My whole family loved the taste of this bread. I also like that you don't have to go out and buy buttermilk just for the recipe. The milk plus vinegar used in the recipe is a perfect substitute. Preparation was fairly simple and we only used raisins (1.5 cups) since that's all we had on hand. As far as baking goes, I found that after just 15 minutes in the oven on 400 the bread was already brown AND crunchy on the outside. So I had to cover it with foil for the remainder of cooking time. And we noticed it was quite crumbly when we cut into it (so on the dry side) but still the taste was delicious! Next time I bake it, will have have to watch it like a hawk to make sure it doesn't brown too much or get too dry.

A good recipe, but only 3 stars as is because we had to add more spices to give it flavor. Cooking the pork with just bottled salsa was bland. As others suggested we added cumin, and a little red pepper and chili powder to the pork as it cooked in the skillet. Also, the meat was a bit chewy and not as tender as we would have liked. Maybe next time we'll try pounding/tenderizing it?

You can always get a good deal on whole fryers at the market and this recipe is a simple and delicious way to prepare them. I followed the recipe exactly and cook the chicken for 20 minutes per pound. You can use more or less lemon to suit your tastes. We use the bones and scraps to make homemade chicken noodle soup the next day.

My husband told me he did not like cabbage when we got married so I've never cooked it, until last night at our Saint Patrick's Day dinner party. It was absolutely delicious, and I added a little extra bacon. Any kind of vinegar will work; I used tarragon vinegar myself. Everyone at my dinner party raved about the cabbage and they all (including my husband) asked for seconds!

A flavorful and delicious marinade! It's perfect as is, no changes needed, unless you want to (a) save a step and skip the blender AND (b) use fresh minced garlic instead of garlic powder. You can mix all the ingredients together in a Ziploc bag and put the steaks inside. A wonderful and super easy recipe - you probably already have all of the ingredients on hand in your kitchen! This is our family's tried and true marinade for beef and chicken.

Great recipe - the chicken is tender and moist and the rice is bursting with flavor! Just a few tips on preparation: I brine the chicken breasts in cool salt water in the fridge for at least 30 minutes before baking. I also dredged them in flour/salt/pepper before browning them in the oil. Finally, it took more water than the recipe called for in order to get the rice sufficiently tender and fluffy. ENJOY!

An excellent stroganoff recipe with good flavor and consistency! We are Southerners so we like it over rice instead of noodles :-) The only things I change are adding a dash of Worchestershire and omitting the mushrooms b/c my family does not like them. You can use any type of beef you have on hand for this recipe - I've used beef tips and even stew beef in a pinch, both with excellent results.

A great hash brown recipe! This is is how I cook mine "Southern style." I cook my hash browns in bacon grease, not butter. This gives extra flavor and makes them less likely to burn. And I use only cast iron cookware. That makes them cook evenly.

Spicy but not too hot - absolutely perfect baked tilapia! I liked the dill sauce a lot, but my husband preferred just the fish. This is a wonderful recipe that works well for many mild-flavored fish fillets.

Very tasty and simple. Be sure to use a large skillet. I substituted yellow onion cut in strips instead of green onion. They caramalized nicely and were so tasty mixed in with the asparagus. We couldn't really taste the lime so might add more next time.

Instead of butter I used olive oil. This added some great health benefits and gave the dish a more robust flavor. Also sprinkled a little salt and pepper.

This makes ok cornbread but it's not a traditional Southern recipe which never uses flour. Additionally, Southern cornbread uses bacon grease (or vegetable oil) and not butter. Also, if you use self-rising cornbread you will not need all of that baking soda. Last of all, there seemed to be too much buttermilk.

Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.

Delicious and easy to make. Can also be used to toss with pasta or shrimp. A great base sauce. You might want to cut the lemon juice in half.

This recipe makes a moisty, chewy cookie that's reminiscent of banana nut bread. I substituted 1/2 white and 1/2 wheat flour and used pecans instead of walnuts and they turned out great. I used ripe not "overripe" bananas and got plenty of fresh banana flavor.

This recipe makes a big, chewy cookie with just the right amount of sweetness. However, even though I added an EXTRA 1/4 cup of peanut butter and an extra 1/4 cup of flour, my family still felt it could use more intense PB flavor. I also found they needed to cook more than 10 minutes long. Finally, I discovered that smashing the cookies with the fork made them spread out and get too flat, so with my last batches I just marked a crisscross pattern but did not press down hard. Next time, we will add even MORE peanut butter and see what happens. All in all, a very tasty cookie with great texture.

Cube steaks are tough and very bland so they need lots of "doctoring." This recipe adequately tenderizes the steaks, but contributes hardly any flavor. The only seasoning is a bit of Worchestershire. Even after adding salt and pepper, my family found the meat and gravy to be ho hum. Another problem with this recipe is the gravy prep. When making gravy properly you blend flour with fat and get a smooth paste before adding liquid. This recipe has you add flour to the fat AND broth so the flour immediately clumps up. The solution would be to retain your pan drippings when you brown the meat, add flour to those drippings and then add broth last.

I made this and served it on the 4th of July but it was MUCH better the next day, after my guests had all gone! So you might want to make this a day ahead. The first day it wasn't so sweet and the flavors had not mixed as well. I made mine with one vanilla pudding and one banana creme pudding. Used fat free whipped topping and also added chocolate shavings as an extra garnish. Looks great and tastes great!

This chicken dish turns out tender and succulent every time I make it. My husband ate THREE servings tonight. We love the savory bacon and rich blend of toppings. I prefer it to the "Anniversary Chicken I" recipe because it uses REAL bacon and white/yellow onion instead of green. Two suggestions: 1. It might not take 30 minutes to bake the chicken and you don't want to overdo and toughen this dish. 2. For those concerned about salt, you can use low sodium bacon and low sodium stir fry sauce. Also just drizzle the sauces on (you won't need a full cup of ranch dressing).

Take note of the prep time - you'll be in the kitchen a while but it's worth it! These breaded, baked pork chops turn out so tender and succulent and the sauce is divine. My family begs me to make this for them and my mother who usually passes on meat dishes ate TWO of these!