quanitites depend on how much you want to make

Directions:

Preheat oven at 300
Base pot with oil of your choice-pot will need a top
Cut up the red potatoes into cubes
You may want to slice air holes in the potatoes-just a knife through
Cut up you onions-the size that you like
Put it all in the pot and put in your seasoning
Turn oven up to 350
When potatoes ar almost done pour cheese sauce over them
Take out and eat

For a special treat season some chicken breast and bake with potatoes.

It's fast, and its good. If you try it let me know what you think!!!




:)

Re: Re: Recipes and Cooking Tips
 

Paprika
some pepper


that's it :)