Roscoe's Recipes

Southern Recipes and Soul Food

Category: Recipe

  • Breakfast Potatoes

    Breakfast Potatoes

    Breakfast Potatoes

    Breakfast Potatoes

    Ingredients:

    • 5-6 gold, red, or russet potatoes
    • 1/2 onion, sliced (any type of onion)
    • 1 cup pepper (any color)
    • 3-4 tbsp Olive Oil
    • 2 tsp season salt
    • 1 tsp kosher salt
    • 1 tsp black pepper
    • 1 tsp paprika
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder

    Instructions:

    Wash and pat dry the potatoes.

    Cut the potatoes in half, then cut them into 1 inch cubes and place in the baking dish.

    Slice peppers and onions and add them to the baking dish.

    Pour olive oil all over and then add all the seasoning.

    Use your hands and toss everything together.

    Cover with foil and bake for 40 minutes.

    Remove the foil and bake for an addition 5-10 mins until your desired level of doneness.

    Notes:

    You can also add smoked sausage.

    It can also be done in the crock pot on HIGH for 2 hours or LOW for 4 hours.

    breakfast potatoes
  • Sticky Oven Baked Baby Back Ribs

    Sticky Oven Baked Baby Back Ribs

    Sticky Oven Baked Baby Back Ribs

    Sticky Oven Baked Baby Back Ribs

    Ingredients:

    • 1 slap baby back ribs
    • ½ cup yellow mustard
    • 2 tsp season salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp smoked paprika
    • 1 tsp black pepper
    • 1 tsp white pepper
    • 1 cup Brown sugar
    • 6 tbsp unsalted butter
    • 2 tbsp honey
    • 1/2 cup Bbq sauce, optional

    Instructions:

    Preheat the oven to 245.

    Clean ribs, remove membrane on back, should be smooth in the back.

    Pat ribs dry.

    Add mustard to both sides to help tenderize the meat, it will not taste like mustard.

    Add garlic powder, onion powder, both peppers and paprika (do not rub in).

    Then top with season salt, again don’t rub it in.

    Season both sides of the meat.

    Wrap tightly in foil and cook for 2 hours.

    After two hours, remove from the oven, carefully open the foil.

    Add the brown sugar, honey, and butter.

    Tent the foil so that it is not touching the meat.

    Return to oven for an additional hour.

    If you want to add BBQ sauce, add it on, turn up the temp to 425 and cook for 10 mins until its nice and sticky.

    Notes:

    Do not preseason for longer than 2 hours.

    Bring the meat to room temperature before baking.

    Do not rub in the seasonings (the salt will dry out the meat).

    Sticky Oven Baked Baby Back Ribs
  • Salted Caramel Butter Cake

    Salted Caramel Butter Cake

    Salted Caramel Butter Cake

    Salted Caramel Butter Cake

    Ingredients:

    • 1 cup unsalted butter, room temperature
    • 2 cups granulated sugar
    • 4 large eggs, brought to room temp*
    • 2 tsp vanilla bean paste or vanilla extract
    • 1 cup buttermilk
    • 3 cups all purpose flour, scooped and leveled
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 ½ cup salted caramel sauce

    Butter Sauce:

    • ½ cup granulated sugar
    • ¼ cup unsalted butter
    • 1 tsp vanilla bean paste or vanilla extract

    Instructions:

    Preheat the oven to 325 degrees.

    Spray 8 inch cake pans with non stick and set aside.

    In the mixing bowl cream the butter and granulated sugar for 4-5 mins.

    Add in the eggs, and vanilla and mix until incorporated.

    Scrape down the bowl.

    Add in the buttermilk and mix.

    Next add the flour, salt, baking powder, baking soda and mix until it just comes together.

    The batter will be thick.

    Divide evenly between two 8 inch pans and bake 45-50 mins until a tooth pick comes out clean.

    After about 45 mins of baking, begin making the butter sauce:

    Add the butter, sugar and vanilla to a small saucepan.

    Heat over medium heat until the sugar dissolves, stirring frequently (it will be thick).

    Let rest until the cake is done.

    Once the cake is done baking, remove it and let sit for 10 mins.

    After 10 min poke holes with a skewer or toothpick all over the top of the cake.

    Pour on the butter sauce allowing it to soak into the cake.

    Let the cake completely cool (30 mins or more).

    When ready to assemble, add one layer to a cake board and top with the salted caramel.

    Add the second layer on top and top with more salted caramel.

    Serve this dinner cake and enjoy!

    salted caramel butter cake
  • Homemade Hash Browns

    Homemade Hash Browns

    homemade hash browns

    Homemade Hash Browns

    Ingredients:

    • 2 russet potatoes
    • 1 tbsp corn starch
    • 1 egg, large
    • 1 tsp salt
    • 1 tsp pepper
    • Oil for frying

    Instructions:

    Begin filling a pot with water and heating on high.

    Peel the potatoes. Cut into thirds. Boil for 10 mins.

    Remove and place immediately into an ice water bath for 3-4 mins.

    Drain off the water.

    Grate the potatoes.

    Add salt, pepper, corn starch and egg.

    Mix until fully incorporated.

    Form patties and place on a parchment lined cookie sheet or plate.

    Freeze for 30 mins.

    Heat oil (olive oil or vegetable oil works).

    Fry until golden brown on both sides (about 7-8 mins).

    Remove, drain on paper towel, sprinkle with salt.

    Serve and enjoy!

    Notes:

    I tired this in the air fryer, the hash browns cooked but they never reached the golden brown color achieved when frying,

    homemade hash browns
  • Cream of Mushroom Chicken and Pasta

    Cream of Mushroom Chicken and Pasta

    Cream of Mushroom Chicken and Pasta

    Cream of Mushroom Chicken and Pasta

    Ingredients:

    • 1.5-2 lbs chicken breasts or chicken breast tenderloins
    • 2 tbsp olive oil
    • 1 can cream of mushroom soup
    • 1 can chicken broth
    • 1 ½ cup water
    • 8 oz fettuccini (or preferred pasta)
    • 2 tsp onion power
    • 2 tsp all purpose seasoning
    • 1 tsp kosher
    • 1 tsp black pepper
    • 1 tsp garlic powder

    Instructions:

    Heat the oil in a 12-inch skillet over medium-high heat. 

    Add the chicken and cook for 6 minutes or until browned on both sides. 

    Remove the chicken from the skillet and set aside.

    Stir the soup, water and paprika in the skillet and heat to a boil. 

    Add the pasta and chicken, cover and reduce the heat to medium-low.

    Cook for 10 minutes or until the pasta is tender and the soup mixture is thickened, stirring occasionally.  

    Cream of Mushroom Chicken and Pasta