southerncooker's Reviews
2276 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating | Recipe Title 
Simple Real Food
By Amanda Cushman, Andrea Hoberman
self - 2008
Loved this bean soup. Easy to make and not too time consuming. Love the addition of pesto to the finished soup.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
This is a great soup for a cold day. It's loaded with flavor from the onion, tomato, carrot and celery. It's seasoned with olive oil. Hearty, rich and thick. I made the Bread Skordalia from page 462. WOW! That's a lot of garlic. Good but a little overwhelming for my tastes. A little dollop goes a long way.
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Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops
By Anne Bramley, Tina Rupp
Stewart, Tabori & Chang - 2008
We've heard of this for years but never made or ate it. Since we love cheese I decided it was time. My son said a few days after we ate this I could eat some more of that Welsh Rarebit anytime so I know we'll be having this again. It's so easy to make and warms you up on a cold night.
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Website: Southern Plate
Watermelon, lime juice, honey and a pinch of salt. A very refreshing summer drink served over ice. I love watermelon and usually don't enjoy it altered in any form but this was delicious.
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Deep Run Roots: Stories and Recipes from My Corner of the South
By Vivian Howard
Little, Brown and Company - 2016
I usually just eat my watermelon unadorned but this was really good and refreshing.
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Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
By Trisha Yearwood
Clarkson Potter - 2010
This is Trisha's version of her cousin Warren's dove breast bites. She used chicken tenders instead. I used chicken tenders as well. We loved the cream cheese and jalapeno rolled up inside of the chicken tender half that was then wrapped in a slice of bacon. The recipe was supposed to be made in a grill pan or on the grill. Since I didn't have a grill pan I just used my cast iron skillet. Since son in law doesn't eat cream cheese or jalapeno I made him a few with just chicken and bacon which he loved. Son, daughter and I enjoyed Trisha's version. This was part of our Christmas Eve appetizer assortment.
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Food Network Magazine
(November, 2012)
Not sure why they call this warm spinach salad since the only warm thing you use is a couple of tablespoons of the bacon grease that's whisked into the other dressing ingredients. By the time it's mixed up and drizzled over the salad it's not warm anymore. Any way it's delicious. We loved the mixture of flavors and textures of the salad ingredients and dressing. There's baby spinach, Pistachios, crumbled bacon, grapes and blue cheese. The dressing of Dijon, white wine vinegar, water, shallots and bacon drippings gives a perfect dressing for this wonderful salad. My daughter requested this salad for part of her birthday meal this year.
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Website: Leite's Culinaria
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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The New Mayo Clinic Cookbook
I made this one when I also made some rare tuna steaks. It went so well with the tuna. I don't usually care for potato salad with mustard in it but this one had two kinds of mustard and it was really good.
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The Home Cook: Recipes to Know by Heart
By Alex Guarnaschelli
Clarkson Potter - 2017
My family and I love potato salad many ways but unfortunately we didn't care for this version. I did have to make a couple substitutions and maybe that affected the outcome to much. I couldn't find sherry vinegar and used red wine vinegar instead. I though I had canola oil and didn't so I used vegetable oil.
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Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen
By Elizabeth Sims, Chef Brian Sonoskus
Andrews McMeel Publishing - 2011
Hubby and I thought this was pretty good. A little different than our favorite homemade pimento cheese which is actually made with pimentos. Instead this one called for roasted bell peppers and I used jarred ones. I did omit the parsley since I didn't have any fresh on hand. Instead of serving this with chips as the recipe title states we had toasted pimento cheese sandwiches. I toasted in the oven and opened the sandwiches near the end so I could heat up the pimento cheese a bit and get it a little melty.
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The Home Cook: Recipes to Know by Heart
By Alex Guarnaschelli
Clarkson Potter - 2017
Son and I really enjoyed all the flavors in this one - roasted tomatoes, boiled leeks, and a nice dressing of red wine vinegar, EVOO, black olives, capers, and basil leaves. I only made a half recipe. Still enough for three but hubby didn't like.
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Butter Beans to Blackberries: Recipes from the Southern Garden
By Ronni Lundy
North Point Press - 1999
I make this every summer and always look forward to it. It's summer on a plate. The green beans, tomato, vadiala onion and dressing tastes heavenly.
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Weight Watchers Momentum Happy & Healthy Celebrations
By
Weight Watchers Publishing Group - 2010
This is a little different that the German Potato Salads I've made in the past but we loved it. Hubby said he would have liked some pickle in his but daughter and I thought it was fine the way it was. We loved the whole grain mustard in this one as well as the slightly cooked purple onion. So good and great with the Spicy Roast Broccoli and Cauliflower Bites on page 156. The boys also had ribs, and baked beans with theirs but girls had grilled chicken.
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Weight Watchers Pure Comfort
By
Weight Watchers Publishing Group - 2003
WOW! This dessert packs a punch. No one would believe it's a weight watcher recipe. It's delicious warm and gooey chocolate heaven on a plate! Amazing!
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So Easy: Luscious, Healthy Recipes for Every Meal of the Week
By Ellie Krieger
Wiley - 2009
This is so good and easy to make, wrap, fridge then take to work for a healthy and delicious lunch. I made a whole recipe of this one and took one to work two days and gave my daughter two to take to work with her. I love the combination of flavors from the walnuts, apple, chicken and lettuce as well as the flavors of the dressing of Greek yogurt, dijon, lemon juice, mayo and thyme. They all this goodness is wrapped up in a healthy wrap bread.
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Taste of Home\'s 1999 Quick Cooking Annual Recipes
By Julie Schnittka
Taste of Home Books - 1999
Another one I've made for Christmas breakfast and many times since. Love that you can put it together the night before and pop in oven when you get up. Perfect for a brunch.
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A Kitchen in France: A Year of Cooking in My Farmhouse
By Mimi Thorisson
Clarkson Potter - 2014
I had a half pound of frozen puff pastry in my freezer so I decided to only make half of the pastry shells to hold the recipe, since it would only be son and I eating them anyway. I knew hubby wouldn't touch this as he doesn't like chicken. I did make a whole recipe of the chicken, but only half for the sauce and mushrooms since at first I'd only planned to do a half recipe. I used a wild mix of mushrooms I found at my local grocery store. It would have been nice with the whole amount of mushrooms though. I used Brandy instead of the liqueur called for since I read that it was a good substitute and that's what I had on hand.
I also omitted some of the spices since I'm not a fan of cloves in savoury dishes. I did use the nutmeg though. Also I used sour cream instead of Crème fraîche. I ended up having to use dried thyme since somehow between the grocery store and home I managed to loose a package of fresh thyme. I really loved this dish, but son said he didn't care for it and I was really surprised at that. The chicken was super tender and I loved the flavors.
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My Two Souths: Blending the Flavors of India into a Southern Kitchen
By Asha Gomez, Martha Hall Foose
Running Press - 2016
Continuing on my quest of trying new to us tomato pies. This was a very good version using ricotta and Manchego cheeses. We also loved the cream cheese crust from this book with it.
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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
By Madhur Jaffrey
Clarkson Potter - 2002
My daughter Sarita made this one for us along with Punjabi Village-Style Flat Whole Wheat Flaky Breads also from this book. Both recipes were great and I definitely would eat them again. The pea dish had a spicy bite which we both loved.
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Vij's: Elegant and Inspired Indian Cuisine
By Vikram Vij, Meeru Dhalwala
Douglas & McIntyre - 2006
My daughter and I made this tea. We had only had chai tea in the bags before. Since I already had all the ingredients on hand we decided to try this one. It smelled heavenly while brewing and was quiet tasty. With only two spices I wondered if it would be that good but it was. I do like the stash kind with more spices but this one was still quiet good and easy to make. Be careful though since as the recipe states it is quiet hot when first made.
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Website: Leite's Culinaria
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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Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome
By Virginia Willis
Ten Speed Press - 2015
This is a little thinner than most honey mustard dipping sauces but loaded with flavor and delicious on the chicken on a stick from page 127.
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Earth to Table: Seasonal Recipes from an Organic Farm
By Jeff Crump, Bettina Schormann
Ecco - 2009
Even though I was the only one who enjoyed this dish I still have to give it a 5. Son says he's just not a fan of pot pies something about the liquid and the crust also it had wine in it and very few dishes with that as an ingredient does he enjoy. Hubby found out it had parsnips in it and wouldn't even taste it. I actually ended up eating the whole thing over several days with a little help from my grand puppy who enjoyed some of the chunks of meat. I've wanted to make this one for awhile now. I just fell in love with the photo on first look and the list of ingredients intrigued me. Thanks to my nephew for supplying me with the venison. I picked up the chestnuts back in the fall near the nursing home where my brother in law is a resident. I put them in the freezer to use in this dish later. I used the tip in the book to cut an x in on the flat side and roast then peel. It worked really well especially with the larger ones. I'm not a big fan of cooked parsnips or maybe I am now since I loved them in this dish. I did omit the celery since neither hubby nor son enjoy the taste. I've never cooked with juniper berries and bought some from Penzey's Spices just for this dish although I did recently use a couple in another recipe. They lent a really nice flavor to the meat. The Pate Brisee topping from page 306 was perfect for the topping. Another tip I enjoyed from this recipe was to tie the spices up in a coffee filter if you didn't have cheesecloth. That worked great.
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Farmhouse Rules: Simple, Seasonal Meals for the Whole Family
By Nancy Fuller, Jamie Prescott
Grand Central Life & Style - 2015
I got some venison from my nephews freezer to make this. Lots of ingredients but it's loaded with flavor. A bit spicy just like we like our chili.
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Bake Happy: 100 Playful Desserts with Rainbow Layers, Hidden Fillings, Billowy Frostings, and more
By Judith Fertig
Running Press - 2015
Oh my these were fantastic. Loved the little bite of chipotle powder. Next time I'll gild the lily and add the suggested Venezuelan Spiced Chocolate Ganage from page 27.
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Everyday Pasta
By Giada De Laurentiis
Clarkson Potter - 2007
A good cheesy mac and cheese with Fontina, Parmesan, and Mozzarella. The addition of the optional ham in my opinion bumps this up from a side dish to a main dish. We love trying new mac and cheeses and this one was great.
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Fresh from the Hearth: 100 Healthy, Heartwarming Recipes for Quick Breads, Muffins, and Coffee Cakes
By JoAnna M. Lund
A Perigee Book - 1999
I used strawberry fat free yogurt instead of plain and it gave it a great flavor addition. Also I used almonds instead of walnuts since that's what I had on hand.
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Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories
By Lisa Lillien
St. Martin's Griffin - 2009
Delicious healthy tuna salad, loaded with veggies. I didn't have a bell pepper so just doubled the carrots and celery. Love the combo of mayo, honey mustard and a little sweet relish. I didn't use as much mayo as called for. I rarely do as I don't like my salads swimming in mayo. It called for 1/3 cup FF and I used a tablespoon regular. Figured less would make up of the calories.
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Website: Leite's Culinaria
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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Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More
By Hsiao-Ching Chou
Sasquatch Books - 2018
This could be a main course but I used it as a side and served it over Asian Rice with a little extra low-sodium soy sauce. My veggies were Chinese cabbage, carrots, snow peas and baby corn.
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Weight watchers take out tonight
By
Weight Watchers Publishing Group - 2002
My daughter made these for us for lunch one day and they were really good. We both enjoy spring rolls. The only ingredient that might be hard for some to find is the fish sauce.
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The Broad Fork: Recipes for the Wide World of Vegetables and Fruits
By Hugh Acheson, Rinne Allen
Clarkson Potter - 2015
This was very good but we prefer our collards to have some pot liqueur in them. I loved the cutting technique of removing the stems then stacking and rolling up like a cigar and cutting into strips. The garlic and onions gave a nice flavor as did the honey and apple cider vinegar.
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Everyday Food
(December, 2011)
This was a delicious soup and easy to prepare. Uses canned white beans and stuff I usually have on hand. Instead of the veggie broth we used some homemade turkey broth my daughter made with the Thanksgiving carcass. Delicious on a cold winter night.
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Cravings: Recipes for All the Food You Want to Eat
By Chrissy Teigen, Adeena Sussman
Clarkson Potter - 2016
Made this one for daughter and I while staying with her when she was on complete bed rest before her baby was born. We both thought it was amazing. Loaded with lots of flavor. The crispy corn tortilla strips gave it a nice touch and they were even good by their selves.
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A Kitchen in France: A Year of Cooking in My Farmhouse
By Mimi Thorisson
Clarkson Potter - 2014
I had to get a little creative with this one. Daughter and I don't care for eggplant but I was going to try it anyway but store didn't have any. I used some extra zucchini and added yellow squash instead of the eggplant. Didn't know my garlic had gone bad until I started the dish so I brushed the pan with olive oil and sprinkled on some garlic powder. Also added more garlic powder where the sliced garlic was called for. I only made a half recipe so I used an 8x8 pan instead of an 8x12. I got flat leaf parsley just for this recipe and then forgot to put some on when I removed from oven. Daughter and I still enjoyed this dish.
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Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family
By Christy Jordan
William Morrow Cookbooks - 2010
This is so colorful and would look great on our Christmas supper table. It was very tasty and similar to the corn salad we usually make with lots more veggies - peas, French cut green beans, shoe peg corn, celery, onion, green pepper, and pimentos. The only thing I would change is to use a bit less sugar next time.
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The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden
By Josh Kilmer-Purcell, Brent Ridge, Sandy Gluck
Rodale Books - 2014
This could actually be a main course or a side. My daughter and I loved the addition of plum tomatoes, yellow squash and onions in this one as well as the use of white cheddar popcorn instead of the usually bread crumb topping. Son said he would have liked it better without the tomatoes and squash and hubby though a bit dry.
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Taste of Home\'s 1999 Quick Cooking Annual Recipes
By Julie Schnittka
Taste of Home Books - 1999
My daughter and I love this one. It's similar to a pizza. Loaded with veggies and so good. We often change up the veggies and use whatever we have on hand. It always seems to turn out great.
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Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome
By Virginia Willis
Ten Speed Press - 2015
Even hubby loved this. Since okra isn't in season here I used her idea of subbing some other veg and added extra corn and poblano pepper. Love that there are 4 kinds of pepper in this two a bit on the sweeter side and two hot - jalapeno, poblano, banana, and red chili. Since I couldn't find either the banana or red chili I used a baby yellow bell and a green tiny hot pepper. Delicious with the collards page 77.
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Weight watchers take out tonight
By
Weight Watchers Publishing Group - 2002
These were wonderful. We did all some mushrooms as we love those. All ingredients easy to find. You do have to make the dough but that's not hard and so worth it.
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Savoring the Seasons With Our Best Bites
By Sara Wells, Kate Jones
Shadow Mountain - 2012
This soup reminds me of the Campbell's Vegetable Beef Soup I grew up with, only better. The recipe says it's better made one day and eaten the next so that's what I did. I made it on a Sunday and when I got off work on Monday all I had to do was heat it up and I had a delicious meal with no work. I love the flavors the V8 juice and diced tomatoes give to the dish. I also love the barley in it but it says you can also use Quinoa which I'm sure would also be good. It says it freezes well which is an added bonus. Dry onion soup mix gives the ground beef a nice flavor. The veggies are green beans, carrots and onions. It also gets a rich flavor from the beef broth and a nice little kick from the red pepper flakes and bay leaf.
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Joy the Baker Cookbook: 100 Simple and Comforting Recipes
By Joy Wilson
Hyperion - 2012
This is a nice pumpkin bread but it was much better warm than after it cooled. Still good but don't think I'd make again or if I did I'd only make one. I gave my daughter one but we could have easily halved one. It's loaded with spices and gets some sweetness from maple syrup and brown sugar.
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
By Bruce Weinstein
William Morrow Cookbooks - 1999
As vanilla ice cream goes this was nice a creamy and vanilla tasting. Having said that I don't really care for vanilla ice cream without adding toppings. On the other hand my Mom and son adore vanilla so I made this for them since I had made chocolate for the chocolate lovers in my family. It was a hit with those that like vanilla.
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Le French Oven
By Hillary Davis, Steven Rothfeld
Gibbs Smith - 2015
We enjoyed these very much but some of the family missed having a crust. The compote was super sweet but worked well when eaten with the cake and a fresh sliced berry on top.
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Website: Southern Plate
I think hubby and I would have liked this better with jarred spaghetti sauce instead of the ketchup and Italian seasoning. It was good be lacked a bit of flavor we thought. Also mine didn't look very appetizing after spending all that time in the slow cooker. The onions and bell peppers turned a brown color the same as the meat and sauce. It was still good served over rice and I tossed a salad to complete our meal. If I make it again I'll use some spaghetti sauce and see how we like it that way. It is nice to come home to a meal finished in your slow cooker.
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Lodge Cast Iron Nation: Great American Cooking from Coast to Coast
By The Lodge Company
Oxmoor House - 2014
This was a very good meatloaf. I almost omitted the 1/4 tsp. of ground ginger since I wasn't quiet sure I'd like that but you couldn't tell it was there. Brown sugar and ketchup make a nice sauce in the bottom of the pan that after cooling a bit and inverting becomes the topping. The grated onion, milk and eggs make for a nice moist meatloaf and the cracker crumbs hold it all together. I didn't have the suggested cast iron loaf pan so I made mine in a cast iron skillet and it worked fine.
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Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
By Lisa Lillien
St. Martin's Griffin - 2008
Daughter made this one for us and it was a hit. You actually make in individual ramekins. Not many ingredients and easy to make no cooking required. Bursting with flavor. One to add to make again.
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Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
By Trisha Yearwood
Clarkson Potter - 2010
I decided to make just a little less than a half recipe of this for my hubby and I. I used one red and one orange bell pepper and we each got 1/2 of each. This was delicious. I used the other half of the two types of canned tomatoes for some Spanish Pork Chops and rice a couple nights before. I saved some of the plain rice to use in the stuffed peppers so this worked out perfectly. These were pretty and delicious.
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Pure Pork Awesomeness: Totally Cookable Recipes from Around the World
By Kevin Gillespie, David Joachim
Andrews McMeel Publishing - 2015
I was making my slow cooker bbq and realized I didn't have any bbq sauce on hand. Since I had all the ingredients for this one I decided to make a 1/2 recipe which yields a quart. It was amazing in my slow cooker pulled pork bbq. We all loved it.
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