bamabayougirl Recipe Reviews (Pg. 1) - (11027745)

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Southern Collard Greens

Reviewed: Jun. 14, 2010
I am a true southern woman who has been cooking greens for over 35 years and as my mother did, we put alittle sugar and alittle vinegar in all those greens, no oil, the hocks have enough fat and we also remove the meat at the end. We cook them till they are very tender 2-3 hours and I dont use much red pepper as some can't tolerate it but I have bottle of pepper sauce and a bottle of hot sauce for you to add to taste. But, I cook sauteed onions and add with the greens and add black pepper, thyme and garlic I cook greens like this most every other week and really the key is boiling the hocks awhile first and cooking the greens a long time. They are even better the next day and during the holidays when I cook "vats" of greens, I do them a day or so ahead. Yum, I am going to have to cook some soon now.
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Jalapeno Popper Spread

Reviewed: Jan. 14, 2010
This is now my go to dip. I use 1/2 mayo and 1/2 sour cream. And as others have suggested, I mix half the cheese in the dip and the other half with 1/2 cup of panko and put on top. Then bake this at 350 for 20min. We have never had any left and someone always asks for the recipe. I had to sneak and make a small batch just for myself so I could eat all I wanted...
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