Best 5 Muckalicka Recipes
Muckalicka, a hearty and comforting soup, is a traditional dish from the Appalachian region of the United States. This flavorful and filling soup is a labor of love, typically made with a combination of dried beans, smoked meat, and vegetables. The name "muckalicka" is derived from the Choctaw language, where "malakli" means "soup," reflecting the cultural influences that have shaped this dish.
There are several variations of the muckalicka recipe, each with its own unique blend of ingredients and flavors. Some common ingredients include dried pinto beans, navy beans, or black-eyed peas, along with smoked ham hocks, bacon, or smoked sausage. Vegetables such as onions, celery, carrots, and potatoes are often added for texture and flavor. Seasonings like garlic, salt, pepper, and herbs like thyme or rosemary are used to enhance the taste.
This article features a collection of muckalicka recipes that showcase the diversity of this classic dish. From a traditional Appalachian recipe using simple ingredients to a vegetarian version with a rich vegetable broth, there's a recipe here for every taste and dietary preference. Detailed instructions and helpful tips ensure that even novice cooks can create a delicious and satisfying pot of muckalicka. So gather your ingredients, put on your apron, and embark on a culinary journey that will warm your heart and fill your belly.
CHAKALAKA
This is a staple food in South Africa as well as other parts.
Provided by seattlelove
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.
Nutrition Facts : Calories 101 calories, Carbohydrate 16.1 g, Fat 4 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 20.5 mg, Sugar 8.3 g
MUCKALICKA
First had this pork and pepper stew at a Serbian restaurant in Toronto, thirty years ago, and had been trying to find a recipe for it ever since. They served it with roast potatoes on the side (see # 264234) which would sop up some of the juices while retaining their crispiness. Pronounced "mootch-ka-leetch-ka." Reprinted with my own slight tweakings from cooks.com.
Provided by Cecily Parsley
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the spices together in a small container.
- Heat 2 tablespoons cooking oil in large skillet, Add pork strips and cook over medium heat until browned, about 15 minutes. Stir often.
- Add water, onions, tomatoes and seasonings. Cover and simmer 30 minutes. Stir occassionally.
- Add green pepper strips and Clamato. Replace cover and simmer an additional 7-8 minutes. Stir occasionally.
- Serve with roast potatoes on the side. Sprinkle each serving with crumbled Feta.
Nutrition Facts : Calories 357, Fat 15.3, SaturatedFat 6.5, Cholesterol 127.4, Sodium 840, Carbohydrate 12.9, Fiber 3, Sugar 6.8, Protein 40.7
NO-BAKE FRUIT TOPPED CHEESECAKE
Basic cheesecake recipe from packet of Philly Cream Cheese from thirty years ago. I use the syrup from the canned fruit to set the fruit in a clear jelly. Any fruit looks nice but don't use syrup if using cherries, it is too dark and it is nicer to be able to see the fruit through clear jelly. Syrup makes a clear gel, juice is cloudy. I haven't allow for chilling time in preparation time. I usually double recipe for a party and use a larger spring form pan. I also often use chocolate biscuits (not chocolated coated but I guess they'd work) and process them to make the crumbs.
Provided by Ninna
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix crumbs, cocoa and melted butter and press into the bottom of foil lined 8" round cake tin with spring base.
- Beat cream cheese until soft, add condensed milk gradually, then lemon juice.
- Pour onto biscuit base and chill 4hrs or overnight.
- Once cheesecake is well chilled arrange well drained fruit decoratively on top of cheesecake and return to fridge - I like to freeze cheescake before this step then it is much easier to work with, jelly sets quickly and it is it easy to get out of springform without cracking jelly.
- Mix syrups together, except for the dark cherry syrup which is too dark, and sprinkle gelatine over; let it soak into syrup then mix well and chill in fridge until it is just starting to set - it will set quickly once it is on chilled cheesecake so don't wait for it to be almost set or it will be lumpy when you spoon it over fruit. It is right when it is only just starting to set but still able to be poured.
- Take cheesecake from fridge and gently pour the jelly over the fruit making sure it is as even as possible, return cheesecake to fridge. Any bubbles, prick with point of a knife.
- Once cheesecake and jelly top are well set and firm remove from springform pan and set on large serving plate; pipe whipped cream around edge of cheesecake, then return to fridge until ready to serve.
- FOR CREAMIER CHEESECAKE; To make extra light and creamy add another 250g tub of light cream cheese and use a 1/2 cup lemon juice instead of 1/3 cup.
Nutrition Facts : Calories 359.1, Fat 23.1, SaturatedFat 13.9, Cholesterol 77.6, Sodium 158.3, Carbohydrate 35.4, Fiber 1.5, Sugar 32, Protein 5.7
TOASTED NUT CASSATA
I first made this nearly thirty years ago for an Italian dinner party, I was to take the dessert that night and it was a great success. I just found it again when I was browsing my old cook books and decided to post for safe keeping. This one comes from Australian Woman's Weekly Dinner Party Cookbook. Freezing is not included in preparation time.
Provided by Ninna
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Line base of 20cm (8") springform pan with aluminium foil.
- Combine glace fruit and brandy, mix well, let stand 10 minutes.
- Whip cream and sugar until thick, fold in fruit and brandy, spread cream mixture over base of springform pan, freeze.
- Put chopped chocolate and butter in top of double saucepan, stir over gently-simmering water until melted; cool.
- Combine half the softened ice-cream and vanilla, add approximately half a cup of this ice-cream to melted chocolate mixture, mix well and add chocolate mixture to ice-cream, mix well; the melted chocolate gives the ice-cream a "chocolate chip" texture.
- Stir in sifted cocoa, mix well; spread chocolate ice-cream over cream layer; freeze.
- Spread remaining half-softened ice-cream over chocolate layer.
- Place almonds in moderate oven 5 minutes or until light golden brown; crush coconut biscuits lightly; sprinkle combined biscuits crumbs and almonds over top of cassata; press crumbs and almonds lightly into ice-cream; freeze until firm.
- Pipe extra whipped cream decoratively around top.
Nutrition Facts : Calories 727.6, Fat 56.6, SaturatedFat 33, Cholesterol 154.9, Sodium 208.5, Carbohydrate 51.5, Fiber 5.3, Sugar 38.9, Protein 11.5
GRANDMA'S FLOATING ISLAND PUDDING
This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.
Provided by sugarpea
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Island: Mix all ingredients thoroughly in saucepan and.
- cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
- Pour into four 6oz custard cups and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled and set.
- Topping: Mix all ingredients in saucepan and.
- cook over medium heat, stirring constantly until thickened, 8-10 minutes.
- Pour into 2 cup measure and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled.
- To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
- Invert each Island on a serving plate and remove custard cup.
- Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.
Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment. There are many different ways to make muckalicka, so feel free to adjust the recipe to your liking.
- Serve muckalicka with your favorite sides. Some popular options include mashed potatoes, roasted vegetables, or a simple green salad.
- Muckalicka can be made ahead of time. This makes it a great option for busy weeknights.
- Muckalicka freezes well. So, you can make a big batch and freeze it for later.
Conclusion:
Muckalicka is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a casual weeknight dinner or a special occasion. Give it a try and see for yourself why this dish has been a favorite for generations.
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