Recipezaar: Southern U.S. recipes

Bananas Foster Oatmeal

Fri, 16 Oct 2009 14:16:14 -0400

I cook this the night before in a slow cooker so it's ready at breakfast time! -- posted by GingerlyJ

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. -- posted by Molly53

Creole Chicken Spaghetti

Fri, 16 Oct 2009 17:34:42 -0400

I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different -- posted by GingerlyJ

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Chicken Bog

Mon, 19 Oct 2009 13:23:33 -0400

Good old South Carolina Dish of sausage, rice and chicken with some down home seasonings -- posted by The Hoff's

Cinnamon Apple Syrup from Peel

Mon, 19 Oct 2009 13:32:22 -0400

This is a yummy way to use up apple peels. I like to cook apples during the fall to freeze for a winter side dish. I always hated throwing away the peelings. I modified a recipe that I found online until I got a consistancy and flavor that I am happy with. I enjoy using tart apples like Cortland or Winesap. My whole family loves this syrup. It is especially tasty when poured over Cinnamon Pecan Pancakes :) I love to have this simmering on the stove, it makes the house smell wonderful! -- posted by AmyR

Health Loaf

Mon, 19 Oct 2009 13:37:44 -0400

Home made -- posted by Chef #1415577

Copycat Kraft Garlic Cheese Roll

Mon, 19 Oct 2009 14:36:35 -0400

It was traumatic down here in Baton Rouge when Kraft discontinued. It was necessary for at least two recipes from [b]River Road Recipes, the Textbook of Louisiana Cuisine (1959)[/b], River Road Spinach Madeleine and Garlic Cheese Grits. This company makes one, see if your grocery can get them. http://www.parkersfarm.com/ Our local paper had an article on substitutes. http://www.2theadvocate.com/features/food/33919844.html?showAll=y&c=y -- posted by Dixie_Amazon

Baked Vidalia Onion Dip

Mon, 19 Oct 2009 21:10:01 -0400

This dip is sweet and savory and oh so good with baked garlic chips -- posted by GingerlyJ

Jimmy Deans's Balls

Mon, 19 Oct 2009 21:11:14 -0400

I remember this was my grandmothers go to appeitzer for parties -- posted by GingerlyJ

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Abita Saffron Crepes With Crab and Mushroom Filling

Wed, 21 Oct 2009 12:30:13 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Christiane Fisher of Chez Daniel, featured in The Louisiana New Garde television series. The nutritional information is skewed because the crepes batter yields much more than two servings. -- posted by Molly53

Scalloped Potatoes for Two

Wed, 21 Oct 2009 13:48:24 -0400

Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009. -- posted by shapeweaver ©

Salmon Cakes

Wed, 21 Oct 2009 13:48:56 -0400

These are a quick and easy comfort food classic that is so good but inexpensive -- posted by GingerlyJ

Gulf-Style Citrus Shrimp

Wed, 21 Oct 2009 20:50:48 -0400

The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine. -- posted by diner524

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Praline Fudge

Thu, 22 Oct 2009 15:15:27 -0400

Just like pralines but softer. -- posted by Trinkets

Smoked Pork Tenderloin

Thu, 22 Oct 2009 17:53:18 -0400

This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy! -- posted by Obsidian468

Nice Spiced Iced Apple Drops

Fri, 23 Oct 2009 01:22:00 -0400

I took this cookie recipe from a better homes and gardens years ago. Imake it every year for my kids fall festival -- posted by GingerlyJ

Southern Style Fried Catfish

Fri, 23 Oct 2009 15:42:35 -0400

This is an easy and tasty way to make catfish. The mustard adds a nice tang but doesn't overwhelm the other flavors. It also helps to seal in the juices. I would serve this along with some hushpuppies. -- posted by Jencathen

Kid's Snacks-Banana Cream Pie!

Fri, 23 Oct 2009 16:44:17 -0400

So simple with all the taste of banana cream pie! So easy a kid can make it! It is a little messy, but that's part of the fun! You can use real whipped cream or try the vegan version. Adapted from The Garden of Vegan. -- posted by Sharon123

Nola Red Beans and Rice

Mon, 26 Oct 2009 11:33:33 -0400

Vegetarian Red Beans and Rice by a New Orleans native. Warning- this is a work in progress -- posted by Beti

Alton's Red Beans and Rice

Mon, 26 Oct 2009 12:34:17 -0400

Red beans and rice from Alton Brown of the food network. -- posted by Chef #436436

Jim Dandy's Sausage and Cheese Grits Casserole

Mon, 26 Oct 2009 13:06:03 -0400

This recipe came from the Jim Dandy Quick Grits bag. I make it Christmas morning every year and we all love it. It can be made a day ahead and refrigerated, just bake a little longer. -- posted by Cole's Mom

Sauteed Green Beans With Shallots

Mon, 26 Oct 2009 13:33:57 -0400

This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room for more cooking! It's also quick to make, so its perfect for weeknight dinners. From Southern Living, but altered to my tastes. -- posted by breezermom

Pecan-Honey Butter

Mon, 26 Oct 2009 13:53:08 -0400

Great use of toasted pecans.....don't forget this step, that is what makes this butter taste soooo good! -- posted by breezermom

Texas Style Green Beans

Mon, 26 Oct 2009 16:16:41 -0400

These Green Beans compliment just about any meal. After searching and searching for a recipe I liked, I finally compiled one of my own. Enjoy -- posted by Chef #1425909

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Buttermilk Pie

Tue, 27 Oct 2009 01:35:15 -0400

This pie is served everywhere in the south. It has a simple clean flavor and mosr people would never guess it 's made from buttermilk. It's also low in fat The traditional recipe doesn't have currants or nuts, I added those in -- posted by GingerlyJ

Kfc Chicken

Tue, 27 Oct 2009 18:18:20 -0400

Colonel Sanders prepared the chicken recipe about half a century ago and it is really quite hard to duplicate this recipe as it uses secret combination of herbs. To protect their top secret recipe, KFC has portions of the secret blend of herbs premixed at two confidential spice companies. After that, the blend is distributed to the KFC's offices located at different, where they are finally combined for use. There is one more point to note, KFC uses pressure cookers to fry their chicken pieces so unless you have a way of pressure frying at home, it will be quite difficult for you to duplicate KFC chicken recipe. If you want to fry super crusty and crispy chicken like KFC, you need to dip your chicken pieces in egg, then flour, then egg then flour coating. After that, you need to fry it in a pressure cooker so that you will get the exact same crusty and crispy taste to your fried chicken which KFC is so eager to protect at all cost. Before you proceed further it is advisable to go through the article KFC Secret Recipe to know about the secret mix of the herbs used by KFC to derive that special taste. Method You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk. Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet. Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown. Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot. -- posted by Stefano Nata

Mother's Baked Beans

Wed, 28 Oct 2009 17:09:08 -0400

This recipe is so simple, it is embarrassing, but this is the way my mother makes baked beans, and they're awesome....and they're always a hit at cook outs. -- posted by larchie

Crawfish Pie

Wed, 28 Oct 2009 17:22:12 -0400

I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. -- posted by larchie

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Coconut Tres Leches Hot Chocolate

Thu, 29 Oct 2009 17:05:24 -0400

Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400! -- posted by Sharon123

Easy Chicken and Dumplings

Fri, 30 Oct 2009 12:31:09 -0400

Cobbled together from several recipes found on Recipezaar. Celery is optional because I hate it, but it is very traditional for chicken and dumplings. -- posted by DrGaellon

Maque Choux

Fri, 30 Oct 2009 12:35:30 -0400

This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes! -- posted by breezermom

Green Rice (Cheesy Broccoli Rice)

Fri, 30 Oct 2009 12:37:58 -0400

This recipe contains green chiles which is different from the other recipes posted. We make this every year for Thanksgiving and we fight over the left overs. We usually double the recipe. Feel free to use more or less broccoli to suit your tastes. -- posted by swissms

French Bistro Tart

Fri, 30 Oct 2009 17:13:24 -0400

An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. -- posted by Molly53

Fried Parsley

Fri, 30 Oct 2009 17:13:49 -0400

This is from New Orleans food critic and cookbook author Tom Fizmorris. It is a recipe that was served around the city for many years. It was generally served in a basket and they called it "French popcorn". There are two tricks. First, if you have previously used oil (particularly oil that you have fried chicken in) use it. Second, the curly-leaf parsley is very important because it holds the batter better. -- posted by Bayou Andy

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. -- posted by Molly53

Salmon Chowder

Mon, 02 Nov 2009 10:54:54 -0500

In my never ending quest to work more salmon into our diets, I am copying down this recipe in here - I HAVE NEVER MADE IT, but it looks like it would be great for a winter evening.... -- posted by larchie

Italian Pot Roast

Mon, 02 Nov 2009 10:55:43 -0500

Made this a few years ago from one of my favorite diet cook books, and I remember it being really good; if I post it on here, I will remember it as a dish for when I am looking to see what to cook for dinner one night (or weekend, as it takes a while to cook). The "Italian" in the pot roast refers to the herbs used. -- posted by larchie

Black Bean Chili With Pork

Mon, 02 Nov 2009 10:56:08 -0500

Another recipe I have NEVER TRIED, but looks delicious, would be good for a cold Sunday evening... -- posted by larchie

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Shrimp and Cheese Grits

Mon, 02 Nov 2009 11:58:22 -0500

The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon. -- posted by Chef shewmake

Curried Pineapple and Stone Fruit Chutney

Mon, 02 Nov 2009 14:52:34 -0500

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. -- posted by breezermom

Slow Cooker Potatoes Au Gratin by Kim

Mon, 02 Nov 2009 17:16:14 -0500

This is a great recipe to use for gathering. Scale it down for an intimate family dinner. Enjoy -- posted by KRice, PA

Crawfish Cardinale

Mon, 02 Nov 2009 22:14:29 -0500

OMG, yummy, yummy crawfish dip, perfect for parties....serve with crusty french bread! -- posted by larchie

Catfish Creole

Mon, 02 Nov 2009 22:14:42 -0500

Again, from a recipe book, never made, but looks good and want to have here should I want to make it....and I need more catfish in my diet (maybe)... -- posted by larchie

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

Sweet and Spicy Brussels Sprouts

Mon, 02 Nov 2009 22:17:44 -0500

I received the inspiration for this dish while trying to figure out what to do with a bag of frozen brussels sprouts I found in the freezer. My husband and I both enjoyed the end result. Adjust the ingredients to your individual tastes. Leave the bacon out if you want it vegetarian. You could use fresh brussels sprouts as well; they would probably need to be cooked for a few minutes first. -- posted by sunflowerseed

Grilled Salmon With Tomato Cream Sauce

Mon, 02 Nov 2009 22:18:55 -0500

Yet another salmon recipe, this one yet untried, but it looks good (and fattening, we'll see what recipezaar says)....and we all need more salmon in our diets. -- posted by larchie

Chicken and Bow Tie Pasta

Mon, 02 Nov 2009 22:19:04 -0500

This is good, and I like the unusual mix of ingredients, but I will stop short of saying this is the best recipe I have; however, I like it enough that I want to post it here so I can remember to cook it. Incidentally, I cooked the catfish with the basil cream sauce recently, YUM. -- posted by larchie

Southern Lemonade Chicken

Wed, 04 Nov 2009 12:37:30 -0500

A sweet and sour chicken recipe that has the surprising ingredient of frozen lemonade concentrate. The sauce simmers in the crockpot and becomes mellow and delicious - not too lemony, just right! -- posted by Chef Freckles

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

The End of All Things Vegetable Broth

Thu, 05 Nov 2009 02:00:48 -0500

This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun! -- posted by Sharon123

Sweet Potato Casserole

Thu, 05 Nov 2009 02:02:21 -0500

A Thanksgiving favorite of our family. This dish is amazing as a side dish with the main course or is sweet and yummy enough to follow in the dessert line. I am always asked to bring this dish along to our big holiday dinners. -- posted by Asiyah

Carolina Shrimp With Creamy Grits

Thu, 05 Nov 2009 02:11:42 -0500

This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC. -- posted by Ice Cool Kitty

Roasted Winter Squash Soup

Thu, 05 Nov 2009 14:58:55 -0500

Pumpkin and winter squash are so nutritious & versatile. I just love them. Rich taste, full of beta carotene, filling but not fattening & inexpensive - gotta love these vegies! Used a Golden Butternut to make this soup last night. It was the first use of our version of Sherry Peppers (habaneros, cinnamon sticks, allspice berries, black peppercorns in dry sherry) - turned out mighty well. I subbed hot pepper & dry sherry into this recipe as Bermuda Sherry Pepper is hard to come by. The squash cooked down to a beautiful thick orange base that did not need pureeing - the carrot bits were soft too but added a bit of texture which was appealing. Keeps well for reheating in microwave without separating too. Posting at request of DN who wants the recipe after tasting. We served with hot fresh Recipe#118283 made with rosemary & sultanas. -- posted by Buster's friend

Daddy's Pulled Pork- Texan Style!

Thu, 05 Nov 2009 15:30:06 -0500

Pork butt was on sale recently for under $1 per lb. In this economy you want to take advantage of those kind of sales. This was perfect for a get together at our place where we needed to feed lots of people over the weekend! This also doubles very well. We smoked 15 lbs using the same recipe, doubling the brine and rub. DH loves Alton Brown, so I gave him Alton's recipe as a place to start. DH must be trained well because he wrote (scribbled all over the printed recipe that is) how he changed it up, gave it back to me and said "Baby, would you post this please?" lol Gotta love that man! -- posted by mama's kitchen

Crawfish & Shrimp Bisque

Fri, 06 Nov 2009 12:22:33 -0500

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days. -- posted by Chef #1438194

Grasshopper Pie

Sun, 08 Nov 2009 09:01:28 -0500

This pie is a favorite here in the south.. This is my way of making it -- posted by GingerlyJ

Brunswick Stew, Quick-Cooked

Mon, 09 Nov 2009 10:49:35 -0500

As a southern girl, I love good Brunswick Stew. This is a quick cooking version that can be thrown together in a relatively short time and can be used as a "base" if there are other things you like to add to your stew. The recipe displayed here uses store-bought prepared pork barbecue, however, if you have left-over pork or beef barbecue, use it by all means! TIP: if you have ever used Emeril's "Essence" in any of your cooking, sprinkle the chicken liberally with it before adding to the stew. -- posted by libragay42

Easy Collard Greens

Mon, 09 Nov 2009 14:34:40 -0500

This recipe is adapted from many other recipes and friends who taught me how to make collard greens. -- posted by Shaped By Hand

Sweet Potato & Corn Chowder Soup With Bacon

Mon, 09 Nov 2009 14:39:14 -0500

A DF brought this Brown Derby recipe to me & I am posting so as not to lose. Her eyes literally roll up in her head when she talks about it so it'll be on the menu when everyone comes down for Thanksgiving week. Thanks Marion! Plan to serve with rolls made from Recipe#118283 and Recipe#47081. -- posted by Buster's friend

Sweet Potato Brownies

Mon, 09 Nov 2009 15:51:46 -0500

There's no chocolate so I suppose they are more like blondies. From Deep South Parties (Or How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie) by Robert St. John -- posted by bengi

Potato and Clam Chowder

Mon, 09 Nov 2009 16:56:56 -0500

I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day. -- posted by LOUISE GOLDEN

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Maya Angelou's Cold Potato Salad

Tue, 10 Nov 2009 16:37:01 -0500

Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes. -- posted by Sharon123

Rich and Chewy Pecan Pie Muffins!

Tue, 10 Nov 2009 16:38:39 -0500

This recipe came from Trisha Yearwood, who married Garth Brooks and wrote a cookbook called Georgia Cooking in an Oklahoma kitchen with a forward by Garth Brooks himself! Gotta try these! :) Be sure to use paper liners in the muffin tins and spray them with nonstick spray; otherwise, they will crumble when you peel off the liners. This recipe also makes great mini muffins; just shorten the baking time by 5 minutes. You might also try using oat flour instead of all purpose for a healthier muffin. -- posted by Sharon123

Drunk Turkey

Wed, 11 Nov 2009 23:52:07 -0500

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning. -- posted by Chef Melisa J

Sneaky Popeye's Eggs

Thu, 12 Nov 2009 00:13:11 -0500

This would be a fun way to clebrate St. Patrick's Day or Earth Day or anyday! This comes from The Sneaky Chef cookbook by Missy Chase Lapine. She says it's hard to believe, but the green juice leaves no discernable taste, only a terrific green color. You can also use the tortilla and cheese to hide the green eggs inside a breakfast wrap. Enjoy! -- posted by Sharon123

Vegan Key Lime Pie Filling

Thu, 12 Nov 2009 00:14:47 -0500

This is a tad of a spinoff of a recipe on the side of a Nasoya Silken Creations box. You can skip the vanilla and cut the confectioners sugar a little bit if you use Silken Creations Vanilla instead. I didn't include a recipe for a pie crust because I like it crustless! And for ultimate laziness, you can even mix it right in the pie pan! There are lots of good vegan pie crust recipes on here, or you can buy a premade one. Note that cook time does not include cooling time. -- posted by the80srule

Creamy Potato Soup

Thu, 12 Nov 2009 00:56:35 -0500

A creamy, rich family favorite from my Grandmother and mother. Note: When warming up leftovers, the soup will be thick and may need more broth added to it. -- posted by Jessa M

Bill Yosse's White House Apple Pie

Thu, 12 Nov 2009 01:06:30 -0500

Came across this in The Seattle Times. Pie without an exquisite crust is simply not the real thing. They said, "White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama." This recipe is adapted from Bill Yosses, White House Pastry chef - hope this version is as good as the one being served in the White House. Note it makes use of lard, the secret of all great pastry. Just in time for prime pie making! Use a good cooking apple for this pie. -- posted by Buster's friend

Croquinolles Louisiane

Thu, 12 Nov 2009 15:30:04 -0500

"Croque" means "to crunch" in French. The shell on these was a little crunchy, and very tasty. I like to use my heart-shaped biscuit cutters for this! Makes about 10-15 fried biscuits. -- posted by the80srule

Poorman's Breakfast Skillet

Fri, 13 Nov 2009 17:13:43 -0500

When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Recipe #141251.Now this was a meal that would stay with you :)The time for peeling the potatoes is included in the prep time.If you like you can add more meat.The amount of salt and pepper you use is up to you. Submitted to " ZAAR " on November 13, 2009. -- posted by shapeweaver ©

Sneaky Banana Breakfast Ice Cream

Sun, 15 Nov 2009 16:26:49 -0500

A great way to get young children and also older adults(and anyone in between) to eat breakfast! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Peanut Butter Maple Syrup

Sun, 15 Nov 2009 16:29:23 -0500

I got this easy and so tasty recipe from Peanut Lovers.com. -- posted by Sharon123

Carolina Pulled Pork

Sun, 15 Nov 2009 22:45:23 -0500

This is a recipe that we tried one Saturday afternoon. This recipe was given to me by my friend Kurt. It is awesome. I also included a recipe for the BBQ sauce. -- posted by Chef #1178723

Herb and Cheese Poppers

Mon, 16 Nov 2009 10:03:14 -0500

I simplified this fabulous savory biscuit recipe from the Nov. 09 issue of Bon Appetit by using biscuit mix (like Bisquick). Make your biscuit dough according to package directions and then proceed according the recipe below. -- posted by KathyP53

Cornbread With Bacon Crust

Mon, 16 Nov 2009 11:53:42 -0500

Not too sweet but with lots of flavor...of course, it's got bacon it in! From Nov. 09 Bon Appetit -- posted by KathyP53

Grampa Dave's Texas Chainsaw Barbeque Sauce

Mon, 16 Nov 2009 18:10:47 -0500

A tangy and sweet barbeque sauce that is absolutely perfect for ribs, pulled pork or chicken. It's the result of trial and error over several years and many batches of sauce. I'm sure 99% of you will like it (or LOVE it)! -- posted by Grampa Dave

Southern Cajun Italian Twist Chicken Bake

Tue, 17 Nov 2009 00:41:26 -0500

Prepare this dish in less than five minutes for the oven. Fast, but tastes like you simmered and fussed all day. It is similar to an Italian Chicken Bake recipe, but with a wonderful Southern Cajun Twist...thus, the name. Spice it up as hot as you like or simmer it down for those with sensitive tastebuds. Slide it in the oven and you will have a delicious, healthy meal to bookmark in your recipe box for future meals. -- posted by Southern Living Recipes by Mama

The Best King Ranch Chicken Ever

Tue, 17 Nov 2009 00:59:20 -0500

My moms recipe that our entire family loves. Great when it's cold outside. -- posted by Cookingbaby

Bourbon Pecan Chicken

Tue, 17 Nov 2009 16:25:50 -0500

This is one of the most popular entree's for wedding reception -- posted by GingerlyJ

Apple Bread Pudding With Cranberries

Wed, 18 Nov 2009 01:07:42 -0500

I haven't tried this yet, but am going to tonight. I really want to be faithful to use up all my freshly milled, daily bread! This is going to be a GREAT addition to my repertoire. -- posted by vanilla sugar

Quick and Easy - but Delicious - Jambalaya!

Wed, 18 Nov 2009 01:24:42 -0500

Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked Cajun food!! This isn't a family recipe, but it rivals any I've had. (It's a combination of several recipes I found online.) I find myself craving it once every couple of weeks...luckily my boyfriend loves it too! :-) This can be made with 2 pounds of chicken, or 1 lb chicken + 1 lb smoked sausage. The chicken / shrimp is our favorite way to make it, and the chicken / smoked sausage is a close second. -- posted by Robyn's Cookin'

Barbara's Tea Cakes (Cookies)

Wed, 18 Nov 2009 01:27:12 -0500

A dear friend shared this recipe with me many years ago. The recipe became a favorite & I have used it for everything over the years. It has made it way to many a Girl Scout mtg, school party, potluck, etc. Tea Cakes became my family's favorite cookie at the holidays. It isn't Christmas without a platter of these & a bag for everyone to take home. They are good plain and sweeter with the glaze & icing. -- posted by Susie D

Andouille and Beef Burgers With Spicy Mayo and Caramelized Onion

Wed, 18 Nov 2009 13:41:47 -0500

Published in Bon Appetit, July 2006, this recipe is from James McNair's book Build a Better Burger. -- posted by TJ Musgrove

Spice Cake With Bourbon-Pecan Frosting

Wed, 18 Nov 2009 16:10:44 -0500

Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other. -- posted by GoldsmithLissa

Juicy, Crispy Southern Fried Chicken

Wed, 18 Nov 2009 17:00:53 -0500

This recipe was passed on to me from a county club I used to work at as a teenager. Its so easy and its a delicious meal for the family. The perfect comfort food! -- posted by Pumpkin Pie's Mommy

Hoppin' John

Thu, 19 Nov 2009 21:56:43 -0500

A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor. Oh, and if you're on a low-sodium diet, there is a no-salt version of the -- posted by Cluich

Mock Cheesy Hash Brown Casserole (Low Carb)

Fri, 20 Nov 2009 01:36:19 -0500

This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time. -- posted by Chef #250389

Cajun Shrimp and Sausage Gravy over Biscuits

Fri, 20 Nov 2009 08:11:30 -0500

A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish. -- posted by SarasotaCook

Scotch Eggs

Fri, 20 Nov 2009 16:52:44 -0500

These are amazing! They are definately from the south, but are so mouth watering and delicious. We make them for an appetizer for Thanksgiving since the guys are always trying to stick their hands in the food we are making for dinner. These keep them away until the eggs disapear. These may also be served with yellow mustard or dijon mustard. -- posted by Chef #1330145

Blueberry Dream Fritters

Sun, 22 Nov 2009 18:19:32 -0500

I got this from the Quick and Easy Diabetic Desserts cookbook. I haven't made these yet. Enjoy! -- posted by Sharon123

Southern Grits Rice-Style

Mon, 23 Nov 2009 18:10:29 -0500

I've been researching better ways to cook my grains. I scrapped everything I knew about how to cook grits and decided to try cooking them as if I were cooking Japonica rice. The result? The creamiest grits I've ever made. I will never make grits another way again. -- posted by EdithAnn

Peachy Fruit and Yogurt Shake

Tue, 24 Nov 2009 14:51:15 -0500

I adapted this from Better Homes & Gardens Diabetic cookbook. I have changed a few things. They say in the testing kitchen, they discovered if they added a little vanilla extract to the shake, they didn't need a sweetner. Feel free to add a little honey or sweetner if you feel it needs it. If you partially freeze the banana and yogurt, you can leave out the ice. -- posted by Sharon123