Recipezaar: North American,United States,Southern U.S. recipes

Halloween Finger Sandwiches

Tue, 29 Dec 2009 00:23:52 -0500

Made for the Halloween Today show , these would be good anytime! From the Today's Kitchen cookbook. -- posted by Sharon123

Baked Oyster Appetizer

Tue, 29 Dec 2009 13:46:24 -0500

A light and tasty dish that can be served as an appetizer at parties or as a side dish. I make it during oyster season for all parties and holiday gatherings. It is always a hit and always one of the first items to "go"! The recipe is easy to make! -- posted by Pennie Pasta

Pork Medallions Dijon

Tue, 29 Dec 2009 14:12:24 -0500

This recipe is quick enough to make on a weeknight, and yummy enough for company! The crushed black peppercorns are key....do not grind them into a fine mix. Take the peppercorns and put them into a non-breakable flat pan (like a metal pie pan), cover with a dish cloth or napkin, and pound them with a wooden or rubber mallet so that they are crushed or cracked, not ground. Yummy, yummy! -- posted by breezermom

Peanut Butter Cake With Maple Frosting (Or Cupcakes)

Wed, 30 Dec 2009 10:39:11 -0500

In the South, some like to stir together peanut butter and maple syrup in a bowl and eat it with a spoon. This recipe combines those flavors into a peanut butter cake with a maple frosting. -- posted by swissms

Southern New Year's Day Soup

Sat, 02 Jan 2010 10:30:47 -0500

This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution. -- posted by ninja

Salsa & Mustard Greens

Sat, 02 Jan 2010 10:35:59 -0500

The only way my Georgia-Born husband will eat greens. It works with collard, mustard and turnip greens. -- posted by EdraAnn

Zucchini Oatmeal Bread

Sat, 02 Jan 2010 10:36:12 -0500

Yummy zucchini bread made a little more healthy with the addition of oatmeal. This makes a very moist and healthy bread! Prep time does not include the cooling time after cooking! -- posted by breezermom

Banana-Nutmeg Cream Cake

Sat, 02 Jan 2010 10:44:57 -0500

This cake is a great way to use up over-ripe bananas. It will become more moist and flavorful the longer it chills. It makes use of a yummy whipped cream based frosting! -- posted by breezermom

So Simple Baked Potatoes

Sat, 02 Jan 2010 10:45:57 -0500

Are you looking for the simple pleasures of an unadorned baked potato ? Then look no further you have found it. :). Please feel free to add more salt,pepper and margarine to taste. Submitted to " ZAAR " on December 31st. 2009 -- posted by Chef shapeweaver ©

It was Going to Be Hoppin' John

Sat, 02 Jan 2010 12:45:40 -0500

And it turned into something a bit different. Rather than cook the rice with the peas, we serve this over cooked rice. It's also good over pasta or potatoes. Serve with cooked greens or spinach on the side, or stir the greens into the peas. I add the cooked ham for my son, who can't eat sausage, but if you think the dish is too meaty, by all means leave it out. I usually don't add salt, because the sausage is salty enough, but if you think it needs some, feel free to put it in. Cooking times do not include overnight soaking of the peas. -- posted by Chocolatl

Paul Prudhomme's Hoppin' John

Sat, 02 Jan 2010 12:46:02 -0500

Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked. -- posted by Chocolatl

Buttermilk Biscuits With Cranberries

Sat, 02 Jan 2010 16:20:40 -0500

Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit. -- posted by swissms

Cherry Coffee Cake

Sun, 03 Jan 2010 16:50:51 -0500

A great cake for buffet breakfasts, or parties anytime. My mom makes this cake every year for Christmas Breakfast! -- posted by MamaGreer

Horseradish Cheddar Beer Soup

Sun, 03 Jan 2010 17:20:28 -0500

This hearty soup is adapted from a recipe by Jenny Levison, owner of Souper Jenny, a Buckhead GA cafe that serves hundreds of bowls of soup a day from a menu that changes daily. Jenny's soup-making tips include "tasting everything as you go, using recipes as a guide. Read through them and substitute if you need to adapt to what you have on hand or your taste, and then try it!" She suggests using a dark beer like Guinness; others prefer pale ale ... but use a lighter beer if you'd like. I especially like the combination of horseradish, cheese and beer in the basic recipe and suggest adding spices, etc., to heighten flavors as desired. I've included Optional Additions that might give you some ideas but are not part of the original recipe. Another Golden Whisk winner as one of "The Best Recipes of 2009" awarded by the Atlanta Journal Constitution. -- posted by ninja

Spicy Garlic Hot Wings

Mon, 04 Jan 2010 18:23:23 -0500

These are a family favorite! The wings turn out crispy every time. You can omit or add more garlic, depending on your taste. -- posted by Logan's Mama

Bill's Old Fashioned Sausage Gravy (Served over Biscuits)

Tue, 05 Jan 2010 11:06:56 -0500

This recipe will feed 80 people...it's a favorite at our parish breakfasts. -- posted by William Learman

Chicken and Sausage Gumbo

Tue, 05 Jan 2010 11:12:58 -0500

I don't pretend to be an expert at making Gumbo. However, I searched everywhere for a recipe that my family would like. This takes a lot of work but is very tasty. I realize that "credible" gumbo is not made with Okra but...what else do you do with all the Okra everyone gives ya? -- posted by MKCMOM

Super Duper Chili

Tue, 05 Jan 2010 11:15:32 -0500

This is the best chili for a large crowd! -- posted by Bunco Babes

Frogmore Stew -Low Carb

Tue, 05 Jan 2010 11:30:06 -0500

Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth. -- posted by Porfavorcorona

Loveless Seasoned Salt

Wed, 06 Jan 2010 20:51:54 -0500

This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)! -- posted by breezermom

Loveless Dry Rub

Wed, 06 Jan 2010 20:52:37 -0500

This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy! -- posted by breezermom

Texas Thick & Spicy Tortilla Soup

Thu, 07 Jan 2010 01:01:50 -0500

I came up with this after several attempts and still tweaking. Starting with a bland one I found in a cookbook and deleted and added until I got the taste and consistency I liked. Most of the ones I had tried were watery and bland. This is a hot soup. If you dont like hot and spicy, dont make it ,,, you wont like it. Im from Texas where we like our women, chili and most everything else hot. To make it even hotter, add the whole can of Rotel and leave the Jalapeño seeds in. This will generously serve 6 people. Add garnish if you must or just pour it up and enjoy with a cool glass of iced tea or man beverage of your choice. You can use generic brands for the ingredients but if you are health conscious, check the labels for fat and cholesterol content. The generics I have looked at are usually higher in both compared to name brands. -- posted by Terpen

Rice Mix

Thu, 07 Jan 2010 01:22:37 -0500

Great little recipe that I made in High School. My wifes family wasn't sure if they would like it. They were right. They loved it. My kids cant get enough of it. It has everything in one bowl. I will admit, it may not be the healthiest, but it sure is good. -- posted by Chef JDecember28

Eggs Deviled Eggs..... Creole Deviled Eggs

Fri, 08 Jan 2010 16:02:25 -0500

This will add a little zip to your traditional Deviled Eggs. -- posted by Moontan Master!

Sweet Potatoes Bourbon Glazed Spicy

Fri, 08 Jan 2010 16:05:57 -0500

Sweet potatoes with a wonderful sauce. -- posted by Moontan Master!

Sriracha Cocktail Sauce

Fri, 08 Jan 2010 16:06:23 -0500

Catch of the day the Louisiana Way.This is a little spicy! -- posted by Moontan Master!

Mardi Gras Oyster Soup

Sun, 10 Jan 2010 11:46:30 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Amaretto Apricot Cookies

Sun, 10 Jan 2010 23:05:17 -0500

This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls! -- posted by breezermom

Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce

Sun, 10 Jan 2010 23:44:28 -0500

Pulled pork and the BEST sauce in the U.S. From Cooks Illustrated. -- posted by KathyP53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Southern Breakfast Biscuits - Easy but Light and Fluffy

Mon, 11 Jan 2010 18:57:41 -0500

Having run through a range of biscuit recipes, this has become Kimberly's favorite way to have them. I'm not going to complain, they're lovely and fluffy, and if I have to make them, it's easy as pie. They're a little crispy on the edges, top and bottom, deliciously soft on the sides, and almost impossible to get wrong. All credit to the talented Kimberly for the recipe's creation. - Hugh -- posted by Kimberly and Hugh

Risotto Mille E Una Notte

Mon, 11 Jan 2010 20:19:35 -0500

Risotto of a thousand and one nights! From the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. -- posted by Molly53

Catfish Louisiana

Mon, 11 Jan 2010 20:47:32 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Palace Cafe Catfish Pecan With Meuniere Sauce

Mon, 11 Jan 2010 21:07:53 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Grits With Caramelized Onions and Goat Cheese

Tue, 12 Jan 2010 16:44:17 -0500

Owing to the Southern Charm of Impera_Magna I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion. -- posted by Cookgirl

Salt and Pepper Pecans

Wed, 13 Jan 2010 12:39:33 -0500

Great Snack for Football or Gifting. -- posted by DiB's

Super-Easy Southwest Soup

Wed, 13 Jan 2010 18:46:28 -0500

This can be thrown together from common items in your panty, fridge, or freezer. Leftovers work great, too! This is great for a rushed weeknight. -- posted by SpanishRapunzel

Cajun Tofu

Thu, 14 Jan 2010 12:12:49 -0500

This was inspired by a recent trip to New Orleans. I wanted something vegetarian, but with Cajun taste & this is what I came up with. It's easy enough for a weeknight dinner, but tastes like you've been cooking a while. You can serve it over rice, pasta or, if you want to be really southern, grits. -- posted by Jeri Roth Lande

Cajun Barbecue Beans

Fri, 15 Jan 2010 10:35:51 -0500

This recipe came from my sister-in-law and is a great side dish for any barbecue. Quick and easy to put together and you can adjust the heat to your liking. We like spicy so I use Stubb's Hot Barbecue sauce for this recipe. -- posted by PleasantNancy

Date Cake

Fri, 15 Jan 2010 16:05:11 -0500

This recipe was my grandmother's and the smell of this cake baking is the smell of Christmas to our family! It is a very dense, heavy cake, almost more like a bread, and loaded with dates, cherries and nuts. We usually use home-grown black walnuts in ours! Do not be intimidated by the number of steps it takes to make this cake-it actually goes together very quickly and is well worth the trouble. -- posted by Emmame

Beef Stew for Crockpot

Fri, 15 Jan 2010 16:12:36 -0500

This is a recipe I found and am saving for nutritional value. I haven't tried it but it sounds delicious -- posted by Carsonsgirl

Thanksgiving Dressing

Fri, 15 Jan 2010 17:35:53 -0500

My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world! -- posted by Emmame

Italian Sausage Pizza Melt

Fri, 15 Jan 2010 19:36:58 -0500

I had made Recipe#308587 by Chef#407338, and decided to make a pizza from the leftovers. Please use the mentioned recipe to get the exact taste.If you try this, I hope you enjoy it. -- posted by Chef shapeweaver ©

Skillet Creole Chicken Fricassee

Sun, 17 Jan 2010 21:08:22 -0500

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning. -- posted by swissms

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval

Pork Pan Fried Pork Medallions With Creole Honey Mustard Sauce

Mon, 18 Jan 2010 19:33:12 -0500

This is straight from the Dinosaur Bar-B-Que in New York City.This is very easy to put together and it comes with a savory sauce that you will just love. PLEASE NOTE: RECIPEZARR'S SYSTEM DOES NOT RECOGNIZE MUTHA SAUCE.IN THE INGREDIENTS,BROWN SAUCE IS THE MUTHA SAUCE,NOT BROWN. -- posted by Moontan Master!

Chicken Pot Pie

Tue, 19 Jan 2010 15:52:18 -0500

My wife and I came up with this recipe. Great comfort food, and easy to make. -- posted by Wes Proffer

Blonde Chocolate Chip Brownies

Thu, 21 Jan 2010 16:57:43 -0500

This is from Southern Living's The Southern Living Cookbook. I almost always double the reicpe and bake in either a 9x13" or half sheet pan. Also, I have replaced the flour/baking soda/salt with self rising flour with fine results. These freeze well. -- posted by SuzV

Pecan-Stuffed Eggs

Thu, 21 Jan 2010 16:59:09 -0500

From Southern Living's The Southern Living Cookbook. Prep time does not include hard-cooking the eggs. -- posted by SuzV

Country Club Squash

Thu, 21 Jan 2010 17:17:18 -0500

From The Southern Living Cookbook. -- posted by SuzV

Nana's Chicken in the Oven

Fri, 22 Jan 2010 11:20:14 -0500

This is my husband's all time favorite recipe. It was passed down to me by my mother-in-law (and she originally got the recipe from her mother-in-law), so I am very proud to carry on this delicious family tradition! It's great to put in the oven before church, then when you get home Sunday lunch is already made! -- posted by Mrs. Baze

Perfect Pork Chops

Fri, 22 Jan 2010 11:23:21 -0500

This recipe is a combination of two good recipes that I've come across in my searches. It was mostly an experiment, but it turned out absolutely delicious. It pleased the picky eater of my family too! I haven't tried the flour mix on any thing else, but I bet it'd be great on chicken or fish. This is the only way I make my fried pork chops now! Also, I tried to write this so that even the worst cook could be successful with it, because I remember what it's like to be inexperienced. Hope the more experienced cooks don't mind :) -- posted by Cypress

Hoppin' John Stew With Cheddar Cheese Grits

Sun, 24 Jan 2010 18:10:51 -0500

From Southern Living. A New Year's Day Tradition -- posted by KathyP53

Classic Chicken and Dumplings

Sun, 24 Jan 2010 18:25:32 -0500

Like my mom's. From Southern Living. -- posted by KathyP53

Parmesan-Pecan Fried Catfish

Sun, 24 Jan 2010 18:38:04 -0500

Wonderful fried Southern catfish recipe! -- posted by KathyP53

Cajun Burger With Spicy Southwest Sauce

Mon, 25 Jan 2010 11:22:03 -0500

This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just a hint of garlic, mild spice, and a lot of Worcestershire flavor. If you like to really taste your garlic then you will need to add more. If you like spicy leave more seeds or increase the number of peppers and last but not least, if you are not a fan of Worcestershire sauce then cut back to 1 tbsp. If you want to be health conscious then use a lower fat meat but really watch your cooking time or it will be dry and lose a lot of flavor. In fact, if you go with sirloin or round I would suggest adding two pieces of white bread (crust removed) soaked in milk to your mix to retain moisture. My kids are VERY picky eaters and they love these burgers. (Take that McDonalds!) -- posted by Boycott Foodnetwork - No Emeril No FN!

Grandma's Best Macaroni and Cheese

Tue, 26 Jan 2010 09:44:15 -0500

This is my grandmother's classic (and easy!) recipe for macaroni and cheese. It looks simple - and it is - but it always gets rave reviews. I've tried others, but I always come back to this! -- posted by Lauren H

Dot's Burger for a Bunch

Tue, 26 Jan 2010 12:11:18 -0500

My wonder MIL used to make this when all the kids would come home for a visit. She was an Air Force wife and had learned so many quick and easy (& delicious) recipes through the years. She can no longer cook, but all the recipes and flavors bring back only the best of memories. -- posted by CMarsh6744

Steph's Asian / Southern Fusion Ribs.

Tue, 26 Jan 2010 12:11:49 -0500

Ribs ! That don't need hours to marinade ! -- posted by Dipps

Mama Delilah's Jammin Jambalaya

Thu, 28 Jan 2010 09:54:25 -0500

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste. -- posted by Mama Delilah

Slow Cooker Country Captain

Thu, 28 Jan 2010 09:58:56 -0500

Yummy comfort food for a Sunday evening, this is our take on the GA/SC classic; serve it over white rice (and don't skip on the raisins, they make a big impact even if you don't normally like raisins - they're totally different here). -- posted by larchie

Grandma's Cream of Potato or Broccoli Soup

Thu, 28 Jan 2010 13:25:04 -0500

When I was a little girl, cold winter nights at my grandmothers always called for her wonderful potato soup. She would serve it with fresh hot cornbread or home made yeast rolls and it warmed you all the way to your toes. It always brings back memories of a wonderful woman who was a great influence in my life. I still miss her. Sometime she would add fresh broccoli, and it was also great. I misplaced this recipe once and searched the web over never finding another even close. Thankfully, I had given a copy to a friend and was able to get it back. -- posted by Chef #831701

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Spicy Tuna With Hummus and Red Bell Peppers

Thu, 28 Jan 2010 16:12:48 -0500

I am on a special low carb diet and I needed something quick and easy to make for lunch. I threw a couple of my favorite ingredients together and came up with the following recipe. I love that it is under 250 calories and very filling. -- posted by Misha Bella

Better Banana Walnut Bread

Thu, 28 Jan 2010 16:16:26 -0500

I love banana bread! Unfortunately, it is always loaded in fat when you buy it or follow traditional recipes. There are tons of low fat recipe options out there but the always take out the walnut. Removing them will take away from those "scary numbers" we all watch; however, walnuts are such a rich source of nutrition that they are worth keeping. Side Note: Many people use "Splenda" as a sugar substitute, if you get an icky aftertaste try Stevia, like "Truvia". I personally prefer "Sun Crystal", a mix of natural sugar cane and stevia. Ultimately, it's your choice. -- posted by Southern Kitchen Gardener

Date Balls

Thu, 28 Jan 2010 16:39:55 -0500

Alternative version of my recipe for Algerian Date Balls that calls for anise in the recipe. My husband and I don't care for the anise, so I tweeked the recipe and used the rice crispy cereal version. my husband loves them. You may also decide to roll into flaked coconut tinted with food coloring for a festive look instead of the powdered sugar. :) Prep time includes cooling time. -- posted by Kamsgrl

Delectable Broccoli Salad

Thu, 28 Jan 2010 20:59:54 -0500

This is very similar to other broccoli salads I found on Zaar, but I couldn't find one just like it. This is from the Birmingham Museum of Art's cookbook, Culinary Masterpieces. (Birmingham, AL) -- posted by breezermom

Cream Corn

Fri, 29 Jan 2010 01:45:21 -0500

This is the way my paternal grandmother made cream corn. She had a garden of her own, so fresh corn was easy to come by. If you can't get fresh corn or your corn is dry, you will have to use the option to add dairy cream.The very best time to make this is when Silver Queen Corn is coming in! -- posted by breezermom

Chilled Tomato and Yogurt Soup

Fri, 29 Jan 2010 01:47:06 -0500

Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time. -- posted by breezermom

Glazed Bacon Appetizers

Fri, 29 Jan 2010 01:55:45 -0500

I just love this! It's easy to make, and I've yet to meet someone that doesn't love it and ask for the recipe. Of course, I love bacon! It's great warm, and can also be served at room temperature so you can enjoy your party without having your hair smell like bacon :) This recipe came from the Art Museum in Tampa, FL. -- posted by breezermom

Oven Dried Tasty Tomatoes

Fri, 29 Jan 2010 08:46:12 -0500

I am on a low carb diet and I had a craving for Margherita Pizza so I decided to come up with my own twist with all the flavor and none of the carbs. -- posted by Misha Bella

Easy Oven Barbequed (Barbecued) Chicken

Fri, 29 Jan 2010 18:10:21 -0500

Is this the very best barbequed chicken you ever tasted? Nope.... but it's pretty darn good! It's also about as easy as any scratch entree recipe you'll ever make. I prepared it a few nights back when I couldn't come up with anything for supper until late in the day -- that's when I remembered the frozen chicken (cut up) in my freezer. If the chicken is still half-frozen even after some defrosting in the microwave, this recipe still works fine. -- posted by Bone Man

Key Lime Pie

Sat, 30 Jan 2010 00:56:27 -0500

A traditional Key Lime Pie in a graham cracker crust. Stores in the refrigerator up to three days. Adapted from "The Pie and Pastry Bible" by Rose Levy Beranbaum. -- posted by Ice Cool Kitty

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Chunky Peanut Butter and Milk Chocolate Chip Pie

Mon, 01 Feb 2010 12:52:12 -0500

From Taste of the South Best of the South contest submitted by Dianna Wara -- posted by Boo Chef in West Texas

Deep South Crisco Cake

Wed, 03 Feb 2010 10:57:30 -0500

This is a delicious pound cake made without the addition of milk... My mom would ask me, when I was a kid, what kind of cake did I want for my birthday. My answer was always "Crisco Cake!" This is also the only cake requested for Christmas dinner this year! Do not scrape off the crust that forms on the top of the cake.. it is the best part!!!! -- posted by monagrays

Blueberry Jalapeno Jelly

Thu, 04 Feb 2010 10:05:45 -0500

Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone! -- posted by ChefMamaBlogger

Hot Dog Bean Soup

Thu, 04 Feb 2010 16:07:30 -0500

I found this recipe in the 2009 editon of Taste of Home Quick Cooking Annual Recipes. It was sent in to them by Mary Ann Kime of Sturgis, Michigan. After she mixed everything together she warmed the soup in the microwave. Since I didn't want to dirty up alot of dishes, I just decided to heat everything on the stove top. If you want to follow the exact recipe, and have that particular cookbook the recipe is on page 101.Serve with crackers or even a grilled cheese. Submitted to " ZAAR " on February 4th, 2010. -- posted by Chef shapeweaver ©

Saint's Kickin Brownies

Thu, 04 Feb 2010 16:15:59 -0500

This is New Orleans Saints punter Thomas Morstead's pre-game ritual snack! His mother, Isobel, provided the recipe to the Times Picayune newspaper. -- posted by Trinkets

Zesty Crab Cakes With Tarragon Tartar Sauce

Fri, 05 Feb 2010 08:46:18 -0500

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it! -- posted by Brazilianflavor in Atlanta, GA

Pesto Cream Sauce

Fri, 05 Feb 2010 08:57:32 -0500

This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy! -- posted by Trinkets

Date Nut Balls or Pie Crust!

Fri, 05 Feb 2010 17:53:55 -0500

Roll into balls or make into a pie crust! Recipe courtesy of Everyday Wholesome Eating...in the Raw by Kim Wilson. -- posted by Sharon123

24 Carat Yellow Gold Potato Salad

Fri, 05 Feb 2010 18:03:08 -0500

I had some yukon gold potatoes that I needed to do something with or toss them. So, I created yet another potato salad. As always with my recipes adjust the seasonings according to you and your families tastes. Cook time does not include boiling eggs.Time to chill is included in cook time.Submitted to " ZAAR " on February 5th., 2010. -- posted by Chef shapeweaver ©

Rochester Wings

Sat, 06 Feb 2010 00:34:29 -0500

Baked Chicken Wings, not fried! Oriental style sauce....great ball game watching snack! These are called Rochester WIngs because they supposedly originated in Rochester, NY. -- posted by breezermom

Stovetop BBQ Beans

Sat, 06 Feb 2010 15:18:41 -0500

Do you want BBQ beans and not enough time to bake them ? Then please try this recipe and see what you think. Feel free to add as much onion and green pepper as you like. Submitted to " ZAAR " on February 6th, 2010. -- posted by Chef shapeweaver ©

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

Chocolate-Cherry Brownies

Sun, 07 Feb 2010 23:13:12 -0500

Delightful mix of chocolate and cherries! I love this change from regular brownies. A friend gave me this recipe....don't know where she got it from! -- posted by breezermom

Tater-Tot Casserole

Mon, 08 Feb 2010 09:56:36 -0500

A recipe that my mother gave me. Good southern food at its best. -- posted by Chef #1528597

Spicy Coleslaw

Mon, 08 Feb 2010 10:04:22 -0500

I am a single woman living on my own. When I come home from work the last thing I want to do is slave over a hot stove or spend hours making dinner. I need quick and easy options. I try to utilize as many "convenience" items as I can in order to help spend less time in the kitchen and more time relaxing. I like to keep the condiments from takeout and fast food places if I think I can use them for something else. I like to experiement with recipes and make them simple. This has to be one of the easiest recipes I make. The only thing that might be a problem for some people who want to make it, is you need to be near a Chick-fil-a. I use their spicy dressing. I don't normally like typical coleslaw dressing, so this is my little spin on it. I also like to double and even triple the recipe up for family bbq's and potlucks at work. Feel free to add your own items that you like....diced red onion, julienned bell peppers, etc. That's what is so great about recipes, you can make them your own. Enjoy! -- posted by Chef #188403

Pear Salad

Mon, 08 Feb 2010 10:51:41 -0500

My Grandmother made these every Sunday after church. They could not be easier to prepare. Great for parties or potlucks. The number of servings depends on how many halves are in the can. -- posted by Chef #1038295

Chicken Seafood Gumbo

Mon, 08 Feb 2010 10:53:26 -0500

A northerners attempt at good gumbo soup. Uses chicken, shrimp, crawfish and andouille sausage. Easy to make, basically dump and go. I make it in a 12 quart roaster oven. Can easily make smaller amounts by division. -- posted by SAM the Nuke [:-{)

"haystack Pie" Toasted Coconut, Pecan, and Caramel Pie

Mon, 08 Feb 2010 11:37:38 -0500

"The filling for this decadent pie is a combination of a very creamy, cream cheese and whipped topping. Then toasted coconut and caramel sauce is sprinkled and drizzled over it. Another cream cheese layer is spooned on, and then the pie is finished with more toasted coconut. This recipe makes two fantastic pies." -- posted by nicoleingermantown

Grits and Shrimp

Mon, 08 Feb 2010 12:40:32 -0500

I'm from ohio and I had never heard of grits and shrimp. But it sounded so good when a friend mentioned it to me that I had to investigate. After looking at several recipes, I decided to try to make my own version of this delicacy. I let my teenage son (Little Chef Berry) taste it and he begged me to make more after he devoured the remains. I think I might be on to a new favorite any time dish. -- posted by Chef Berry #1423656

Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings

Mon, 08 Feb 2010 14:37:09 -0500

Another winner from NOLA.com! If your fresh thyme made it through the freeze, heres a perfect recipe to showcase this quintessential Louisiana flavor. The recipe is from Southern Livings Glorious Grits by Susan McEwen McIntosh (Oxmoor House, $22.95). I listed the recipe as published, but I did add a 1 T additional Herbes de Provence in the cornmeal dumplings: I think it improved the taste; otherwise, this was a very good recipe, well-thymed for the SuperBowl :-) -- posted by East Wind Goddess

The Neely's Barbeque Seasoning

Mon, 08 Feb 2010 21:01:21 -0500

This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the optional garlic powder and black pepper. -- posted by Sharon123

Neely's Barbeque Sauce

Mon, 08 Feb 2010 21:01:59 -0500

From Down Home with the Neely's Cookbook, this is a get down barbeque sauce! Tweeked just a leeetle bit! -- posted by Sharon123

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123

Down Home Champagne Vinaigrette

Tue, 09 Feb 2010 18:54:31 -0500

Gina Neely says this is her go to recipe when she makes bean salad. This gives a nice fresh, zippy flavor to whatever she adds it to! From Down Home with the Neely's cookbook. -- posted by Sharon123