southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

13 recipe(s) reviewed. Showing 1 to 13Sort by: Title | Date | Rating

Taste of the South
(Jul/Aug, 2013)

This is more of a technique than a recipe but it's a great idea for sandwiches. It has step by step photos for making the weave and is perfect for sandwiches.

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I made this one for the Tomato Pie on the same page and it was out of this world. It made a double crust and you only need one for the pie so now I have one in the freezer. Can't wait to use it for another savoury pie.

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This was great on the cupcakes from the same page but I only made a half recipe and it was more than enough to frost the cupcakes. I can't imagine using a whole recipe for the cupcakes.

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This is the sauce you make to go in both the cupcakes and butter cream frosting from the same page. I had just a bit left over from making both.

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This is a great recipe when blackberries are in season and it only takes a cup for the frosting and the cupcakes. My whole family enjoyed these especially my daughter who picked the berries.

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This is a wonderful version of the BLT with a southern twist with the addition of pimiento cheese and fried green tomatoes. It's a little messy to eat but so good.

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These were very good on the BLT's from the same page and not bad by themselves. I like my way of frying them to eat as a side better though which is kinda scrambled up like my Mom and Grandma fried them. I would make them this way again though for the BLT's.

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My daughter and I loved this one. The combination of green and ripe tomatoes in addition to some other veggies and the cornbread was delicious along with the dressing. This is one of Christy Jordan's recipes.

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Daughter, hubby and I loved this salad. It was worth firing up the grill for the corn, red bell pepper, and purple onion. We loved the addition of queso fresco cheese, cilantro and avocado in addition to the tomato and corn. The simple dressing of lime juice, garlic and canola oil gave a nice zing.

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Son and I loved these. They're like a BLT muffin sorta. The recipe says it makes 9 but I ended up with 10. You use sour dough bread cut into muffin tin sized rounds for the crust. Some of the tomato is baked along with other ingredients on the muffins and then more tomato, lettuce and more bacon is used for topping after they come out of the oven. We loved the addition of melted mozzarella on them.

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This was delicious and I think will be my way of making homemade pimiento cheese from now on. I've tried many great recipes but I think I like this one the best. I love that it has both pimiento and roasted red peppers in it as well as sharp cheddar and cream cheese. The other ingredients top of the great taste. Not only was this delicious on the BLT from the same page but made great sandwiches for my lunch at work.

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My family loved this one. The pudding part took awhile to make and rest before continuing with the recipe but they thought it was worth the wait. It does have to rest in fridge for a few hours once completed as well. It's topped with homemade whipped cream and toasted coconut and almonds. I only found one problem with this recipe it calls for a 1 1/2 quart serving dish and there was no way all this would have fit in that size bowl.

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We love tomato pies around here and this year I have trying many new to us recipes. This one was definitely a hit. I used the suggested yellow tomatoes but used some vadialia onion instead of green onion since that's hwat I had on hand. The saltine cracker and Parmesan topping sent this one over the top. We also enjoyed the use of Gruyere cheese along with some lemon zest for a nice fresh taste. The black pepper crust was out of this world.

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