Recipezaar: Southern U.S.,Historical/Traditional recipes

Oyster Dressing to Die For

Thu, 15 Dec 2005 14:33:54 -0500

From Paula Deen. It's killer. -- posted by KathyP53

Millie's Perfect Apple Pie

Wed, 22 Feb 2006 15:31:29 -0500

My perfect apple pie, this has always been my favorite pie which I am often asked to baked for family get togethers. The recipe is actually one that has been in our family for years and is my personal favorite. I like the level of cinnamon spicyness it has as well as the perfect crust which is my grandmothers recipe. This recipe is a sure thing for the perfect apple pie. I am from Texas originally, but have lived in Australia for 3 years now, since I cannot find the shortening here that the crust requires I substitute this with soft margarine spread. It works great as well, just keep all crust ingredients as cold as possible for a light flaky crust. -- posted by Millski

Chocolate Bourbon Balls

Mon, 15 May 2006 18:55:44 -0400

Great for the holidays, or a Kentucky Derby Party! -- posted by KathyP53

Kentucky Benedictine Sandwiches

Wed, 17 May 2006 16:31:56 -0400

These are a Kentucky Derby tradition. Great to serve at a K.D. party! This version is from Paula Deen with a few changes of my own. -- posted by KathyP53

Engagement Ring Finger Sandwiches

Wed, 24 May 2006 22:58:51 -0400

These are SO easy and so fun to serve at parties! They are a big hit, even with guys! From Paula Deen. -- posted by KathyP53

BBQ Sauce

Mon, 03 Jul 2006 19:44:40 -0400

I made this stuff up, my friends really like it. It's pretty easy and it packs a wollop! -- posted by Cocinero

Tennessee Toffee

Sat, 15 Jul 2006 20:39:52 -0400

A really nice toffee that can melt in your mouth or you may also chew it. A great recipe for those might have dentures or partials. -- posted by Chef #333933

Citrus Mint Juleps

Tue, 08 Aug 2006 17:39:53 -0400

I'm saving this for Derby Day! From Bon Appetit. -- posted by KathyP53

Alabama White Barbecue BBQ Sauce

Mon, 14 Aug 2006 22:38:59 -0400

Change it up at your next BBQ! Sauce with a clean fresh zing! Saw this on food network and found the recipe on about.com There are two others on zaar but this one is just a little different. The longer you can wait to use it the better but can be used right away. -- posted by Jockey

Bourbon-Sweet Potato Stacks

Wed, 30 Aug 2006 18:22:48 -0400

I made this for the holidays, last year, my family really liked it. -- posted by KittyKitty

Black Bean and Corn Salsa

Wed, 30 Aug 2006 19:34:54 -0400

Here is one of my famous salsas. -- posted by larchie

Eastern Nc Collard Greens

Mon, 18 Sep 2006 20:21:48 -0400

Once the first frost kisses the collards, they are ready for picking. We get entire plants, cut at the base like cabbages from certain roadside stands & use 'em all! Big flat heavy leaves are every bit as good as tender inner leaves if done right. Some folks cut out the center ribs on the bigger leaves - we prefer to string out the strings & snap the stems up. We were also taught not to cut a collard, they are to be torn after soaking in 3 sinkfuls of water to remove any grit. Start the braising pot a the evening before cooking collards, to give the ham hocks time to cook down. Don't be daunted by the amount - collards do cook down a lot! Remember to serve with cornbread to sop up the pot liquor - this can be a full meal for collard lovers. Dig in! For the pork averse, 5 or 6 smoked turkey wings may be substituted but they lack tha "jes right" flavor of ham hock. Interestingly, ham hock is very low in fat & provides more flavor in the form of gelatin (like oxtail) - apparent only after chilling the pot liquor! ***make a big batch as these freeze great in freezer bags for later use*** -- posted by Buster's friend

Cafe Brulot (Café Brûlot Diabolique)

Wed, 20 Sep 2006 19:52:51 -0400

A Creole flambéed dessert coffee that is still served in grand style at some of New Orleans finest restaurants. This is a very special after-dinner drink, spectacular for entertaining. Can be prepared at the table with lots of fanfare to impress the guests. There are special brulot bowls made to prepare this drink, but a round, chafing dish works well. If you don't care about fancy presentation, you can just use a saucepan over low heat on the stovetop instead. -- posted by littleturtle

Golden Cornbread

Fri, 29 Sep 2006 17:25:58 -0400

I was given this recipe from a friend of mine named Deb. I believe this is the best corn bread recipe I have ever tasted. -- posted by oilpatchjo

Crunchy Cranberry Salad

Tue, 31 Oct 2006 21:03:24 -0500

This was something my momma always made for Thanksgiving. I found her recipe! I hope anyone tring this will enjoy it. This recipe can be sugar free. -- posted by Redallnite

Old South Pumpkin Pie With Apple Butter

Tue, 14 Nov 2006 15:27:10 -0500

A delicious pumpkin pie with that "extra" flavoring of apple butter and brown sugar. I like to top pie right before serving with Cool Whip and chopped pecans, but that is optional. -- posted by STARTERWIFE

Gony's Sausage Dressing

Mon, 20 Nov 2006 21:15:48 -0500

Old Timey bread and sausage dressing for Turkey... This recipe can be made with different breads, liquids, and sausage...It's FANTASTIC with turkey gravy! The "smushing" is a term my great grandmother used when passing this down, verbally. -- posted by gohogsgirl

Seafood Gumbo, Microwave

Sun, 26 Nov 2006 11:19:38 -0500

After trying a number of recipes, I still couldn't find one that I was satisfied with. So I started combining and adding ingredients, coming up with this one. The YIELD is 9 quarts or 48 - 3/4 cup servings. -- posted by Lewis Mize --Chef #315547

Sherry Orleans Pralines

Sun, 10 Dec 2006 21:18:51 -0500

When I was looking for this recipe today, one daughter said, "You should have this memorized by now: brown sugar, pecans, and magic." SOmething I learned the hard way after posting this recipe the first time: Make sure your cook pot is big enough to accomodate boiling. I used a pot that was too small to accomodate a triple batch and transferred the pralines to a pot that was large enough, but not heavy enough. Lighter pans don't conduct heat properly. A double batch I made in the heavy pan worked much better. This comes from a cookbook that is probably out of print, Recipes and Reminiscences of New Orleans. I make double and triple batches. -- posted by Mrs J B

Mrs. Steward's Sweet Potato Pie

Mon, 11 Dec 2006 16:56:35 -0500

This pie is perfect for the holidays or family dinner during the cooler months -- posted by aspiring goumet

Chitterlings

Wed, 20 Dec 2006 22:04:50 -0500

This is the ultimate soul food. Chitterlings are pork intestines. Traditionally food of poor blacks and whites in the south, chitterlings now is enjoyed by all, regardless of geographic location, economic status, or race. Try it you will like it. -- posted by chiggerhill99

Mama's Cornbread Casserole

Tue, 26 Dec 2006 11:56:09 -0500

This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this. -- posted by Chef #261070

New Year's Day Black-Eyed Pea Dip

Sat, 30 Dec 2006 15:41:13 -0500

A good luck way to start the New Year. It's considered good luck in the South to eat black eyed peas on New Year's Day but don't wait that long to try this dip! This is a yummy dip that your family, friends and coworkers will ask for again and again! -- posted by Glitterik

Hoppin' John

Tue, 02 Jan 2007 18:02:02 -0500

This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish. -- posted by duonyte

Brunswick Stew

Thu, 04 Jan 2007 20:59:49 -0500

On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate. -- posted by Sweetiebarbara

Corn Casserole

Sun, 21 Jan 2007 13:37:15 -0500

This is a great side dish, especially if you like corn. My DH is form Nebraska so he lived on the stuff as a child. I can't remeber were I found this recipe but its a good one--it has become a favourite in our house. -- posted by C.C

Frogmore Stew for 30 People

Sun, 11 Mar 2007 16:24:25 -0400

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

South Carolina Christmas Cookies

Mon, 26 Mar 2007 21:43:27 -0400

Don't you always have one neighbor, who has the best recipes? What a blessing those recipes are to our families during the joyful holiday seasons! These are amazing cookies, that my neighbor and friend, Faye, made and shared with us in Aiken, SC! Even people who hated fruitcake will love these. I know, because I was one of them!! These are TDF!!! Thanks again, Faye, if you are seeing this, please email me via Zaar! -- posted by eHelen

Corn and Chive Pudding

Thu, 31 May 2007 10:49:12 -0400

A great addition to a Kentucky Derby party or Easter dinner. -- posted by KathyP53

Smoked Sweet Cajun Pork Loin

Fri, 06 Jul 2007 17:07:48 -0400

A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box. -- posted by PaulaG

Griddle Cakes

Sun, 12 Aug 2007 21:19:32 -0400

Over time I had developed a vague impression that griddle cakes (as opposed to pancakes) was made with cornmeal. I don't know if that is an accurate definition or not, but these are the griddle cakes that I came up with when I tried to make some. They are very good served with syrup or honey. -- posted by MistyCat82

Coley Oyster Dressing

Tue, 14 Aug 2007 23:10:00 -0400

My mother-in-law's delicious take on Thanksgiving dressing with a wonderful briny taste. Use a 13x9 glass/pyrex dish to bake it in. -- posted by pattyp

Wendy's Broccoli Salad

Mon, 20 Aug 2007 18:54:19 -0400

So good for get togethers during the holidays. This is usually one of the first thing's gone. -- posted by Wendy@TN

Sweet Potato Cheesecake

Thu, 30 Aug 2007 22:04:41 -0400

I will not take the credit for this cheesecake but wanted to share the recipe with you let me know how you like it! -- posted by adam k.

Celeb Dish

Mon, 03 Sep 2007 21:31:09 -0400

Beef Ribs -- posted by Lurdez

Sticky Milk Chocolate Brownies

Mon, 01 Oct 2007 13:56:33 -0400

The texture is soft, the color is dark brown, and it is dense. -- posted by Chef #601334

Sweet Potato Souffle

Thu, 25 Oct 2007 01:00:48 -0400

Yummy sweet potato casserole recipe with which I grew up. Nuts are essential to giving it that "crunch", so if you don't like pecans, try walnuts or macadamias or cashews instead. -- posted by Tropical Texan

Cornbread, Sausage, and Pecan Dressing

Sun, 28 Oct 2007 18:44:04 -0400

Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since! -- posted by Recipe Baroness

Southern Cornbread & Sage Dressing (Aka Holy Grail Dressing)

Sat, 17 Nov 2007 13:13:23 -0500

For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is moist and full of flavor. (I love sage and usually add more, but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am.) -- posted by Teresa27

Easy Sweet Potato Casserole

Tue, 20 Nov 2007 17:36:47 -0500

This is a Southern Living recipe that we really enjoy. I've tweaked it just a bit, only to add our beloved mini marshmallows. But my kids (who don't usually like sweet potatoes) scarf this one down! This is pretty sweet, and that's the way we like it. -- posted by Stacky5

Great Grandma Tanzy's Best Cornbread Sausage Dressing

Thu, 22 Nov 2007 00:24:30 -0500

Just like my Mom's BEST Banana Bread Recipe -I have tried, sampled, and made other Stuffing/Dressing Recipes before and believe me, NOTHING else comes close. Again, a little more work/fuss involved here as with Mom's Banana Bread, but WELL worth it. This submission is dedicated to my beloved Great Grandmother, God rest her soul - Ora Anice Adams-Tanzy... -- posted by stephanierndos

Southern Chess Pie

Thu, 22 Nov 2007 13:55:45 -0500

This is my great grandmother's recipe and a staple at our house for Thanksgiving. -- posted by larchie

Pocketbook Rolls

Thu, 22 Nov 2007 17:54:08 -0500

Another one of mom's famous recipes - I believe this one comes from my grandmother - and a staple at our house for Thanksgiving and Christmas. Really good rolls. -- posted by larchie

Squash and Zucchini Casserole

Mon, 26 Nov 2007 19:28:29 -0500

This is a creamy comfort food recipe. Note: Do not precook vegetables! -- posted by Chef #664689

Sweet Potatoes Rolled in Raw Sugar

Fri, 30 Nov 2007 17:46:19 -0500

This is a wonderfully different sweet potato recipe. I got it from Eula Mae's Cajun Kitchen recipe book. Part of the recipe can be made ahead. If large sweet potatoes are all you can find, cut them in halves lengthwise or into quarters after you have baked and peeled them. -- posted by ChefMarvelIris

Christmas Ambrosia

Sat, 08 Dec 2007 02:20:59 -0500

My mom always served this colorful, refreshing salad/dessert at Christmastime. Wouldn't be Christmas without it! I don't know where the recipe came from, but we're a southern family, so perhaps it's a southern tradition, I'm not really sure. -- posted by Chef #675599

Boiled Oatmeal Cookies (Preacher Cookies)

Sun, 23 Dec 2007 18:27:17 -0500

Simple, quick, easy, good cookies can be prepared with a minimum of fuss and bother, and ready to eat in an hour. I've seen them called Preacher cookies, because they could be made quickly if you found out the preacher was coming to call on you. -- posted by DJ Dembi

Tres Leches & Cream Cake

Fri, 28 Dec 2007 19:55:17 -0500

My sister's favourite cake. This one only took three tries to get everything right, but WOW. A new family favourite that made a splash with its 2007 Christmas dessert table debut. (Note: This is NOT a traditional recipe, this MY interpretation of a traditional recipe. Therefore, this recipe DOES NOT and WILL NOT ever correctly include "goats milk" because I don't like it, and I don't cook with it.) -- posted by JAKunlimited

Frozen Mardi Gras Cake

Wed, 09 Jan 2008 23:12:25 -0500

Wow! It's Mardi Gras time! Celebrate with this fabulous cake! This makes a beautiful dessert for any occasion. Time does not include times for freezing. -- posted by FLUFFSTER

Melt in Your Mouth Collards

Sat, 12 Jan 2008 02:34:07 -0500

My mother has always cooked her collards this way. It was UNHEARD of to boil collards at our house! She passed this down to me and it is too good to share! -- posted by jwilhunt

Oyster Dressing Divine

Sun, 13 Jan 2008 01:37:59 -0500

Very Old South and wonderful -- posted by KathyP53

Chicken-Andouille File Gumbo

Sat, 23 Feb 2008 17:31:38 -0500

An authentically, traditional chicken and sausage gumbo. -- posted by KathyP53

Texas Hot Sauce

Sat, 23 Feb 2008 17:34:32 -0500

This is a condiment used on hotdogs, burgers, deep-fried fish or anything else needing a beefy zip. -- posted by Chef #771698

Chicken Gumbo

Wed, 27 Feb 2008 00:58:23 -0500

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. -- posted by runningchef

Melmont Gumbo from 1835

Fri, 07 Mar 2008 00:25:43 -0500

A savory Dixiana dish with roots firmly in Africa. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Grandma Thompson's Cornbread Dressing

Tue, 15 Apr 2008 02:06:49 -0400

This is like a religion in my family. You do not mess with it and everyone is a part of making it. This is a combination of corn and white bread. It is simple, but so deliscious. This is a traditional recipe that has been handed down through at least four generations. All amounts given are very approximate and subject to change according to your taste. -- posted by Kit_Kat

Cloud Nine Banana Pudding

Fri, 09 May 2008 01:38:36 -0400

I love this recipe because it is fresh and light. Around here if you say "banana pudding" people always think vanilla wafers, so this is a nice little surprise. -- posted by zoo keeper

Authentic Cajun Turkey Gumbo

Mon, 07 Jul 2008 03:15:30 -0400

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you cant do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best! -- posted by Trinkets

Easy Side Pork

Mon, 06 Oct 2008 15:28:06 -0400

This is an easy way to make side pork in the oven. No mess, easy clean-up and the results are great. A teacher friend told me this is how her grandmother made it. Definately not for the calorie counters. -- posted by SiouxChef

Bailey Switch Pecan Pie

Sun, 19 Oct 2008 16:43:22 -0400

Bailey Switch is our property in Mississippi where the pecans are plentiful and delicious. This is our favorite dessert when the nuts fall! -- posted by Trinkets

Drago's Charbroiled Oysters

Tue, 11 Nov 2008 13:18:36 -0500

Drago's restaurant in Metairie, Louisiana is famous for their grilled oysters. We worked hard to replicate their buttery sauce. We never have Thanksgiving without a sack of oysters and the grill going with this sauce on the side. This recipe makes enough sauce for one dozen oysters. If you're getting a sack make about 4x this amount. There's nothing like a cool, crisp day outside with friends and family playing Bocci Ball and sharing beautiful wines. -- posted by Trinkets

Pumpkin Peanut Butter Pie

Tue, 18 Nov 2008 00:17:02 -0500

This big, bright orange and utterly old fashioned-tasting pie is part of a "Creole Thankgiving" menu I found in a November 1987 Bon Appetit. You may prefer to use your own pastry crust; the pastry leaf decorations atop the pie adds a nice, festive touch. Prep time does not include chilling time for dough. -- posted by Leslie in Texas

Caramel Pecan Cake and Icing

Mon, 24 Nov 2008 00:59:32 -0500

I really dont remember where i got this recipe but it a favorite of my family and church members. Its a very southern recipe and a very sweet one too. -- posted by Kellie Q

Sweet Potato Eggplant Gravy

Mon, 24 Nov 2008 01:06:39 -0500

This is the BEST gravy I've ever found, it's labor intensive but OH SO WORTH IT!!! It's from Chef Paul Prudhome's Turducken recipe page... -- posted by Babychops

Authentic Southern Cornbread Dressing from Dixie

Thu, 27 Nov 2008 00:50:30 -0500

As any Southern girl will tell you, Real Southern Cornbread dressing is NOT ever used for stuffing or made with white bread! After perusing the very few Cornbread Dressings on the 'Zaar, I wanted to post this one for those wanting the "real deal"! This recipe is a combination of my mother's family recipe and the recipe of my cousin who lived in New Orleans. I have tweaked it over the years and this is the result. No matter where we go for Thanksgiving or Christmas, people always ask me to bring my dressing. It always gets raves and I'm always asked for my recipe. The men in my family won't eat any other kind. That said, I hope you enjoy it, too! -- posted by Queen B

Cajun Baked Rice Dressing

Thu, 27 Nov 2008 15:55:39 -0500

Delicious and easy to cook recipe that my mom found in the Houston Chronicle in the mid-1970's. So good that it's a family tradition in my house. You can play around with the ingredients some, but try not to deviate too much. Sometimes I might add about 1/4 pound of hot Italian turkey sausage to the ground beef, but the ground beef is normally the best. you will immediately want to cook another batch, it's so good. Use as much salt and pepper as you need, but don't exceed 1/2 tbsp. -- posted by Robstercraw

Cape Fear Club Punch

Mon, 08 Dec 2008 17:41:29 -0500

Southerners are very fond of punches, although they seldom make these historical recipes for them very often anymore. This recipe was created by Mr. Thomas Walker Davis and was printed in a cookbook issued by the Ministering Circle of Wilmington, NC in 1964 -- posted by Dan-Amer #1

Cranberry Champagne

Mon, 08 Dec 2008 23:24:34 -0500

This recipe is from the late Davis Smith of Oxford, NC and was first published in 1982. Have all ingredients chilled before preparing. -- posted by Dan-Amer #1

Charlotte's Southern Cornbread Dressing

Tue, 09 Dec 2008 22:24:36 -0500

Straight out of NW Alabama, this is my wife's signature dish at hollidays. Mind you, I stole this from her, so I'm hoping and trusting the amounts are accurate. -- posted by Red Apple Guy

Fannie Taylor Harris' Wine Jelly

Sun, 14 Dec 2008 00:36:14 -0500

This recipe I am almost certain has English roots. The use of Blackberry wine is essentially Southern. I would guess the original called for sherry or port. Since the creator of this version was a good family friend I have eaten it many times in the past at Christmas. -- posted by Dan-Amer #1

Duck Réveillon Cassoulet

Tue, 16 Dec 2008 00:53:22 -0500

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. -- posted by Celticevergreen

Galatoire's Réveillon Shrimp Remoulade

Sun, 21 Dec 2008 00:40:39 -0500

This recipe is from a newspaper clipping which said supposedly this recipe is from Galatoire's Restaurant, New Orleans, LA. -- posted by Celticevergreen

Suzanne's Special Dressing

Sun, 21 Dec 2008 01:20:25 -0500

This is taken from several different recipes. The measurements are 'flexible' because I don't really measure when I make it. I usually use Bisquick biscuits, they have a good texture for this recipe. -- posted by UGA Fan

The Réveillon Salad

Mon, 22 Dec 2008 18:28:52 -0500

From a magazine article that said supposedly this recipe is from the Commander's Palace restaurant in New Orleans, LA. -- posted by Celticevergreen

Rib Room Rotisserie's Tenderloin of Beef

Mon, 22 Dec 2008 18:30:20 -0500

This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA. -- posted by Celticevergreen

Galatoires Oysters En Brochette

Mon, 22 Dec 2008 18:30:33 -0500

From a newspaper clipping that said this recipe supposedly is from the Galatoire's Restaurant in New Orleans, LA. Serves 4 people as an appetizer and 2 for a main course. -- posted by Celticevergreen

The Bombay Clubs Eggnog Noel

Mon, 22 Dec 2008 18:30:55 -0500

From a newspaper article that said that supposedly this was The Bombay Club's Eggnog Noel recipe. -- posted by Celticevergreen

Smoked Réveillon Duck Breast and Confit Leg

Mon, 22 Dec 2008 19:10:01 -0500

This recipe is supposedly from the Restaurant Cuvée in New Orleans, LA. -- posted by Celticevergreen

5 Star Creamed Corn

Wed, 24 Dec 2008 01:24:19 -0500

Served at the 5 Star PIERO'S Italian Restaurant in Las Vegas! This is the original recipe for the most delicious creamed corn (not sweet) you'll ever taste. Given to me by the kind executive chef of Piero's, Las Vegas. The recipe is so incredibly simple but the taste is out of this world. Not at all sticky sweet or mushy like canned cream corn, rather barely sweet, but just enough to make you know you are eating something very special. You can't go wrong with this dish. Super simple, elegant and impressive. -- posted by KitchenMistress

Cornbread....with a Twist!

Wed, 24 Dec 2008 16:36:54 -0500

This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day! -- posted by Less Than A Chef ;-)

Nana's Red Velvet Cake

Tue, 30 Dec 2008 21:02:37 -0500

My mother in law passed this recipe down to me when her son requested that I make this cake. It's a beautiful cake with the deep red color and the bright white frosting. It's great for a holiday party (or anytime really). This red velvet cake gets regular compliments when I bake it for my friends and family. My brother in law recently asked me to make it as his groom's cake for his wedding and all of the guests raved about it. It's a simple recipe that you really can't go wrong with! -- posted by Chef #1100816

Deep-Fried Black-Eyed Pea and Ham Bites With Sweet Cranberry Dip

Tue, 30 Dec 2008 21:02:58 -0500

I always make black-eyed peas in some form on New Years Day. This is Paula's Dean appetizer recipe with a 5 star rating that I plan to make this year. -- posted by KathyP53

Creole Gumbo

Mon, 02 Feb 2009 11:36:51 -0500

A great recipe passed down for generations. This is a TRUE crole gumbo....no landlubber parts in here! Hands-down the best creole gumbo recipe in existence. -- posted by peach1705

Squash Dressing

Mon, 23 Feb 2009 11:25:39 -0500

I totally stole this recipe from my mom after she made it this past Thanksgiving. Very tasty, but definitely not for those on a diet. To make it a meal, simply add some sliced, cooked chicken breasts to the mix before baking! -- posted by RockStarMommy

Potato Salad

Thu, 26 Mar 2009 16:11:13 -0400

This is an adaptation from my Grandmother's recipe to satisfy the picky pallet of my children (and me lol). If you like them, you can add 1/2 cup of onions to this. -- posted by VIOLETISIS17 in TN, USA

Old Settler's Baked Beans

Sun, 05 Apr 2009 22:03:15 -0400

I know there are many, many versions of the recipe online, but this beats them all. Trust me! The best part, it can be adapted for a crock-pot or dutch oven. -- posted by Steven Loeffler

Ultimate Broccoli - Blue Cheese Casserole

Sun, 05 Jul 2009 12:31:25 -0400

This recipe has been slightly modified to suit the taste of people who prefer a little more taste in the casserole. Other recipes for Broccoli and Blue Cheese casserole are often runny, have only a slight flavor to them, and over cooked broccoli. We make this at Thanksgiving, Christmas, 4th of July, and other special occasions. It is the only dish of our 9-12 other dishes that doesn't ever make it to the refrigerator since it is completely gone on the first pass around the table. It is considered dessert by my 14 year-old son because it is so delicious. -- posted by Chef #1234576

Rossann's Kentucky Beer Cheese

Mon, 13 Jul 2009 15:37:42 -0400

This recipe comes from my stepmom. Beer cheese is a tradition in Kentucky with some of the most famous brands coming from the Central Kentucky region. This recipe is no exception. It uses velveeta unlike the traditional recipe I am use to, but it is much easier than having to blend it forever in the food processor or blender. A must have for any Derby party or tailgate! Serve with crackers, veggies, or potato chips. -- posted by Sccuddlers

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

Please Try My Sweet Potato Pie

Fri, 31 Jul 2009 14:01:24 -0400

Calling all pie lovers and seasoned bakers. I would love your opinions on this sweet potato pie recipe. It was my first attempt and I thought it came out really good, but I would greatly appreciate objective and honest comments and reviews. The "Basic Flaky Pie Crust" recipe came from another website and I didn't change a thing (in my opinion, the crust was perfect!) For the filling, I read several recipes, tweaked them each a tad and settled on a combination that I thought might work. So, please try my sweet potato pie....and let me know what you think. I value your opinions. -- posted by CookETC

Cherry Crunch Pie

Wed, 26 Aug 2009 09:57:12 -0400

This recipe was given to me many years ago. I brought it to a company function once and it was requested for the next 15 years. Not your traditional "Pie", but a great mix of textures. Warning.... if you're on a diet, pass on this one. -- posted by Chef Vic #2

Williamsburg Lamb Curry

Mon, 14 Sep 2009 14:20:39 -0400

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. -- posted by Lauren4372

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Hoppin' John Soup

Sun, 29 Nov 2009 17:50:49 -0500

Make this Southern staple on New Year's Day for good luck all year! -- posted by KathyP53

Fiery Cheese Straws

Mon, 07 Dec 2009 14:48:10 -0500

If you like spicy cheese straws...the Fire is all in your hands! Love cheese Straws and Fire, so.. I use Fruity Pebbles for the color, instead of regular rice krispys -- posted by Merlin_magician

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

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

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

Cooks Illustrated Red Beans and Rice

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

This is pretty authentic -- posted by KathyP53

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