Soul Food Mac and Cheese!
Soul Food Mac and Cheese! Image Created By Google Gemini Ingredients Pasta: 1 lb elbow macaroni 1 tsp salt (for boiling water) Cheese Sauce: 1 stick (½ cup) unsalted butter ¼ cup all-purpose flour 3 cups whole milk 1 cup heavy cream 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika ½ tsp cayenne pepper (optional for spice) Salt and pepper to taste Cheese Blend: 2 cups sharp cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1 cup Monterey Jack cheese, shredded 1 cup smoked gouda, shredded Custard Mixture: 2 large eggs, beaten ½ cup sour cream Topping: ½ cup breadcrumbs (optional) 2 tbsp melted butter Preparation Steps Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (firm to the bite). Drain and set aside. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and heavy cream. Bring to a simmer and cook until the sauce thickens, about 3–4 minutes. Stir in garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Gradually add the shredded cheeses (reserve 1 cup of cheese for topping), stirring until fully melted and smooth. Mix the Custard: In a small bowl, whisk together the beaten eggs and sour cream. Slowly mix this into the cheese sauce, stirring quickly to avoid scrambling the eggs. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni and the cheese sauce, stirring to coat evenly. Assemble the Mac and Cheese: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour the mac and cheese mixture into the prepared dish. Top with the reserved cheese. For a crispy topping, sprinkle with breadcrumbs mixed with melted butter. Bake: Bake uncovered for 25–30 minutes, or until the top is golden brown and bubbly. Serve: Let the mac and cheese rest for 5 minutes before serving. Garnish with fresh parsley if desired. https://www.youtube.com/watch?v=qItKzdAeU4A More Details Tips for the Best Soul Food Mac and Cheese Cheese Selection: Use a mix of sharp, creamy, and smoky cheeses for depth of flavor. Smoked gouda adds an irresistible kick. Custard Texture: The sour cream and eggs create a creamy, custard-like texture that sets beautifully when baked. Spice It Up: Add a pinch of cayenne or hot sauce to the cheese sauce for a Southern-style kick. Make Ahead: Assemble the mac and cheese, cover, and refrigerate for up to a day. Bake just before serving. Optional Add-Ins: For extra indulgence, add crispy bacon, caramelized onions, or lobster chunks to the mix. The video added to this recipe may vary in technique and ingredients . We just like giving you quick options to potentially compliment your dish!! 2024 Get Your Recipe™. All Rights Reserved
Authentic Southern Cornbread Recipe
Authentic Southern Cornbread Recipe Image Created By Blended AI Tools Ingredients 2 cups cornmeal (stone-ground for the best texture) 1 tsp baking powder ½ tsp baking soda 1 tsp salt 1¾ cups buttermilk (room temperature) 1 large egg (room temperature) 2 tbsp unsalted butter (melted) 2 tbsp bacon drippings or vegetable oil (for the skillet) Preparation Steps Preheat the Oven: Place a 9-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Heating the skillet ensures a crispy crust. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg. Stir in the melted butter. Mix the Batter: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix, as this can make the cornbread dense. Heat the Skillet: Carefully remove the hot skillet from the oven. Add bacon drippings or vegetable oil, swirling to coat the bottom and sides. Bake the Cornbread: Pour the batter into the hot skillet, spreading it evenly. You should hear a satisfying sizzle as the batter hits the pan. Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool and Serve: Let the cornbread cool in the skillet for 5–10 minutes before slicing. Serve warm with butter or alongside classic Southern dishes like collard greens, fried chicken, or chili. https://www.youtube.com/watch?v=zYeUp_V7ass More Details Tips for Authentic Southern Cornbread Cornmeal Texture: Stone-ground cornmeal provides the best flavor and texture. Avoid using pre-sweetened cornbread mixes for authenticity. No Sugar: Traditional Southern cornbread doesn’t include sugar. If you prefer a sweeter cornbread, you can add 1–2 tbsp sugar, but purists may object! Buttermilk Substitution: If you don’t have buttermilk, make a substitute by mixing 1¾ cups whole milk with 1 tbsp white vinegar or lemon juice. Let sit for 5 minutes. Crispy Crust: The hot skillet and bacon drippings create a perfectly crispy crust that’s a hallmark of true Southern cornbread. The video added to this recipe may vary in technique and ingredients . We just like giving you quick options to potentially compliment your dish!! 2024 Get Your Recipe™. All Rights Reserved
Fluffiest Mashed Potatoes Recipe
Fluffiest Mashed Potatoes Recipe Image Created By Google Gemini Ingredients Potatoes: 3 lbs Yukon Gold potatoes (or Russets for extra fluffiness) Butter & Cream Mixture: 1 cup heavy cream 1 stick (½ cup) unsalted butter, cubed Seasoning: 1 tsp kosher salt (plus more for boiling water) ½ tsp freshly ground black pepper Optional: 2 tbsp sour cream for tang Finishing Touches (Optional): Chopped fresh chives or parsley for garnish Preparation Steps Peel and Cut the Potatoes: Peel the potatoes and cut them into evenly sized 1–2 inch chunks to ensure even cooking. Boil the Potatoes: Place the potato chunks in a large pot. Cover with cold water and add 1–2 tbsp salt. Bring to a boil and simmer for 15–20 minutes, or until the potatoes are fork-tender. Heat Butter and Cream: While the potatoes are boiling, melt the butter in a small saucepan over low heat. Add the heavy cream and warm until just steaming (do not boil). Keep warm over low heat. Drain and Dry Potatoes: Drain the potatoes in a colander and let them sit for 2–3 minutes to allow excess moisture to evaporate. For extra fluffiness, return the drained potatoes to the hot pot and shake gently over low heat for 30 seconds to dry them further. Mash the Potatoes: Use a potato ricer or food mill for the fluffiest texture. For a chunkier texture, a hand masher works fine. Gradually pour in the warm butter and cream mixture while mashing, stirring gently to combine. Season and Adjust: Add salt and pepper to taste. For a tangy depth of flavor, mix in sour cream. Serve Immediately: Transfer the mashed potatoes to a serving bowl and top with extra melted butter or garnish with fresh chives or parsley. https://www.youtube.com/watch?v=rXS7ZNmlrFs More Details Tips for Perfect, Fluffy Mashed Potatoes Potato Choice: Yukon Gold potatoes are naturally creamy, while Russets are drier and fluffier. A 50/50 mix works wonderfully. Warm Ingredients: Always use warm cream and butter. Cold ingredients can cool the potatoes and make them gluey. Don’t Overmix: Overmixing releases starch, resulting in gummy potatoes. Mash gently and stop as soon as everything is incorporated. Make-Ahead Option: Keep mashed potatoes warm in a slow cooker on low or in a heatproof bowl over a simmering water bath for up to 2 hours. Customize the Flavor: Add roasted garlic, grated Parmesan, or truffle oil for a gourmet twist. The video added to this recipe may vary in technique and ingredients . We just like giving you quick options to potentially compliment your dish!! 2024 Get Your Recipe™. All Rights Reserved
World-Class Stuffing Recipe
World-Class Stuffing Recipe Image Created By Google Gemini Ingredients Bread Base: 1 loaf (about 10 cups) day-old bread, cubed (sourdough, French, or a mix) Vegetables: 1 cup unsalted butter (2 sticks) 1 large onion, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped (optional for sweetness) 3 garlic cloves, minced Herbs & Seasoning: 1 tbsp fresh thyme, chopped (or 1 tsp dried) 1 tbsp fresh sage, chopped (or 1 tsp dried) 2 tsp fresh rosemary, chopped (or ½ tsp dried) 1 tsp salt 1 tsp black pepper Stock Mixture: 2½ cups chicken or vegetable stock 2 large eggs, beaten Extras (Optional): 1 cup cooked sausage, crumbled ½ cup dried cranberries ½ cup toasted pecans or walnuts 1 cup mushrooms, diced Preparation Steps Prepare the Bread: Preheat oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes, stirring halfway, until slightly dried out. Set aside to cool. Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add onion, celery, carrots (if using), and garlic. Sauté until softened, about 8–10 minutes. Stir in thyme, sage, rosemary, salt, and pepper, cooking for another minute to release the aromas. Mix the Stuffing: In a large mixing bowl, combine the toasted bread cubes and sautéed vegetables. Add any optional ingredients (sausage, cranberries, nuts, or mushrooms). In a separate bowl, whisk together the chicken stock and beaten eggs. Pour this mixture over the bread cubes, tossing gently to coat. Let the mixture sit for 10 minutes to absorb the liquid. Bake the Stuffing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Transfer the stuffing mixture to the prepared dish, spreading it evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden and crisp. Serve and Enjoy: Let the stuffing rest for 5–10 minutes before serving. Garnish with fresh herbs, if desired. https://www.youtube.com/watch?v=ZDbZZ9UQKKI More Details Tips for Perfect Stuffing Bread Choice: Use a mix of sourdough and French bread for a balance of texture and flavor. Avoid overly soft bread like sandwich bread. Crispy Top: For an extra crispy top, broil the stuffing for 2–3 minutes at the end of baking. Make Ahead: Prepare and refrigerate the stuffing mixture (unbaked) up to a day in advance. Bake just before serving. Vegetarian Option: Use vegetable stock and omit sausage for a vegetarian version. The video added to this recipe may vary in technique and ingredients . We just like giving you quick options to potentially compliment your dish!! 2024 Get Your Recipe™. All Rights Reserved