southerncooker's Reviews
2276 recipes reviewed. Showing 2201 to 2250Sort by: Book Title 
| Date | Rating | Recipe Title
Weight watchers take out tonight
By
Weight Watchers Publishing Group - 2002
This dish is amazing. Who'd think broccoli could be this good. We loved this one. Loads of flavor to make even the non broccoli lover stand up and take notice.
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This one has lots of WOW! We loved it. I used hot sesame oil, since we like spicy and we all added a bit of extra soy sauce after it was cooked. YUMMY!
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We really enjoy fried rice and this one is great even without the shrimp. Easy to make and wonderful to eat.
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So good and easy to make. Most ingredients are easily found in your local market.
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A meal in a bowl. This one was quiet tasty. No hard to find items included. Chinese take out at home.
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This was a delicious meal. You just need to add a veggie and you're all set. We love the flavor that chipotles give a dish and this was great.
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This was good but we thought it needed a bit more salt and maybe some cayenne for some heat.
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Some people might have trouble finding udon noodles but it does say you can sub spaghetti. If you can find udon it's wonderful. Other ingredients are easy to find.
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Homemade pizza at it's best. This was so good. Fresh basil is a must.
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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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We made this one with bay scallops instead of shrimp and it was so good. Easy to make with simple ingredients.
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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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This is an easy one to make and very tasty.
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We made this one with lean ground pork instead of turkey. If you like Indian food give this one a try. Easy and tasty.
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This one was very tasty and not hard to make at all. If you want a tasty Indian dish made with potatoes and spinach and lots of spices try this one.
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This one calls for red lentils which some people have a hard time finding but if you can find them and enjoy Indian food try it. Quiet tasty.
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This one also calls for red lentils and is even better than the other dal included in this book. Lots of flavor here.
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Who knew that such simple ingredients as whole wheat flour, all purpose four, salt and water could make such wonderful bread. Be sure to make some of this if you try one of the Dals.
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I hurt my leg so my daughter has been cooking for us some. For Cinco De Mayo she made these Mexican Pizzas. They were delicious. She did make a few substitutions for ingredients we didn't have on hand or to make a short cut. Instead of stewed tomatoes she used salsa. Instead of frying the corn tortillas she used some tostada shells we had on hand and used regular cheddar instead of low fat. It made a tasty quick easy supper.
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Well, Shut My Mouth!: The Sweet Potatoes Restaurant Cookbook
By Stephanie L. Tyson
John F Blair Pub - 2011
Fun way to cook a pork loin, butterflied, layered with collards, bbq pork, rolled up and wrapped with bacon and served with BBQ Jus from page 87. Delicious and pretty when sliced. I served it with her Garlic Smashed Potatoes from page 133, Spicy Collard greens from page 71 in Soul Food Odyssey, and corn bread.
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While this was good my family didn't enjoy the horseradish in it since they said it made it taste more like cocktail sauce than BBQ sauce. I enjoyed it on my pork though.
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Delicious basic garlic smashed potatoes. Uses red potatoes, garlic, half and half and butter. Yum.
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While this was good it wasn't as good as the one from the Sweet Potato Restaurant that the ladies brought to the event I went to. I had to bake it about 30 minutes longer that the recipe stated to get it to quit jiggling in the middle. Recipe didn't state whether to use pineapple in juice or syrup and I got juice since that's all I found in the size needed. Not sure if that would have made a difference or not. Maybe it needs to set up in the fridge. Will see if it's better tomorrow after staying in fridge all night.
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While this was very good I've had a few other versions I like a little better. This one had a little too much garlic powder for my tastes. Still it was very good and if I made again I'd use about half as much garlic powder. I did try it on the fried bologna on toast as suggested by the author and it was pretty good.
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The Western Junior League Cookbook
I made these for my daughter's wedding in May of 09 and they were devoured. Even my picky great niece loved them. I got a few requests for the recipe.
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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press - 2013
I've been wanting to make this ever since I won this book when it first came out. I finally got some rhubarb and make it. Delicious. I got three 1/2 pints and a half 1/2 pint. Great on toast and can't wait to try it on biscuits.
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Woman's Day
(September, 2010)
These are fantastic. A spicy bite from the crystallized ginger. They are actually even a bit healthy as they are low fat. You can find the recipe on line at the following link:
http://www.womansday.com/layout/set/print/Recipes/Ginger-Bars-Recipe
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Woman's Day
(October, 2012)
This could be a main course or a side. This particular recipe was noted as a side and there are other recipes included in this section called Beyond Basic Mac 'n' Cheese to turn this side into a meal. We enjoyed the cheeses in this one, lowfat cream cheese, extra sharp Cheddar and Gruyere (I used a less costly Swiss instead of the Gruyere). The only complaint is that the tiny bit of cayenne wasn't enough to tell it was there. If I want spicy I'd add a little more. I can't wait to try some of the other version of mac and cheese in this article - Bacon, Tex-Mex, Cajun, and even Ruben Mac and cheeses.
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Woman's Day
(January, 2013)
This was great on the Fish Tacos I made for Cinco de Mayo. It's a simple slaw of raw corn cut from the cob, and sliced cabbage with some green onions and cilantro added at the end. The dressing was sour cream and lime juice with a little cayenne and salt.
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This was really good fish but not as spicy as I was expecting with the name. I used it for the fish tacos I made for Cinco de Mayo.
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Website: Written Reality
Hubby and I really enjoyed these. I though I had sour cream but had some plain Greek yogurt instead so used that with the mixture of cream of mushroom soup for one of the layers. We enjoyed it with some salsa on the side after it was baked.
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Website: Yahoo Food
I recently participated in an online cook along on Facebook where we cooked from Nancie McDermott's cookbook Southern Soups and Stews. The recipe is also available on line on the Yahoo Food Website for those of us like me who haven't purchased the book yet. This was a delicious stew that I will make again.
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Website: Zen and Spice Live Life Balanced
My whole family loved these green beans. Q & E. IP for only 4 min on high pressure. Then back in pot on saute with the other ingredients. Hubby was surprised he liked the beans with mushrooms but he did. The shallots, garlic and red wine vinegar were a nice touch as well.
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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 made these delicious sweet potato hash browns for our Sunday breakfast. The recipe itself was a bit confusing to me. I couldn't get the potatoes to swirl into a mass without manipulating them a bit with my spatula. They still turned out wonderful and I know I'll be making these again. Even my husband who said he didn't think he'd like sweet potato hash browns ate his up.
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What a wonderful way to use up some slightly stale chewy bread and a small amount of Swiss Cheese I had on hand. I made a half recipe for my son and I for breakfast this morning as I'm off work today. I did make a couple changes: instead of Dijon mustard and mustard seeds I used 1/2 whole grain and 1/2 Dijon mustards and I used a little more cheese than called for. My son was a bit skeptical at first that he'd like this since his normal omelette is more loaded with goodies, but we both agreed we enjoyed this one.
This would be a nice recipe for anyone who hasn't made many omlettes as it gives detailed instructions.
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We really enjoyed this version of mashed potatoes. I like having the milk at room temperature and melting the butter before adding both to the mashed potatoes. We enjoy mixing it up and adding buttermilk occasionally to our mashed potatoes but I hadn't tried both buttermilk and whole milk. Nice change.
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What an easy way to make applesauce. I used stayman apples since that's what I had on hand. Since they are a bit tart I used the suggested maximum amount of sugar. I also like the touch of salt used in this recipe. I tried with the cider vinegar and loved the bright taste it gave this applesauce. It was good warm and also cold. I'll be making this one again.
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Hubby and I loved this one but he thought it needed a bit more sugar in the applesauce. I used the roasted applesauce from page 260. Instead of butter I used butter flavored spray to coat the bread pieces. It turned out with a nicely browned and a bit crunchy crust which went really well with the moist applesauce inside. I'll be making these again.
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This is just a simple salad with a simple dressing (the kind of dressing I usually make), but it tastes really good. I love the garlic chapons and what they add to the salad. I used red wine vinegar. I served it with some bean soup and they went really well together.
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I had my eye on this recipe but was a bit reluctant to try since I wasn't sure about vinegar and eggs. After reading Lazylurker's review I decided to go for it. The method here for making a frittata is a little different from the other methods I've seen and resembles scrambled eggs. I used vidalia onions and Full Circle organic balsamic vinegar (smallest amount called for) and was pleasantly surprised how good it was. I bet it would be even better with an artisan balsamic. I like my eggs soft scrambled and these were perfect. This made a fast and easy breakfast and I know I'll be using this method again with other ingredients.
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I am so thankful for this challenge. I don't think I would have tried this one had it not been for that. That would have been a shame since I would have missed a wonderful soup. My eyes sure have been opened with this challenge... poached eggs in soup and balsamic eggs with vinegar.
I made a half recipe for my daughter and I since I didn't think leftovers would be that good. We loved it. She said it's like a really good onion soup with a poached egg instead of Swiss cheese. Wonderful meal for a cold winter night. I'll be making this one again and again.
I had to add this to my review. My daughter told me yesterday she made this soup, enough for just her, almost every day last week for her lunch. She's addicted.
After reading Queezle_Sister's review I realized I should have added that I also used olive oil instead of duck fat (can't find that around here) and I didn't use any of the optional ingredients.
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My daughter and I loved these. No one else in our family likes rosemary. The guys say tastes like pine needles to them. This is a great light dessert and we enjoyed it after our feast of appetizers on this Christmas Eve. I used some of the honey from my brother in law and sons bees. I love the taste the rosemary gave to the honey and then the oranges.
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I have never cared for fried eggs. My egg preference has always been soft scrambled. It's been years since I tried a fried egg and knowing your taste preferences change I decided to try this recipe. I was really surprised that I actually enjoyed it very much. I decided to use some rosemary in mine.
I am not the best at frying eggs since I've never had much practice. My hubby prefers really well done fried eggs but doesn't want the white overly browned nor the yolk busted.
I decided to try for over easy for myself. One of my yolks burst when I flipped them, but they were both still very good. I preferred the one that didn't break and was still a bit runny in the middle. Great for dipping toasted sourdough bread in. I loved the little crunch the crumbs gave to the eggs. I'll be trying this again.
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I roasted these for almost twice the recommended time but they only got a bit browned and crunchy. They were still quiet good. I liked them even better once I added some freshly ground black pepper to them once I had taken my first taste. They sure make the kitchen smell good while roasting.
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My husband never fails to surprise me. I was afraid he wouldn't care for this soup as most times when I make lentil soup he doesn't, but he loved it. He ate half the recipe with some cornbread. I had planned to make this one when my daughter was here since both she and I love lentil soup. Plans change and since we had a white Christmas yesterday I decided today was the perfect day since hubby and I were stuck home alone with piles and piles of snow outside. Next time I'll double the recipe if anyone else is here since hubby and I cleaned the pot. No leftovers, sign of a recipe that's a keeper for sure.
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Since I'm snowed in I've been in a cooking mode. I decided to make these for our dessert. The recipe does require you to dirty up several pots, bowls and measuring utensils. If you're a chocolate fan and I am, then the end results are worth the effort of several steps and dirty dishes. I couldn't wait for them to completely cool and they were still good. Even better once completely cooled.
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Since I had some uncooked lentils left from the lentil soup I made and all the other ingredients on hand I thought this would make a lovely winter supper. It was delicious. I love the taste the wine lent to the lentils.
The cooking method was a bit different in that it's similar to the way you cook risotto. The end result was fantastic though and went well with some corn bread sticks.
I ended up using 3/4 cup more liquid than called for to get my lentils to the nutty-tender stage. I'm not very knowledgeable about wine so I have no idea if Merlot fits the description of medium-bodied red wine but that's what I had on hand so that's what I used and it turned out delicious. Hubby liked the lentil soup I made better he said.
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I have only made mayonnaise once before and that was garlic mayonnaise in a food processor. I'm not the best whisker in the world so says my daughter. I think I get to eager.
Anyway my first attempt resulted in a very thin product. Even after switching to an immersion blender and beating an additional five minutes I still had a thin mess.
I couldn't stand wasting my olive oil and also didn't want to be beat by some mayonnaise......So I got out another bowl, added another egg yolk, and a pinch of salt, and begin whisking once again. I slowly drizzled in my thin mess a little at a time and was thrilled when I began having a thicker product looking more and more like mayonnaise should, except for the color the balsamic and Dijon lent to the mayonnaise.
I ended up with a mayonnaise I was very proud of and it tasted great on the salt roasties from page 237-238.
If you decide to make one of the mayonnaises in this book be sure and read and re-read the note on page 290.
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What a wonderful way to roast potatoes. I always have some rock salt on hand since we love making home-made ice creams when all the family is around. It's great that you can reuse the salt to roast more of these wonderful potatoes. I poured mine back in the box for another day. I only baked three small ones for us and used a smaller baking dish and less salt that called for, putting it under and on top of the potatoes as per the recipe. Also I used red potatoes which is what I had on hand. They were delicious with the Balsamic Mayonnaise and I bet would be good with butter as well.
These potatoes were not salty at all.
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Since today is New Year's Day I wanted to fix the traditional things I always fix, collards, black eyed peas, hog jowls and cornbread. I don't always fix them the same way and sometimes want to try new ways but those are the basic things for our traditional southern New Year meal.
I decided to try the boiled kale recipe and substitute the suggested collard greens. This was a good way to fix collards actually a bit healthier than my normal way of seasoning with a smoked ham hock. They tasted really good with the olive oil, onions, garlic and dried red pepper flakes. I did add some extra red pepper flakes as we like our greens a bit on the spicy side. This recipe has four ways to fix the kale and I may try some of the leftovers with one of them.
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