How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Need some new casseroles in the weeknight dinner rotation? These five quick and easy recipes that won’t break the bank are the answer. Nicole makes Texas’ own king ranch casserole, your new favorite side dish French onion mac and cheese, and cabbage roll casserole for when it's time to get adventurous. She even has a new twist on a classic broccoli dish, and she didn’t forget about breakfast, either!
#AllRecipes #YouCanCookThat #Casserole #Chicken #Food #Recipe
Get the recipes at:
00:00 Introduction
00:14 King Ranch Chicken Casserole
2:52 Chicken, Broccoli, And Cheddar Casserole
4:59 Cabbage Roll Casserole
7:32 French Onion Mac And Cheese
10:30 Breakfast Casserole
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Black Eyed Peas With Smoked Ham Recipe: How To Make Soul Food Black-Eyed Peas
To Donate to PhillyboyJay
Cash App: $PhillyJCook
PayPal: phillyboyjay87@gmail.com
Follow Me On Social Media
Facebook:
Twitter:
Instagram:
Pinterest:
How to cook Black Eyed-Peas
Black-Eyed Peas Recipe
Soak Black-Eyed Peas in a bowl of water overnight then rinse in the morning.
Chop up 1 large onion and 1/4 green pepper into small pieces
Fry. Place a pan over low heat, add 2 tbs of oil, 1/4 stick of butter into a pan and add the chopped onions peppers, and 2 tbs of minced garlic
Place 2 big ham hocks into a big pot. Add the clean rinsed black-eyed peas into the pot along with the fried chopped onions, green peppers, and minced garlic along with the 1 can of diced tomatoes.
Cover the peas with chicken broth to the top. If you don't have chicken broth use water
Season with 4 tbs of creole season, 2 tsp of garlic powder, 2 tsp of onion powder, and 2 tsp of black pepper, and 3 chicken flavored bouillon cubes
Add 2 bay leaves
Place pot over low heat and cover with a top
Cover with a top and allow the black-eyed peas to simmer for 3 hours on low heat until done
Purple Hull Peas Recipe ????????????|????????????Frozen Hull Peas With Ham Hocks on the Stove????????
My purple hull peas recipe is easy and delicious! By starting with frozen purple hull peas and cooking them with ham hocks on the stove, you can make a fantastic southern-style meal that you and your family will love. While these peas both look and taste similar to black eye peas, purple hull peas are creamier and milder, so they're worth a try all on their own. If you want to learn how to make frozen hull peas with ham hocks on the stove, this recipe video is for you!
As with my other old-fashioned bean and pea recipes, I started my purple hulls peas recipe by using a homemade vegetable stock to simmer ham hocks to make a stock. If you use storebought vegetable stock, be sure to use a no-sodium version since ham hocks will give the broth more than enough salt.
After making the ham hock broth, I then added chopped onion and garlic and let the broth come to a boil again before adding the frozen purple hull peas. It's important to not add too much water to the pot before adding the purple hull peas since they'll displace water when you add then, raising the water level and possibly causing the pot to overflow if it has too much water.
At this point I also added onion soup mix, a secret ingredient that many southern-style cooks add to soups, stews, and roasts. You could add garlic powder, onion powder, and black pepper, but I didn't think these peas needed anything. I think you could add whatever you want--but no salt since the smoked ham will give these peas more than enough salt.
Near the end of the cooking time, I added extra ham from a ham shank I had leftover from the holidays. While this isn't necessary, the extra ham adds not only flavor but also meat, making a bowl of these purple hull peas feel more like a complete meal. If you don't have any leftover ham from Easter, Thanksgiving, Mother's Day, or another holiday, use diced ham steak as a substitute.
I cooked the frozen purple hull peas on medium-high heat, uncovered, for 1.5 hours. Purple hull peas cook faster than pinto, black, or other beans, so keep that in mind if you're making cornbread, rice, biscuits, or some other side dish.
Although some people add 1/8 teaspoon of baking soda to maintain the color, I don't think it's necessary. These purple hull peas turned out just fine with minimal ingredients: the secret, in my opinion, is the flavorful vegetable stock (with bay leaf), plenty of chopped aromatics, and the smoked ham hocks and extra ham.
Honestly, I was pleased with how my frozen purple hull peas recipes turned out. They were very good--very similar to black eye peas. I think I might like black eye peas a bit more since they have a more pronounced flavor, but some southern chefs absolutely love purple hull peas, so some people might think differently.
All in all, this dish was a success. If you like black eye peas but want to try something different, this recipe is for you. ????????????????????????????????
Purple Hull Peas Recipe Ingredients
24 oz frozen purple hull peas (684g)
3/4 lb ham hock (340g)
1/2 lb extra ham (225g)
1/2 lb onion, chopped (225g)
5 cloves garlic, chopped
1 oz packet onion soup mix (28.5g)
extra water (as needed)
Written Recipe on Website:
For more information about Southern food and Argentine cuisine, please visit my website:
Social Media Links:
A butcher taught me! Discover how to cook the ham hock correctly
A butcher taught me! Discover how to cook the ham hock correctly
Ingredients:
ham hock - 2 kg (4½ lb)
water - 3 l (0.78 gallon)
bay leaves - 3 pieces
salt - 10 g (0.35 oz)
black peppercorns - 10 g (0.35 oz)
TO BOIL 20 MIN
for the marinade:
olive oil - 30 ml (1 fl oz)
sweet paprika - 3 g (0.11 oz)
black pepper - 3 g (0.11 oz)
salt - 5 g (0.18 oz)
ground coriander - 5 g (0.18 oz)
lemon juice - 20 ml (0.7 fl oz)
soy sauce - 20 ml (0.7 fl oz)
tomato paste - 25 g (0.9 oz)
onion - 200 g (7 oz)
tomatoes - 150 g (5.3 oz)
red bell pepper - 100 g (3.5 oz)
green bell pepper - 100 g (3.5 oz)
garlic - 20 g (0.7 oz)
potatoes - 300 g (10.6 oz)
IN THE OVEN 180 °C (356 °F)/90 MIN
Follow us on:
Facebook:
Southern-Style Purple Hull Peas (Instant Pot)
Southern-style purple hull peas is a dish that can stand alone as a soup/ main dish or as a side dish.
In this video, I used bacon for flavoring but feel free to use ham or similar in yours.
Here's what you'll need:
5 c. Fresh Purple Hull Peas (rinsed)
4 Slices Bacon, chopped into pieces
4 c. Chicken Broth
1/2 c. Onion, diced
1 T. Garlic, minced
1 & 1/2 t. Salt (or to taste)
1/2 t. Black Pepper
1/4 t. Onion Powder
***See video for instructions.
____________________________________________________________________
Disclosure:
Country Family Values is an affiliate in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.
____________________________________________________________________
Subscribe to my channel - It's free!:
Follow me!
Instagram:
Facebook:
Business Inquiries:
countryfamilyvalues at gmail (.com)
Category: Education
Chicken Chili Beans Recipe - Black Eye Peas Mexican Tex
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are nearly inconceivable to eat without a salsa or with fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.For most dishes, it is the variety of chili used that gives it its main flavor.