african american

Fire up your grill, it's time to make some grilled BBQ chicken. Our grilled BBQ chicken recipe allows the BBQ sauce to double as a marinade and glaze, leaving you with juicy, flavorful chicken that's super easy to make.

Easy Grilled BBQ Chicken

KRAFT Original Barbecue Sauce, divided

chicken breasts (2 lb.)

Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.

Heat grill to medium heat. Remove chicken from marinade; discard marinade.

Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce for the last few minutes.

Top warm, juicy peaches with tender baked biscuits in this Peach Cobbler Recipe. You won't be disappointed with this easy-to-make Peach Cobbler Recipe. 

Peach Cobbler Recipe 

fresh peaches, sliced (about 5 cups)

maple-flavored or pancake syrup

brown sugar

Tbsp. MINUTE Tapioca

lemon juice

cinnamon

nutmeg

all-purpose baking mix

Tbsp. sugar

milk

Toss peaches with next 6 ingredients in large saucepan. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish.

Stir baking mix, granulated sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.

Bake 28 to 30 min. or until biscuits are golden brown.

Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.

Marinated Fried Chicken

chicken

hot pepper sauce

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided

flour

canola oil

Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.

Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.

Discover a dish that wows with this Southern Fried Chicken. Coat chicken in a crunchy corn flake mixture before frying it until it's golden.

Southern Fried Chicken

corn flakes

Tbsp. salt

red pepper (cayenne)

eggs

Tbsp. LEA & PERRINS Worcestershire Sauce

lb. chicken drumsticks

Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.

Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.

Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.

Peanut Butter Biscuits from Princess Pamela&#039;s Soul Food Cookbook are simple, buttery biscuits enriched with peanut butter from an early icon of black cooking in America and her bible of classic soul food.

Peanut Butter Biscuits

all purpose flour, sifted

tsp baking powder

granulated sugar (optional ~ it's not in the original recipe)

tsp salt

Tbsp butter

Tbsp peanut butter (PP calls for 2 tablespoons)

whole milk

Preheat the oven to 450F

Put the dry ingredients in the bowl of a food processor, and pulse to combine well.  You can also whisk the ingredients together in a large mixing bowl.

Dot in the cold butter and peanut butter, and pulse about 20 times to create a coarse crumb texture.  If doing this by hand, cut in the butter and peanut butter with a pastry cutter or 2 forks until they are well incorporated.

Stream in the milk while pusling the machine until the dough comes together.  I find it helps to run the machine for a few seconds at the end to bring the dough together into a lump.  If doing by hand, add the milk while mixing with your hands or with a wooden spoon, until the dough comes together and is not too dry or crumbly.  You may need a little less or a little more than the cup. I usually need the full cup.

Turn the dough out onto a lightly floured surface and gently knead or pat into a flat disk.  I like my biscuits thick or I roll it out to a 1 1/2 inch thickness, but Princess Pamela specifies 1/2 inch thick.

Arrange the biscuits in a 9 inch pie plate, or on a baking sheet, 1 inch appart.  Lightly brush the tops with milk or cream and bake for about 15-18 minutes (less for thinner biscuits) or until risen and just beginning to turn golden.  Serve hot with butter, honey, jam, or peanut butter.

Dear lovers of all things spicy, easy to make, and super satisfying - this jollof rice is a must! This recipe unlocks the secrets to how to make it deeply flavorful. 

Jollof Rice

Cooking Spray

tomatoes

Scotch bonnet pepper (remove seeds for less heat)

onion,

red bell peppers, cored, roughly chopped

chicken stock

vegetable oil

Kosher salt

bay leaves

curry powder

sweet or smoky paprika

thyme

ginger

garlic powder

onion powder

tsp. black pepper

tomato paste

c. long-grain rice, rinsed and strained until water runs clear

unsalted butter

https://streaming.hearstdigitalstudios.com/7b709093-051a-4ab3-8a03-102378a5c634/video_rover_16x9_1080p_hd_1635794635_12389.mp4

Jollof Rice! It's filling, fascinating, and truly a standout, thanks to its balance of heat, sweet (from the tomatoes and peppers), and spice profile. That it's a must-try option for Thanksgiving, Kwanzaa, or Christmas is a given.

This Jollof  Rice Hits The Spot

A soul food cornbread dressing made from scratch. Full of spices, broth, chicken, and homemade cornbread. Southern comfort!

Cornbread Dressing made the Southern Old-Fashioned way!

yellow cornmeal (stone ground)

all-purpose flour

baking powder

baking soda

salt

eggs (slightly beaten)

buttermilk

butter (melted)

celery (diced)

onions (diced)

green bell peppers (diced)

red bell peppers (diced)

bread

poultry seasoning

sage

black pepper

chicken broth

salt (if needed)

Preheat oven to 425 F. Grease an 8 x 8 dish and set it aside.

In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.

Make a well in the center and add beaten eggs and buttermilk.

Gently stir dry and wet ingredients together just until combined.

Stir in the melted butter.

Spread batter evenly into prepared dish.

Bake for 20-25 minutes.

Let cool completely. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.

To Make The Cornbread:

Preheat oven to 350 F. Grease a 9x13 pan. Set aside.

In a large bowl, crumble up the cornbread and set aside.

In a large skillet, melt the butter.

Add the celery, onions, green bell pepper, and red bell pepper.

Saute until tender.

Stir the vegetables into the cornbread.

Stir in the prepared chicken thighs and breadcrumbs.

Stir in enough chicken broth to make the mixture really wet and slightly soupy. (I usually need about 3 1/2 cups)

Add poultry seasoning, sage, and black pepper.

Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.

Once satisfied with the taste, add eggs.

Spread mixture evenly into prepared dish.

Bake for 45-55 minutes.

Remove from oven and let cool.

Serve.

To Make The Dressing:

Southern-style fried pickles seasoned to perfection! Paired with a sweet and tangy dipping sauce.

Southern Fried Pickles

dill pickle chips (pressed dry with paper towels

Cajun seasoning

smoked paprika

Italian seasoning

cayenne pepper

mayonaisse (I use Duke's)

ketchup

sugar

Heat oil to 375 F.

Line a baking tray or cutting board with parchment paper. Set aside.

In a bowl, mix together flour and spices. Set aside.

In another bowl combine buttermilk and egg. Set aside.

Dip pickle into buttermilk mixture, shake off excess.

Next, coat the pickles in flour and shake off excess flour.

Place pickles on the prepared baking tray.

When all pickles have been coated with flour, coat them again. (Some of the flour from the first coating will be absorbed)

Quickly place the pickles in the hot oil (I did 2 batches)

Cook until golden brown and then remove with a slotted spoon.

Place pickles on paper towels to drain.

To make the sauce, stir together sauce ingredients. Taste and adjust seasonings.

Serve the fried pickles immediately with the sauce.

Try this Oven-Fried Catfish Recipe for an entrée tonight and enjoy the delicious creole seasonings and bold flavors it offers. This Oven-Fried Catfish Recipe made with Parmesan cheese will surely become a family favorite.

Oven-Fried Catfish Recipe

MIRACLE WHIP Dressing

Creole seasoning

KRAFT Grated Parmesan Cheese

catfish lb.)

Cover rimmed baking sheet with cooking spray. Mix dressing and seasoning in shallow dish until blended. Combine corn flake crumbs and cheese in separate shallow dish.

Dip fish fillets, 1 at a time, into dressing mixture, then corn flake crumb mixture, turning to evenly coat both sides of each fillet with each mixture. Place on prepared baking sheet.

Bake 25 to 30 min. or until fish flakes easily with fork.

Top 9 african american recipes from across the web

The most viewed african american recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Grilled BBQ Chicken

Peach Cobbler Recipe

Marinated Fried Chicken

Southern Fried Chicken

Peanut Butter Biscuits

Jollof Rice

Cornbread Dressing made the Souther...

Southern Fried Pickles

Oven-Fried Catfish Recipe

Top 9 african american recipes from across the web

The most viewed african american recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Grilled BBQ Chicken

Peach Cobbler Recipe

Marinated Fried Chicken

Southern Fried Chicken

Peanut Butter Biscuits

Jollof Rice

Cornbread Dressing made the Souther...

Southern Fried Pickles

Oven-Fried Catfish Recipe

The most viewed african american recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine