Stuffed, layered, in a casserole, in a dressing, creamed and even sliced and fried - so many wonderful ways to enjoy squash! What's your favorite? |
Wednesday, January 2, 2008
Delicious Squash Recipes
Recipes for Potlucks, Church Socials, Picnics & Reunions and Other Gatherings
Potlucks, Church Socials,
Picnics & Reunion Recipe Ideas
AppetizersClassic Deviled Eggs
Sausage and Cheese Bread
Fried Jalapeno Poppers
The Basic Humble Deviled Egg
Cheese Straws
Pimento Cheese Finger Sandwiches
Basic Sausage Cheese Balls
Spicy Cheese Bites
Crispy Southern Fried Hot Wings with Spicy Dipping Sauce
Cream Cheese & Hot Pepper Jelly
Grape Jelly Cocktail Meatballs
Tuesday, January 1, 2008
Deep South Southern Thanksgiving Recipes and Menu Ideas
Traditional and classic Deep South favorite Southern Thanksgiving recipes all from Deep South Dish! |
Traditional Southern
Thanksgiving Dinner Menu
Basic Relish TrayMississippi Pecan Pie
Black Olives, Green Olives, Sweet Baby Gherkin Pickles, Baby Dills, Pickled Okra
Deviled Eggs
Holiday Salad
Cranberry Pomegranate Winter Sangria
Chicken and Andouille Sausage Gumbo
Brown Sugar Glazed Coca Cola Ham
Classic Oven Roasted Turkey
Top 10 Turkey Tips - How to Roast Perfectly
Traditional Southern Cornbread Dressing
Cajun Rice Dressing
Mashed Potatoes with Cream Cheese
Giblet Gravy
Traditional Southern Sweet Potato Casserole
Classic Green Bean Casserole
Hash Brown Casserole
Classic Corn Casserole or
Parslied Corn
Brown Sugar Glazed Carrots
Grape Salad
Spiced Peaches
Fruit Salad
Cranberry Relish
Fresh Cranberry Sauce
Jezebel Sauce
Old Fashioned Cloverleaf Yeast Rolls
Whipped Honey Butter
Southern Sweet Iced Tea
Café au Lait
Southern Sweet Potato Pie
Praline Pumpkin Pie with Maple Rum Sauce
Christmas Recipes
Please visit the updated list of Christmas recipe by clicking right here!
Christmas Recipes
Speedy Breakfast Casserole
Cream Cheese & Hot Pepper Jelly Spread
Fresh Cranberry Sauce
Mary's Ambrosia
How to Make Homemade Gravy
Oven Roasted Chicken with Buttery Pan Sauce
Praline Butternut Squash & Sweet Potato Casserole
Make Ahead Mashed Potatoes for a Crowd
Big Martha's Mashed Potatoes with Cream Cheese
Special Occasion Southern Style Macaroni & Cheese
Homemade Herb Stuffing
Decorator Cut Out Sugar Cookies
Old Fashioned Sugar Cookies
Pecan Finger Cookies
Pecan Shortbread Cookies
Chocolate Snowcaps
Jam Thumbprints
Pusharatas
Fresh Apple Cake
Southern Pralines
Holiday Divinity
Glazed Doughnut Bread Pudding with Whiskey Sauce
Mississippi Pecan Pie
Report broken links here
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Sazerac Cocktail
The official cocktail of New Orleans as of 2008, the Sazerac Cocktail was made famous at the Sazerack Bar at the New Orleans Roosevelt Hotel. Herbsaint is an anise flavored liqueur invented in New Orleans back in the 1930s, when absinthe was banned.
Share |
Sazerac Cocktail
From the Kitchen of Deep South Dish
Absinthe or Herbsaint
Lemon peel strip
2 shots of rye whiskey
1 shot glass of simple syrup
3 to 4 dashes of bitters
Rim an old fashioned glass with absinthe or Herbsaint. Twist the lemon peel to release the essential oils and add it to the rim of the glass. Add the whiskey, simple syrup and bitters to a cocktail shaker filled with ice chunks and stir or if you don't mind the froth, shake. Strain into the glass. Drop the peel into the glass if you like.
Makes one.
Variation: Substitute cognac for the rye whiskey, or use a mixture of cognac and whiskey. Do not, however, substitute bourbon for the rye whiskey - it is too sweet. Wild Turkey, Jim Bean, and Old Overholt, are a few brands of rye whiskey.
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Burger and Dog Recipes
My favorite hamburger and hot dog recipes. |
Burger and Dog Recipes
Classic Patty Melts
Cowboy Burgers
Grilled Pimento Cheese Turkey Burgers
Homemade Beef Sliders
All American Burger
Onion Burgers
Cajun Pork and Shrimp Burgers
Country Bob's Cheese Stuffed Burgers
Big, Fat, Juicy Skillet Burgers
Dogs
Fork and Knife Baked Chili Cheese Dogs
Grilled Hot Dogs with Coney Style Hot Dog Sauce
Beans and Weenies
Homemade Pigs in a Blanket
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Cooking Tips, Tricks and Other Kitchen Helpers
Miscellaneous
- Is it Done Yet? Internal Temperature Cooking Guide
- Culinary Definitions & Pronunciations
- Tips, Shortcuts, Substitutions & Other Helpful Things
- Marshmallow Math
- Sweet Potato Math
- Strawberry Math
- Tip for Melted Chocolate
- Kraft Garlic Cheese Roll Substitute
- Avoid Dry Pastry & Cookie Dough
- Cookie Cutter Care
- Get More Level Cake Layers
- Sifted Flour
- Forgot to Soften Butter?
- Clean Up
- Speeding up Dough Rise
- General Cooking Tips
- How to Adapt Recipes for the Crockpot
- How to Always Have Fresh Lemon Juice on Hand
- How to Avoid Dry Cookies & Pastry
- How to Boil Eggs Perfectly
- How to Break up Ground Meats Quick
- How to Brine
- How to Butterfly Shrimp
- How to Clean Leeks
- How to Make a Dark Roux
- How to Make a Homemade Custard
- How to Make a Meringue
- How to Make Cinnamon Sugar
- How to Make Coatings Adhere Better
- How to Make Cube Steaks
- How to Make a Homemade Buttermilk Substitute
- How to Make Homemade Gravy
- How To Make Homemade Giblet Gravy in the Roasting Pan
- How To Make Homemade Shrimp Stock
- How to Make More Even Cake Layers
- How to Make Perfect Biscuits
- How to Make Perfect Boiled Rice
- How to Make Simple Syrup
- How to Make a Strawberry Fan Garnish
- How to Make Sweet Tea
- How to Make The Trinity
- How to Measure Sifted Flour
- How to Quickly Soften Butter
- How to Render & Use Bacon Fat
- How to Strip a Corn Cob with No Mess
- How to Substitute Fresh or Dried Herbs
- How to Substitute Ingredients
- How to Truss a Chicken or Turkey
- What to Do With That Leftover Tomato Paste
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About Deep South Dish
Deep South Dish is about basic, country style southern cookin' with an emphasis on coastal south dishes and most often, cooking from scratch. Please understand that this site and it's Facebook Fan Page are not from a corporate website for some major company with thousands of employees. There is no test kitchen other than my own little galley style home kitchen. I am the sole proprietor of this spot, and I am not a chef, professional or otherwise. I am just a plain ole home cook, posting all of my recipes for you to hopefully enjoy. You won't find fancy or gourmet or pretentious here.
Please also keep in mind that these are my recipes, done to my taste and while I am thrilled to share them with you, if you are looking to duplicate exactly a recipe that matches a memory of one of your grandma's recipes, my recipe may not be the same as your grandma's recipe was. I am always after younger folks to sit at the hand of their grandmas and watch them cook, writing down everything, so that they can carry on all of the food traditions and flavors to their own children.
If you don't happen to like a recipe, or a certain ingredient in a recipe, or the way a recipe "looks" in the photograph, PLEASE feel free to skip that recipe for pete's sake. Without leaving your "opinion." Just mind your manners is all I'm asking. If you wouldn't walk into somebody's kitchen and say that to their face - well, just don't say it online either.
About serving size. I have tried to estimate serving sizes on some recipes, but it's just that. A guess. Generally speaking, I do not try to calculate that since I am only a home cook, not a test kitchen, and for the most part, I offer my time here for free! I have no intention of deconstructing a cooked recipe to see how many 1/2 cup servings there are in it. Appetites vary among people and I have found you can't please everyone - someone will always disagree with my estimate. Generally speaking you'll find my recipes are designed for a family, and unless otherwise noted, will feed somewhere between 4 to 6 people, but again, that is only a guess and depends on appetites. You can look at the ingredients in most recipes and tell generally how many people it will feed, but I think it'd be safe to say that if you're a party of 2, you'll probably want to cut most recipes in half, unless you don't mind leftovers.
Something else I should note is that while this site (and the Facebook Fan Page at http://www.facebook.com/SouthernRecipes - where I post links) does focus on many "traditional southern classic" recipes - so you'll see recipes for things like Skillet Cornbread, Fried Chicken, Red Beans & Rice, Squash Casserole, Chicken Pot Pie, Sweet Potato Pie, Banana Pudding and Pecan Pie, and of course, Southern Iced Tea, as well as our own Gulf Coast favorites - like Fried Catfish, Boiled Shrimp, Fried Shrimp, Po'boys, and Gumbo, we in The Deep South eat just like everybody else around the country - like everybody else, we eat a variety of foods too!
We are also very lucky to have a wide range of cultural influences here along the Gulf Coast, so alongside those wonderful southern favorites, you'll also find things like Pork Schnitzel, Cajun and Creole Recipes, Classic 70s 7-Layer Dip, and other appetizers, party foods and football food like Angels and Devils on Horseback, Loaded Potato Skins, my deconstructed Jalapeno Popper Dip, and my version of a Spicy Crockpot Italian Beef for Sandwiches. You'll find good old stand-by recipes like Ground Beef Casseroles and Goulash, lots of Wing recipes (because I love them), some Ribs and other Cookout Foods, and even some Asian dishes like Chap Chae Korean Noodles, Step by Step Pork Fried Rice, and Classic Stir Fry. There's a few Mexican and Tex Mex recipes, like some pretty darned good Beef and Bean Burritos, an Authentic Mexican Shredded Beef for Tacos, and Ropa Vieja, a Latin style beef. There are even recipes for making a crispy homemade pizza and how to make your own Greek yogurt at home!
Besides "classic southern recipes," these are the foods we eat Down South.
Bottom line. I am first southern, and second a food blogger, so if I cook it, I'm gonna post it - whether it's "traditional southern" or not, and hopefully you will enjoy seeing that variety of recipes outside of the classic southern recipes.
Yes, a lot of the dishes I make are full fat. And made with sugar. But, you can make changes like substituting artificial sweeteners and you can lower the fat in most recipes by using lower fat substitutes. And, there are even a few lower fat recipes here too.
Yes, I sometimes un-apologetically and proudly use products like Velvetta or condensed soups, or convenience products, and I am fully endeared to lil smokies sausages and meatballs done up in the classic chili sauce grape jelly way for parties. I use homemade whipped cream but I use Cool Whip too. I cook from scratch and I use shortcuts. I have an affinity toward certain name brand products, like White Lily flour, Land O'Lakes butter, Crisco shortening and Slap Ya Mama Cajun seasoning, but I also use many generics. Walmart Great Value products are my friends! This is true southern cooking and I make no apologies for it.
I sure hope that covers all of those nay-sayers out there. One thing that I have discovered is that putting yourself out on the internet and opening up your kitchen to the world, also opens you up to a level of "anonymous" rudeness that would likely not happen if that person were actually visiting in your home kitchen. I've seen it in young people and in older folks too - some even older than me! Folks just seem to be losing their people skills and politeness has flown out the window while people seem to have no problem saying just about whatever is on their mind with little restraint- no matter how rude or uncalled for - when they are saying it on a keyboard instead of face to face in person. Sad.
I should mention that any comments - here and on the Facebook Fan Page - that are rude, snarky, unduly negative or otherwise uncalled for, add nothing positive or do not otherwise contributed to the conversation will be deleted.
I repeat. If you don't happen to like a recipe, or a certain ingredient in a recipe, or the way a recipe "looks," feel free to skip it for pete's sake. Without leaving your "opinion." Just mind your manners is all I'm asking.
Anyway, on to my "skills" in the kitchen...
I wasn’t one of the fortunate southern cooks that learned right at the elbow of my Mama or my Grandma in the academy of the kitchen, though they were certainly both mighty fine cooks indeed and I certainly made my observations. My mother’s role was very traditional and back then, there weren’t any fancy names for it. She was simply put, a housewife.
Her purpose was to bear children and to manage a household, while my father controlled the money and every other aspect of the marriage. Mama did it all, and, except for the occasional chore she might hand off to one of us kids, she did not care to have others get in her way, especially when it came time to cook.
I understand that in a way because I too am like that.
Having raised only one son in the traditional way of what I’d learned, and no daughters, I too did it all and even today, I am quick to turn down offers for help in the kitchen. I am a bit of a perfectionist and I have my ways of doing things. I always enjoyed the solitude of my kitchen and I am quick to run my husband out of it if he ventures in while I’m in the midst of creating. I do not want anyone or anything to interfere with my thought processes or my rhythm - like an artist. Not to say that this is right or wrong; it just is. Back when I was raising my son, those traditional roles still existed pretty strongly, even when women went to work. Had I had a daughter, things might have been different in the kitchen, I don’t know. Now that I have grandchildren, once they are a little older and able to venture safely into the kitchen with me, I suspect it will definitely change!
I became a bride at the age of 19. By 23 I had my son. That was my university.
I had a propensity from a very young age to observe, to research, investigate and experiment, and this is how I learned to cook. I took what I saw my Mama and my Grandma do, those careful observations, and combined them with book knowledge, practice and failures. This is how I learned to recreate the flavors that came out of their kitchens and how I learned to develop a lot of my own original recipes{which is why I get highly irritated when other bloggers take my recipes and post them on their blogs without giving credit to my site}. What you see here is the result of many years of trial and error, and an ever-evolving learning process that continues even today and will continue until the good Lord calls me home.
These recipes are my heart and soul, and I hope that you get as much pleasure from cooking them for your family, as I have for mine!
.
Please also keep in mind that these are my recipes, done to my taste and while I am thrilled to share them with you, if you are looking to duplicate exactly a recipe that matches a memory of one of your grandma's recipes, my recipe may not be the same as your grandma's recipe was. I am always after younger folks to sit at the hand of their grandmas and watch them cook, writing down everything, so that they can carry on all of the food traditions and flavors to their own children.
If you don't happen to like a recipe, or a certain ingredient in a recipe, or the way a recipe "looks" in the photograph, PLEASE feel free to skip that recipe for pete's sake. Without leaving your "opinion." Just mind your manners is all I'm asking. If you wouldn't walk into somebody's kitchen and say that to their face - well, just don't say it online either.
About serving size. I have tried to estimate serving sizes on some recipes, but it's just that. A guess. Generally speaking, I do not try to calculate that since I am only a home cook, not a test kitchen, and for the most part, I offer my time here for free! I have no intention of deconstructing a cooked recipe to see how many 1/2 cup servings there are in it. Appetites vary among people and I have found you can't please everyone - someone will always disagree with my estimate. Generally speaking you'll find my recipes are designed for a family, and unless otherwise noted, will feed somewhere between 4 to 6 people, but again, that is only a guess and depends on appetites. You can look at the ingredients in most recipes and tell generally how many people it will feed, but I think it'd be safe to say that if you're a party of 2, you'll probably want to cut most recipes in half, unless you don't mind leftovers.
Something else I should note is that while this site (and the Facebook Fan Page at http://www.facebook.com/SouthernRecipes - where I post links) does focus on many "traditional southern classic" recipes - so you'll see recipes for things like Skillet Cornbread, Fried Chicken, Red Beans & Rice, Squash Casserole, Chicken Pot Pie, Sweet Potato Pie, Banana Pudding and Pecan Pie, and of course, Southern Iced Tea, as well as our own Gulf Coast favorites - like Fried Catfish, Boiled Shrimp, Fried Shrimp, Po'boys, and Gumbo, we in The Deep South eat just like everybody else around the country - like everybody else, we eat a variety of foods too!
We are also very lucky to have a wide range of cultural influences here along the Gulf Coast, so alongside those wonderful southern favorites, you'll also find things like Pork Schnitzel, Cajun and Creole Recipes, Classic 70s 7-Layer Dip, and other appetizers, party foods and football food like Angels and Devils on Horseback, Loaded Potato Skins, my deconstructed Jalapeno Popper Dip, and my version of a Spicy Crockpot Italian Beef for Sandwiches. You'll find good old stand-by recipes like Ground Beef Casseroles and Goulash, lots of Wing recipes (because I love them), some Ribs and other Cookout Foods, and even some Asian dishes like Chap Chae Korean Noodles, Step by Step Pork Fried Rice, and Classic Stir Fry. There's a few Mexican and Tex Mex recipes, like some pretty darned good Beef and Bean Burritos, an Authentic Mexican Shredded Beef for Tacos, and Ropa Vieja, a Latin style beef. There are even recipes for making a crispy homemade pizza and how to make your own Greek yogurt at home!
Besides "classic southern recipes," these are the foods we eat Down South.
Bottom line. I am first southern, and second a food blogger, so if I cook it, I'm gonna post it - whether it's "traditional southern" or not, and hopefully you will enjoy seeing that variety of recipes outside of the classic southern recipes.
Yes, a lot of the dishes I make are full fat. And made with sugar. But, you can make changes like substituting artificial sweeteners and you can lower the fat in most recipes by using lower fat substitutes. And, there are even a few lower fat recipes here too.
Yes, I sometimes un-apologetically and proudly use products like Velvetta or condensed soups, or convenience products, and I am fully endeared to lil smokies sausages and meatballs done up in the classic chili sauce grape jelly way for parties. I use homemade whipped cream but I use Cool Whip too. I cook from scratch and I use shortcuts. I have an affinity toward certain name brand products, like White Lily flour, Land O'Lakes butter, Crisco shortening and Slap Ya Mama Cajun seasoning, but I also use many generics. Walmart Great Value products are my friends! This is true southern cooking and I make no apologies for it.
I sure hope that covers all of those nay-sayers out there. One thing that I have discovered is that putting yourself out on the internet and opening up your kitchen to the world, also opens you up to a level of "anonymous" rudeness that would likely not happen if that person were actually visiting in your home kitchen. I've seen it in young people and in older folks too - some even older than me! Folks just seem to be losing their people skills and politeness has flown out the window while people seem to have no problem saying just about whatever is on their mind with little restraint- no matter how rude or uncalled for - when they are saying it on a keyboard instead of face to face in person. Sad.
I should mention that any comments - here and on the Facebook Fan Page - that are rude, snarky, unduly negative or otherwise uncalled for, add nothing positive or do not otherwise contributed to the conversation will be deleted.
I repeat. If you don't happen to like a recipe, or a certain ingredient in a recipe, or the way a recipe "looks," feel free to skip it for pete's sake. Without leaving your "opinion." Just mind your manners is all I'm asking.
Anyway, on to my "skills" in the kitchen...
I wasn’t one of the fortunate southern cooks that learned right at the elbow of my Mama or my Grandma in the academy of the kitchen, though they were certainly both mighty fine cooks indeed and I certainly made my observations. My mother’s role was very traditional and back then, there weren’t any fancy names for it. She was simply put, a housewife.
Her purpose was to bear children and to manage a household, while my father controlled the money and every other aspect of the marriage. Mama did it all, and, except for the occasional chore she might hand off to one of us kids, she did not care to have others get in her way, especially when it came time to cook.
I understand that in a way because I too am like that.
Having raised only one son in the traditional way of what I’d learned, and no daughters, I too did it all and even today, I am quick to turn down offers for help in the kitchen. I am a bit of a perfectionist and I have my ways of doing things. I always enjoyed the solitude of my kitchen and I am quick to run my husband out of it if he ventures in while I’m in the midst of creating. I do not want anyone or anything to interfere with my thought processes or my rhythm - like an artist. Not to say that this is right or wrong; it just is. Back when I was raising my son, those traditional roles still existed pretty strongly, even when women went to work. Had I had a daughter, things might have been different in the kitchen, I don’t know. Now that I have grandchildren, once they are a little older and able to venture safely into the kitchen with me, I suspect it will definitely change!
I became a bride at the age of 19. By 23 I had my son. That was my university.
I had a propensity from a very young age to observe, to research, investigate and experiment, and this is how I learned to cook. I took what I saw my Mama and my Grandma do, those careful observations, and combined them with book knowledge, practice and failures. This is how I learned to recreate the flavors that came out of their kitchens and how I learned to develop a lot of my own original recipes{which is why I get highly irritated when other bloggers take my recipes and post them on their blogs without giving credit to my site}. What you see here is the result of many years of trial and error, and an ever-evolving learning process that continues even today and will continue until the good Lord calls me home.
These recipes are my heart and soul, and I hope that you get as much pleasure from cooking them for your family, as I have for mine!
.
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