This section includes easy and simple popular Soul-Food-Potato-Rice-Recipes including:
Garlic Roasted Potatoes
Louisiana Red Beans and Rice
Old-fashioned Macaroni & Cheese
Southern Red Rice
Spicy Cheese Grits
Stuffed Baked Potato
Try one tonight with your favorite entrée.
Subscribe to Soul Food Lover’s Newsletter. Receive Free Report: New Soul Food Trend. SUBSCRIBE NOW!
2 medium sweet potatoes
½ cup water
1/2 to 1 stick butter
1 ½ cups white sugar
1 heaping tablespoon cinnamon
1 teaspoon nutmeg
Wash and peel potatoes; slice thin about ¼ to ½ inch rounds. In medium pot, add potatoes, water, butter, sugar, cinnamon and nutmeg. Stir. Cook uncovered until potatoes start to boil. Reduce heat; cover and continue cooking over low heat until done. Potatoes should be fork tender.
GARLIC ROASTED POTATOES – Soul-Food-Potato-Rice-Recipes
2 pounds baking potatoes, peeled
1 small onion, chopped
1/3 cup butter or margarine, melted
2 tablespoons garlic salt
1 teaspoon Black pepper
Cut potatoes into 1-inch cubes. Combine potatoes, onion, and butter in shallow baking dish. Sprinkle with garlic salt and pepper. Toss to coat potatoes evenly. Sprinkle parsley over potatoes. Bake uncovered at 400 degrees for 40 minutes, or until pototoes are fork tender, stirring occasionally.
LOUISIANA RED BEANS & RICE – Soul-Food-Potato-Rice-Recipes
1 pound red kidney beans
1 pound smoked meat , hocks, turkey
Water, (enough to cover meat half way)
1 onion, chopped
2 tablespoons minced and chopped garlic
1 chopped green bell pepper
1 chopped red bell pepper
3 stalks celery chopped
1/8 cup shallots chopped
1 teaspoon crushed red pepper
Season salt to taste
1 teaspoon salt or seasoning salt to taste
3 bay leaves
1 teaspoon thyme
1 teaspoon basil
2 teaspoons of bacon fat or vegetable oil
1 tablespoon Fresh parsley
Soak beans in pot over night. Drain. Cover beans with water and cook in large pot over medium heat until almost tender. In separate sauce pan, cook meat in water until almost tender. Add onion, garlic, green and red peppers, shallots, and crushed red peppers. Mix, then add bay leaves, thyme, and basil. Cook for another 20 minutes. Add meat and cook for an additional 15 minutes. Add bacon fat or vegetable oil. Cook until beans are tender. Remove bay leaves. Add fresh parsley if desired.
OLD-FASHIONED MACARONI & CHEESE – Soul-Food-Potato-Rice-Recipes
1 (8 ounce) package elbow macaroni
1/4 cup margarine
1 teaspoon prepared yellow mustard
2 eggs, slightly beaten
1 cup sour cream
2 cups grated sharp American cheese
3/4 to 1 cup milk
Salt and pepper to taste
Cook macaroni as directed on package. Drain well. In a large saucepan over low heat stir in margarine, mustard, and milk. Mix well. Add eggs, then blend. Stir in cheese until melted, add sour cream and continue mixing well. Add salt and pepper to taste. For a more creamer dish, add more milk and cheese. Sprinkle top with American cheese and parsley. Bake in a 350 degree oven for 20-25 minutes or until bubbly and slightly brown on top. Yield: 6-8 servings.
SOUTHERN RED RICE – Soul-Food-Potato-Rice-Recipes
2 tablespoons margarine
1 large onion, chopped
1 medium green pepper, chopped
1 cup converted brand rice
1 (14 1/2 ounce) can tomatoes, undrained and cut up
1 1/2 cups chicken broth
1/4 teaspoon pepper
1 to 2 dashes of hot pepper sauce
1 tablespoon tomato paste
Melt margarine in 1-1/2 quart saucepan. Cook onion and green pepper in margarine until tender. Stir in rice; add remaining ingredients and blend lightly. Cover and bring to a boil; reduce heat and cook over low heat until rice is tender and all liquid has been absorbed. Yield: 4-5 servings.
SPICY CHEESE GRITS – Soul-Food-Potato-Rice-Recipes
3-3/4 cups water
1 cup quick cooking grits
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 large egg
1 cup shredded Monterey Jack cheese
1 tablespoon chopped jalapeno peppers
1/4 teaspoon minced garlic
Bring water to boil over high heat in a heavy 2-quart sauce pan. In a small bowl, mix dry ingredients- grits, salt, and pepper. Stir the grits mixture into the boiling water and add garlic. Cook and stir constantly for 5 minutes or until the mixture is thickened and bubbly. Cover and cook over very low heat for 3 to 5 minutes.
Heat oven to 400 degrees. Lightly grease a 1-1/2 quart baking dish. In a small bowl, beat together the milk and egg. Fold the milk mixture and 1/2 cup cheese into the grits. Place the mixture into a greased baking dish. Top with remaining cheese. Bake the grits 25 to 30 minutes or until the cheese is bubbly and browned. Yield: 12-15 servings.
STUFFED BAKED POTATO – Soul-Food-Potato-Rice-Recipes
4 medium baking potatoes
1/2 cup low fat cottage cheese
3 tablespoons skim milk
1 tablespoon chopped chives
1/2 teaspoon black pepper
1/4 teaspoon salt, optional
1 teaspoon Paprika
1 teaspoon Parsley
Preheat oven to 425 degree. Wash and dry potatoes. Prick skins with fork, 4 to 5 times per potato. Bake potatoes until tender, 50 to 60 minutes. (Microwave oven is less time, still bake until tender). Beat cottage cheese until smooth.
Cut cooked potatoes in half; scoop out insides of potatoes and add to cottage cheese. Add milk, chives, pepper, and salt. Beat until well blended. Stuff potato skins with potato-cheese mixture. If potatoes are not still not, heat until hot in oven. Sprinkle with paprika and parsley. Yield: 4 servings.
For great meal combinations to go along with these wonderful recipes, please visit our Soul Food Meals Center. Select your favorite meal today.