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    You are in: Home / Cookbooks / Southern Delight
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    138 recipes in

    Southern Delight

    I will be going through my 'Zaar books and moving some recipes here, just to get more specific. This can include Cajun, Creole, Traditional, and Decadent. Hopefully, photos for all recipes, because I am visually tempted when it comes to recipes!
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    I make mine on one cookie rack placed on a baking sheet but I'm sure that the chicken could still be great placed directly on a foil-lined baking sheet, although I don't think it would be as crispy. Plan ahead the chicken needs to soak in the buttermilk for a minimum of 4 hours or overnight. If you like a lot of heat then use 2 tablespoons of hot pepper sauce, or you can omit the hot pepper sauce completely, but I suggest adding it in, it really brings out the kick in this chicken---- you will *love* this recipe, I know my family does! :)

    Recipe #141939

    7 Reviews |  By Bev

    This simple recipe from Southern Living is as simple as 1-2-3! This is a great recipe for when you really want some jambalaya and just do not have the time to stand over the stove! It was published in the December 1997.

    Recipe #207897

    I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though.

    Recipe #214981

    This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit. But I just mix this up and use as fresh sausage patties for breakfast, or crumbled up in a breakfast burrito, or even in bean soups, etc.

    Recipe #111709

    In australia we cant get it so i found this great recipe on the net. it is great for my southern food dinners

    Recipe #105784

    I looked to Zaar to see if this way of making tea was on here, but I gave up in my search. My son's pre-school teacher gave me this recipe and it works best for me.

    Recipe #219827

    While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.

    Recipe #198851

    If you want Hoppin' John, serve this over white rice & mix it up. Otherwise, it goes well with just about any meat. I use Recipe #442908 in this recipe, but you can use low sodium chicken stock instead if you'd like. If you want it to be vegetarian, just leave out the bacon & use 2 tablespoons of olive oil instead, and substitute vegetable stock for the ham hock stock. If you do not use ham hock stock, I recommend using liquid smoke to give them a smoky flavor.

    Recipe #223453

    Had these for supper last night, reminded me how good they are!

    Recipe #23003

    17 Reviews |  By Bergy

    I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast

    Recipe #19071

    Chicken-Fried Steak is so 'Texas', and the Austin dance hall has one of the best in the state. One of the old traditional ways to tenderize the beef was to pound the "heck" out of it with a Coke bottle or saucer. Rich, peppery gravy is a must for a successful chicken-fried steak. I recommend a round steak, pounded into tender submission by hand rather than machine-tenderized cube steaks.

    Recipe #34496

    From a Women's Weekly Dinner Party Cookbook. A nice change from plain rice! If you have any leftovers, add some cooked peas, canned tuna & some cream for an easy tuna rice dish, yum!

    Recipe #216575

    Goes great with sausage gravy or just warm spread with marmalade or preserves. Fill some with sausage patties and freeze to have ready for a quick breakfast from the microwave!

    Recipe #27940

    This is an old southern favorite. From Miss Daisy's Tea Room, Nashville, TN

    Recipe #48206

    A lovely Cooking Light recipe.

    Recipe #174864

    This is a version inspired by an old guy named Tom who used to cook breakfast every morning at the youth hostel I stayed at down in NOLA. He was displaced after Katrina and no one has heard from him again. So where ever he is now - I thought I'd share his recipe. Even if it is my own version of it. It's great for breakfast, brunch or even dinner. Spicy, garlicy, buttery goodness.

    Recipe #245949

    8 Reviews |  By PanNan

    A Cajun dirty rice or rice dressing recipe adapted to family tastes with the ground beef. It's one of the most requested meals in our home.

    Recipe #34172

    13 Reviews |  By Bergy

    Nice spicy potatoes crunchy crisp. Use as much spice or as little as you want. great served with breakfast, lunch or dinner

    Recipe #22827

    I make this recipe to serve with Gumbo. When I used to live in Louisiana, my neighbor used to mash up some of the potatoes so I do the same in this recipe. This is not a spicy dish, but is meant to be served alongside Cajun dishes, such as Gumbo. I also call is "Mashed Potato Salad." Depending upon what a "small potato" size is in your area (and I don't mean baby size, just smallish), you will need to adjust the amount of dressing accordingly..some days you will need more, some days less. This recipe is really more of a "eyeball it" type, so please don't take the measurements as an exact science here. Cook time is taking into account cooking your eggs and potatoes, and the prep includes chilling time.

    Recipe #202238

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