Soulful Sweet Potato Pie recipe with a flaky crust just like grandma use to make! This recipe will show you how to make a homemade sweet potato pie from scratch, complete with an easy, homemade, buttery pie crust
This sweet potato pie uses fresh sweet potatoes boiled, mashed and seasoned with warm spices, sugar, cream and butter. Follow me as we make this southern delight from scratch! Not only is this pie good to make, but it goes great after a comforting meal or for the holiday dessert table. It goes fast so I always make two!
The sweet potato filling is sweet with the perfect blend of cinnamon, nutmeg, clove, and sugars. The homemade buttery, flaky pie crust pairs up perfectly with this pie!
This video recipe will show you how to make a perfect southern, soul food potato salad. A summertime favorite in my house! This potato salad is creamy with the perfect balance of ingredients and seasoning. It’s easy, simple, and a real crowd-pleaser. It can easily be customized to suit your liking.
Sexy Macaroni And Cheese Recipe, I also kinda like the one from Foodwishes.com , in fact I like them even way more then this one, but I felt I should not act racist and just add this random weird guy too ^^
It’s almost St. Patrick’s Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The funny thing is, it’s not that Irish. How it came to be such an icon of Irish-American cuisine is not completely clear, but it goes a little something like this.
When Irish immigrants, fleeing the great potato famines, arrived in the Northeast they couldn’t find, or afford, the traditional cuts of meat used for their beloved braised dinner. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon.
Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut. But, why corned beef? New York’s early immigrant populations lived in very crowded neighborhoods, and there was a close proximity between the Irish and Jewish communities.
If there is one thing that history has taught us (besides, do unto others as you would have them do unto you), it’s two ethnic groups living close to each other will always borrow from each other’s culinary traditions. This is a common theme in many of the world’s greatest recipes – the just posted Pork al Pastor was a perfect example.
By the way, I make a couple drinking jokes in the video, but I feel entitled since many of my closest friends and relatives have very deep Irish roots, and it’s all meant in good fun.
I actually think it’s terribly unfair that so many people believe the stereotype that all Irish people are heavy drinkers. It’s just not true – I know hundreds of Irish folks, and several of them don’t have a drinking problem. Enjoy!
Ingredients:
4-5 pound corned beef
spice packet
3 quarts water
1 onion, quartered
3 carrots, cut in large chunks
3 ribs celery, cut in 2-inch pieces
1 tsp salt
2 pounds red potatoes
1 small green cabbage, cut in 8ths
hot mustard and rye bread
Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
When I’m cooking corned beef, watching it simmer in the aromatic broth, I’ll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it’s not the sliced corned beef and cabbage I’m dreaming of, it’s the corned beef hash I’m going to be making with the leftovers.
There are certain dishes I would never talk someone into trying, or argue on behalf of its virtues. It’s one of those, “there are two kinds of people in the world” things. Either you really love corned beef hash, or you don’t eat it. It’s not a dish for the indifferent.
Now, that the non-hash people have stopped reading, let’s talk crust. As you well know, what separates a great hash from a transcendent hash is the “crust.” You can’t rush a corned beef hash crust – it’s built slowly, over medium heat, with multiple turnings and pressings, the meat and potatoes crisped and caramelized in the combination of butter and beef fat.
I’ve always felt it’s a poached eggs greatest achievement to meet its end on a pile of perfectly crusty corned beef hash. In addition to the textural pleasures, it also features one of the food world’s greatest sights – the egg’s golden yolk slowly running over and through the steaming hash. They don’t know what they’re missing. Enjoy!
Ingredients:
1 tbsp butter
1 1/2 pounds cooked corned beef, diced
1 1/2 pounds white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
2 clove garlic, crushed
1 bunch green onions, white parts chopped, green parts reserved for garnish
salt and fresh ground black pepper to taste
This classic Dry Rub is common fair for many Barbecue Pit Masters throughout the States. And for good reason. That sweet and salty taste, married to onion, garlic and cayenne powder, paprika, fresh ground peppercorn and celery seed, rubbed on your barbecue will make you a Barbecue legend in your neighborhood!
There is nothing better tasting than that Deep South Bayou country flavor on chicken, pork, beef, and fish. Try this variation of the classic Louisiana Rub at your next barbeque.
Beer Mop and Marinade Recipe by the BBQ Pit Boys
This all-purpose Barbeque Mop and Marinade works real good on most anything barbecue. It’s simple to make with just a few off the kitchen shelf ingredients. Check it out.
This dry rub recipe is the perfect barbeque rub for anything poultry. If you are looking for a quick and easy to make rub for chicken, then check this out.
Homemade Valentine’s Chocolates – Hot Chocolate Stones – Chocolate
Make your own Valentine’s Day gift!! Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
Chocolate Mousse for Valentine’s Day
Chocolate for Valentine’s Day! Get the full story – Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!
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