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    You are in: Home / Cookbooks / Trinket's Southern Recipes
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    36 recipes in

    Trinket's Southern Recipes

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    This delicious sauce can be used on meats (especially grilled), or may be used as a dip, or on nachos. Whatever!!! Prep time does not include roasting green chiles.

    Recipe #56714

    This was my Grandmother’s sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.

    Recipe #217106

    Grillades (Gree-yahds) is truly a brunch staple if you live in the South. We serve it over creamy cheese grits. But some folks prefer to call it stew and serve it over rice or pasta. You can make it with veal rounds but that makes it a bit more expensive. When I cook this I usually make 24 portions because it is a time consuming process and it freezes very well. I take advantage of our local grocer's sales of whole sirloins at $2.80 per lb, buy the whole thing and have the butcher slice it in 1/4" steaks. Searing the whole steak is much faster than bite size pieces. After searing and letting the meat rest I'll chop into smaller bite size pieces. And if you're using sirloin there's no need to pound the meat, it's pretty tender already.

    Recipe #222149

    This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!

    Recipe #222254

    This is so good served over a little angel hair pasta with a simple green side salad.

    Recipe #222392

    My husband made this dip for celery last night to go with my crunchy hot wings. Yummo, move over Emeril!

    Recipe #223005

    This is my friend, Suzy's, recipe for wings that stay crunchy, do not get soggy, and have a nice bite to them! Of course you can use any hot sauce on them but we prefer Louisiana Hot Sauce or Krystal's.

    Recipe #223009

    This comes from the always lovely Windsor Court Hotel in New Orleans. This recipe is part of a collection written by Chef Kevin Graham. It is tart, salty, and divine on baby lettuces, and it contains cheese! Need I say more?

    Recipe #223017

    This is my favorite appetizer from Arnaud's Restaurant in New Orleans. I serve this at parties all the time. So easy to make and such great reviews. Hot, melt in your mouth, cheesy, and creamy, with a sweet surprise in the end!

    Recipe #223021

    For an easy, tasty, and different twist on the tomato-mozzarella salad, try this dressing. The tastes of the Balsamic and Soy are so good together!

    Recipe #223242

    Every self respecting Southern lady must have the perfect recipe for fried chicken and I claim this one. I found it in the cookbook named Square Table, A Collection of Recipes from Oxford, Mississippi. The cooking time includes marinating in a brine overnight.

    Recipe #224238

    This is a refreshing, summer-time salad dressing. I use this dressing on assorted greens, a diced apple, and toasted pecans. Use your favorite salad and try this warm-weather dressing. Great with grilled fish.

    Recipe #224936

    This recipe comes from Chef Paul Prudhomme's Louisiana Kitchen cookbook. This is such a wonderful flavor, I had to share it. The sauce is good anytime, not just at Thanksgiving!

    Recipe #224991

    Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.

    Recipe #225142

    My fresh pasta sauce is great with any pasta but we like vermicelli. Any other fresh vegetables would be lovely additions. My family likes this dish served alongside fresh grilled tuna in the hot, humid Mississippi summertime.

    Recipe #235704

    Luscious, warm, melt in your mouth tomatoes with cheese. Heaven. Simple to make and oh, so elegant. Serve these delectables with baked chicken, grilled duck, broiled lamb chops or just over pasta with a quick side salad.

    Recipe #250652

    Great Aunt Cecilia's aspic was always a hit in the hot summer evenings in New Orleans. It has a little kick and a little surprise to it! Perfect with cold salads and grilled quail. Pour yourself a chilled Pinot Grigio and bon appetit!

    Recipe #250806

    Down in New Orleans everyone knows of or has been to Mosca's restaurant. It's a dive, owned and operated by the Mosca family forever and serves absolutely THE BEST ITALIAN food in the South. The food is served family-style, the wine is served in little juice glasses, and it's way out of town. Always a fun evening filled with great food and good friends!

    Recipe #251753

    From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.

    Recipe #257833

    This is the base with which we start our southern dressings for turkey and other birds. Some add oysters, shrimp, sausage, whatever is traditional in their families. Or you may opt to serve it just like this, it's good plain!

    Recipe #258452

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