Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Southern USA
    Lost? Site Map

    708 recipes in

    Southern USA

    Recipes in here are from Florida, Georgia, South Carolina, North Carolina, Virginia, West Virginia, Arkansas, Tennessee, Kentucky and Louisiana.
    « Previous 1 2 3 . . . 15 16 17 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    You'll want to double this recipe, 35 cookies isn't enough. Fact. End of conversation. A Southern recipe!

    Recipe #27132

    Yum! It's cake and sauce all in one. Serve it with whipped cream or ice cream.

    Recipe #27138

    Sweet Potato Pecan Pie

    Recipe #374

    Sound a little strange? Try it! A good way to use all those ripe bananas! A good gift.

    Recipe #27908

    I got this out of Bon Appetit magazine and it is just fabulous!They got it from Peaks Resort and Spa, in Telluride, Colorado. Cook it for a treat. My kids liked it too! Who knew?

    Recipe #27943

    This is soooo gooood in the summertime!

    Recipe #28439

    Yes, you can eat common daylily flowers! They are delicious. We eat them raw too! Enjoy! You may serve with sauce of your choice.

    Recipe #28457

    Heavenly! This recipe was given to me by my sister, one of the owners of the Carpe Diem restaurant in Charlotte, N.C., famous for it's ganache(she makes the desserts). Taste it and you will see why!

    Recipe #28514

    I love the taste of molasses! Yummy!

    Recipe #28515

    This is really good. I got this from a book called Tofu Cookery. The flavors marry well.

    Recipe #29771

    I love a good pickled green bean recipe and these beans are very good!

    Recipe #31865

    I made this from an abundance of fresh vegetables, using what I had and it turned out yummy!

    Recipe #31957

    I got this recipe from Newman's Own Cookbook. A nice twist.

    Recipe #31976

    I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! The word ketchup comes from the Chinese word “kôe-chiap” or “ke-tsiap,” meaning “brine of pickled fish or shellfish.” The original Chinese type of ketchup tasted more like soy or Worcestershire sauce, and did, of course, contain fish brine, plus herbs and spices. There were no tomatoes involved. The early recipe “traveled,” as good recipes do, to Malaysia and Indonesia. 17th century English sailors encountered the sauce in their journeys, and took the sauce and recipe concept home to England. (Another theory states that British explorers first discovered the condiment in Southeast Asia.) At any rate, instructions for making ketchups then spread to other parts of the Western world. The sauce was first mentioned in print in the English language in 1690. In 1748 in the Housekeeper's Pocketbook, Mrs. Harrison recommended that the homemaker never be without it. -------------------------------------------------------------------------------- The Chinese-type fishy ketchup evolved into various ketchup-type sauces: mushroom ketchup; walnut ketchup; eventually the tomato-style (more like what we eat now); and other different types. The older recipes usually call the sauce “catsup.” “Catchup” is yet another possible spelling. In 1841 Sarah Josepha Hale, an American cookbook writer, offered recipes for walnut and tomato catsups, but she cast a disapproving eye at homemade mushroom catsup: “Mushroom is most esteemed; but the difficulty in our country of obtaining the right kind of plant, (some are poisonous,) renders a receipt of little consequence. It is better to buy this catsup at the shops. However, other cookbook writers were braver. In 1871 Marion Harland presented her instructions for making mushroom catsup. This is an old English recipe brought to the United States.

    Recipe #32091

    Close your eyes and pop one of these crisp goodies into your mouth. Would you believe it was a dandelion and not a fried mushroom? I have given two ways to batter these mushroom, take your pick!

    Recipe #33100

    I love eggplant! This is a delicious way to prepare it. Very good!

    Recipe #33112

    What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun!

    Recipe #33331

    A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.

    Recipe #33498

    This is easy to make (the night before), and yummy to eat the next morning. I made this for brunch and my friends wanted the recipe. Enjoy!

    Recipe #33767

    « Previous 1 2 3 . . . 15 16 17 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites