southerncooker's Reviews
2276 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
By Judy Rodgers, Gerald Asher
W.W. Norton & Co. - 2002
I have made my own stock many times and this one was similar. I do usually add some spices to mine, like a bay leaf, some poultry seasoning and other herbs in addition to the veggies and some peppercorns. I followed the recipe this time though.
Like Quezzle_Sister I wasn't able to skim off all the foam but don't think it had an adverse effect on the finished product.
Since I work at a poultry plant and have worked on the line where they remove the breasts, I already had some working knowledge of how to remove the breasts. I really thought the instructions given in the book were helpful though, especially to someone not familiar with this technique.
I am looking forward to making some of the Asparagus and Rice Soup page 166 with this stock.
useful (0)
Comfort Food Fix: Feel-Good Favorites Made Healthy
By Ellie Krieger
Wiley - 2011
This one was good but a tiny bit dry. I think that may have been due to the fact I used whole wheat flour instead of whole wheat pastry flour. The recipe calls for half whole wheat pastry flour and half all-purpose flour. I hope to try this one again with the pastry flour. It uses apple sauce instead of oil and only 1/2 cup of sugar but it was still sweet enough. Great way to use up some of our abundance of zucchini and the aroma of the nutmeg and cinnamon while baking is wonderful.
useful (0)
Happy Cooking: Make Every Meal Count ... Without Stressing Out
By Giada De Laurentiis
Pam Krauss Books - 2015
Daughter made this while I was fixing the rest of our supper. We thought it fantastic. Even her husband liked it. We did leave out the star anise since we aren't a big fan. Daughter used the small spiralizer my sister bought me awhile back.
useful (0)
Fresh Every Day: More Great Recipes from Foster's Market
By Sara Foster, Carolynn Carreno
Clarkson Potter - 2005
This one was very good. There are two dressings to choose from - Sweet Tart and Creamy. We mad the sweet tart one and it was delicious. This would be a good way to use up zucchini in the summer and this slaw would go well with many dishes. We served it with salmon cakes and it was a great side dish.
useful (0)
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
By Judy Rodgers, Gerald Asher
W.W. Norton & Co. - 2002
As I've said before we love almost anything pickled around here. My sister makes wonderful zucchini pickles using our dilly bean brine recipe. I've made pickles similar to the brine used to make these zucchini pickles so I knew I wanted to try these. We thought they were very good. I can eat them just by themselves for a snack but I'm sure they'll also be good one sandwiches. I was afraid they'd be really sweet but the cider vinegar balances out the sugar.
useful (1)
The Arthritis Healthy Exchanges Cookbook (Healthy Exchanges Cookbooks)
By JoAnna M. Lund
Perigee Trade - 1998
These were easy to make and delicious. A great way to use up some summer zucchini.
useful (0)
The Food You Crave: Luscious Recipes for a Healthy Life
By Ellie Krieger
Taunton - 2008
Even hubby liked these and he's not a big zucchini fan. I loved them. Easy and delicious. Great way to use up zucchini if you grow them. I don't but sometimes my cousin does. Great side to go with almost any meal. I served them with two Skinny taste recipes, Salisbury Steak with Mushroom Gravy and Skinny Buttermilk Mashed Potatoes. Great supper.
useful (1)
Paula Deen & Friends: Living It Up, Southern Style
By Paula Deen
Simon & Schuster - 2005
I have actually made these with green beans for years before I found them in this book. I've never tried it with zucchini but I will. I made some for hubby and son in law since they don't like the green bean and tommy toe salad that daughter and I like. These are quick easy and delicious. Great side for the grill when you're grilling.
useful (1)
Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
I love potato cakes and the addition of zucchini in this dish was a delightful twist. I didn't serve mine with the sour cream but they were still quiet good and I'd make them again. Hubby wouldn't even taste of them though. The zucchini turned him off.
useful (1)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
Hubby and I loved this one. He even said you can make this one again sometime. I used mustard green for my green choice. Since I didn't have a dried red pepper I just used some red pepper flakes. It was a bit on the spicy side but we both enjoy spicy. We ate ours with some cornbread. It says to serve with lemon juice or red wine vinegar. I forgot to put a splash on the red wine vinegar on ours. I didn't remember until we'd finished eating. I did dip me out a spoon full more to try with a little of the vinegar. It was good but just as good without it.
useful (3)
Cooking Light
(April, 2016)
While this was very good it might have been even better had I remembered to top it with the Greek Yogurt drizzled with olive oil and pepper. It said you could sub that for the labne. I may try making these again with the yogurt.
useful (1)
Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
By Lisa Lillien
St. Martin's Griffin - 2008
I had everything on hand for this one so it became my breakfast. All you need is a lot fat tortilla, turkey bacon, egg substitute and Fat Free American Cheese (I used 2%). This was really good served with salsa.
useful (0)
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.
useful (0)
Website: Leite's Culinaria
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.
useful (0)
The New Midwestern Table: 200 Heartland Recipes
By Amy Thielen
Clarkson Potter - 2013
My son who normally doesn't care for dill enjoyed the fresh dill in this recipe. My green beans weren't quiet as small as we would have liked but that was all I could get at the local farmers market despite that we all agreed delicious.
useful (0)
Southern living the poultry cookbook
This was different and excellent. It has a crust on the bottom like Yorkshire pudding but is crispy on the top. We used chicken thighs which I removed the bone from instead of using a whole fryer which was disjointed. Love the tasted the sage gave to the dish.
useful (1)
Live to Eat: Cooking the Mediterranean Way
By Michael Psilakis
Little, Brown and Company - 2017
I made this twice already for my breakfast. I used sunflower and chia for the seeds, blackberries, blueberries and strawberries for the berries and added a few almonds one morning and a few pecans another morning. I think this is going to become my go to work morning breakfast this summer using different combinations of berries, seeds and nuts along with the other ingredients.
useful (0)
The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes
By Martha R. Shulman
William Morrow Cookbooks - 2001
This is a simple yet delicious basic vinaigrette. I like that you use buttermilk or yogurt instead of some of the oil typically used in a vinaigrette to make this a more health conscious dressing. I used buttermilk. It says you can thin with a bit of water if desired but I didn't. I loved the flavor the Dijon gave to this dressing along with the buttermilk. This was delicious on my simple spinach, tomato and onion salad.
useful (2)
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa
By Dean Rucker, Marah Stets
Clarkson Potter - 2009
I made these for our breakfast one morning. Sarita and Andrew spent the night, since I didn't have to work that Sat, and Sarita and I were tagging along with Mom yard "sailing". Sarita and I loved these. They made a great breakfast for a hot June morning before heading out for some treasure hunting.
Tesia - great niece, had one for a snack when she spent that night with us and she really liked it too.
I did use peaches instead of cantaloupe since Sarita doesn't care for cantaloupe and fresh SC peaches were on sale at our local market. I plan on making this one again with different fruits. I bet it would be good with strawberries, blackberries, raspberries, and many other fruits. Instead of piping in the yogurt I just spooned it in.
useful (0)
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
By Suzanne Goin, Teri Gelber
Knopf - 2005
I've never had Gazpacho before although I've always wanted to try it. I found this recipe and some local grown yellow tomatoes so I knew it was time. My daughter and I really enjoyed this one. It's a great supper or lunch on a hot day since you don't have to use the stove. This tastes better the longer it's chilled. I had some the second day with some toasted sourdough bread and it was even better that way.
useful (0)
Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats
By Joy Wilson
Clarkson Potter - 2014
Made these for Harold and my Sunday breakfast. They were delicious. Great that you can mix up the batter the night before and place in fridge before you go to bed. Next morning 20 minutes before you want to make you remove from fridge. Nice fluffy pancakes are the result.
I made the Ultimate Pancake Syrup from page 21 to go with and it was a perfect accompaniment. I did only made a 1/2 recipe of the pancakes since I didn't need 24 small pancakes for the two of us.
useful (0)
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
By Deb Perelman
Knopf - 2017
This is excellent especially warm. Love the taste of the spices and the double ginger - ground and crystallized. The recipe only calls for three tart apples (I used Granny Smith) but I used 4 and it would be even better with more. Next time I'll do more. It calls for a 9x13 pan.
useful (0)
I couldn't find farro in my local markets and I had some pearl barley already so I used that. This is a delicious salad or slaw and great for work lunches. I'll be making this one again. Some interesting ingredients make it very tasty - dried apricots which you let sit in white wine vinegar while making the rest of the slaw. Also some toasted almonds, olive oil, salt and freshly ground pepper with the green cabbage.
useful (0)
The New Mayo Clinic Cookbook
This one was just ok. It tasted like it needed a little something. At the time I made the recipe I was out of balsamic so I used some homemade blackberry vinegar I had on hand.
useful (0)
Molto Batali: Simple Family Meals from My Home to Yours
By Mario Batali
Ecco - 2011
This is very good but it need a smidgen of salt. The pine nuts toasted in olive oil and then lemon zest and jalapeño went great with the arugula that was also wilted in the oil. It was removed from the heat and a little Parmesan was grated over. A wonderful side salad.
useful (1)
Cooking Healthy Across America
By JoAnna M. Lund, Barbara Alpert
Perigee Trade - 2001
I love this one in the summer when I can pick my own blackberries. Delicious.
useful (0)
Peter Reinhart's Artisan Breads Every Day
By Peter Reinhart
Ten Speed Press - 2009
I made this one using millet instead of the wild rice. My daughter suggested I try barley but I was out of it. I did use the dry onions. The dough came together rather easy. I did have a bit of a problem getting it to rise once I took it out of the fridge since it was cold in here today. It took a bit longer than suggested.
The bread was good but a bit oniony tasting. Much better toasted though. It would be great with stews, chili or maybe even some soup. Should have made one of those to go with, since it's been rainy today.
I don't think I've mentioned it before but I don't have a stand mixer so I've made all my breads by hand. One of these days I'm going to get a red kitchen aid, when my budget will allow.
useful (0)
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
By Deb Perelman
Knopf - 2017
Delicious! Hubby said best taters ever and enjoyed the mushrooms too. Son liked as well. For the dried mushrooms I used shiitake. Fresh mushrooms were a mix of shiitake, baby bella and white button. Both choice was vegetable. For the potatoes sour cream option instead of creme fraiche and the milk option regular milk and not buttermilk. Topping smoked paprika.
Will definitely me making this one again.
useful (0)
Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!
By Rachael Ray
Clarkson Potter - 2008
I had to substitute canned mushrooms for the dried, since the amount of dried I needed would have cost me $25 at our local grocery store. I know you can get them cheaper at Asian markets but there isn't one near us. I love the gravy on this one and the meat loaf was delicious.
useful (0)
The New Midwestern Table: 200 Heartland Recipes
By Amy Thielen
Clarkson Potter - 2013
I wish I could find real wild boar but used ground pork and ground turkey instead. I would have used the suggested ground venison in place of part of the boar but daughter doesn't eat venison or beef. I also replaced the beef stock with chicken (same reason as before). Since I didn't have Wondra flour I used cake flour for frying the sage and shallots (replaced the shallots with red onion, since shallots are so pricey here). This is a great dish for a cold lazy Sunday since it cooks a long time. Son-in- law, daughter and I really enjoyed it. Son just got home from work awhile ago and is eating his now, he said it was very good. Hubby said he didn't care for it (he's so picky any more). The bites with the fried sage and onion were the best.
useful (0)
Patti Labelle's Lite Cuisine: Over 100 Dishes with To-Die-For Taste Made with To-Die-For Recipes
By Patti Labelle, Laura Randolph Lancaster
Gotham - 2003
This is a great take on chicken casserole. Love the addition of long grain and wild rice and light Caesar dressing (not the creamy kind). It also had lots of mushrooms and fat free sour cream which gave it a rich creamy taste. Add a salad and supper is ready.
useful (0)
Bobby Deen's Everyday Eats: 120 All-New Recipes, All Under 350 Calories, All Under 30 Minutes
By Bobby Deen
Ballantine Books - 2014
For some reason when I went to the grocery store I got this recipe mixed up with another and thought I needed whole wheat fettuccine and they didn't have that so I got regular F. When I started to make this to take for my lunch this week I realized I needed spaghetti noodles and since I had some regular spaghetti I used that instead of WW.
This makes for a tasty lunch that you don't have to heat up but does make some stinky breath so don't forget the breath mints. Very good!
useful (1)
Seven Spoons: My Favorite Recipes for Any and Every Day
By Tara O'Brady
Ten Speed Press - 2015
Very good version of PB cookies and we enjoyed the crunchy PB in this one. We prefer our regular no flour PB cookie over this one though.
useful (0)
The Food You Crave: Luscious Recipes for a Healthy Life
By Ellie Krieger
Taunton - 2008
I didn't find anything that different about this one. It was just ok.
useful (1)
Bobby Deen's Everyday Eats: 120 All-New Recipes, All Under 350 Calories, All Under 30 Minutes
By Bobby Deen
Ballantine Books - 2014
I made this one for part of mine and daughters work lunches this week. I did use a veggie pasta instead of the whole wheat called for. While it was very good it left a very garlicky after taste which seemed strange since there was only one minced garlic clove in the whole thing.
useful (0)
Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
These biscuits were fantastic. I loved the fact they're made with whole wheat flour. At first I was afraid that the honey would make them to sweet but not so. These are easy to make as promised by the author since you stir up in a bowl and drop in your cast iron skillet for baking. They're might not win an award for beauty but for taste they're delightful. I served ours with scrambled eggs.
useful (1)
Cooking Light
(April, 2016)
This was an easy dough to work with. It has white wine in it to give it a yeasty flavor. Equal parts all-purpose and whole wheat flour. The recipe is from cookbook author Sandra Gutierrez who talks you though the recipe and made it easy for this first time empanada maker to bake some good looking ones.
useful (0)
Weight watchers take out tonight
By
Weight Watchers Publishing Group - 2002
These are a tasty treat for breakfast or a snack. The cranberries and orange give it a wonderful flavor.
useful (0)
The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go
By Laura Bashar
Countryman Press - 2018
I used the oven method instead of grilling. This was delicious. Moist and ooey gooey in the center.
useful (0)
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
By Kristen Miglore, Amanda Hesser, Merrill Stubbs
Ten Speed Press - 2015
A little healthier version of chocolate chip and oh so delicious warm from the oven and almost as good when completely cooled.
useful (0)
Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant
By DeDe Lahman, Neil Kleinberg, Michael Harlan Turkell
Little, Brown and Company - 2010
These biscuits were very good. I like the nutty flavor the whole wheat flour gave to them. I did get 8 biscuits instead of 6. They were also great toasted.
useful (0)
Everyday Food
(September, 2010)
These were fantastic. I'm making them again tomorrow. I took some for myself and my 3 lunch buddies at work and they loved them too. So moist and chocolaty.
useful (0)
Website: Leite's Culinaria
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.
useful (0)
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
By Jill O'Connor, Leigh Beisch
Chronicle Books - 2007
Oh my this was so good. This is a recipe I made for Cook the Book where we cook virtually with a cookbook author. It's a facebook group run by Jenni Field and Denise Vivaldo. Jenni in her kitchen in NC and Denise in California and one of them hosts the cookbook author who they cook with in their kitchen. These were messy and amazing. After the event you post a photo of your finished dish and you're entered into a drawing for one of three autographed copies of the cook which is being cooking from. I actually won two copies of this one. One for me and one for my daughter both autographed personally to us.
useful (0)
The Lilly Wallace New American Cook Book
By Lilly Wallace
Books Inc. New York - 1948
This is a very easy white sauce consisting of milk, butter and flour. The recipe gives measurements for making the sauce thin, medium thin, medium and thick. I used the Medium for making my creamed corn and it turned out great.
useful (0)
The Home Cook: Recipes to Know by Heart
By Alex Guarnaschelli
Clarkson Potter - 2017
Loved this but we love mushrooms and spinach. Hubby didn't care for it though. I would make again.
useful (0)
Peter Reinhart's Artisan Breads Every Day
By Peter Reinhart
Ten Speed Press - 2009
This is a very easy glaze to make and would be delicious on many sweet items. We really thought it gave the Thumbprint Rolls a wonderful something extra. It seemed to take them over the top. I remember something Peter said in the presentation yesterday about eating with our eyes first and using glaze to make something that's already good even better.
useful (0)
Deliciously Organic
By Carrie Vitt, Paula LaRoque
International Focus Press - 2010
This was delicious. I will be making it again. I used canned white shoe peg corn. Instead of the beefsteak tomatoes I used grape tomatoes I cut in half. I think the grape tomatoes have more flavor this time of year. I like the fact that the dressing is only 1 1/2 Tablespoons mayo and 2 tsp of lime juice. The cilantro and green onions add a nice touch. Easy and delicious.
useful (0)
Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites
By Devin Alexander
Rodale Books - 2006
Craving something bad for you? Try these little gems instead. Easy to make and delicious to eat. Fast food made better and no need to drive out to get it.
useful (0)
Top Secret Recipes Lite
By Todd Wilbur
Penguin Group - 1998
These compare with the real thing quiet well. They are very tasty.
useful (0)