Recipezaar: Southern U.S.,Comfort Food recipes

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by oklahomawildcat

Ham, Broccoli, Mac 'n Cheese Casserole

Wed, 17 Jun 2009 14:38:02 -0400

I had some leftover bits and pieces, and I wanted to clean out the " Fridge ". So, I mixed them all together and came up with this recipe. If you try this, change the amounts of seasonings according to your tastes. Serves 6 with a side salad. -- posted by Chef shapeweaver ©

Jen's Crock Pot Macaroni & Cheese

Mon, 22 Jun 2009 12:03:53 -0400

Got this from a friend and posting for safe keeping! Note: for the elbow macaroni, I would cook them shy of Al Dente; about 6 - 7 minutes. I'm also thinking that some dry mustard and / or paprika would add some good flavor to this Mac & Cheese! -- posted by Virginia Cherry Blossom

Buttermilk Coleslaw Dressing

Mon, 22 Jun 2009 12:27:18 -0400

A simple, sweet, classic, southern-style coleslaw dressing. Reminds me a bit of KFC coleslaw. I found this recipe in a Southern Living BBQ magazine years ago and have made it ever since. Make sure to make it the night before you serve it for maximum flavor. *This recipe calls for 2 20 oz bags of cabbage and 2 10 oz packages of shredded carrot so it makes a lot. I use 1 16 oz package of slaw mix and only use a little more than half of the dressing. Less is more with coleslaw as the cabbage releases water as the dressing soaks into it.* -- posted by jacknalecsmom

Avoyelles Parish Chicken and Sausage Gumbo

Tue, 23 Jun 2009 01:24:11 -0400

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable. -- posted by gailanng

Ham Steaks

Tue, 23 Jun 2009 11:43:44 -0400

This is an easy way to get the Glazed Ham Taste without cooking the whole Ham. The longer you let them marinate the more they taste like curred pork chops that are so expensive. This is simple and can be made on the grill or cooked inside in a frying pan. It is also great for tailgating @ South Carolina football games. -- posted by amature at best

Chicken and Dumplings the Way God Intended!

Tue, 23 Jun 2009 16:23:52 -0400

What is with the proliferation of square dumplin's, hmm? :) These are a nice drop biscuit into a delicious milky Supreme Chicken Sauce with tons of chicken and veggies. It's good for what ails ya, and will soothe any savage beast (my Southern-boy husband attests to this). Preparation time assumes that you have stock and cooked chicken already on hand. -- posted by Lizzymommy

Creamed Chicken on Egg Bread

Wed, 24 Jun 2009 15:38:51 -0400

A true southern staple. Around here, egg bread is a sweet cornbread made with eggs. This is one of my family's favorite meals. I adapted this from the recipe served at Kleeman's, a very popular restaurant in downtown Nashville, TN way back when (now closed). You can make your own egg bread from scratch, but I prefer the convenience of the boxed mix. -- posted by AngelaTN

Grits and Greens

Sun, 28 Jun 2009 17:43:34 -0400

This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon. -- posted by breezermom

Frank Davis's Back-A-Town Chicken

Mon, 29 Jun 2009 01:04:26 -0400

A favorite of my family. Frank's not only a character, but a good cook, too . The list of ingredients seem long, but the only one precooked on the stovetop are the onions. -- posted by gailanng

Cornbread... Southern Bacon Cornbread

Mon, 29 Jun 2009 10:47:31 -0400

Went to a garage and this lady has a great collection of cooking books. So I purchased one called Cooking from the cupboard. Meals in minutes from your cupboard. Couldn't beat the price .50 for a hardback cook book with over 200+ recipes. This recipe is making corn bread from scratch,,,,no Jiffy Mix here! -- posted by Moontan Master!

Coonass Filet Mignon

Fri, 03 Jul 2009 16:14:38 -0400

According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated! -- posted by Chef Shadows

Craftier Than Kraft Macaroni and Cheese

Sat, 04 Jul 2009 13:40:42 -0400

This doctored up version of boxed mac and cheese is quick and easy, but good enough to pass off as home-made. -- posted by CookETC

Macque Choux and Shrimp

Sun, 05 Jul 2009 12:31:01 -0400

This Cajun dish, similar to succotash, pairs well with rice & seafood or chicken. This version comes from the Commander's Palace in New Orleans. This was first published in Saveur Magazine, issue # 119. We were testing different dishes for our Cafe Ponce, here at the home, and I saw this and we tested it and it became an instant hit! (The only thing we didn't include was the jalapeno! - Too bad, they don't know what they missed!) We made four batches - two and two.;) -- posted by Manami

Yellow Cake

Tue, 07 Jul 2009 02:35:16 -0400

Yellow cake, made with just egg yolks, just like the little old ladies from back home in south Alabama used to make. I haven't had it in so long, and searched and searched for a recipe that looks like it could be it. If handled with care, as all good homemade creations should be, this one really "takes the cake." This one I have made a couple of times to get it just right. I found it at joyofbaking.com. I've kept the recipe the same, but just perfected my handling of it after a couple lax mistakes: This cake DOES NOT do well if frozen after being baked and cooled (I like to ice my cakes while frozen). It dries out and crumbs up WAY too easily after this. Moreover, DO NOT overmix the batter. Since this is not my recipe, I am posting it as-is to maintain the integrity of it because I do not like to "plagiarize" others' recipes. Even if I could say "I just made it my own." The recipe says to mix for 2 whole minutes at one point, but please do not. KEEP IN MIND to mix just until moistened and homogeneous. You kind of have to baby it. I made this cake in humid, hot Alabama weather, and still got 2 dry, crumbly batches as described above, so please do not overlook. When I finally got it right, it's the kind of cake that makes you close your eyes after your first bite because you can't believe how amazing it is. I used fresh, quality ingredients every time - even the mistakes - and don't want you to have to waste the ingredients I did. No room for error, unfortunately - but well worth it. And more to be proud of. http://www.joyofbaking.com/YellowButterCake.html -- posted by jafontenot

Very Good Chocolate Cake

Wed, 08 Jul 2009 10:43:51 -0400

From "The Gift of Southern Cooking" by Edna Lewis & Scott Peacock. This cake is incredibly moist and rich! If you have any leftovers, don't refrigerate, simply cover and leave at room temperature. -- posted by Shire Born

Scrumptious Baked Potato Soup

Sun, 12 Jul 2009 09:35:59 -0400

This recipe came from my mother's collection. It's such wonderful comfort food! *Note* Never boil a cream based soup. Heat it just to the boiling point, then remove from heat. Boiling it will cause your soup to curdle. -- posted by Irishcolleen

Rob's Basic Baked Rice

Tue, 14 Jul 2009 01:17:05 -0400

My DH found this recipe in a Paul Prudhomme book and has adjusted it to our preferences. Great side for just about anything (especially grilled foods) with a light flavor - which doesn't end up competing with your other dishes. Really easy to make, just toss it in the oven and forget about it (so to speak) while you work on other things. :) We tend to like the gorgonzola cheese lately, but feta also works really nicely. It all depends on what your main dish flavor is and your preference. Cooking times can vary - we find 70 minutes works perfectly for us. -- posted by Mommy Diva

V's Pea Salad for a Crowd

Tue, 14 Jul 2009 01:45:14 -0400

Posting this by request after serving a few of my Zaar friends ;) This feeds a crowd. Half the recipe for family size. -- posted by Vseward (Chef~V)

Cheesy Mini-Meatloaves

Sun, 19 Jul 2009 13:18:46 -0400

This is a nice twist on the normal meatloaf recipes.. 8 mini meatloaves with a yummy sauce!! I have made this several times and recently added fresh mushrooms to meat mixture before shaping into loaves and it was fantastic... endless possibilities! -- posted by AnnaMarieCooking4Free

Creamy Potato Salad

Tue, 21 Jul 2009 15:40:04 -0400

the creamiest potato salad -- posted by Air hostess

Cajun Chicken Sausage, Peppers and Onions

Fri, 24 Jul 2009 12:32:31 -0400

This is a very easy recipe that takes little time, requires just a few ingredients and you will love the results. I created this recipe the other night when I had to use up some chicken sausage and spinach that I had on hand. -- posted by JHeffner

Real Southern Strawberry Shortcake

Fri, 24 Jul 2009 12:34:25 -0400

Genuine Strawberry Shortcake. The key here is to use only the freshest, ripe, sweet strawberries when summer berries are at their peak, and always serve the biscuits warm (and with butter). Adapted from a James Villas recipe. -- posted by BecR

Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)

Tue, 04 Aug 2009 15:16:35 -0400

Best mixed in the ABM on the dough cycle only, and baked in your oven. PLEASE MAKE SURE YOUR YEAST IS FRESH, AND THAT YOUR WATER IS NOT TOO HOT, AND ALLOW ADEQUATE TIME FOR DOUGH TO DOUBLE OR YOU WILL HAVE DENSE BREAD! Dried cranberries and toasted pecans in rye bread -- lightly flavored with ground cinnamon and orange oil, or leave them out if you prefer! -- The bread smelled heavenly while baking in my oven! Delicious toasted with cream cheese -- makes great french toast, or equally good for turkey sandwiches! ---- Note: My bread machine does not have an "add beep" so I rough grind the pecans and cranberries in a mini-chopper, so all ingredients can be added to the bread machine all at once! -- posted by Kerfuffle-Upon-Wincle

Ham & Bean Crock-Pot Throw

Sun, 09 Aug 2009 21:03:04 -0400

Ham, pinto beans and whatever else you wanna throw in there .. its cooking in my crock pot now but when its done ill up date as to how the taste was what could have been done better ... i chose the following to throw in.. *** serve with sweet corn bread nice and hot YUM! -- posted by Chef Mami G

"go To" Southern Buttermilk Biscuits

Sun, 09 Aug 2009 21:37:42 -0400

After toying with several biscuit recipes, this is the closest to what I grew up with in Nashville. Not quite Miss Carol's, but they're good! -- posted by Chef #1346648

Pickled Corn

Wed, 12 Aug 2009 10:29:04 -0400

In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing I could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, I found some general directions in the Foxfire Wood Stove Cookery book and Carla Emery's Old Fashioned Recipe Book. I played around with proportions and found the right combination. If you are from W.Va., Kentucky, Georgia or anywhere along the Alleghany Mountain Range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.Hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time) -- posted by bshemyshua

The Best Deviled Eggs Ever

Mon, 17 Aug 2009 02:24:39 -0400

Through many trial and errors I created this recipe. Other recipes always seemed to miss the mark for me. Sorry Maw Maw no offense meant. :D Obviously, taste is subjective. I hope you enjoy. :) -- posted by Jencathen

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Chicken and Dumplings

Thu, 20 Aug 2009 02:15:55 -0400

Boiled chicken with homemade dumplings as My Cousin Janis made for me -- posted by Flexi Cherkov

Black-Eyed Pea Posole With Pork and Collard Greens

Mon, 24 Aug 2009 01:23:45 -0400

Southern comfort food from Cooking Light magazine. -- posted by Sweet Jezebel

Mom's Meatloaf

Thu, 27 Aug 2009 02:47:04 -0400

This is the only meatloaf my husband will even touch. That says alot cause he's very picky! Super yummy! -- posted by Lil' Miss Nikki

Ten Year Chili

Wed, 02 Sep 2009 23:59:02 -0400

This Texas-style chili recipe gets its name from the fact that I spent 10+ years creating and tweaking it in an effort to create a "heat-free" chili. In the last 10 years, however, I've really acquired a taste for the spice, so I've started adding chipotle for heat because I really like the flavor it adds. If you want a chili that even kids can eat, leave out the chipotle. This recipe is much easier than it looks, and is extremely forgiving. I hope you enjoy this recipe as much as we have - and as with all my recipes, experiment to perfection! -- posted by TadGhostal

Lobster Salad With Curried Mango Dressing

Tue, 08 Sep 2009 13:25:23 -0400

When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;) -- posted by Manami

Chicken and Sausage Gumbo

Mon, 14 Sep 2009 14:37:52 -0400

I found this on stltoday.com and was adapted from "Cooking up a Storm: Recipes Lost and Found From the Times-Picayune of New Orleans". I haven't tried the recipe yet, but it looks pretty tasty. I'm placing this here so I don't lose it. Enjoy! -- posted by SassiFras

Shrimp and Mushroom Casserole

Thu, 17 Sep 2009 15:41:47 -0400

This is heavenly. Rich and creamy, not for those watching their weight. I often add a half a cup of monterey jack cheese and I always substitute Frenche's Fried onions for the bread crumbs, just grind them up in the food pro. Very pretty in individual ramikins. -- posted by Chef #Mykidsmom

Creamy Potato Soup

Mon, 28 Sep 2009 01:15:39 -0400

My mom used to make this, and as usual, one of my faves. I frequently make this just after Thanksgiving, to go along with turkey sandwiches. It's also great with cornbread and a simple salad. -- posted by velvet_sj

Grandpa Don's Picnic Fried Chicken

Mon, 28 Sep 2009 02:14:44 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Gingerly's Infamous Broccoli Casserole

Mon, 28 Sep 2009 14:46:38 -0400

This is probably my husbands favorite food ever. I make extra and he always eats in for lunch the next day. It's different than other Broccoli Casseroles I have seen -- posted by GingerlyJ

Spinach in Creamy Feta Sauce

Mon, 28 Sep 2009 14:58:08 -0400

Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy. -- posted by KissKiss

Alaine's Tangy Stove Top Sweet Potatoes

Tue, 29 Sep 2009 11:37:09 -0400

This is an entirely new take on sweet potatoes, and I know you'll enjoy it, I can't stop eating it! This recipe came to me by accident, I was looking for something new on the internet that I could make with sweet potatoes on the stove top but couldn't find anything. I threw together some ingredients I had on hand, and the result was great. Enjoy! -- posted by amb5842

Suzy's Colorful Southern Fried Corn & Okra Medley

Wed, 30 Sep 2009 15:31:18 -0400

This recipe comes from my ideas to combine garden surplus.Keep it healthy and colorful, plus the kids love it ! This is my answer to comfort food , you'll see why ! -- posted by Susan in Hillsboro Tn USA

Tangy Potato Soup

Sun, 04 Oct 2009 01:25:10 -0400

Made quickly one night when I was starving! The Neufchatel cheese gives the soup a nice tang -- -- posted by Kerfuffle-Upon-Wincle

Raspberry Peach Cobbler

Fri, 09 Oct 2009 17:01:27 -0400

This is one of my husbands all-time favorite desserts.. he tells his friends that mine is better than any restaurant in the world -- posted by GingerlyJ

Debris Po'boys

Sun, 11 Oct 2009 03:09:17 -0400

From nolacuisine.com -- posted by Chef #764369

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Chicken Salad Casserole Baked Up

Mon, 12 Oct 2009 13:48:21 -0400

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days. -- posted by Amy Duchesne

Chicken and Dumplings

Mon, 12 Oct 2009 17:26:03 -0400

I found this recipe in Cooks Illustrated. It is really outstanding! Absolutely perfect, I wouldn't change a thing! -- posted by LizP

Almost Non Fat Mac and Cheese

Wed, 14 Oct 2009 02:21:42 -0400

Found a low fat recipe some where and tweeked it to be a little more fat free. -- posted by Chickadee1982

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

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 Chef 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

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

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

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

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

A1 Ultimate Jambalaya

Sun, 01 Nov 2009 10:05:01 -0500

I could live on this! Everybody loves this one, and agrees that its better than any Jambalaya they've ever ordered in a restaurant. Give it a try, you won't be disappointed I promise. The secret is the roasted red peppers and the butter. Don't be put off that the dish is finished in the microwave, it just ensures that there are no burnt pans to deal with later! The only other veg that work in this I find are sweetcorn or butternut squash/pumpkin cut into chunks and added just before it all goes in the microwave. Even my friends from Louisiana find it hard to accept that its perhaps even better (If not a little different) than they make. Enjoy! -- posted by robd16

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

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

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 Chef shapeweaver ©

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

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

Kentucky Derby Pie

Sat, 28 Nov 2009 14:52:17 -0500

Saw Paula Dean make this on the Food Network. It's delicious. It tastes like a rich and decadent Brownie in a pie crust. ( I made my Recipe #192327 and used Pecan Cookie Pieces, which are more coarse chopped pecans) Served warm with a dollop of ice cream. Oooohs and awwwhs all around. Put it here for safe keeping. -- posted by Vseward (Chef~V)

Super Moist Corny Muffins

Sat, 28 Nov 2009 18:08:23 -0500

I love little muffins, so this is my version of the best little corn bread muffins in town! I used Miracle Maize southern style corn bread/muffin mix -- posted by barberbabe

Lazy Man's Simple Sweet Potato Casserole

Mon, 30 Nov 2009 10:17:04 -0500

My mom uses raw sweet potatoes and boils them. I just use the cans of sweet potatoes (yams on the can) to make mine... This recipe is so easy that even a caveman can do it! -- posted by Brad 007

Seafood Gumbo

Fri, 04 Dec 2009 16:12:38 -0500

This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl -- posted by ellie_

Weeknight Mashed Potatoes

Mon, 07 Dec 2009 14:20:32 -0500

This is so easy to throw together, but it tastes like a holiday dish. -- posted by KissKiss

Apple Brown Betty

Wed, 09 Dec 2009 17:24:58 -0500

Melt in your mouth apple goodness. Serve With Vanilla Ice Cream and watch people bury their face in the bowl til' its gone. -- posted by Chef Kliney

Sarasota's Florida Boiled Seafood Pot

Sat, 12 Dec 2009 18:50:53 -0500

I know everyone has seen a low country boil with sausage, corn, potatoes, onions, etc. Well this is Florida's answer to a Seafood Low Country Boil ... and their version. I have been doing this for some twenty years. Now, I will give you my recipe to serve 12, but just cut it in half or a third and add what you want. This recipe isn't about exact amounts, but more about the method and order of cooking. These are what I like to add, but if you don't like or can't afford the lobster, add more snow crab, shrimp, clams or mussels. So don't worry, what ingredients you have, but follow the order that everything is cooked. My ingredients include: onions, potatoes, corn on the cob, kielbasa or smoked sausage, artichokes, lemons, lobster tails, clams, mussels, snow crab and shrimp. Don't think you need a lobster tail per person, but I do 1/2 corn cob and 3 small potatoes per per person and 1/2 sausage (more sausage if I know there is not a lot of seafood lovers) and then the seafood. So this is my process for 12. I cook mine for this amount in a turkey cooker with water, beer and Old Bay seasoning, The turkey cooker than has a strainer so it is easy to drain, but a small pot on the stove will work for a small group of 3-4. Remember ... Rule of thumb 2-3 small red potatoes, 1/2 - 1 sausage link, 1 artichoke heart, 1/2 cob of corn, 1/2 onion, and then seafood per person, so just add what you can. Personally, I could eat 2 lobster tails, my dad 1 lb or more shrimp, and my best friend, all the mussels, so just do a little of everything, and I think they will be all very happy. Now, it sounds like a lot, but the entire dinner cooked in one pot. Just melt some butter, cocktail sauce on the side and a some grilled or baked bread. Cover your table with newspaper and pour it all in the center and let everyone just help themselves. Simple paper plates. We eat everything with plastic, except for a crab cracker and small pick to get the crab meat out. Rolls of paper towels on the table and just relax and have fun. You can also add some sour cream for the potatoes, salt and pepper of course and maybe some dijon mustard for the sausage if you wanted, but there is so much flavor I never find that necessary, but add what you like. Don't try to make it fancy ... just enjoy. When done, pack up the leftovers and plates right in the center of the table, wrap up the newspaper and throw away. NO DISHES!! -- posted by SarasotaCook

Southern Sweet Tea Pie

Tue, 15 Dec 2009 11:36:45 -0500

All across the southern states of America, the regional drink of choice is sweet tea. The logical extension to which is the sweet tea pie. Enjoy! -- posted by Celticevergreen

Apple Sausage Stuff Pork Chops

Tue, 15 Dec 2009 11:39:38 -0500

You can make your own stuffing and use for this recipe I just typically use Stove Top Pork Flavored. I try to always use unflavored/unseasoned Pork Sausage. I typically use Granny Smith Apples for this recipe but any kind of apple works just use your favorite kind. For the Cajun Seasoning I usually use Emeril's Essence. -- posted by pasmaszek

Black-Eyed Peas and Spare Ribs

Thu, 17 Dec 2009 12:38:25 -0500

This is a one-dish meal that I came up with years ago when I was raiding my pantry. It has been a long-standing favorite, and is especially tasty during the colder months. It smells great simmering on the stove! -- posted by JackieOhNo!

Creole Chicken Alfredo

Thu, 17 Dec 2009 21:29:31 -0500

This is one of my husband's favorite dishes. -- posted by TattooedMamaof2

Monday Red Beans N' Rice (Crock Pot)

Thu, 17 Dec 2009 21:42:58 -0500

A Monday staple in New Orleans! This version requires minimal prep, so it's easy to throw everything in the crock pot before work and come home to a warm dinner. I included the time needed to hot soak the beans as "cook time" since "prep time" implies you actually need to be actively doing something. Note: Recipezaar does not recognize pickled pork as an ingredient. I assure you it is real, and actually tastes nothing like pickles. If you can't find pickled pork in your area, a hambone with meat attached is a good substitute. I don't like to use smoked hamhocks because I think the smoked flavor is too strong. -- posted by CptShane

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

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

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

Sweet Potatoes Bourbon Glazed Spicy

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

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

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

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

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!

Country Club Squash

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

From The Southern Living Cookbook. -- posted by SuzV

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

Classic Chicken and Dumplings

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

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

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

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

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

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

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

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

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

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 ©

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 ©

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

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