Soul Food Seasoning Recipe 45
SOUL FOOD SEASONING
My favorite bacon-wrapped turkey recipe calls for 'soul food seasoning,' and I couldn't find it in any of the stores near me. After much searching, this is what worked the best. This makes enough for multiple uses.
Provided by roseann1976
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 33
Number Of Ingredients 10
Steps:
- Mix pepper, garlic powder, onion powder, chile powder, paprika, salt, thyme, celery seed, parsley, and cayenne together in a container with a tight lid.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 212.2 mg, Sugar 0.3 g
SOUL SEASONING MIX
Make and share this Soul Seasoning Mix recipe from Food.com.
Provided by Donna S.
Categories Low Cholesterol
Time 15m
Yield 1/3-1/3 cup
Number Of Ingredients 6
Steps:
- Blend spices together.
- Store in spice jar or air tight container.
- NOTE: I add 2 teaspoons of this spice mixture to my beef taco meat mixture.
Nutrition Facts : Calories 308, Fat 7, SaturatedFat 1.4, Sodium 84922.1, Carbohydrate 68.2, Fiber 24.2, Sugar 13.4, Protein 12.7
SOUL FOOD SEASONING RECIPE - (4/5)
Provided by á-1822
Number Of Ingredients 10
Steps:
- Pour pepper, garlic powder, onion powder, chili powder, parsley, paprika, salt, thyme, cayenne and celery powder into bowl. Mix together.
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- Lard. “Praise the lard, pass the biscuits,” as the Southern saying goes. Made from the rendered fat of a pig, lard is used in both cooking and baking. With a long shelf life, the richness compared to other fats contributes to fluffier biscuits and flakier pie crusts.
- Canola Oil. Because of the copious frying needs of the soul food kitchen, canola oil needs to be on hand at all times. Canola oil, made from the rapeseed, is a superior choice to other oils due to its lower amount of saturated fat and its high smoking point.
- Cornmeal. Finely ground corn, available in both yellow and white (and sometimes blue, as a rare find), cornmeal comes in different consistencies like fine, medium and coarse.
- Grits. Notice that grits and cornmeal are in two separate categories because for Southerners, these are two important, but separate, entities. Grits are ground from hominy, the dried kernel of the corn.
- Self-Rising Flour. Self-rising flour is merely all-purpose flour with the addition of salt and baking powder. For Southerners, self-rising flour is a magical component to add a little oomph to many dishes, from peach cobbler to the crust of fried chicken.
- Mayonnaise. A dressing made from egg yolks, vegetable oil, and lemon juice, mayo is the glue that binds many Southern gems together like pimento cheese, egg salad, and potato salad—the list goes on and on.
- Pork. It’s not soul food without the flavoring of pork, which can come in a variety of forms. Bacon, cured and smoked pork belly, is a common indulgent. The grease rendered from the bacon while cooking is commonly stored and used at a later point as a cooking fat or flavoring.
- Cajun Seasoning. Add a little Cajun love to a meal with a shake of a seasoning blend, used for blackening rubs or to give a Creole flair to dishes. Tony Chachere's Original Creole Seasoning has a worship-like following in the South.
- Condensed Milk. A mixture of whole milk and sugar, sweetened condensed milk is a component of many Southern desserts like banana pudding. Unsweetened condensed milk also goes by the name of evaporated milk and is a worthy addition to creamy mac and cheese.
- Hot Pepper Sauce. Pickled Tabasco peppers packed in vinegar is an absolute must to add a spicy punch to collards or turnip greens. The hot sauce should also be dashed onto cornbread.
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