Yummy & Tasty Soul Foods Recipes

best pepper steak recipe 😋😋

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings

This dish will always have a special place in my heart! Oh, man, you have got to give this one a try! In just about 30 minutes, you will surely have the best dish to serve today! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this very simple recipe even better! Don’t forget to share this with your loved ones as well. Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

4 teaspoons packed brown sugar

1 tablespoons cornstarch

2 tablespoons vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 pound flank steak, thinly sliced against the grain

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon freshly minced ginger

Cooked white rice, for serving

Directions:

Add soy sauce, vinegar, cornstarch, and sugar into a mixing bowl. Whisk until well combined.

Place a large skillet on the stove and turn the heat to high.

Add 1 tbsp of oil and allow it to become hot.

Season the flank steak with salt.

Add the steak into the hot skillet and sear each side for 8 minutes or until brown.

Remove the steak from the skillet onto a clean plate.

In the same skillet, add the red and green bell peppers. Sauté until translucent.

Add garlic and ginger, then sauté until aromatic.

Put the flank steak back to the skillet as well as the mixed sauce.

Stir everything until well combined.

Cook for another 2 minutes, then remove from the heat.

Serve and enjoy!

Note:

This dish is best served with rice or mashed potatoes.

BACON EGG AND HASH BROWN CASSEROLE 😋😋

Ingredients:

1/2 lb bacon, chopped
1 medium onion, chopped (1/2 cup)
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
9 large eggs
1 1/4 cups milk
1 container (8 oz) sour crea
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/2 cup cornflake crumbs or panko bread crumbs
2 tablespoons butter or margarine, melted

Steps:

-Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

-In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.

-In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended. Pour over potato mixture.

-Bake uncovered 35 minutes. In small bowl, toss cornflake crumbs and butter. Sprinkle over casserole. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.

Would Anyone Here Actually Eat Pineapple Upside-Down Cake?
Ingredients:
First layer.
1cup light brown sugar
1 stick butter (melted)
Second layer!
1 box Yellow c ake mix
1/2 cup oil
4 eggs
1 20 oz can sliced pineapples drained
1 20 oz crushed pineapple drained
1cup pineapple juice ( from the drained pineapples
Marchino cherries
13×9 pan for baking

Directions:
In a 13 x 9 inch pan add melted butter and cup of light brown sugar. Mix and spread to cover the bottom then add pineapple slices place marchino cherries in the center of pineapples.place some of the crushed pineapple in between the layers of pineapples.
In another large bowl add the Yellow cake mix ,1/2 cup oil, 4 eggs, cup of pineapple juice and the rest of crushed drained pineapple. mix until well combined..
Pour into the prepared pan bake at 350 degrees for 40 minutes. When done let cake cool for 5 minutes then turn over on a foil wraped pan..
I cut it so you can see how it looks inside soft and yummy.!

SMASH OR PASS ??
Ingredients :
Cheese Slices
May mustard
Tomatoes
Onion
Fried bologna
Preparation :
Step1: Spray a skillet or heat a small amount of oil over a medium-high heat. While the pan is heating up, prepare the Paulownia. If you bought bologna from deli, you don’t need to remove the red tip, but if you use Bar S or Oscar Meyer, you will need to remove and get rid of the red edge. Spread mayonnaise or mustard (or the sauce of your choice) across the muffins, and chop up any vegetables you might want to add. Bologna cooks very quickly, so it is best to prepare it before putting it in the skillet.
Step2: Once you’ve removed the red edge, toss the bolognese into the pan. Sizzling like any other sausage. You will soon notice that the center is beginning to emerge. Once you notice that the bubble cuts two X slits in the middle. This will prevent the meat from twisting while frying. (Some people like to cut paulownia before the skillet. Some even cut notches along the outer edge.)
Step3: Fry bologna for three minutes on each side over medium heat. The perfect piece of fried bologna lightly charred, giving it a caramel taste.
Step4: When bologna is readiness, removing it from pan & placing it on a paper towel to realize grease. You can even pat a bolognese stir-fry. Then put bologna on your bread, put cheese on it, and add tomatoes and onions if desired. Grab your favorite potato chips and dip your teeth into an East Texas sandwich.

Smoked Bbq Chicken, Don't Lose This 😍
Ingredients:
4 bone-in, skin-on chicken quarters (thighs and drumsticks) or whole chicken cut into pieces
2 cups wood chips (hickory, apple, or cherry)
Your favorite BBQ rub (store-bought or homemade)
Your favorite BBQ sauce (store-bought or homemade)
Brine (optional, but recommended):
1/2 cup kosher salt
1/2 cup brown sugar
1 gallon cold water
Instructions:
Brine the chicken (optional):
a. In a large container, dissolve the salt and brown sugar in the cold water.
b. Submerge the chicken pieces in the brine, cover, and refrigerate for at least 2 hours, or up to 8 hours.
c. Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Apply the BBQ rub:
a. Coat the chicken pieces generously with your favorite BBQ rub, making sure to get under the skin as well.
b. Cover and refrigerate the chicken for at least 1 hour, or up to overnight for more flavor pe*******on.
Prepare the smoker:
a. Soak the wood chips in water for at least 30 minutes.
b. Preheat your smoker to 225°F (107°C) according to the manufacturer's
instructions.
c. Drain the wood chips and add them to the smoker.
Smoke the chicken:
a. Place the chicken pieces on the smoker grates, skin-side up. Close the lid and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the meat without touching the bone.
b. Check the smoker occasionally to ensure it maintains the proper temperature and add more wood chips or charcoal as needed.
Apply BBQ sauce and finish:
a. In the last 30 minutes of cooking, brush the chicken pieces with your favorite BBQ sauce.
b. Once the chicken has reached the desired internal temperature, remove it from the smoker and let it rest for 10 minutes before serving.
Serve the smoked BBQ chicken with additional BBQ sauce on the side and enjoy!

CHOCOLATE STICKS RECIPE 😍😍
Ingredients:

1 egg
100g of sugar
240g of flour
4g baking powder
90g butter
400g of melted chocolate

Preparation:

1. In a bowl add the egg, sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you get a smooth, homogeneous and compact dough.

2. Wrap the dough in cling film and place it in the refrigerator for about 40 minutes to harden.

3. After the time has elapsed, cut a short piece of dough and make it into a long thick loaf just under a little finger. Cut the bread into sticks about 8-10 cm long.

4. Place the sticks inside a parchment lined baking sheet and bake in the oven at 180°C/356°F for approximately 12 minutes.

5. Melt the chocolate and with the help of tongs, completely dip the cookies, one at a time, into the chocolate.

6. Place the togo on parchment paper and allow to cool completely before serving.

Mac n cheese with Crispy Fried Chicken 😍🔥

How to make it : 👇

Ingredients :

12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powdersalt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
1/2 cup fresh parmesan cheese

Directions :

Preheat oven to 425 degrees.
Cook macaroni according to package directions.
Drain and run under cold water.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and stir in parmesan cheese & cheddar cheese until melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.

HOW TO MAKE SLOW COOKER CHICKEN POT PIE 😋😋
Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

I will never get tired of recommending this awesome recipe to my friends, and that includes you! Oh, man, you are so in for a treat! With this very minimal set of ingredients, you will surely have the best dish today! Try this recipe now and I promise you that it is worth all your time and effort! Have a wonderful day, friends, and I hope you are all well today! Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

1 ½ c chopped carrots, chopped

2 cans (10.5 oz.) cream of chicken condensed soup

1 ½ c sliced celery, chopped

1 can (15 oz.) corn

1 can (16.3 oz.) refrigerated biscuits, baked

1 to 3 boneless skinless chicken breasts, totalling 2 lbs.

1 c chicken stock

1 tsp paprika

1 yellow onion, chopped

1 ½ c frozen peas

1 tsp dried oregano

¼ c fresh parsley leaves, chopped

1 tsp salt

1 tsp pepper

Directions:

In a slow cooker, add carrots, parsley, oregano, chicken stock, onion, chicken soup, paprika, salt, and pepper. Stir until well combined.

Lay the chicken breasts on top of the mixture, then toss until well coated.

Cover and seal the slow cooker, then cook for 8 hours on a low setting.

Remove the chicken breasts from the slow cooker 30 minutes after the cooking time ends, then use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker and stir until well mixed.

Add the peas and corn, then stir until well combined with the rest of the ingredients.

Cook for another 30 minutes to finish.

Serve immediately with a biscuit on top.

CRACK GREEN BEANS 😋😋
INGREDIENTS :

To make these delicious Cracked Green Beans, you’ll need the following ingredients:

5 (8-ounce) cans of green beans, drained
12 slices bacon, chopped, cooked to crisp and drained
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
One important thing to note is that the above quantities of ingredients is only good for about 10-12 servings of Crack Green Beans (or less, depending on how much each individual you’re serving is going to eat). If you’re looking to feed more mouths, you’re going to need to tweak the recipe.

Now, that’s easy but adjusting this recipe isn’t just about adding more sugar or more cans of green beans, you’re going to have to increase each ingredient proportionately. If you’re looking to trim down on the number of servings in this recipe, you’re going to have to do the complete opposite (i.e. you’re going to have to reduce each ingredient proportionately). However, if there is no pressing need to reduce the servings, we recommend that you follow the above recipe and then refrigerate the leftovers for later.

That’s right!

These Cracked Green Beans are completely microwaveable!

If you encounter any difficulties in the course of tweaking this recipe, you can consult us by leaving a message in the comments section of this page and we’ll be sure to get back to you. But do note that this isn’t the recipe ER, so if you need help, you should probably try to get it before your knee deep in the cooking process.

EQUIPMENTS:

There isn’t much to this Cracked Green Beans recipe equipment-wise. All you’ll need to recreate this wonderful dish are:

An oven (preferably a temperature-regulated one. You can’t escape the use of an oven as this is a baked recipe).
A skillet
A 9×13- inch pan
A can opener
Cooking spray and/or foil paper
Bowls
(You’ll need a number of this).

For the sake of being thorough, we’re just going to have to mention all those spoons, smaller bowls and cooking utensils that are undoubtedly bound to find their way into the dishwasher after this cooking/ baking session.

PREPARATION :

We like to give a little recommendation at the start of all our recipes, and that is: clear away any clutter you have on your cooking area. We’re talking about your sink and counter tops and any other surfaces you cook on in your kitchen. Another one we never really mention is the inside of your oven. If you have any clutter there – we’re not saying you do, but if you do – clear it away, and clean all those surfaces. Not only will it help by boosting up the hygiene level of the dish you’re about to prepare, but it will give you freer range of movement, and you’ll be able to move about more. Another thing this will help with – and this is our favorite – is that by clearing the clutter off your counter tops, you’re making space for all your ingredients. Then, you can go ahead and measure them out and arrange them into all those little bowls; like they do on TV.

Do this measuring out individually. Do NOT mix up any of the ingredients for these Crack Green Beans until the recipe tells you to do that. This is very important because there is always a technique in the recipe. And the recipe goes like this:

Put the drained beans in a 9×13-inch pan.
(Okay, so we skipped a couple of steps like opening the cans – hope you have that can opener – and preparing the 9×13-inch pan. You prepare the pan by using the cooking spray or some kind of edible grease to line the inside of the baking pan. This is purely for non-stick purposes.

You don’t want bits and pieces of the Cracked Green Beans sticking to the bottom of the pan when you’re done. It’s going to be a clean-up nightmare, and that’s not even considering the loss of potentially edible food because they’re stuck to the pan. So, prepare your baking pan, people.

Some people like to us cooking spray or grease in conjunction with aluminum foil and we’re not exactly sure how that would work yet, except maybe you spray the aluminum foil with cooking spray so that bits of the Cracked Green Beans wouldn’t stick to it too? We don’t have all the answers.)

Add the cooked bacon pieces.
(Yes. Before this, you’re going to have to have cooked the bacon pieces first. And it isn’t so much cooking as it is browning. That’s when you put the pieces of bacon on a non-stick skillet atop a stove on medium heat and it sizzles until the color changes from pink to brown; then you turn it over and repeat the process.)

Mix the brown sugar, butter, soy sauce, and garlic powder. Pour over the beans and bake
40 minutes at 350°F.
Toss to coat and mix every things, serve.
Dig in and enjoy!
(But remember, this recipe only serves 8-10)

Broiled Scallops😍😍😍
Ingredients

1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice

Directions

Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

I spent hours and hours cutting out my paper dolls 😍😍

Melt-in-Your-Mouth Chuck Roast 😍😋
Ingredients:

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 boneless beef chuck roast (2 to 3 pounds)
2 teaspoons pepper
2 tablespoons Worcestershire sauce
1 celery rib, chopped
1/2 cup beef broth
1/2 cup ketchup
1 medium green pepper, halved and sliced
4 teaspoons prepared mustard
3 tablespoons corn-starch
3 garlic cloves, minced
1/4 cup cold water
3 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 large onion, halved and sliced

Directions:

-Combine the first ten ingredients. In a 5-quart slow cooker, combine the onion, green pepper, and celery; place the roast on top. Pour the tomato sauce over the roast. Cook on low for 5-6 hours, covered, until meat is tender.
-Remove the roast from the pan. Reserving the vegetables, strain the cooking juices. Skim the fat from the juices and transfer to a small saucepan. Stir together corn-starch and water until smooth, then add to the cooking juices. Bring to a boil, then cook and stir for 1-2 minutes, or until the sauce has thickened. With gravy, serve the roast and vegetables.

My Recipe for a good HOMEMADE BUTTERCREAM FROSTING 🥰🥰
Ingredients:

1 cup of butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 Tablespoons heavy whipping cream

Instructions:

1-Using a stand or hand mixer, blend butter until smooth & creamy.
2-Add powdered sugar 1/2 cup at a time until fully incorporated.
3-Add vanilla and mix well.
4-Add heavy whipping cream and blend well until full mixed in.
5-Fill pipping bag and pipe onto cake or cupcakes.

PAULA DEEN’S 5-Minute Fudge 😍😍
Ingredients:

1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Directions

1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

HOW TO MAKE OLD FASHIONED BEEF STEW 😍😍😋
Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional) I love tomato so I add it.
How to make it :

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer

Cajun Salmon and shrimp Alfredo 😍🔥

INGREDIENTS

1 lb salmon
1/4 lb shrimp
3 tsp Cajun seasoning
2 garlic cloves minced
1/4 tsp red crushed pepper optional
1/2 tsp lemon juice
1 tbsp fresh parmesan cheese grated
salt and pepper to taste
1/4 cup heavy cream

INSTRUCTIONS

Preheat oven to 450 degrees F.
Season the salmon with 2 tsp of Cajun Seasoning. Season the shrimp with 1 tsp of Cajun seasoning.
Heat a large skillet with some oil over medium-high heat. Cook the salmon for 1-2 minutes, on each side, skin side down. Place the salmon in the oven and cook for 7 minutes.
While the salmon bakes in the oven, heat a medium-sized skillet with some oil over medium-high heat.
Add the shrimp to the skillet and cook for 40 seconds on each side. Remove the shrimp from the skillet and set aside.
Add the garlic and red crushed pepper to the skillet and cook for 20 seconds.
Add the lemon juice, heavy cream, parmesan cheese and cook for 3-4 minutes. Season with salt and pepper.
Pour the sauce over the cooked salmon and shrimp and enjoy.
NOTES
Feel free to add extra Cajun seasoning to the cream sauce.

Try this BAKED CREAM CHEESE SPAGHETTI and thank me later 😍😍
INGREDIENTS :

12 oz spaghetti
1, 28 oz jar prepared spaghetti sauce
1 lb ground beef, lean
1/2 c diced green pepper
1/2 c diced onions
1/2 c grated carrots
1 tsp italian seasoning
1 clove garlic, minced
8 oz cream cheese
1/2 c parmesan cheese, grated
1 c mozzarella cheese, shredded

DIRECTIONS :

1. Cook spaghetti noodles according to directions on packet and drain. Add cream cheese while noodles are hot and mix throughly.

2. Next, brown the ground beef, green peppers, onions, grated carrots garlic and seasoning in pan. Drain, put back into pan and stir in spaghetti sauce.

3. In a pyrex 9 x 13 baking dish spray lightly and spread a small amount of hamburger mixture on bottom. Next put spaghetti on top of sauce and then add rest of hamburger mixture. Sprinkle your parmesan cheese and then mozzarello cheese. Bake in 350 degree oven for 30 minutes until bubbly.

Enjoy!!!!!!