12 Florida Recipes Everyone In The State Should Definitely Know (2024)

(Keep in mind there are several different kinds of Cuban sandwiches).
Ingredients:
4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted
Directions:
Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.
Recipe by Pretty Pink Bullets.

Now you can make one of our signature drinks in the comfort of your home.
Ingredients:
10 fresh mint leaves
1/2 lime, cut into 4 wedges
2 tablespoons white sugar, or to taste
1 cup ice cubes
1 1/2 fluid ounces white rum
1/2 cup club soda
Directions:
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Recipe by Brandy.

You must have these on hand for the moments you don't want to drive to the farmers market or gas station on short notice.
Ingredients:
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil)
1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder
1/2 cup salt
2 tablespoons Cajun seasoning
1/2 cup red pepper flakes
Directions:
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
Recipe by rachaelp.

A Florida twist on a Southern classic we already love, sweet tea.
Ingredients:
1 gallon boiling water
6 black tea bags
1 1/2 cups white sugar
4 limes, juiced
Directions:
Pour the water into a gallon sized jar over the tea bags. Allow to steep for 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.

Every Floridian HAS to try to make Key Lime Pie at least once (here's a secret: It's really easy!)
Ingredients:
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
3/4 cup key lime juice1 teaspoon grated lime zest
1/4 teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Directions:
To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.Before serving, discard liquid that has drained from topping. Spread topping over pie.
Recipe by Marion McWhorter.

Every Floridian cook needs a good hush puppy recipe, and boy, are these good.
Ingredients:
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying
Directions:
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Recipe by Vicki C.

These put the Mmmm in Miammmmi!
Ingredients:
1 cup semisweet chocolate chips
1/3 cup butter, melted
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 cup heavy whipping cream
2 tablespoons white sugar
1 cup flaked coconut
Directions:
Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C).Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside.Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture.Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks.Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.
Recipe by Allison Hanco*ck

Here's a secret a lot of people don't know about us: We love our grits. This recipe sounds so good it could make a hearty dinner.
Ingredients:
1/2 pound smoked sausage, thinly sliced
1 cup diced cooked ham
1/2 pound sliced bacon, diced
1 onion, finely chopped
1/2 cup chopped green bell pepper
3 cups chopped fresh tomato
1 teaspoon garlic powder
1 teaspoon garlic powder
4 cups water
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon hot pepper sauce (e.g. Tabasco™)
1 cup yellow stone-ground grits
1 cup shredded Cheddar cheese
Directions:
Heat a large saucepan over medium-high heat. Add sausage, ham and bacon; cook and stir until browned. Remove the meat from the pan and set aside. Reserve 2 tablespoons of grease in the pan.Return the pan to medium heat and add the onion, bell pepper, tomatoes and garlic powder. Cook and stir until onion is tender. Pour in the water and season with Worcestershire sauce, pepper, salt and hot pepper sauce; bring to a boil.Gradually stir in the grits, cover and reduce the heat to low. Simmer, stirring frequently, until the mixture is thick, 5 to 10 minutes. Return the meat to the pot and stir in cheese. Heat through until cheese is melted.
Recipe by Aggie

This would be a perfect crowd-pleaser for any party.
Ingredients:
2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay ™ Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring (optional) cracked black pepper to taste)
Directions:
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Recipe by KPERKINS100.

First of all, I think you can choose your favorite Gatorade flavor and not just grape. Secondly, does anyone else think this recipe could easily become a tasty adult beverage? Try it out and let us know!
Ingredients
2 cups ice
2 cups grape flavored sports drink
2 scoops vanilla ice cream
Directions:
In a blender, combine ice, sports drink and ice cream. Blend until smooth. Pour into glasses and serve.
Recipe by Ashley.

You know, for when you've got some extra alligator lying around.
Ingredients:
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
1/4 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
Optional dipping sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar
Directions:
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.
Recipe by JerryFLA.

Cutest. Fruit. Ever.
Ingredients:
2 pints kumquats, halved and seeded
5 cups milk
4 cups heavy whipping cream
3 cups sugar
2 tablespoons lemon juice
Directions:
Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree.Pour kumquat mixture into ice cream machine and freeze!
Recipe by Sarah Rose.