Soul Food Recipes, 793 11th Avenue, New York, NY (2026)

06/21/2025

Tamale Casserole
2 small boxes Jiffy Cornbread mix
*2 eggs
*2/3 C milk
2 lbs ground beef
2 cans red enchilada sauce
2 C taco/Mexican blend shredded cheese
Taco seasoning
Salt
Spray 9X13 pan
Preheat oven to 350°
In a medium bowl combine cornbread mix, milk and eggs and pour batter into prepared pan, bake at 350° for 20-25 minutes, just until middle is set and top is light golden brown. Poke holes in the cornbread with a spoon handle and pour 1 can of enchilada sauce over the top. In a large skillet brown the ground beef, seasoned with salt, Drain all grease then return beef to skillet, mix in taco seasoning and a little water. Simmer meat for 10 minutes. Stir in 1 can enchilada sauce. Pour meat mixture over cornbread and spread evenly then top with shredded cheese and bake at 350° for 6-8 minutes. You may top with sour cream, diced onion, salsa, or sliced avocado. From Dawn’s Kitchen-Enjoy!

06/21/2025

Biscoff Banoffee Pie Recipe
Serves: 8–10
Prep Time: 20 mins + chill time
No baking needed!
Ingredients:
Base:
250g Biscoff biscuits
100g unsalted butter, melted
Caramel Layer:
1 can (395g) Nestle Pour n Fill
Toppings:
2 bananas, sliced
300ml thickened cream (or double cream), whipped
Crushed Biscoff biscuits
1 tbs Melted Biscoff spread (for drizzling)
Instructions:
Blitz Biscoff biscuits in a food processor until fine. (Leave 3 aside for crumbling on top)
Mix with melted butter and press into a 20cm tart tin or pie dish. Use the back of a spoon to flatten the base and sides. Chill in the fridge for 30 minutes.
Pour the pour n fill caramel into a bowl and mix until smooth.
Pour the caramel over the chilled base. Smooth it out.
Layer the banana slices over the caramel. Top with whipped cream (sweeten with 2 teaspoons of icing sugar if you like). Finish with crushed Biscoff biscuits and a drizzle of melted Biscoff spread.

06/21/2025

Pumpkin fritters with cinnamon sugar is the perfect snack…
Ingredients:
2 cups self-raising flour
1 -2 cups mashed, cooked pumpkin
Pinch salt
1 Tbsp sugar
1 large egg, lightly beaten
2 Tbsp melted butter
1 cup milk
Cooking oil, for shallow frying
Cinnamon sugar
2 parts sugar mixed with 1 part fine cinnamon (powder)
Method:
Sift flour and salt into a bowl and stir in sugar. Make a well in centre add egg, butter, pumpkin and enough milk to make a thick pancake batter.
Heat oil in a large frying pan and drop batter, 1 tablespoon at a time,
into it. Fry fritters until golden brown, about 3 minutes on either side.
Drain on absorbent paper and sprinkle with cinnamon sugar.
Serve warm, makes about 36

06/20/2025

Chicken Sandwich Recipe 🥪
Ingredients:
For the filling:
1 cup shredded boiled chicken (boneless)
2 tbsp mayonnaise
1 tbsp fresh cream (optional for extra creaminess)
1 tsp mustard sauce or ½ tsp mustard powder (optional)
1 tbsp finely chopped onion
1 tbsp chopped capsicum (optional)
Salt & pepper to taste
Chilli flakes or chopped green chillies (optional, as per spice preference)
For assembling:
6 slices of bread (white/brown/multigrain)
Butter or ghee (to toast)
Lettuce or cucumber slices (optional for freshness)
Cheese slice or grated cheese (optional)
Instructions:
1. Prepare the Chicken Filling:
In a bowl, combine shredded chicken, mayo, cream (if using), mustard, onion, and capsicum.
Season with salt, pepper, and chilli flakes. Mix well to form a creamy filling.
2. Assemble the Sandwich:
Take a bread slice and spread butter lightly.
Add a layer of chicken mixture.
Place lettuce/cucumber or a cheese slice if desired.
Cover with another bread slice.
3. Toast or Grill:
You can toast on a tawa or grill in a sandwich maker till golden and crispy.
Apply a little butter on the outside for a nice crust.
4. Serve:
Cut in half or diagonally.
Serve hot with ketchup, chutney, or dip of your choice.

06/20/2025

🥒 Cucumber Planting Secrets to MAXIMIZE Your Harvest! 🥒

If you've ever dreamed of picking basketfuls of fresh, crunchy cucumbers right from your garden, this is for you! Follow these secrets to turn a few seeds into a cucumber explosion! 💥🌱

🔧 What You’ll Need:
Cucumber seeds (choose a high-yield variety like Marketmore or Straight Eight)
Compost or aged manure
Trellis or vertical support
Mulch (straw, grass clippings, or wood chips)
Watering can or hose
Optional: Companion plants (like nasturtiums or dill)
📝 Instructions:
Pick the perfect spot: Full sun is a must — cucumbers need at least 6–8 hours daily.
Prep the soil: Mix in compost or aged manure for rich, loose soil.
Plant with space: Sow seeds 1 inch deep and 12–18 inches apart.
Grow up, not out: Add a trellis to keep vines off the ground, improve airflow, and save space.
Mulch well: Helps retain moisture and keeps weeds away.
Water deeply: Keep soil moist, especially during flowering and fruiting.
Harvest often: The more you pick, the more they produce! Check daily once they start growing.
👉 Bonus Tip: Add some dill or marigolds nearby to attract pollinators and repel cucumber beetles naturally.

🌿 Your cucumbers will thank you with the juiciest harvest ever!

06/20/2025

This raspberry cake is a delicious way to use up egg whites while enjoying a light and fruity dessert. The combination of almond powder and raspberries gives a fluffy texture and an irresistible taste.
Ingredients for 8 people:
- 70 g of flour
- 100 grams of almond powder
- 1 teaspoon of chemical yeast
- 100 g of cassonade sugar (70 g for me)
- 100 g butter (80 g or even 70 g will suffice)
- 4 egg whites
- 200 g fresh or frozen raspberries
- Ripped almonds (optional)
Preparation:
1. Preheating the oven:
- Preheat the oven to 180°C.
2. Preparation of egg whites:
- Ride the snow whites with a pinch of salt, then reserve.
3. Mixing dry ingredients:
- In a salad bowl, mix almond powder, flour, sugar and yeast.
4. Incorporating the butter:
- Add the melted butter to the mixture and gently incorporate the snow whites little by little.
5. Preparation of the mold:
- Drink a mold to be missing if this one is not made of silicone.
6. Assembling the cake:
- Pour half of the dough into the mold and spread it well.
- Place fresh or frozen raspberries on top of the batter.
- Add the rest of the dough and, if you wish, sprinkle some grated almonds.
7. Cooking:
- Bake for 40 to 50 minutes.
8. Finishing:
- Let it cool on a grill before tasting it.
Prep time: 15 minutes
Cooking time: 40 to 50 minutes
Total time: 55 to 65 minutes
Servings: 8 people
This raspberry cake is a real treat, perfect for a light snack or dessert. Its fluffy texture and fruity taste will surely delight your guests!

06/20/2025

Flatbread with Roasted Vegetables
Ingredients:
Flatbread (store-bought or homemade)
Zucchini (sliced)
Yellow squash (sliced)
Cherry tomatoes (halved)
Fresh basil leaves
Olive oil
Garlic (minced)
Mozzarella or ricotta cheese (for base)
Salt and pepper (to taste)
Instructions:
1. Preheat Oven: Set your oven to 400°F (200°C).
2. Prepare Veggies: Slice zucchini and yellow squash into thin rounds. Halve the cherry tomatoes. Toss all veggies with olive oil, minced garlic, salt, and pepper.
3. Assemble Flatbread: Spread a thin layer of ricotta or shredded mozzarella cheese on the flatbread.
4. Add Veggies: Layer the roasted veggies over the cheese.
5. Bake: Place the flatbread on a baking sheet and bake for 10–15 minutes or until the edges are crispy and the cheese is melted.
6. Finish: Top with fresh basil before serving.

06/20/2025

Asian Sweet Chili Chicken
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 🍗
- 1/2 cup sweet chili sauce 🌶️
- 2 tbsp soy sauce 🍜
- 1 tbsp rice vinegar 🍚
- 2 cloves garlic, minced 🧄
- 1 tsp grated fresh ginger 🍂
- 1 tbsp cornstarch 🌽
- 2 tbsp vegetable oil 🛢️
- 1/4 cup chopped green onions for garnish 🌿
- Optional: sesame seeds for garnish 🌰
Directions:
In a mixing bowl, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Add the chicken pieces and toss to coat evenly. Let the chicken marinate for at least 30 minutes for maximum flavor. In a separate bowl, toss the marinated chicken with cornstarch until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Pour any remaining marinade into the skillet and cook for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Prep Time: 30 minutes (plus marinating time) | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 4 servings

06/20/2025

Chocolate Chip Cookie Dough Ice Cream Cake 💕😋
Ingredients:
For the cookie crust:
2 cups chocolate cookie crumbs
6 tbsp melted butter
For the ice cream filling:
1.5 quarts vanilla or cookie dough ice cream (softened)
1 cup mini chocolate chips
1 cup edible cookie dough (store-bought or homemade)
For topping & decorating:
Extra cookie dough balls (optional)
Chocolate chips (mini and regular)
Whipped cream (optional)
Instructions:
Mix cookie crumbs and melted butter until well combined. Press firmly into the base of a springform pan. Freeze for 20 minutes.
In a large bowl, mix softened ice cream with mini chocolate chips and chunks of cookie dough.
Spread the ice cream mixture evenly over the frozen crust. Smooth the top and freeze for at least 6 hours or overnight.
Once frozen solid, remove from the pan and place on a cake stand. Decorate with scoops of ice cream, chocolate chips, and extra cookie dough balls.
Optionally, drizzle with melted chocolate or top with whipped cream before serving.
Scoop, Serve and Enjoy 😋💕😊

06/20/2025

Crawfish Cornbread
1 box Jiffy (do not make according to directions on box!!!)
3 eggs
1 stick of butter, melted
1 cup chopped green onion
1 cup chopped white or yellow onion
1 can rotel tomatoes, drained
2 handfuls grated cheese of choice (I like Colby Jack or Pepper Jack)
1 lb crawfish tails (I coarsely chop mine)
Mix all ingredients. Pour into a greased 9x13 pan. Bake at 350 for 40-50 minutes.

06/20/2025

Samosa and Spring Rolls Wraps
Ingredients:
2 cups (250g) all-purpose flour
1½ cups (360ml) water
¼ teaspoon salt
¼ teaspoon sugar (optional)
Instructions:
In a mixing bowl, combine the flour, salt, and sugar (if using). Gradually add the water while stirring until a smooth, lump-free batter forms. The batter should be slightly thinner than pancake batter for easy spreading.
Heat a non-stick pan over medium heat. Lightly grease the surface with a small amount of oil using a brush or paper towel.
Pour a small amount of the batter onto the pan and quickly swirl or spread it into a thin, even circle. Cook for about 30 seconds to 1 minute until the wrap becomes dry and the edges start to lift.
Do not flip. Gently lift the wrap off the pan and place it on a plate. Cover with a damp cloth to keep it soft.
Repeat the process with the remaining batter, stirring occasionally to maintain consistency.
Allow the wraps to cool before using them to roll samosas or spring rolls.
Storage Tip:
Place unused wraps between sheets of parchment paper and store in an airtight container. Refrigerate for up to 3 days or freeze for longer storage.

06/20/2025

SUMMER MINI BISCOFF CHEESECAKES ☀️🍰
Ingredients
For the crust:
1½ cups Biscoff cookie crumbs (or Lotus biscuits)
5 tbsp unsalted butter, melted
For the cheesecake filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
2 large eggs
For the topping:
½ cup Biscoff spread (warmed slightly)
Crushed Biscoff cookies (for garnish)
---
Instructions
1. Preheat oven:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or use silicone molds.
2. Make the crust:
Mix Biscoff crumbs with melted butter. Press the mixture firmly into the base of each liner. Bake for 5 minutes, then let cool.
3. Make the filling:
In a bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, then beat in the eggs one at a time. Mix until creamy and well combined.
4. Fill and bake:
Pour the cheesecake mixture over each crust, filling nearly to the top. Bake for 18–20 minutes or until just set. Let cool completely, then chill in the fridge for at least 4 hours or overnight.
5. Add topping:
Spoon or drizzle warm Biscoff spread over each mini cheesecake. Top with crushed Biscoff cookies.

Soul Food Recipes

06/21/2025

06/21/2025

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