southerncooker's Reviews
174 recipe(s) reviewed. Showing 1 to 50Sort by: Title 
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Website: Leite's Culinaria
I had my 12-year-old great-niece help me with these. They were a breeze to make, she did them practically by herself. We often get together on Sundays (the whole family) at my mom and dad’s and cook together while we visit. These were made for our dessert for one of those times. After they baked (took 25 minutes in Mom’s oven) and cooled a bit, I cut them into 16 small bars, which was the perfect size for the sweet little treats. Everyone who tasted them loved them. We heard lots of ooohs and ahaaas and a few “OMG, these things are good”s. The last one was from my nephew who doesn’t like that many sweet treats, but sure enjoyed this one. We will be making these easy and delicious gems again.
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I chose to make this recipe because I wanted to use it for the Cochinita Pibil Tacos with Habanero Salsa. I like the intense flavor that all the spices, cilantro, and orange gave to the meat. It gave off amazing smells while it was roasting in the oven. I did take a couple of bites when it came out of the oven, and even though it was good, it was better the next day. I think this recipe is even better after being given time for the flavors to marry with some of the cooking juices. I saved some of the juices in case I needed them when I reheated the meat for the tacos, and this came in handy. I used a bone-in picnic shoulder and it weighed a little more than the 3 pounds called for. It took 5 hours to cook. I like the fact that this can't be overcooked, since you want it to be falling apart tender.
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My family loved these, as did my coworkers. We all agreed they’re similar to, but even better than, their store-bought relatives. I made mine with strawberry preserves and can’t wait to try them with other flavors such as peach, blackberry, blueberry, and cherry. Using the food processor made it super easy. I did have to add about 2 more tablespoons water to get my dough to come together, but everything else was spot-on, including baking time.
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his was a really simple recipe to make, but oh-so delicious. Steam the potatoes and process the basil vinaigrette. The vinaigrette adds so much flavor, and is delicious on the still-warm potatoes. I’ll make this again exactly as written. It’s a wonderful side dish for almost any meal.
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I’ve only had one iced coffee drink that I enjoyed since I normally only like mine hot and black. This was really refreshing though. I made some for my daughter and I as an after-dinner treat. Great for a hot summer night. I’ll be making this again. Very easy and refreshing.
I've made it several times since I tested it for Leite's Culinaria.
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We were having a cookout and my daughter doesn’t eat red meat but adores veggie burgers so I decided to make these for her. I really enjoy mushroom and barley soup and the taste of these reminds me of that. Both my daughter and I really enjoyed these. There was only one problem. The burgers held together great while frying and baking in the oven but when we started eating them they fell apart. They were hard to eat and fell out of the bun if we weren’t very careful. They sure were tasty though. I did put the mixture in the fridge to chill before cooking and I think that helped them stay together while cooking. Next time I’ll try adding a beaten egg to the mixture to see if that helps them hold together better. Despite falling apart, I think these burgers are worth making and eating—just use lots of napkins if necessary and maybe a spoon to scoop up anything that falls off.
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This is an interesting twist on potato salad. I agree with one of the author's taste testers, it does taste alot like a twice baked potato. The recipe is easy to follow and the dish is easy to put together. Since my son doesn't like celery I divided the recipe into two bowls and only added celery to one. This would be a great addition to a picnic menu. This recipe is from the book Potato Salad 65 Recipes from Classic to Cool by Debbie Moose.
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These were delicious. Even my hubby and my picky son enjoyed them. Mine only took 10 minutes for the crumbs to become golden brown during the second bake. Love the zesty taste the lemon gave, and the herbs de Provence helped enhance the taste of the tomato.
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Not only are these a joy to look at they taste delightful as well. This recipe lends itself very easily to halving, doubling or making as many or few as you like. I made one for myself for my lunch. Tomato and basil are a marriage made in heaven and this was summer on a plate. The olive oil and vinegar brought it over the top. Quick, easy and delicious What more can you ask of a perfect lunch recipe or side? This will be on my summer recipe list for years to come.
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We enjoy grilled cheese sandwiches in many forms and this one with a little soul was very good as well. Since it was only hubby and I for supper, I made 2 sandwiches, but this recipe is easy to adapt for 4 or 6 or however many sandwiches you need. This was a perfect, easy work-night supper that warms your soul on a cold night. We enjoyed ours with some tomato soup. I’d never grilled a cheese sandwich with a lid on the pan, but it worked well to help the mound of cheese melt. The addition of ham helps bump the sandwich up a notc
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Even though this recipe takes a bit more work than most chocolate chip cookie recipes, it’s worth the extra effort. I actually enjoy the chewy chocolate chip cookies that my daughter makes better, but these crisp ones are still fantastic and a close second to hers, and I especially loved the bittersweet chocolate in these. My daughter helped me with the rolling and stacking. When we were making them, we wondered how all that chocolate was going to fit between those layers, but it worked out great. The baking time was right on the mark at 12 minutes for a perfectly done cookie. I ended up with 29 cookies instead of 20, but no problem there, more to eat and share. I used a Silpat with great success. Be sure to leave the suggested 3 inches between cookies when baking as they do spread. I made part of the batch with the salt and egg wash, part with just the salt, and part plain. Daughter and I enjoyed the salted ones best, with or without the egg wash. These are great with a glass of milk or a cup of coffee. A recipe we’ll be sure to add to our files.
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I made a half recipe of this for hubby, son and I. Son and I really enjoyed them, hubby said just OK for him. I was really surprised at how much flavor the little amount of Dijon and cornichons gave to the meat. It made a delicious sauce along with the shallot and garlic. The parsley added a nice green touch to the finished dish.
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This was delicious and one to be added to our collection of ice creams to make on Sunday's at Mom and Dads. Nice tip to cool the mixture in a gallon zip lock bag of ice water. One we'll be making again I know.
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We didn't care for this one too much. It was good but way sweeter than I prefer. Nothing wrong with the recipe just a taste preference I suppose. The pan was the pits to clean though. Not one I would personally make again.
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I make sweet potato fries often, since my daughter and I have loved them for years. I’ve made them with some of the spices and herbs suggested in this recipe, including the chili, but usually with other spices at the same time. I made a half recipe of these for myself since hubby doesn’t like them. They were heavenly, as expected. I did just use chili powder and the salt instead of trying one of the other seasonings, and I was a happy girl. I love the technique of mixing the chili, salt and olive oil together and brushing on the wedges, since this gives an even coating to all of them. Simple, but hadn’t occurred to me since I usually just toss them in the oil and sprinkle on whatever seasonings I plan on using. I like the brushing method better, and will do that from now on. 25 minutes was the perfect time, and I chose to not turn half way through to get the flesh blistered and golden brown, as suggested by the author. I was surprised to see the author suggest ketchup for dunking, since my family makes fun of me for eating sweet potato fries with ketchup. My daughter eats mayonnaise on hers. Give these a try. I don’t think you’ll be disappointed, no matter what you choose for your dunking.
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My daughter and I love sweet potato biscuits so I knew I was going to have to try this cornbread. I’m normally not a lover of sugar in my cornbread, but it works with the sweet potatoes in this recipe. I did omit the pumpkin pie spice, though. We enjoyed ours by slicing into wedges and cutting them open and putting pats of butter inside. Very good. I used White Lily Self-rising cornmeal mix since that’s what I had in my pantry anyway.
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This one takes some prep time, but in the end it’s worth it. Next time I would peel the tomatoes instead of the bell peppers. A 9-by-13-inch baking dish was perfect for the amount of veggies I had, but I think this would also make a beautiful presentation in a gratin dish. Since I’m trying to eat a little healthier, I did opt to use the low-fat method of broiling the zucchini and eggplant as suggested. Next time I will also do the squash that way. We ate this as a side dish with steak and it was delicious. Since my daughter doesn’t eat red meat, this became her main dish. She thought it was good, but after tasting it decided to add some grated Parmesan to hers and she liked it that way, too.
I did get a bit confused with the directions of cutting into strips and mine ended up in sticks instead of big flat pieces. I can see how this would be much easier than what I did after viewing the photo on the site.
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LOVED these! I couldn’t stop popping them in mouth. They were tangy but sweet, delicious and as pretty to look at as they are tasty to eat. I reused my leftover syrup and made a second batch and it was just as good as the first. (I just reheated the syrup, let it cool a couple minutes, and then poured it over the cranberries.) The second time I didn’t bother to add more sugar after the 2-hour drying time, as none of the sugar stuck when I did that the first go-round. I plan on making these often when cranberries are in season. They’re great for snacking.
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These were easy to make and very refreshing for a hot day. My daughter said they tasted very similar to the Italian fruit ices I used to get for her and her brother when they were growing up. Since I didn’t have Popsicle molds I used some small (3 ounce) plastic cups. Once sticks were in place and the pops frozen all I had to do was run a butter knife around the inside of the cup and they popped right out.
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I’m always on the lookout for new ice cream recipes. My family often gets together on Sundays at my mom and dad’s home to cook and visit. We frequently make ice cream for dessert in the spring and summer. This one was a hit with my family. I love all the berries. I did use the optional kirsch, but it was such a small amount I’m not sure I could really tell it was in there. Nevertheless, the ice cream was delicious and is one we’ll make again, I’m sure.
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This was absolutely delicious. I marinated my steak for one hour. I loved the flavors that came from the jalapeno, garlic, cilantro, cumin and green onions. The lime gave it a nice freshness and I enjoyed the brightness that it lent when squeezed over the finished tacos.
I used some homemade salsa on ours and hubby and I also added some quesco fresco in addition to the onion and lime juice. Hubby added sour cream to his. It took a bit longer than the three minutes per side to get ours to medium rare, about 5 per side and a couple minutes on each edge.
Hubby doesn't like the pronounced flavor of cilantro so I marinated all the steaks but then when I cut them up I didn't add his part back to the reserved marinade. He enjoyed them. I'll be making these again.
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Fantastic! I wanted to grill something for our 4th of July celebration, and this caught my eye. I searched several stores in our area for sherry vinegar, with no luck. I did an on line search and several suggested substituting balsamic vinegar, so I forged ahead. Flat-leaf parsley is often hard to find in our area as well, but I found that at the second store. I also made some marinade for some chicken breasts, since our daughter doesn’t eat red meat. She loved her chicken as much as we did the steaks. I know I’ll be making these again, hoping one day to actually find some sherry vinegar. I served the steaks with a recipe also on the LC site, Green Bean and Potato Salad, along with some garlic bread and an apple pie my daughter made for dessert. We were all happy campers.
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My family agreed that this was the perfect soup for a cold winter's night. A bit spicy so beware you may want to use less sriacha sauce if you don't like heat. This was one of my test recipes.
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This potato soup has a wonderful flavor from the Swiss and a nice bit of spiciness from the paprika and cayenne. Perfect on a cold winter night.
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I needed a meat to go with our supper I was planning on cooking at my mom and dad’s on my day off, and was thrilled that I had all the ingredients on hand to make this recipe along with the Cajun Spice Rub. I used bone-in skin-on thighs and breasts. I didn’t have time for the rub to sit on overnight, but I let it sit for about four and a half hours. The chicken was a hit and went well with the fresh-picked greens of kale, mustard and turnip that my cousin picked for us. I also cooked some black eyed peas, potatoes and cornbread to round out our meal. We loved the crispness of the skin and the taste of the Cajun rub. This one will be made here again. This rub was great on the bone-in skin-on chicken breasts and thighs. This is one I think would also be great on pork and fish. It will definitely be added to my recipe box.
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This is a quick put-together for an easy weeknight meal. I’ve had raw tomato sauce before and enjoyed it very much, as I did this one. The only thing I’d do differently next time is to cut the garlic cloves in half to add a bit more garlic essence to the tomatoes. Just adding them whole didn’t seem to lend much garlicky flavor to the dish. I was skeptical about the small amount of tomato to the amount of spaghetti, but it worked out well. We only got three servings instead of four, though (good thing hubby isn’t much of a spaghetti eater).
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We sometimes make fondues for supper and this was fantastic. I know I’ll be making this one again and again. We all loved it here.I enjoyed making this Southwest chile fondue recipe and would make it again as stated, although I might add some salt or a more salty cheese.
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These are wonderful. The only thing I’d do differently next time is omit the sugar. I just don’t think cornbread needs sugar, but that’s a Southern taste preference of mine. I love using my cast-iron corn stick pan, and it made these just as promised: crunchy on the outside and tender on the inside. The baking time was right on the mark. My grandma taught me to preheat the cast-iron skillet with melted butter for the best corn bread, and it was nice to see this tip in this recipe.
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I was afraid I’d have to pass this recipe up, since I can rarely find crème fraîche in our local supermarket, but I found a recipe for homemade crème fraîche in Virginia Willis’s Basic to Brilliant, Y’All and decided to make my own. I’m sure glad I did, since this potato recipe is fantastic. Hard to believe by just adding some thyme, crème fraîche, salt, and pepper to your potatoes, you could come up with something so delicious. I know I’ll be making these again.
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I loved the peperonata. I could eat it all by itself. I decided to make steak peperonata subs with this recipe. The timing for cooking the peppers and onions was spot on, as was the timing for the sauce after adding the final ingredients. I like that the steak wasn’t cooked with the peppers; since hubby and son don’t care for the cooked sweet peppers on their sandwiches. This is a great way to make this so I can have some peppers on mine. I added Provolone cheese to our toasted sub rolls then piled the steak on the boys’ subs and loaded mine up with the pepper mixture and steak. A nice weeknight supper.
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This is a simple but tasty way to make pasta with few ingredients. My daughter and I did add the chili flakes and enjoyed it very much.
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At first glance I didn’t think I’d enjoy these since I don’t care for many savory recipes that call for star anise and cinnamon, but this was an exception and I’m glad I forged ahead and tried them. The ginger and pepper (I used Aleppo pepper since I didn’t have any of the others suggested) gave them a nice touch and I enjoyed them with the Chinese dinner we made to celebrate the Lunar New Year. Many in my family didn’t enjoy them so I guess these aren’t for everyone’s taste. My mother-in-law really enjoyed them, though. My son said he would’ve liked the radishes if I’d omitted the sugar, but I think that’d really make them too sour since I thought they were tart as is. I’ll be making these again for those of us who did enjoy them.
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I opted to boil my shrimp and make all three dipping sauces. Boy, I’m sure glad I did. I enjoyed all three sauces, but the lemon chive mayo was my absolute favorite. It went so well with the shrimp, and I bet it’d be great with fish. My second favorite was the garlic buttermilk. Not only was it good on the shrimp, it was also delicious on my baked potato and as a dipping sauce for baby carrots. I liked the sriracha buttermilk dip too, but only after I added a bit more sriracha than the two teaspoons called for. The siracha was hubby’s favorite after adding about triple the amount called for. He loves spice. He also liked the garlic buttermilk, but didn’t care for the lemon chive mayo. These three just got added to my dipping sauce favorites to make again and again.
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My son-in-law and I really loved this. I had trouble finding bone-in rib eyes cut the way the recipe suggested, so I went to a local slaughterhouse. Even there, they said the didn’t do bone-in cuts, since most people wanted boneless. He did ask the meat cutter if he had any rib eyes that still had the bone attached so he could cut me one, but no luck. I decided to forge ahead without the bone. I’d never used this technique to cook a steak before, and since the steak was so thick, it took over 45 minutes to get ours to the medium-rare stage, which is our preferred doneness. The meat was perfect and so tender. I knew I had to try this one since I’ve tried several recipes using Guinness that came out well.
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At first I thought I’d skip this recipe since I’m one of the very few people on earth who doesn’t seem to care for s’mores, but my family adores them. So to be fair to them I decided to forge ahead. I’m happy I did since I enjoyed these as much as they seemed to. If you’re craving something sweet, chocolatey, and gooey then this is the recipe for you. We did have to bake ours about 45 minutes and our tester still came out quite gooey, but they set as they cooled. The tip for dipping the knife in the glass of water worked perfectly. I like that it makes a serving for each marshmallow. It’s a rather large serving though and these are sweet, so sometimes a half-serving might satisfy a sweet tooth.
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This was easy to prepare, and delicious to eat. I love the crunchy bits of bacon on top of the creamy lentils and chewy mushrooms. The onions and garlic give it a tasty boost as well, and the parsley adds brightness and a little color. Paired with a salad and cornbread sticks, this was the perfect meal for a cold winter night, after a hard day at work.
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This is an excellent soup. Especially good on a cold winter's night. It'll warm your heart and soul.
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These tasted great but I don't think I cooked them long enough since they were very gooey when I tried to cut them. They looked done and felt done when I pressed on them. If I try these again I think I'll try the tooth pick test.
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I have one word for this recipe "Awesome". I love the flavors of the sage roasted turkey breast combined with the onion marmalade, crispy bacon and smooth and creamy avocado. A word of caution about the onion marmalade, if you taste this you may not have enough left to go on the sandwiches, it's delicious. The crusty ciabatta rolls gives this sandwich a college education. I can't find the ciabatta rolls in my area so I baked my own from Peter Reinhart's Artisan Bread Everyday. We could hardly wait for the onions and turkey to finish cooking, as the smells in the house were making us begin to drool. I wouldn't change a thing in this recipe and will be making it again and again.
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Though it takes an hour to roast the veggies, this salad is worth the wait. The dressing is delicious, and would be just as delicious on other salads as well. We enjoyed the flavors of the roasted sweet potato and onion, along with the spinach and feta cheese. This makes a delicious vegetarian meal or a side to accompany other items. I halved the recipe and it halved very nicely
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These were very good but I didn't enjoy them enough to make them again. Nothing wrong with the recipe or the taste I just find it easier to make them in the oven not taking up grill space when I want to grill something.
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These were easy to make and delicious to eat. Our local market only had grape tomatoes this week so I used those. Since the recipe didn’t suggest what to use these for I decided they might be good on pasta and I was right. I ate mine on some angel hair pasta with some grated Parmesan and freshly ground black pepper. This made a great work night meal. Once you toss the tomatoes with the olive oil, sea salt, and, in my case, natural cane sugar, the oven does the work for you. With the grape tomatoes, 45 minutes was the perfect time. These also tasted great straight from the pan and I bet they’d make a great snack.
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The first thing I have to say is this will be my new go-to recipe for rhubarb crisp. We love rhubarb in this house (except for my son and son-in-law), and this was definitely a big hit here. Even though this is a really simple recipe, the orange zest really makes the rhubarb sing. My daughter smelled the filling simmering and said this smells amazing and asked what's in it. She couldn't believe it was just rhubarb, orange zest, and sugar. The topping is perfect too, as it doesn't overwhelm the filling. Whipped cream was a great addition to this warm dessert, but my daughter and I agreed it would be good even without the whipped cream. In just a little over 45 minutes, with only about 15 of those hands-on time, you have a perfect dessert to top off most any meal. Next time I have a craving for rhubarb, I know what I'll be making.
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This was an easy jam to make and I liked that it doesn’t require pectin and that you can store it in the fridge. My family loved this jam. I chose strawberries, blackberries, and raspberries, since those looked best in my local market. I can’t wait to try this recipe using freshly picked berries, as I’m sure it’ll be even better, if that’s possible. Since I didn’t have a candy thermometer, I used the frozen plate option to test the jam for readiness. The jam was perfectly cooked at the suggested time of 1 1/2 hours. Even though this takes a while to cook, it’s well worth the wait, and you can busy yourself in the kitchen preparing other things while it cooks, just giving it an occasional stir and checking how it’s progressing. I only made a half recipe, which worked great, as I ended up with two not-quite-full pint jars. I had a jar to keep and one to send home with my daughter. Next time I’m sure I’ll make a whole recipe since it was such a hit at our house. I’ll be using this recipe often this summer, I’m sure.
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These are spicy, cheesy, buttery, crunchy, delicious and addictive! You may want to make two batches if you plan on sharing. My daughter and I couldn’t stop eating them when the first batch came out of the oven.
They’re a breeze to make in the food processor. For the first half of the dough, I cut them with a 2-1/2″ fluted round cutter and then cut them in half to make crescents instead of diamonds. These baked on my silpat in about 29 minutes to a perfect crunchy golden brown.
The second batch, my daughter rolled out and cut into diamonds with a knife. These were smaller than my crescents, and they baked much faster. In fact, I got them a little too browned. (I thought they still had a nice flavor, although my sister said they tasted burnt to her.) So be careful and watch them near the end. I ended up with 100 crackers.
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These are amazing. I could hardly stop eating them. Hubby loves Korean food. The first thing he said was “This has sesame oil in it, and it’s great.” I found some wonderfully fresh, smallish radishes with the tops still on them. This recipe makes a great appetizer and a nice snack as well. I’d even consider serving it as a side dish with an Asian-themed meal. I think you could easily serve 4 or 5 as an appetizer.
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This is so simple, but oh-so delicious. I've been craving some good Eggs Benedict lately, but was dreading making the hollandaise. Well, guess what we had for Sunday breakfast? We love hollandaise sauce, but until now, it hasn’t been that easy to make. The instructions for making clarified butter are much easier than the way I usually make it, as well. This recipe is a breeze, and the results were fantastic. It’s definitely going into my recipe files, and I can't wait for some asparagus so I can make it again.
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I doubled the recipe with plans to make one quiche each for my husband, daughter, and me, and sure enough, the doubled recipe perfectly filled three 4-inch tart pans. The recipe was easy to follow and quick to put together. The baking time was right on the mark and they looked puffed and nicely browned and tasted wonderful. I made my quiche by the original recipe—not using any of the variations—and thought I’d miss not having cheese, but they were so good I didn't. I told my daughter after she ate hers about the lack of cheese, and she couldn't believe they didn't have any. I’ll be making these again, and maybe I'll even try some of the variations.
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I decided to make the Crab Rangoon and Hot Chinese Mustard from the Pupu Platter
Upon first reading the instructions on filling the wontons for the Crab Rangoon, I was a bit confused, but after I had my daughter read them and watched her fill and fold one, it became clear. It’s nice to have someone help with the filling and folding, and it’s a good, fun family project. We made them ahead of time and put in the fridge as suggested, then when we were ready to eat, we fried them in batches. They are best eaten fairly soon after frying, as they toughen up after sitting a bit. They were good with both the duck sauce that my sister had (in packets left over from Chinese takeout) and the homemade hot Chinese mustard. Beware, because the mustard is really HOT, a little dab will do most. Even my daughter who likes hot stuff thought a drop was all you needed. Who’d have though making your own Hot Chinese Mustard would be so easy. This stuff is delicious.
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