southerncooker's Reviews
174 recipe(s) reviewed. Showing 151 to 174Sort by: Title 
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Website: Leite's Culinaria
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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