southerncooker's Reviews
174 recipe(s) reviewed. Showing 51 to 100Sort by: Title 
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Website: Leite's Culinaria
I thought these were quite good and the cheese sauce much easier to make than expected. I did use the option of Parmesan instead of Gruyère since I had it on hand and didn’t want to make a trip to the store just to get another cheese. I’m sure they’d be just as delicious with Gruyère and next time I have some on hand I’ll try them that way too. I don’t buy small eggs, though I did have some that were supposed to be large but looked on the small side, so I used those. I took the muffins out of the oven after 15 minutes and they were almost perfect for my taste. The white was just a little underdone, so I left them baking for 5 more minutes. After the extra 5, there was one spot in the yolk that was a little more cooked than I prefer. I like my white done but yolks very runny. Hubby on the other hand likes his yolks completely done so I cooked his for 25 minutes. I baked these in a silicone muffin pan and they came out perfectly by scooping them with an oversized serving spoon.I think 2 muffins per person is the perfect serving size unless you serve them with fruit; then I think 1 per person would be fine.
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I’ve never had crumpets, but they are such a fun-named bread. These were easy to make and a treat to eat. My family hopes I’ll be making these crumpets often.
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My daughter and I love wasabi peas, so we knew we’d have to try that, and we both agreed it was our favorite of the night. Son-in-law’s favorite was the one I coated with a mixture of Ritz wheat crackers and bacon bits. I didn’t try that, since I’d gotten full on the other two I ate but he devoured three of them and kept giving me the “two thumbs up” sign. The third thing we came up with is credited to my daughter, who picked corn nuts. I used the Ranch flavored ones. It was good, but not as good as the wasabi peas. I just found out that corn nuts come in a flavor I hadn’t saw before, Chorizo Chipotle. I’ll be looking for those to try next time. I did 12 drumsticks instead of eight, and used two beaten eggs for dipping. I used butter-flavored cooking spray, but next time, I may just try melted butter. I decided to leave the skin on and was rewarded with nice crunchy skin. We had some leftovers and I can’t wait to try them and give some to my son when he gets home. We’ll be looking for more things to try next time.
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My great niece was staying with me and wanted to bake something. Since I had all the ingredients we decided to make these. We made a half recipe and used creamy peanut butter instead of the crunchy. She also wanted to add some mini chocolate chips to some of them since the recipe gave that as an option. We all thought they were delicious both the ones with chocolate and the ones without. We made ours a little bigger than suggested and used the size of the chocolate chip ones for them all. They took about 15 minutes to bake and we got 15 cookies. These are a fun baking project to do with tweens.
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My family loves macaroni and cheese and we enjoy trying new and different versions. This one is one of the best we've tried. Love the mixture of cheeses and what each one brings to the mac. Paprika, nutmeg and herbs give it a nice awaking. We also liked the addition of sliced tomatoes along with seasoned bread crumbs for the top. Ours was perfectly backed and nicely golden after the promised 30 minutes in the oven. I baked it in my large cast iron chicken fryer and it filled it up pretty good. I think the serving sizes would be rather generous at 2 to 4 servings as after my daughter and I ate a nice sized bowl full we still had a nice big bowlful of leftovers for each of us. I know my son will enjoy some of the leftovers.
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I made this one for my daughter and I since we love trying new mac and cheese recipes. I love to add tomatoes to my mac and cheese but have never added them to the dish before baking except as a few slices on top. I love that this one has a whole can in them. The mushrooms too are a great addition. I love that it uses a whole pound of sharp cheddar cheese as this makes it over the top cheesy. This is one we'll be making again.
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Very refreshing drink with the rum and ginger beer. I did like some of the lime juice squeezed in mine. Perfect drink when you want a little something special.
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When I got a spiral-cut ham to fix for our Easter dinner last year, I remembered this recipe and I knew I had to try it. I’m so happy that I did. I got rave reviews from all my family. My dad, who rarely gives out compliments on food, kept going back for more and said it was really good. That’s high praise from him. Like Renee, I used fresh-squeezed orange juice, but I’m sure if store-bought is all you have on hand, it would still be delicious. I put the drippings from the bottom of the pan in a bowl and some of us added a little drizzle over our ham on our plate. My niece even put a little on her mashed potatoes and said it was great. This was a nice change from our usual brown sugar and pineapple ham. I think I’ll be making this one again.
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I got rave reviews from all my family. My Dad who rarely gives out compliments on food kept going back for more and said it was really good. That's high praise from him. Like Renee I did use fresh squeezed orange juice but I'm sure if store bought is all you have on hand it would still be delicious. I put the glaze drippings that was in the bottom of the pan in a bowl and some of us added a little drizzle over our ham on our plate. My niece even put a little on her mashed potatoes and said it was great. This was a nice change from our usual brown sugar and pineapple ham. I think I'll be making this one again.
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My hubby, son, daughter, and son-in-law loved these. I cooked my two 3-pound racks of baby back ribs in my original, oval, 6-quart Crock-Pot Cook & Carry Slow Cooker. I placed each rack upright, wide-end down, meaty sides facing outward, as advised in the recipe. Doing this, I had to curl 1 rack a bit around the other to get them to fit. My cooker is programmable on high for either 4 or 6 hours and low for either 8 or 10, so I set mine for 8 hours, which turned out to be a bit long. When I tried removing the racks with tongs, the bones fell out of most of the ribs. I did manage to get some out with a few bones intact. I wasn’t able to put them on a wire rack on the baking sheet, so I just put them on the aluminum foil. The broiling did help the taste, as the ribs were much tastier after painting on the sauce and broiling. Hubby loved that they were so tender. I used bottled Stubs BAR-B-Q sauce since my family enjoys it.
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I'd never tried an egg cream, since I'd assumed from the name that I wouldn't like it. Wrong! My daughter and I were both pleasantly surprised that we enjoyed this very much. We both love chocolate, and although neither of us is a big seltzer fan, in this drink it works. I wasn't able to find Fox’s U-Bet chocolate syrup that the author says is used in New York egg creams, nor was I able to find Recchiuti’s Extra-Bitter Chocolate Sauce, which is suggested for the San Francisco version. The only thing I found in my local grocery store that was the closest thing to chocolate sauce was in the ice cream toppings section, and it was Smucker's Special Recipe Dark Chocolate topping. I think we found a new drink to enjoy in the warmer months.
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This was quiet good but I'd like a bit more chili flakes since I enjoy spicy. This was delicious with sourdough bread toasts. Loved to dip it in the tomatoey goodness. I used the optional extra parmesan cheese and chili oil. Both added great flavor. This is a perfect quick and easy breakfast, lunch or dinner just as the author states. I think one can of tomatoes would easily feed two people and there was enough room for 4 eggs if you prefer.
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Need an easy alternative to frozen fish sticks then this is the recipe for you. These are easy and much more tasty than the ones in a box or bag. Better for you too I'm sure. We enjoyed them very much and I think kids would be very happy with these. I used white fish for my fish and I did serve mine with a squeeze of lemon, which gave them a nice brightness and catsup but if you're a tarter sauce lover I'm sure they'd also be good with that. I pan fried mine instead of deep frying. I loved the crispness of this and how quickly they were done.
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I had a little trouble with these. Seemed to be a bit too much filling for the amount of dough and the dough was so delicate I had problems rolling. They tasted pretty good though and the icing was great. I think I'll try the icing on my go to cinnamon rolls from Prairie Home Cooking by Judith Fertig. Love those even if you have to wait for them to rise due to the yeast.
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My family and I loved this football cheese ball. My son is a big fan of cheese balls, and I think this just might be his new favorite (bacon, cheese, and jalapeños are three of his favorite foods). I'd never thought of using the stand mixer with the paddle attachment to mix a cheese ball, but this method worked perfectly. Making the cheese ball into a football was a nice idea and would be great for a tailgating or Super Bowl party. We're not much for watching football here, but we had no problem eating a football that was this good. We'd disagree with this cheese ball serving 20, though. At least in this house.
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These pretzels were so much fun to bake with my 28 year old daughter and 10 year old great niece. The great niece caught on fast and with help from my daughter was soon kneading dough and shaping pretzels. If you have kids this is a great recipe to get them into the kitchen and having fun. I like the fact that you don't have to boil the pretzels before baking but you still get a tasty pretzel not quiet as chewy as the boiled ones, but I love the soft texture of these. They are wonderful still slightly warm from the oven with a little mustard or cheese sauce for dipping.
Even though the pretzels were best slightly warm they were still quiet good the next day, still soft but a bit more chewy. They took a little coaching to get them into ropes but once that was accomplished, by using a a little more flour on our hands and work surface, they were very easily shaped, even by our 10 year old helper. The cook time was right on the money with this recipe and the pretzels were nicely browned at exactly 14 minutes.
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This was one of my test recipes and it was very good. I did get my oil a bit to hot though and the first batch turned out a bit crispy but still tasty. The dressing is delicious and my hubby gave it two thumbs up.
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I couldn’t justify using 8 slices of cheese on 1 sandwich, even thin sliced ones, but this was a great sandwich. I only used 1 slice of cheese on each slice of bread. Maybe my cheese was thicker sliced than the author’s but my son and I felt like this was plenty of cheese and we’re cheese lovers. I can’t imagine 8 slices on 1 sandwich. I’m sure it’s good that way and if you feel you can indulge that much then go for it. This sandwich is great on the sourdough bread with hot sauce added to your liking.
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My son loved the fried goat cheese without the onion confit. This was one of my test recipes for the site. My son requests it often.
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I already made this twice and I can see me making this one for Sunday breakfast often. I love all the possibilities of cheese and herb combinations. For my first time I did a double recipe for my daughter and myself to eat while watching Food Network Saturday morning. We opted for provolone cheese and fresh tarragon (since she had some in a pot growing nicely). We thought it was great. The next time I made it for myself and I used Cheddar cheese and fresh chives from my herb garden. Again: delicious. Can’t wait to try other cheese and herb combinations. Five minutes was perfect for cooking the potatoes in the water and oil and they were starting to brown when I took off the lid after prepping the other ingredients. After a couple more minutes, the potatoes were ready for the eggs, green onion, and herbs. Once scrambled, it only took a couple more minutes for the cheese to melt and breakfast was ready with only one pan to wash.
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This was, amazingly, very good. All my tasters enjoyed it. We loved the salty, sweet, chocolaty, creamy, crunchy goodness on a stick. I think a whole banana is too much for a serving, though, and next time I’ll cut my bananas in half. I will also only use about 3 cups of chocolate chips since I had a large amount leftover after dipping four bananas. I had a bit of a problem with the pop sticks. My bananas split when I inserted two of them, and one banana fell off the stick when I started to dip it. Maybe a bamboo skewer might work better since it has a sharp end? I might try that next time. Despite these minor problems, the end result was delicious.
Read more: http://leitesculinaria.com/76001/recipes-frozen-chocolate-covered-bananas.html#ixzz1SsWy47mI
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We’re fans of Nutella here. I always have a jar on-hand, so I knew I had to try this recipe. Nothing complicated here, and you end up with delicious results. We couldn’t wait for the pan to completely cool since we’re all fans of warm brownies, and these didn’t disappoint. They’re delicious both warm and cooled. There are some other brownies we make we think are better but these are very good too.
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The hardest part of this dish is cutting the carrots into matchsticks. This could have been faster, had I remembered to use my mandoline. I didn’t use the pork, since I already had all the rest of the ingredients on hand. I opted for the lard, since I didn’t have pork. I used a jalapeño, but I’m not sure it added much, since it was left whole. Next time I think I’ll at least cut it in half. As for the salt, I only used a pinch and think it was plenty with the soy sauce.This was delicious served over rice. Be sure you get some of the juices on your rice. It’s a very fragrant dish from the ginger, which lends loads of yummy flavor. Once you get all the prep work done, this one is a breeze to make and delicious to eat.
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Although this grated carrot salad recipe is very good as written, we though it was even better with the addition of some fresh cilantro and a few dashes Sriracha sauce. Love the brightness the lemon lends to the carrots. And the salt and pepper perk it up quite a bit, too, but the addition of cilantro adds a little color and flavor, and the Sriracha helps to bring the salad over the top and spices it up a bit perfectly. It's quick and easy and so worth it. Great side dish for almost any meal. I served ours with some cashew chicken and mashed potatoes.
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I halved this recipe, since I knew my daughter and I would be the only ones eating it. I baked some ciabatta bread from Peter Reinhart’s Artisan Breads Everyday for our sandwiches. We liked the goat cheese spread with the Balsamic Vinaigrette and grilled veggies. All the flavors mingled together nicely. Makes a great summer lunch or supper. The leftover grilled veggies were great warmed as a side dish for supper the next night.
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I didn't make the guinea hen instead I served this with tuna. I couldn’t find fregula pasta in our markets. Since I had some tiny star pasta, I decided to use that. My packet of pasta said to cook five to seven minutes, and since this recipe said to undercook the pasta a bit, I only cooked it for four minutes then proceeded with the recipe. I grilled my corn over charcoal. My tasters loved the charred corn with the creamy pasta, which was enhanced by the Parmesan. Hubby thought it needed a little something more, so he squeezed some lemon juice on his, which he said made it perfect.
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Daughter and I loved this; hubby thought there was a bit too much bell pepper for his taste, though he still liked it. I thought all the flavors in this soup came together perfectly. (I couldn’t find Caribbean or Cubanelle Peppers and my store didn’t even have an Anaheim, so I used a red bell. I didn’t use the optional fire-roasted pepper nor the drizzle of olive oil. Next time I’ll use a little less bell pepper.) It was the perfect winter Sunday supper. We had ours with some cornbread, which complemented it nicely.
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We really liked the flavors of the cheeses I chose (a good Swiss, sharp cheddar, and Havarti) on the sourdough bread. I omitted the fromage blanc because I couldn’t find it in our local market. I’ve never grilled a sandwich with the cover on the pan, but I was pleased to find that the bread didn’t become soggy.
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We loved these homemade Kind bars and I know I'll be making these again and again in many variations. They're quite easy to make and so much better than the ones I've tried from the store. At first I thought the bars weren't going to hold together, but I let them cool just a little longer than 20 minutes before cutting and they did quite well. I think any longer and they would have crumbled, any shorter and they would have fallen apart. Using foil to line the pan worked perfectly to lift the cooled bars, and the plastic wrap sprayed with cooking spray worked wonderfully to help press the bars into the baking dish. I used light corn syrup and toasted brown rice cereal; cashews, sunflower seeds, pecans, and almonds for the nuts; and for the dried fruit I used apricots and mango. I omitted the salt.
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We made the dark chocolate brownie bar version and they were delicious. Although these didn’t hold together very well when I cut them into bars, they were so good. My great-niece helped me with these and I think we didn’t get them pressed into the pan as tight as we could’ve and that might’ve been the problem. I’d definitely make them again. I love that there’s no added sugar in these; the dates give them just the right amount of sweetness.
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What a fun project. Delicious, too. So far I've used the homemade mustard on a meatloaf sandwich and a BBQ sandwich, and it was perfect. I had my son-in-law, who adores mustard, try it, and he ate it on some Ritz crackers and gave it his seal of approval.
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I love iced tea so naturally I enjoyed these as well. It's like having your iced tea in the frozen state. Great idea for a hot summer day if you enjoy tea.
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A delicious and warming way to end your day. Easy to make and delicious to drink. What more can I say? I'd never tried Irish coffee, but always meant to. Glad I did with this recipe. Perfect for the weather we've been having.
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I did a half recipe for my son-in-law and myself, since my daughter doesn’t eat red meat. This is a delicious way to marinate steak. I wasn’t sure why the steak wasn’t cooked completely on the grill and next time I will try it that way. I did have to cook mine longer that suggested, maybe due to the fact we like ours medium rare. My son in law enjoyed this one so much he has already requested we make it again for his birthday in June. I also grilled some asparagus and made potatoes.
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I can’t find one thing I would change with this recipe. It’s very well written. I think even a novice risotto maker could follow these directions. It feels like the author is taking you by the hand and walking you through the steps of making this perfectly. I can’t complain about the end results, either, as my daughter and I agreed it tasted heavenly. We loved the brightness the lemon juice and zest gave, as well as the creamy texture that was helped along by the egg yolks (who’d a thunk it?) and Parmesan. Of course the onions, veggie stock, wine, butter, olive oil, and thyme led to some great flavor as well. We used Arborio rice, since that’s the only kind of risotto rice we can find here. I served it with a roasted turkey (wanted some leftovers for turkey pot pie later in the week and some turkey salad for my lunches at work), green beans, fries for the guys, cranberry sauce, and some biscuits. We’ll definitely be making this one again.
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I decided to make these with the optional choice of limes instead of lemons. I made a half-recipe and got 2 dozen cookies. Next time I’ll be making a whole recipe since these were delicious. The only thing I’d do differently is to roll the cookies in the confectioners’ sugar instead of dropping them into a resealable plastic bag. These cookies are delicate and some of them fell apart after tossing them into the bag. I love the tartness of the lime juice and zest along with the sweetness of the sugar. These are small cookies but pack a delightfully large punch. YUM!
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This is a very refreshing drink and one I think we’ll enjoy all summer. I used the agave syrup since I had some on hand. We didn’t think it made it sweet enough so I also added some simple syrup I had in the fridge. This was delicious served immediately over ice, but became a little bitter after sitting in the fridge for a while. I think the bitterness may have been caused by the lemon and lime quarters that were added to the pitcher. Next time I think I’ll just omit those.
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I made two of these for hubby and me. I was surprised that we both enjoyed them on this cold winter night—neither of us are really hot alcohol drinkers and I didn’t know if we’d like the whipped cream on top; but oh yeah, we did. This is a nice after-dinner drink on a cold night, for sure. I whipped my own cream and put it in the fridge with the simple syrup until we were ready for our drinks. I used The Christian Brothers Brandy. Not really a brandy drinker so wasn’t sure which one to pick up, but we were happy with this one.
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These are very tasty and not that hard to make. Do be sure to press the mixture into the mini muffin tins and to let them sit in the tin for at least 5 minutes, if not more, before placing them on your serving platter. Some of mine came apart when I was trying to get them out and I think it was because I didn’t press some of them in good enough or I didn’t let them sit long enough. Mine were perfectly baked after 12 minutes. I chose to use ditalini and used the optional Dijon mustard, which I think gave them a nice touch. I did reheat a few as directed and it worked perfectly. We all thought these were a fun way to make mac and cheese and would be a great appetizer.
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What’s not to love about this Blue Hawaiian, made from rum, Curaçao, cream of coconut, and pineapple juice, oh my! We had ours straight up, but I bet they’d be great frozen, too. Pretty and refreshing, and overall, a very nice cocktail.
I wanted to make the Mai Tai as well but couldn't find orgeat or almond-flavored beverage syrup so I just made the Blue Hawaiian instead.
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Although this soup isn’t quite what I’ve had at some Chinese restaurants, it’s a great one to make and enjoy at home. I love that it uses ingredients that are easy to find. We enjoyed the addition of ground pork, but I think it would also be good with ground chicken, turkey, or even beef. After tasting it, I opted to add an additional teaspoon Siracha since we like ours on the spicy side. It tasted good when I tasted to check for more hot sauce or vinegar, but it was even better once it was in the bowls with the addition of a little more sesame oil. I’ll be making this one again when we’re craving hot and sour soup and can’t get to a Chinese restaurant.
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This recipe was easy to prepare, even with having to cut a small pocket in each chicken breast half. If you're careful, this step is not that hard—but just as the recipe says, don’t cut all the way through. Everything else is a breeze. Even though I forgot to cover the chicken while in the oven, it still cooked in the 30-minute time frame. I did let the breasts rest for about 10 minutes before slicing, so the cheese mixture wouldn't ooze out, then I topped it all with the pan sauce. I seasoned the breasts with a little salt and pepper before frying, but you need very little salt since there’s plenty of it in the olives and bacon. The filling has a great mixture of flavors, from the crunchy, smoky bacon, to the briny olives, creamy cheese, nutty almonds, and flavorful thyme. We served ours with some roasted asparagus and a simple risotto. I’d make this again.
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I make something similar to these quiet often. These are easy and quite tasty hot from a cast-iron skillet with a smear of butter. I did need to add a bit of water to the batter to get a nice consistency. I drizzled some of the 1/4 cup oil (I used sunflower oil) into the skillet each time I fried a batch. I ended up with eight griddle cakes.
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I don't care for these but hubby and son like them and daughter does with Mexican food. I made them for hubby and son. They said they were good but preferred the ones they usually drink better. It was a taste preference.
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Even though the chocolate didn’t quite flow like the recipe says, when we tapped the molten cakes with a fork, these were delicious nevertheless. My great niece enjoyed making these little cakes with me, and all our tasters enjoyed eating our efforts, including us! The molten cakes were elegant, easy, and delicious. A winning combination and worthy of repeating and adding to my dessert recipe collection.
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I have an electric range, so on my first attempt I set the button halfway between high and low. It took my eggs so long to come to a boil that at the one minute and 40 second mark, the yolks were almost completely done. I like my whites set but the yolks runny. Since hubby likes his eggs hard-boiled, I just added those two to his hard-boiled ones to make egg salad. My second attempt caused me to lick the bowl. I turned the setting to a couple notches past the high setting, and when the eggs started to boil, I set the timer for one minute. When I cut one open, the yolks were perfectly runny and the whites not quite completely set, but I found out I like them like that. I then placed them in my bowl and placed that small hunk of butter on top. Then I sprinkled on some kosher salt and freshly ground black pepper. Once I dipped my toast in that heavenly concoction, my mouth became very happy. I guess it was the butter. I’ll be making these again. Who’d have though that a pat of butter would crank up a soft-boiled egg to such delightful heights?
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Joy is a genius and I’m so happy she’s young and restless, as this is the best banana bread I’ve even eaten. I love the flavors–the lemon juice, bourbon, walnuts, and chocolate lend to this wonderfully moist banana bread. I’ll be making this one again and again.
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I debated marking this as a TC since there are quiet a few steps and waiting periods in making this recipe but my family agreed that if I made this again they'd happily devour the results. We all decided it's worth the extra effort to make this dish. We also all agreed the Octo Vinaigrette would be great on almost anything. My daughter put some on corn we had and declared it very tasty. I couldn't find a bird's eye chili at the two stores I visited and my daughter went to three more also with no luck so we substituted a serrano chili. I got the smallest whole chicken our market had and it was about 5 pounds instead of the 3 to 3 1/2 pound size suggested by this recipe. I opted to cut mine in 8 pieces instead of 4 and steamed in my Chinese bamboo steamer for the suggested 40 minutes since I had a bit more weight than called for. I also fried in two batches for 8 minutes and it was perfect -- moist, juicy, a bit spicy but delicious. Love the Asian flavors but didn't care much for the skin since after tossing with the vinaigrette as the skin lost it's crispness.
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We enjoyed these cookies but it's hard to wait for five hours to bake them once mixing them up. They are quiet tasty and I may make them again. I did add some raisins after baking a couple batches, per some of my recipe tasters. They liked that addition.
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Although this was good my family prefers banana pudding with whole wafers and not crushed. We also don't care for whipped cream on our banana pudding. We did enjoy the homemade vanilla pudding though.
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