southerncooker's Reviews
174 recipe(s) reviewed. Showing 1 to 50Sort by: Title 
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Website: Leite's Culinaria
This recipe is a keeper for me. Rarely do I make a recipe that hubby, son, and I all love, but this was one. None of us usually care for biscuits with sugar in them, but this was a huge exception. We treated them as a dessert. I chose to make the jumbo muffins. Son put butter and raspberry jam on his and said it was really good. Hubby put honey and butter on half and molasses and butter on the other half and declared both ways a hit. I just put a little butter on mine and it satisfied my sweet tooth and was delicious with a cup of coffee. I used a large ice-cream scoop to transfer my dough to the muffin tin and they baked up perfectly in the suggested 30 minutes for jumbo muffins.
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This is a great way to make baked beans. The beans are not overly sweet and have a wonderful texture. We enjoyed the little bit of cider flavor as well as molasses and fat back in these. The onions that were buried in the beans tasted great as well. We ate ours with some pulled pork bbq. They would also be a good accompaniment to BBQ Chicken and with corn bread as the recipe recommends. I'll keep these in mind next time I need some beans as a side dish.
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I love to make scones and am always on the lookout for new recipes to try. I wasn’t sure I’d like the flavor of these since I’ve never enjoyed cheddar on my apple pie and the author compares these scones to that. I loved them, though, and will definitely be making these again. I’ve never made scones with a mixer but wanted to try this method, so I borrowed my daughter’s KitchenAid for the task. It did help the ingredients come together nicely and quickly, but I think next time I’ll just make them with my fingers as I normally do. I cut my apples into 16 chunks instead of slices since chunks just seemed like they’d distribute better in the ingredients. I used a Silpat on the pan for baking the apples, as well as the scones themselves. I don’t think you need to sift the sugar with the flour; so just add it to the flour and other ingredients on the waxed paper. Instead of a rolling pin, I used the author’s suggestion to pat the dough into a circle before cutting. This is the typical way I make scones, anyway.
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All my tasters enjoyed this one. I heard lots of mmms while everyone was enjoying his or her slice. I found the instructions for how to place the apple slices a bit confusing, though I understood better after looking at the photo. Mine wasn’t quite as pretty as in the photo but this didn’t deter from the taste. I’ll definitely be making this one again. The zest gave it such a bright flavor.
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I decided to make the muffin option. I made these twice. The first time I got 33 muffins instead of 24. They were perfectly done and golden brown at 20 minutes. I baked them in aluminum muffin pans with cupcake liners in them. I used a 1/4 cup measure to fill the tins. I used a hand-held mixer, since I don’t have a stand mixer. The muffins were very moist and good, but I felt a slight aftertaste in my mouth after eating them. As the muffins aged in the fridge and I took them to work for my snack each day, that taste went away. Some of my tasters also commented on this, and some even asked if I’d put molasses in them. I thought a whole tablespoon of baking soda sounded like a lot, and maybe that was the culprit. I decided to make them a second time and use baking powder instead. I made a half recipe this time and used a silicone muffin pan with paper liners. It took about 10 minutes more baking time to get them to a golden brown, but they did taste much better from the start. These make a great snack and are very moist. I’ll be making them again, but with baking powder instead of baking soda.
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Being a southern gal, these are right up my alley. I did use lard, as I often do when making biscuits, and I also always pat out the dough with my fingers instead of rolling it. The only thing I’d do differently next time is use buttermilk instead of plain milk. I used some really good white extra-sharp cheese and I loved this with the crispy applewood-smoked bacon—a marriage made in culinary heaven. We had one warm, and it was wonderful, but they’re also good once they cool. I’ll definitely make these again.
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These are delicious and I've made them several times. Lovely way to have your bacon, egg and bread.
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We recently picked a bunch of apples at my son-in-laws grandmas and some of them were Granny Smith. I was looking for some recipes to use up some of the apples and came across this recipe on the LC website. Since I had all the ingredients on hand I decided this was the perfect recipe. Even though I made the suggested slit all the way around the middle of the apples to keep them from exploding they exploded somewhat anyway. Maybe I didn't make my slit deep enough? No problem they still tasted wonderful to my daughter and myself. Hubby and son-in-law liked, but said they would have liked a bit more sugar. Daughter and I liked the subtle sweetness followed by the tang of the apples themselves. They smelled heavenly while baking in the oven from the cinnamon, nutmeg and rum. We also enjoyed the flavor from the golden raisins and pecans. The lightly whipped cream sent this delightful dish over the top. I'll be making these again while apples are at their peak here.
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This is an excellent dressing for the grilled veggie sandwich, but it also tastes great on salads. I used some of the leftovers in a pasta salad, and it gave the salad a great flavor. I’ll be making this one again. It’s simple with just four ingredients — olive oil, balsamic vinegar, sugar, and minced garlic — but it packs a nice punch.
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This is a great all in one recipe for supper anytime. We loved the spiciness of the onions over the creamy Parmesan mashed potatoes and topped with the sausage links. The best bites were those that had some of each ingredient. I cut my potatoes into 1 1/2 inch chunks and they were perfectly cooked and ready for mashing in 20 minutes. Wondering if maybe next time the sausages couldn't be cooked along with the onions in the oven for even more flavor and one less pan. Otherwise this dish was perfect. I enjoyed the subtle sweetness the brown sugar gave to the onions and opted to use red wine vinegar but could see how balsamic would also be nice. I used 2% milk since that's all I had in the house but the potatoes were still delightful.
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We loved this one. We used Sweet Baby Ray’s Honey Chipotle Barbecue Sauce for an extra little kick and served ours on onion kaiser buns. The slaw was so simple I had my doubts it'd be that good, but I sure was wrong as it went perfectly with the pork burgers. We grilled ours longer than six minutes though as we don't want undercooked pork. I thought maybe slathering the sauce on the bun was a bit over the top since you also add some to the raw meat as well as the cooked burgers on the grill, but that idea was also proved "Wrong". Delicious! This is a wonderful change to a plain old hamburger and we'll be adding these to our grill again this summer.
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The cake is tart but not to tart The lemon juice and sugar that you cook together to make the syrup didn’t get very thick but sure gave the cake another jolt of luscious lemon. I’ll definitely make this one again and next time will take it to the next level by making some lemon curd to serve on top of the slices, as suggested by Ina.
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This was delicious. The flavors were fantastic. I’ll definitely be making this one again. I only had one problem with this recipe: even after cooking for over an hour, the liquid didn’t get as thick as I like for a pot pie. Next time I’ll add a bit of cornstarch if it doesn’t get thick enough. This was still a big hit at my house, as we loved it. It made a great Sunday supper on a cold winter night.
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We really didn't care for these muffins and it may have been my choice of beer. Since I had some Guinness on hand and we enjoy other things I've made with it I used that. These may have been better had I used a lighter beer instead. There was nothing wrong with the recipe itself. I made a half recipe and ended up with seven muffins. The baking time was spot on and they were golden and beautiful. We just didn't care for the taste.
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What fun these cookies are to make. It's like a mix and match, choose your favorites recipe. My family and co-workers loved my version of best oatmeal cookies. I can't wait to try this recipe with other options. I love that you can make these so many ways. If you enjoy oatmeal cookies like I do, then you'll have fun with this recipe. Here's how I made mine:
Fat: Butter and peanut butter
Sugar: Brown and granulated
Spice: Cinnamon
Flavoring: Coconut
Flour: All-purpose and whole wheat
Stir-ins: None
Measuring device: Cookie scoop (this yielded 38 cookies which were perfectly baked at 14 minutes).
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These turned out just as promised by the author: buttery, bacony, and cheesy. I used heavy cream and Asiago for my cheese choice. If you make these, go ahead and do as the author suggests and take them over the top by adding a pinch of grated cheese to the tops before baking. I did that on a little over half of mine, and they were everyone’s favorite – including mine. These would make great appetizers for a party, or do like hubby and I did and eat them for breakfast with your scrambled eggs. I would only do one thing differently next time. I would roll out my dough, then sprinkle the bacon and press it in before cutting to more evenly distribute my bacon. After kneading in the bacon and then rolling out and cutting the scones, I had a few that didn’t have bacon in them.
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This recipe is from Screen Doors and Sweet Tea and is wonderful. I made it as a test recipe for Leite's Culinaria with the help of my great niece and all our tasters agreed it has a wonderful sweetness to it that would satisfy anyone's sweet tooth.
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This recipe is oh-so-simple, but packs a powerful taste punch. We loved it. Even my 10-year-old niece liked it, without the blue cheese for her though. The contrasting flavors of the sourdough, blue cheese, smoky bacon, and honey make for a party in your mouth. I’ll definitely add this simple but tasty treat to my list of go-to appetizers.
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It’s a breeze to make and looks wonderful. Although my niece and others loved it, this was much too sweet for my tastes. If I made it again for myself, I’d leave out some of the sugar. If you have sweet-toothed friends and family, then this would be great for them.
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So easy to make but quite delicious on morning toast. I spread mine on cinnamon raisin toast and it makes a fast, quick breakfast that is perfect with a cup of hot tea or coffee. I wasn’t able to find fromage blanc so I used the tip of substituting goat cheese with a little milk. About a tablespoon of milk with a 1/2 cup of goat cheese made a perfectly delightful spreading consistency in a half recipe. A tablespoon of honey brought this spread to the perfect sweetness level. I’ll be making this one again and it’ll be a whole recipe next time. Wonderful breakfast for those times when you’re in a rush but want something delicious and filling.
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Although these are called Breakfast Oven Fries they are good anytime of day. I’ve made these twice already. The first time I made them for breakfast and they were delicious with eggs and sausage. I cooked them for 40 minutes and they were crisp on the outside and a bit soft on the inside. The second time I made them to go with some homemade baked fish sticks. I baked this batch for the whole hour. They were still good and on the crunchy side. I will be making these again.
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This was a big hit here—I know we'll be making it again. We made homemade vanilla ice cream to swirl the brownies in. This is a great one to get the kids involved in.
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I love bruschetta and make it often when I have fresh garden tomatoes. I have always added basil and was afraid I would miss it. Boy was I wrong. This was still great, even without the basil. Such a simple but tasty appetizer that just screams summer!
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I wasn’t sure this would be a hit here, since we don’t care for sugar in our biscuits, but these were great. I didn’t tell hubby and son about the small amount of sugar until they had taken a couple bites and proclaimed them a winner. They were really surprised, but said I could make these again. I can see where the Lodge Drop Biscuit pan would come in handy to keep them from spreading together, but don’t let that stop you from making these lovely biscuits. I didn’t have one, so I used a large cast-iron skillet to drop the biscuits in instead. They did run together while baking, but that didn’t cause that much of a problem. All I had to do was run a knife through where I could see each biscuit was and they popped right out. I like the ease of stirring the ingredients together and dropping them from a spoon into the pan. I mixed the butter in with my hands like I do with scones, to get the preferred crumbly results.
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I used Vidalia onions which I adore. These are crispy, crunchy, and delicious. I love the way they fried up golden brown and crispy and yet still tender. Nice idea to dip in flour, buttermilk and then again in flour. Great served along side fish but would also go perfectly with a burger.
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If you enjoy Caesar Salad then you should try this burger. It's a nice change from the run of the mill burger. I had son in law man the grill while daughter and I did the other prep work inside. We did make the Caesar mayonnaise several hours before the burgers to let the flavors meld as the recipe suggests. We made two batches of burgers one turkey for daughter and I and one beef for hubby and son in law. The burgers all got two thumbs up and were greeted with you can make these again. A sure sign of a good recipe.
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This recipe is so easy to make and tasty as well. I did find the baby vine tomatoes and they make a beautiful presentation but I think it would be just as tasty with the grape or cherry tomatoes and less expensive. I made this for my Mom, sister and daughter for our Sunday lunch. We all enjoyed it.
We divided it between four plates so we only had 4 instead of six servings. I think 6 servings might be alright for a side dish. I will definitely make this again and add a little more tapenade.
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I needed some chorizo for a Spanish biscuit sandwich I was making from the Clinton St. Baking Company Cookbook. This looked quick and easy, and I had most of the ingredients already on hand—so I knew I had to try this. It was easy to mix up, toss in a bowl, and let sit in the fridge until the morning I wanted to make my biscuits. You can make it spicy or mild to taste. The best part is that it does taste like chorizo, so now I know I can have some fresh and ready anytime. A keeper!
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This bread did take a little waiting, and I wasn’t sure it’d be worth it, but it sure was. We enjoyed some as soon as it cooled and then toasted a few slices for sandwiches the next day, and it was good both ways. I think this is one I’ll make again the next time we’re craving chili.
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I made the Cheddar, Apple, and Bacon Sandwich and it was delicious. I made a whole sandwich for myself for supper. I don’t usually care for apples and cheese together. I know I’m strange that way, since most people do, but the thin slices of Granny Smith complemented the cheese and bacon, and worked for me in this. I used some really good aged white Cheddar. My applewood-smoked bacon was on the thick side and it took about double the suggested cooking time.
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This was my first Chicago-style hot dog and I really enjoyed it, so it won’t be my last. Here in North Carolina, if you ask for a hot dog all the way, you get slaw, chili, mustard, and onions. I’m not much for eating chili on mine, and have mine without chili even when I make it at home. I couldn’t convince hubby to try the Chicago dog, but my son and I enjoyed ours. I don’t care that much for sweet pickle relish, but it worked with all the other ingredients and I liked the way the buns were toasted with the butter and poppy seeds. I used Nathan’s all-beef hot dogs.
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I grew up eating a similar dish, but hadn’t had any in a number of years. My family really enjoyed this. This recipe was a little different than what I ate growing up, since Mom didn’t double-coat or use eggs and milk. I really liked the crispy outside of the steak this way. I used buttermilk with the eggs. I’ve never used a recipe to make cream gravy, since it just came naturally. Being southern, I suppose, helped. The cream gravy was easy to follow, though, and came out great. Although this is not something I would want to eat often, it’s great for a treat. I served ours with mashed potatoes, green beans and homemade biscuits.
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These are not what most people think of when they here chili cheese fries, as there is actually no pre-made chili involved, just chili powder and chili flakes if desired.
I totally agree with the author: These are my new favorite thing. I made these for lunch when my daughter came to visit, and we both loved the cheesy, spicy goodness of these delicious, baked (hard to believe!) fries. We used the maximum amount of cheese called for and the suggested McCormick grill seasoning, which I already had on hand. As a matter of fact, I had all the ingredients on hand for these, including the fresh chives, which I had left over from some previous recipes. No reason not to make these often. Baking for 40 minutes provided the perfect crunchiness for our tastes and it was the perfect amount for the two of us.
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As my daughter said, “these were awesome.” I’ve never had lettuce cups at a restaurant, but I’ve always meant to try them. Once you prep all your ingredients, it’s a breeze to put together. After we ate our first one my daughter suggested we add a few drops of Sriracha sauce and we enjoyed them that way, too. In fact, my daughter said she liked them better with the Sriracha. They’re a bit messy to eat, but so worth it. We minced everything with a knife instead of using the food processor, and I liked the texture this way. The cold, crisp lettuce was a perfect bed for the hot, cooked filling and the crunchy cashews. I couldn’t find unsalted cashews so I got lightly salted instead. I don’t have a wok but my trusty cast-iron skillet worked perfectly. I know we’ll be eating these again. We might add bean sprouts next time.
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This is my kind of cookie recipe—easy and delicious. I decided to make a half batch and ended up with 29 cookies. I mixed my dough using my daughter’s KitchenAid mixer. When I started mixing the dry ingredients with the butter, I thought it wouldn’t come together as a dough, but after about 4 minutes on medium, presto, there it was. It took about another minute after adding the liquid for the dough to become smooth. It was easy to mold and after wrapping it in plastic wrap I left it in the fridge overnight. The next day all I had to do was roll it out between 2 pieces of plastic wrap and cut it into cookies. I used a 2-inch round cookie cutter and they were perfectly baked at 8 minutes. My daughter loved them so much she took half of them home with her. If you love chocolate like we do, then you’ve gotta make some of these cookies. You won’t be sorry.
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I thought I’d be able to taste the coconut milk a little more, but if I hadn’t put it in myself, I’d have never guessed. These are very chocolaty, which I love. Not too sweet and with a hint of dark chocolate flavor, even though I used regular Hershey’s cocoa. I’d make these again. The perfect little something for a hot day. I got 12 small pops.
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This was an easy recipe with delicious results—a nice, light dessert to finish off any meal. I had some hot strong coffee on hand and used that in the chocolate. I didn't even need to turn on my stove. All I had to do was stir the hot coffee into the chocolate, and it melted perfectly. I made four individual servings in ramekins, as suggested in the recipe. I’ll make this recipe again.
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This only lasted two days here. Everyone who tried it fell in love. My daughter even had me make her this one for her birthday cake this year. I was afraid after it was mixed up that it wouldn’t work, since the batter was so thin. It was definitely a pouring batter and not a scraping one, at least for me. Never fear though: it baked up beautifully, and the bittersweet chocolate made the perfect topping for this super-moist and delicious cake. I opted for using corn syrup instead of the agave nectar, since I already had that on hand. This one goes in my “to make again and again” file.
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We’ve enjoyed Grace Neil’s Chocolate and Guinness Brownies from Margaret Johnson’s Irish Table cookbook for years now. I never thought I’d say this, but I found something even better—these. That’s a big compliment, since I love the brownies. All my eager tasters agreed they were great. I was a bit skeptical when they came out of the oven, since they hadn’t fully risen to the tops of my jumbo muffin tins and there was a small indentation in the tops of each one. Not sure if that’s the way they were supposed to be, but it made the perfect place for that scoop of icing, and they tasted heavenly. I couldn’t find jumbo muffin liners in the two stores I visited, so I sprayed my tins with baking spray. The muffins came out perfect. I liked the ease of mixing up the muffin batter with a whisk and the frosting with the electric mixer. I wasn’t really clear on how to “shine” the frosting, but my tasters enjoyed them with the frosting scooped on with the ice cream scoop as suggested. I did use the optional crushed chocolate-covered pretzels sprinkled on top of the frosting, which, as they say, was icing on the cake. I’ll definitely be making these again.
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These do taste like home fries you might get in a diner and are quiet good. They do take awhile to fry though, a whopping 70 minutes. They are worth it for the occasional Sunday brunch or even for the occasional supper. They're great with eggs or as a side dish to pair with most any meat.
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I decided to make a half recipe using the 80% ground beef suggested and another half recipe using ground turkey since my daughter was eating with us and she doesn’t eat red meat. Both batches were hits here. I was actually surprised since none of us really care for fennel, but it worked in this dish. We loved the flavor and moistness that the ricotta lent the meatballs. I liked that they were baked in the oven. Not sure it was necessary to heat the sauce before adding to the meatballs and returning to the oven, but maybe it gives the sauce a head start by not slowing the meatballs down, since it’s already hot when you add to the meatballs. Rubbing the olive oil on the pan probably also helped the meat not stick to my hands as I was rolling. I used panko for my bread crumbs, dried oregano, and store-bought pasta sauce. We had our meatballs over spaghetti. I did get a dozen meatballs with each half recipe. Baking time was spot-on.
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I did get 12 muffins but I filled mine a little over 3/4 full. I had a chocolate craving and found these. I will definitely be making them again. They are moist, chocolaty and delicious. Also they're not overly sweet. I'd never have thought to put a pat of butter in a warm chocolate muffin, but I did as the recipe suggested and they were delicious. I also like that these freeze well. I'm trying to eat a little healthier and freezing them is great for portion control, especially since hubby and son aren't big chocolate eaters. I don't feel I have to eat up a whole bunch before they ruin. I can eat one, save one for the next day and freeze the rest for later.
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This spice rub is perfect for pork chops, and the amount as written was the perfect amount to get a nice crust on the pork. I loved the earthy taste the coffee grounds lent the finished dish, and how well this flavor balanced the sweetness of the turbinado sugar and the hint of heat from the cayenne. We served ours with some slaw, green beans, baked potatoes, and garlic bread, and the pork went well with each of those. I'd definitely make this again. My chops were a bit thinner than the 3/4 inch thickness called for, so they were done after cooking about 3 minutes on each side.
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I made this with my 12-year-old great niece. She loved it and quickly suggested we try this with other flavors of juice. This is easy to make and delicious to eat. We made a double batch in a larger pan, which of course took a little longer to get to the perfectly icy stage. We scooped it out into ½-cup servings, but if you’re like us we ended up each devouring one-cup servings instead. It was a delicious ending to our family cookout. I can see this being added to our go-to desserts for summer. It was a little on the tart side but so refreshing.
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These are fantastic. Very rich so you'll only need a small one but you'll keep coming back for more.
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This salad is so colorful and is as pretty to look at as it is good to eat. I have always enjoyed cornbread salad at a local restaurant but never make my own. I knew when I saw this recipe I had to give it a go. I am so glad I did. I made it for my daughter, Mom and I for lunch and we all enjoyed it very much. We did think it got better the longer it had to soak up the dressing. The only thing I would do differently is to not seed the cucumber or tomato. I think so much flavor lives in the seeds and see no need for this step unless you can't tolerate seeds. I don't think the little bit of liquid from the seeds would hinder the taste of this lovely salad. I will be making this one again.
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My tasters and I enjoyed this one except for one thing, none of us cared for the peel on the peach. I will be making this one again, without the peel, as we all enjoyed the taste and texture of the biscuit topping with that bit of stone ground cornmeal.
This one is also good at room temp. and cold from the fridge.
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I followed this recipe to a T and ended up with 1 1/2 pints. This was certainly a pleasant surprise since that gives us more of this tasty spread to smear on lots of goodies. I chose orange juice for my liquid since I often think of cranberries with orange. I did opt to leave mine a bit chunky, as I thought I’d like it that way, as the author does, and I was right. Both my daughter and I enjoyed this spread very much. We had it on toasted sourdough with both cold ham and cold turkey. We were both surprised that we enjoyed the ham more than the turkey since we love cranberry sauce with our turkey at Thanksgiving. Don’t get me wrong, the turkey one was delicious too, we just liked the ham better. I had braised sweet potatoes for lunch and I tried some with those and it was delicious. I also had a grilled sourdough, sharp cheddar cheese sandwich the next day, which I spread some of this on, and that was good too. I see many uses for this wonderful spread.
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Those who love tart cranberries will enjoy this sorbet more than those who don’t—some of my tasters said it was bitter, but my sister loved it. This was an easy recipe with just two ingredients—three, if you count water. It took 30 minutes on medium heat for the berries to soften. When finished, the sorbet was tart and refreshing, with a beautiful color. This would be a great dessert after traditional large Thanksgiving or Christmas meals.
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I can't believe how good these biscuits are with only flour and cream—simple, but divine. I didn't use a metal spatula to move the biscuits to the pan, I just used my hands. I baked them in a cast-iron skillet, close together, since we like a soft exterior. They came out perfect. I got 7 rather tall biscuits. We had them for breakfast with strawberry jam. I did split a couple and toasted them, adding in extra butter. We liked those, too. I'll be making these again.
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