Recipe: COLLARD GREENS...for you...DiabolicalT

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #000099"><span style="font-family: 'Century Gothic'">You do? Well, I'd invite you to Sunday dinner if I knew you. That's what I'm going to cook this Sunday, along with rice,crowder peas, candied yams and for dessert, hummingbird cake and custard pie(for a cousin whose been begging me to make this).</span></span>

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #CC33CC"><span style="color: #CC33CC"><span style="font-family: 'Microsoft Sans Serif'"><span style="font-weight: bold"><span style="font-family: 'Book Antiqua'">Lord, chile. They were feeding you good. Yes, it really depends on the region in the South, as relates to the cooking. Everyone cooks different. Now, I have had many good meals in my life, but there is nowhere in the South as good as Louisiana when it comes to good cookin'. If you haven't been there, you gotta go. Diet after you get back home.</span></span></span> </span></span>

[diabolical_Tanya]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

crowder peas? hummingbird cake? what's that?

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #000000"><span style="font-weight: bold">Crowder peas is a generic term actually for Cowpeas--we have so many different types of peas and beans that we eat Down South. They can range in color: white, purple, black or redbrown. Most similar to Blackeye peas, but some say they have more flavor. They are my favorite.

Here's a recipe for you.

INGREDIENTS (Nutrition)

* 4 slices bacon
* 1 small onion, chopped
* 1 small green bell pepper, chopped
* 1 (16 ounce) package frozen crowder peas
* 2 cups water
* 1 tablespoon garlic powder
* 1 pinch dried thyme
* 1 crushed bay leaf
* 1/2 teaspoon seasoned salt to taste
* 2 slices cooked ham, cubed
* 1 tablespoon chopped fresh parsley


DIRECTIONS

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
2. Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.</span></span>
<span style="color: #CC0000">
<span style="font-size: 14pt">*Serve over rice</span></span>

[mountaingal]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

what a way pork inna everyting.

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #000000"><span style="font-weight: bold">We're porkies. Down South, they love the pig. However, some people are switching to smoked turkey as well. </span></span>

[MsExced]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

So MJ7 what's the humminbird cake

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #000000"><span style="font-weight: bold">Here's a recipe for Hummingbird cake. It's so good...

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

3 large eggs, beaten

1 ½ cups vegetable oil

1 (8-ounce) can crushed pineapple, undrained

2 cups chopped nuts (pecans, walnuts or hazelnuts, divided use)

2 cups chopped bananas

1 ½ teaspoons vanilla extract

Icing (recipe follows)

Preheat oven to 350 F. Grease 3 (9-inch) round cake pans with butter; dust the bottom and sides with flour. Set aside.
Also Online

More dessert recipes

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.

Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top. Makes 10 to 12 servings.

Icing: Combine 2 (8-ounce) packages of cream cheese with 1/2 pound (2 sticks) butter, both at room temperature. Add 2 (16-ounce) boxes of powdered sugar, sifted; beat until light and fluffy. Add 2 teaspoons vanilla extract.</span> </span>

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #000000"><span style="font-weight: bold">It's a Southern classic cake, much like Red Velvet, but it's in a class all by itself if you ask me.

Here's the recipe:

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

3 large eggs, beaten

1 ½ cups vegetable oil

1 (8-ounce) can crushed pineapple, undrained

2 cups chopped nuts (pecans, walnuts or hazelnuts, divided use)

2 cups chopped bananas

1 ½ teaspoons vanilla extract

Icing (recipe follows)

Preheat oven to 350 F. Grease 3 (9-inch) round cake pans with butter; dust the bottom and sides with flour. Set aside.
Also Online

More dessert recipes

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.

Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top. Makes 10 to 12 servings.

Icing: Combine 2 (8-ounce) packages of cream cheese with 1/2 pound (2 sticks) butter, both at room temperature. Add 2 (16-ounce) boxes of powdered sugar, sifted; beat until light and fluffy. Add 2 teaspoons vanilla extract. </span></span>

[MsExced]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

yum yum will try it.

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="font-weight: bold"><span style="color: #000099">Not sure if you have a family, but you'll have to hide that cake. It's really that good.</span>
</span>

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="color: #993399"><span style="font-size: 14pt">Hey, you guys must have gotten a serious case of the munchies. So...wat'cha eatin'?</span></span>

[diabolical_Tanya]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

I cooking some soul food tomorrow

My Menu

Collard greens (wid smoked ham hocks)
Corn bread
Oven fried chicken soaked in buttermilk
biscuits

Das it

Mi might noh badda wid di biscuits

[Truthangel]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<span style="font-size: 17pt"><span style="color: #CC6600">Uhm...uhm....D. You sound like you really got hooked on Southern cooking.
</span>
Any reason?</span>

[diabolical_Tanya]

Re: Recipe: COLLARD GREENS...for you...DiabolicalT

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MJ7</div><div class="ubbcode-body"><span style="font-size: 17pt"><span style="color: #CC6600">Uhm...uhm....D. You sound like you really got hooked on Southern cooking.
</span>
Any reason?</span>



</div></div> other than I lived down south and dated a southern boy and his mamma could really throw down in the kitchen