Food for y’all is a recipe site with recipes from around the world and no….it’s not just a site with southern recipes. Our team is in the south (more precisely….Southern California) and we offer cooking tips, restaurant and product reviews and an extensive glossary.
Let’s talk about recipes….what they are and what they ain’t (that’s southern lingo).
What they “ain’t” is a guarantee the dish will turn out the way you were expecting it to when you first read it. Recipes are blueprints which contain various ingredients and cooking methods that, when followed explicitly, will present you with a completed dish but no guarantees.
How many times have you followed a recipe perfectly and was disappointed with the outcome? Sometimes they come out fine but not always.
What we’re suggesting is you read the recipe and if there’s an ingredient you don’t like or don’t think should be in there…..take it out! Adjust the recipe to your liking and you’ll be happier with the results.
OK….now let’s talk about navigation (that’s how ya git around our site). We recommend that you start out using the category menu under “Blogs & Recipes” in the right side panel. You’ll notice that after you open a recipe, both the category and associated tags are listed at the bottom of the recipe. So….if your perusing our great “Shrimp Creole” recipe under the Seafood category, you’ll see the tags are “Creole” and “Shrimp”. If you click on “Shrimp”…it will show you all the Shrimp recipes we have on our site. Slick…eh? Of course, if you’re the impatient type…you can just use the search function at the top of the page.
We’ll keep posting recipes from around the world but if some of the ingredients listed are not available in your area…..just substitute something else.
The main thing is….just have fun cooking and as Jacques Pepin says, ‘Happy Cooking!’
Hope you enjoy the site and y’all come back real soon!
Recipe Of The Month
This “Mississippi Roast” recipe took the internet by storm. Created by Mississippi resident Robin Chapman, it was a variation of a slow cooker recipe she had learned from her aunt. The original recipe called for a dry Italian dressing mix but Robin wanted a milder flavor so she switched it to a dry ranch dressing mix instead. After her recipe was published in a church cookbook…..things started to happen. Her recipe was picked up by a few blog sites but in 2011 the recipe landed in “A Perfectly Lovely Ordinary Day” a blog written by Candis Berge (she was the first to call the recipe …“Mississippi Roast”)
You’ve just gotta try this recipe….it’s not only the easiest dish to make but it is without a doubt the most tastiest roast you’ve ever made!
- 3-4 lb Boneless Chuck Roast
- 1- ounce packet of Hidden Valley Ranch seasoning mix dry
- 1- ounce packet of au jus gravy mix dry
- 1 stick unsalted butter
- 5-10 pepperoncini depending on how spicy you like it
- Spray your slow cooker with nonstick spray or better, use a slow cooker liner.
- Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
- Set slow cooker on ‘low’ setting. (see note below)
- Sprinkle the top with the ranch dressing mix and the au jus mix.
- Place peppers on top of mixes.
- Add the stick of butter on top.
- Set your slow cooker to 8 hours and forget it.
Note: I’ve found that all slow cookers low settings are not the same, so I think it best to start checking the roast for doneness after about 3-4 hours.
Thanks for visitin and y’all come back and visit us real soon!