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    You are in: Home / Cookbooks / My Southern Cookbook
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    169 recipes in

    My Southern Cookbook

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    Very good sandwich. It's important that you allow the olive mixture to chill for 8 hours to develop the flavors. This is a version of the muffaletta and is good hot or cold. Chilling time for the olive mix is not included in prep time.

    Recipe #499343

    A true Southern classic! This is all about pleasure and taste, no worries about fat content, etc. A repeated request when both my kids are home. Nothing fancy, just great eating. Mashed potatoes are a must with this. If my mom is here, we have to double the gravy and make biscuits, but if she isn't here, I leave the biscuits off.....just an overload for me! We usually add a side of roasted green beans or asparagus. Put your treadmill on high the next will need the extra exercise....but I've found it is worth it to see the enjoyment on my kids' faces. Freshly ground black pepper, and freshly ground sea salt make all the difference. Prep time does not include marinating time (2 hours). The recipe as posted is perfect for me, and I don't add any other seasonings. However, if you feel you have to ....add some garlic powder for extra flavor. Personally I don't think it needs it....tastes like Grandma's the way it is posted, and that is perfect to me.

    Recipe #492764

    This was in an old stapled together cookbook from a preschool my kids went to. The recipes were submitted by teachers and parents, but I don't know who submitted this recipe. I make one that is very similar, but with zucchini. This year I have a large crop of eggplant, so I had to find a way to use it up!

    Recipe #481078

    We generally serve this an an appetizer, but you could use this as a main dish. Serving sizes are for entree portions, not appetizers. This recipe uses fresh shrimp, not frozen. For the simplest recipes, fresh is best!!!

    Recipe #481079

    Great recipe for when your vegetables are coming in from your garden! Beautiful colors in this. I've added a bit of onion from time to time, but my Mom is avoiding onions due to dietary concerns and so posted it like this. Adapted from a recipe in Grrr-eat Grub cookbook!

    Recipe #480824

    You can make the butter mixture for the corn up to 2 days before cooking the corn. Great recipe for a cook out!

    Recipe #480653

    I just love cooking my fresh shrimp in the hint left from the bacon in this recipe. Makes for a lovely lunch or light dinner! From Cooking Light with one minor non-stick skillet states not to use cooking spray, so I've eliminated that and left a bit of oil to cook with. If you have another type of skillet, feel free to wipe the skillet and spray with oil before cooking the shrimp.....personally I prefer to leave a bit of that bacon flavor!

    Recipe #480579

    Yummy brittle....just don't try to make it on a day with high humidity. It will turn out too sticky. Also, if your cashews aren't roasted, be sure to throw them in the oven for a adds a great deal to the taste! The 20 minute prep time is the time to roast the cashews if necessary.

    Recipe #480340

    This recipe combines the ingredients of my Mom's dressing, and turns it into a casserole for anytime of year. Bring Thanksgiving into your home anytime of year! Cooking time does not include cook time for the cornbread or chicken...if making it at the same time, increase the cook time by 25 - 30 minutes. If you'd like you can use 2/3 cornbread and 1/3 biscuits.

    Recipe #480339

    This recipe came from the Holladay 7th Ward Cookbook, and was posted by Jeanne Forsberg. I found this when I had half a head of cauliflower and some carrots, and needed a vegetable side that I thought I could get kids to eat. As usual, cheese comes into play!

    Recipe #473990

    "Ready, Set, Cook! Special Edition Contest Entry.” Taking mashed potatoes to a new level! Four kinds of cheese....what's not to like?

    Recipe #474520

    Ready, Set, Cook! Special Edition Contest Entry -- Made with Simply Potatoes Diced Potatoes with Onions, this is a creamy, delicious shrimp and corn chowder.

    Recipe #474521

    I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions.

    Recipe #475267

    This is a great recipe for when your fresh vegetables are coming in from the garden.

    Recipe #477954

    This was clipped from an old magazine...I found it at my mother's house stuffed in a recipe box. The notes say that it is what new bride's should serve the first time she has her parents and in-laws over together, in order to make a good impression.

    Recipe #478291

    I love croutons! I could just eat them as a snack!

    Recipe #478293

    Wonderful dip found in Bon Appetit magazine! Serve with crostini, tortilla chips, or crudites. Enjoy!

    Recipe #478294

    Ahhh....the perfect poached egg.....liquid gold! From Bon Appetit magazine by Thomas Keller.

    Recipe #478541

    This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

    Recipe #478543

    I prefer baby back ribs, but the grocery stores in my area put these country style ribs on sale quite often, so I am always looking for ways to make use of them. Plus, I love to grill....this is a perfect match.

    Recipe #476945

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