Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is Soul Food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is Soul Food?),it will help you,my kids.
Answers:
food that can sing. lol actually, it's a nickname that started in the South. basically, it's Southern people's cooking. Fried chicken, chitterlings, black eye peas, most parts of the pig, greens,cornbread, etc.
Other Answers:
Colard Green and Cornbread
check it out...
Source(s):
http://en.wikipedia.org/wiki/Soul_food
Southern Food eaten by minorities in NYC.
food that is typically associated with black people. It is usually high in fat, grease, and soul. Fried chicken, collard greens, and anything deep fried is soul food. it tastes great, but it sticks to your belly.
When I was in college there was a funeral home that catered to black people. The fraternity next door always made money by selling fried chicken outside of this funeral home. It was pretty awful.
Fried chicken and all that good stuff!
Technically, there is no such thing as soul food. However, soul food has taken>wordnet.princeton.edu/perl/web...
Soul food is an ethnic cuisine, food traditionally eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in "soul food" are also regional fare and comprise a part of white Southern U.S. cuisine, as well.
Soul Food is the name of a movie first released in 1997. It stars Vanessa L. Williams, Vivica A. Fox, Nia Long, Michael Beach, Mekhi Phifer, and Brandon Hammond, and was directed by George Tillman, Jr..
EXAMPLE RECIPES----
Chicken with Dumplings
This recipe and more are in the cookbook and>------------------------------...
Kenya's Smothered Pork Chops & Gravy
This recipe and more are in the cookbook and>------------------------------...
Corn Bread
This recipe and more are in the cookbook and on the CD.
Ingredients:
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg
3 tablespoon shortening or bacon grease A picture of this dish is available on the CD. Click here for your copy.
Instructions:
Start by preheating your oven to 450 degrees.
Put a 9" cast iron skillet on the stove over medium heat and put the shortening in the skillet.
Mix all the dry ingredients together in one bowl.
Mix the egg and buttermilk together in another bowl.
Mix the dry and wet ingredients together.
When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well.
Then pour the batter into the hot skillet and enjoy the sizzling sound that guarantees a nice crisp crust.
Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top.
Serve with butter, pinto beans or collards with pot liquor, and consider yourself blessed.
And if you want something sweet, put some molasses on there with the butter.
Light Corn Bread
This recipe and more are in the cookbook and on the CD.
Ingredients:
2 cups meal
2 cups flour
2 cups buttermilk
2 whole eggs
2 tablespoons baking powder
1 tablespoon salt
1/2 cup sugar
1/2 cup lard
Instructions:
Mix all ingredients together and pour into 2 loaf pans.
Bake at 350 degrees until done.
Homemade Rolls
This recipe and more are in the cookbook and on the CD.
Ingredients:
1 cup milk, scaled
1/3 cup shortening
1/2 cup sugar
2 beaten eggs
2 yeast cakes or 2 dry yeast dissolved in water
5 cups flour, sifted
Instructions:
Combine scaled milk, shortening and sugar; cool to lukewarm.
Soften yeast in lukewarm water, stir and add to milk.
Add eggs, then four cups flour, one cup at a time.
Mix well after each addition.
Use last cup of flour to dust board and to work into dough as you knead it about five minutes.
Put dough into greased bowl and let rise.
Divide into individual rolls in whatever size or shape you wish.
If you freeze dough, freeze at this point.
Let rolls rise till double in size once more.
Bake at 375 degrees for about 15 minutes.
Karen's Yeast Rolls (for Bread Machines)
This recipe and more are in the cookbook and on the CD.
Ingredients:
2 Eggs (room temperature)
1 cup Water + 5 tablespoons (80 degrees F/27 degrees C)
2 tablespoons Lemon Juice
1/3 cup Oil/Margarine
1/3 cup Sugar
2 tablespoons Salt
4&1/2 cups Bread Flour
2&1/2 (1 package) teaspoons active/quick rise yeast
Instructions:
Add each ingredient in the order listed, into your bread pan.
Start Bread Machine using the dough cycle.
Remove dough and place on a floured surface.
Divide into pieces and shape, (makes 24 rolls).
Place on greased baking sheet.
Cover and let rise in a warm place, for 30-60 minutes (or until they double in size).
Bake at 350 degrees F 20-25 minutes or until golden brown, brush with margarine or butter.
They are great hot or cold!
Rich Crescent Roll Donuts
This recipe and more are in the cookbook and on the CD.
Ingredients:
1/2 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs
2 yeast cakes
3/4 cup of lukewarm milk
4 1/2 cups of sifted flour
Instructions:
Dissolve yeast in 3/4 cup of lukewarm milk.
Stir in milk with yeast, add 4 1/2 cups of sifted flour and mix like dough.
Cover dough with damp cloth and let rise for about 1 1/2 hours.
Roll 1/3 of an inch thick.
Let rise on board until light, drop in hot fat.
Light, Tasty Buttermilk Biscuits
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Jim Deans' Biscuits
This recipe and more are in the cookbook and on the CD.
Ingredients:
3 cups all-purpose flour (sifted)
5 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup butter (unsalted)
1 egg, lightly beaten (graded large or extra-large)
1 cup orange juice (preferably fresh squeezed or Tropicana?)
Instructions:
In a bowl, combine the flour, baking powder, sugar, salt and cream of tartar.
Cut in butter with two knives or pastry blender until mixture resembles coarse cornmeal.
Add orange juice and the egg, stirring until all ingredients are well combined. Knead lightly on a floured surface.
Roll-out or pat gently into a 1-inch thickness. Cut into 2 or 3 inch biscuits using a cookie cutter or a glass.
Place on a greased 9-inch square pan or in a 10-inch iron skillet.
Bake at 450 degrees for 12 to 15 minutes.
Comments: You may substitute milk for the orange juice if you prefer or use one-half milk and one-half orange juice.
AND, you may freeze any left-over.
To serve, just sprinkle a little bit of cold water on the biscuits, place in a brown paper bag and heat in a pre-heated 350 degrees oven for 11 minutes.
Taste as if they were just baked!
Cinnamon Rolls
This recipe and more are in the cookbook and on the CD.
Ingredients:
7 - 7 1/2 cups Sifted flour
1 tablespoon dry yeast
2 cup milk
1/2 cup sugar
1/2 cup Crisco?
1/4 cup water
2 teaspoons salt
2 eggs
To turn into Cinnamon Rolls (you will also need - sugar-cinnamon mixture)
3/4 cup sugar
2 tablespoons Cinnamon
Instructions:
Preheat oven to 375 degrees F.
Mix yeast and 1 tablespoon of sugar with hotter than warm water (1/4 cup) mixture, will start to bubble when ready.
Add 2 cups of WARM milk, Crisco?, 1/2 cup sugar, salt and eggs. Work in your flour to make a soft dough.
Cover and let rise until doubled (1 1/2 - 2 hours).
Roll out into a 15 X 7 rectangle, about 1/2 inch thick.
Brush lightly with a little water (if you saturate too much, your loaves will ooze).
Sprinkle with sugar-cinnamon mixture. Roll up (jelly roll style) starting with the smallest end. Seal edges placing sealed sides up.
Let rise until doubled again. (approx 1 hour)
Bake at 375 degrees F for approx 35-40 minutes.
Brush with butter, or you may wish to glaze the top of your loaves with the topping of your choice.
Hot Water Cornbread
This recipe and more are in the cookbook and on the CD.
Ingredients:
3 tablespoons oil (shortening, liquid oil or drippings)
2 cups Self-Rising White corn meal mix
1 1/2 cups hot water
1 egg (beaten)
enough oil to fry with A picture of this dish is available on the CD. Click here for your copy.
Instructions:
Combine first two ingredients and the beaten egg.
Then slowly add hot water mixing as you pour.
Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties.
Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes.
Pat excess oil off with paper towel.
Serve warm.
Makes approximately 15 cakes
Source(s):
http://www.soulfoodcookbook.com
Soul Food is southern comfort food. Fried meats, greens, black-eyed peas (my favorite), etc.
It seems that many associate soul food with African Americans but I am white and was raised eating what is defined as soul food (at least when I went to Grandma's).
The dishes that are typically prepared by southern blacks. Some of it is good, and some of it is terrible. It's all up to you. It is ALL high in fat and high in calories!
S3R KNOWS! making my mouth water.. but alot of it is soooo very good.. and the history behind it is pitiful and disgusting.. but look now even the most upscale of establishments use recipes for kale and many green varieties, pork recipes.. all the way to basic but delish desserts.. amazing..
Source(s):
My nanas cooking, my great grandmother,my grandmother, my mom and many many friends of friends.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is Soul Food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is Soul Food?),it will help you,my kids.
Answers:
food that can sing. lol actually, it's a nickname that started in the South. basically, it's Southern people's cooking. Fried chicken, chitterlings, black eye peas, most parts of the pig, greens,cornbread, etc.
Other Answers:
Colard Green and Cornbread
check it out...
Source(s):
http://en.wikipedia.org/wiki/Soul_food
Southern Food eaten by minorities in NYC.
food that is typically associated with black people. It is usually high in fat, grease, and soul. Fried chicken, collard greens, and anything deep fried is soul food. it tastes great, but it sticks to your belly.
When I was in college there was a funeral home that catered to black people. The fraternity next door always made money by selling fried chicken outside of this funeral home. It was pretty awful.
Fried chicken and all that good stuff!
Technically, there is no such thing as soul food. However, soul food has taken>wordnet.princeton.edu/perl/web...
Soul food is an ethnic cuisine, food traditionally eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in "soul food" are also regional fare and comprise a part of white Southern U.S. cuisine, as well.
Soul Food is the name of a movie first released in 1997. It stars Vanessa L. Williams, Vivica A. Fox, Nia Long, Michael Beach, Mekhi Phifer, and Brandon Hammond, and was directed by George Tillman, Jr..
EXAMPLE RECIPES----
Chicken with Dumplings
This recipe and more are in the cookbook and>------------------------------...
Kenya's Smothered Pork Chops & Gravy
This recipe and more are in the cookbook and>------------------------------...
Corn Bread
This recipe and more are in the cookbook and on the CD.
Ingredients:
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg
3 tablespoon shortening or bacon grease A picture of this dish is available on the CD. Click here for your copy.
Instructions:
Start by preheating your oven to 450 degrees.
Put a 9" cast iron skillet on the stove over medium heat and put the shortening in the skillet.
Mix all the dry ingredients together in one bowl.
Mix the egg and buttermilk together in another bowl.
Mix the dry and wet ingredients together.
When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well.
Then pour the batter into the hot skillet and enjoy the sizzling sound that guarantees a nice crisp crust.
Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top.
Serve with butter, pinto beans or collards with pot liquor, and consider yourself blessed.
And if you want something sweet, put some molasses on there with the butter.
Light Corn Bread
This recipe and more are in the cookbook and on the CD.
Ingredients:
2 cups meal
2 cups flour
2 cups buttermilk
2 whole eggs
2 tablespoons baking powder
1 tablespoon salt
1/2 cup sugar
1/2 cup lard
Instructions:
Mix all ingredients together and pour into 2 loaf pans.
Bake at 350 degrees until done.
Homemade Rolls
This recipe and more are in the cookbook and on the CD.
Ingredients:
1 cup milk, scaled
1/3 cup shortening
1/2 cup sugar
2 beaten eggs
2 yeast cakes or 2 dry yeast dissolved in water
5 cups flour, sifted
Instructions:
Combine scaled milk, shortening and sugar; cool to lukewarm.
Soften yeast in lukewarm water, stir and add to milk.
Add eggs, then four cups flour, one cup at a time.
Mix well after each addition.
Use last cup of flour to dust board and to work into dough as you knead it about five minutes.
Put dough into greased bowl and let rise.
Divide into individual rolls in whatever size or shape you wish.
If you freeze dough, freeze at this point.
Let rolls rise till double in size once more.
Bake at 375 degrees for about 15 minutes.
Karen's Yeast Rolls (for Bread Machines)
This recipe and more are in the cookbook and on the CD.
Ingredients:
2 Eggs (room temperature)
1 cup Water + 5 tablespoons (80 degrees F/27 degrees C)
2 tablespoons Lemon Juice
1/3 cup Oil/Margarine
1/3 cup Sugar
2 tablespoons Salt
4&1/2 cups Bread Flour
2&1/2 (1 package) teaspoons active/quick rise yeast
Instructions:
Add each ingredient in the order listed, into your bread pan.
Start Bread Machine using the dough cycle.
Remove dough and place on a floured surface.
Divide into pieces and shape, (makes 24 rolls).
Place on greased baking sheet.
Cover and let rise in a warm place, for 30-60 minutes (or until they double in size).
Bake at 350 degrees F 20-25 minutes or until golden brown, brush with margarine or butter.
They are great hot or cold!
Rich Crescent Roll Donuts
This recipe and more are in the cookbook and on the CD.
Ingredients:
1/2 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs
2 yeast cakes
3/4 cup of lukewarm milk
4 1/2 cups of sifted flour
Instructions:
Dissolve yeast in 3/4 cup of lukewarm milk.
Stir in milk with yeast, add 4 1/2 cups of sifted flour and mix like dough.
Cover dough with damp cloth and let rise for about 1 1/2 hours.
Roll 1/3 of an inch thick.
Let rise on board until light, drop in hot fat.
Light, Tasty Buttermilk Biscuits
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Jim Deans' Biscuits
This recipe and more are in the cookbook and on the CD.
Ingredients:
3 cups all-purpose flour (sifted)
5 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup butter (unsalted)
1 egg, lightly beaten (graded large or extra-large)
1 cup orange juice (preferably fresh squeezed or Tropicana?)
Instructions:
In a bowl, combine the flour, baking powder, sugar, salt and cream of tartar.
Cut in butter with two knives or pastry blender until mixture resembles coarse cornmeal.
Add orange juice and the egg, stirring until all ingredients are well combined. Knead lightly on a floured surface.
Roll-out or pat gently into a 1-inch thickness. Cut into 2 or 3 inch biscuits using a cookie cutter or a glass.
Place on a greased 9-inch square pan or in a 10-inch iron skillet.
Bake at 450 degrees for 12 to 15 minutes.
Comments: You may substitute milk for the orange juice if you prefer or use one-half milk and one-half orange juice.
AND, you may freeze any left-over.
To serve, just sprinkle a little bit of cold water on the biscuits, place in a brown paper bag and heat in a pre-heated 350 degrees oven for 11 minutes.
Taste as if they were just baked!
Cinnamon Rolls
This recipe and more are in the cookbook and on the CD.
Ingredients:
7 - 7 1/2 cups Sifted flour
1 tablespoon dry yeast
2 cup milk
1/2 cup sugar
1/2 cup Crisco?
1/4 cup water
2 teaspoons salt
2 eggs
To turn into Cinnamon Rolls (you will also need - sugar-cinnamon mixture)
3/4 cup sugar
2 tablespoons Cinnamon
Instructions:
Preheat oven to 375 degrees F.
Mix yeast and 1 tablespoon of sugar with hotter than warm water (1/4 cup) mixture, will start to bubble when ready.
Add 2 cups of WARM milk, Crisco?, 1/2 cup sugar, salt and eggs. Work in your flour to make a soft dough.
Cover and let rise until doubled (1 1/2 - 2 hours).
Roll out into a 15 X 7 rectangle, about 1/2 inch thick.
Brush lightly with a little water (if you saturate too much, your loaves will ooze).
Sprinkle with sugar-cinnamon mixture. Roll up (jelly roll style) starting with the smallest end. Seal edges placing sealed sides up.
Let rise until doubled again. (approx 1 hour)
Bake at 375 degrees F for approx 35-40 minutes.
Brush with butter, or you may wish to glaze the top of your loaves with the topping of your choice.
Hot Water Cornbread
This recipe and more are in the cookbook and on the CD.
Ingredients:
3 tablespoons oil (shortening, liquid oil or drippings)
2 cups Self-Rising White corn meal mix
1 1/2 cups hot water
1 egg (beaten)
enough oil to fry with A picture of this dish is available on the CD. Click here for your copy.
Instructions:
Combine first two ingredients and the beaten egg.
Then slowly add hot water mixing as you pour.
Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties.
Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes.
Pat excess oil off with paper towel.
Serve warm.
Makes approximately 15 cakes
Source(s):
http://www.soulfoodcookbook.com
Soul Food is southern comfort food. Fried meats, greens, black-eyed peas (my favorite), etc.
It seems that many associate soul food with African Americans but I am white and was raised eating what is defined as soul food (at least when I went to Grandma's).
The dishes that are typically prepared by southern blacks. Some of it is good, and some of it is terrible. It's all up to you. It is ALL high in fat and high in calories!
S3R KNOWS! making my mouth water.. but alot of it is soooo very good.. and the history behind it is pitiful and disgusting.. but look now even the most upscale of establishments use recipes for kale and many green varieties, pork recipes.. all the way to basic but delish desserts.. amazing..
Source(s):
My nanas cooking, my great grandmother,my grandmother, my mom and many many friends of friends.
correctness,It's Non-profit and only for informational purposes.
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