southerncooker's Reviews
10 recipe(s) reviewed. Showing 1 to 10Sort by: Title 
| Date | Rating
| Son, daughter and I enjoyed this one but we've had other mac and cheeses we've enjoyed a bit more. Still this was quiet good. Cheeses were smoked Gouda, extra sharp cheddar and cream cheese. Liquid was half-and-half and amber beer. There was also shichimi togarashi (a Japanese spice). Damaris noted that it might be hard to find so she suggested using cayenne pepper, black pepper, sesame seeds, orange peel, and ground ginger instead which is what I did. |
| I ordered the Berbere spice from Amazon just so I could make this dish. So glad I did since grandson loved the parsnips cooked this way. Daughter, and I enjoyed this dish as well. Hubby, son, and son-in-law didn't care for it.
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| Daughter and I enjoyed this one. Loved the addition of dried tart cherries and pecans. I couldn't get the sprouts to shave on the box grater so I just used a knife which was a little time consuming but worth it. The dressing was nice too. Son even liked it and he doesn't enjoy fruit and nuts in his slaw or salad - he picked those out though. |
| While this was good we all agreed we enjoy my version better. Not a big fan of sugar in cornbread and this did have some. Cajun seasoning interesting but we like it better without. I did fry them in coconut oil. She gives you a choice of that or butter. |
| Loved these cookies. The tart dried cherries along with the dark chocolate chips make for an amazing cookie combination. I used the option of plain Greek yogurt instead of milk. Putting in fridge for 30 minutes before scooping onto parchment paper lined baking sheet makes for an easy to scoop batter.
This recipe is also in the Nov 2017 issue of Food Network magazine. |
| This is an excellent version of pimento cheese. I used Cabot extra sharp white cheddar and of course Dukes mayonnaise (which she recommends and is the only kind I use as well). The cream cheese is a nice addition and makes it smooth. Will definitely make again. |
| Loved this version of chili. Son and son-in-law as well as hubby enjoyed it but they like one we make a little better. I enjoyed the addition of corn and edamame. The peanut butter was a nice touch too. I often use PB to flavor my pinto beans and hubby says it tastes like I've used a ham hock. I did substitute black beans for the pintos since son and son-in-law like bb better in chili. I also omitted the bell pepper since son isn't a big fan of those. I made the carnivore version and used ground beef. |
| Chicken is brined in bourbon, light brown sugar, salt, pepper, warm water and bay leaves. I omitted the bay leaves since we're not big fans of it's flavor. Chicken then dipped in three mixtures. There is a bit of cornmeal in the final mix and it gives the chicken a nice crunch. She suggests using bone in breasts but my family enjoys dark meat best so I did legs and thighs. |
| Son and I liked this one but hubby did not. I did omit the red bell pepper since son doesn't enjoy them. I used molasses instead of sorghum and romaine instead of iceberg or cabbage. I used the bourbon that Damaris suggested using on her show if you wanted good bourbon to drink or for a recipe - Woodford Reserve. I made the carnivore version since I know hubby and son would prefer that way. |
| My hubby loved this one. He wanted to know where I got the recipe and when I told him he said now that southern girl knows how to cook. I made the carnivore version omitting the miso and shiitake mushrooms and used the andouille instead as suggested. I couldn't find mushroom broth so I used vegetable broth instead. We had ours with sour cream and green onions as suggested. The dark beer is a nice touch and the spicy Cajun/Creole seasoning gives it a nice kick. I used Tony Chachere's More Spice Creole Seasoning. We ate ours with corn bread and slow cooker collard greens. I know hubby will be requesting this one again. |
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