Wednesday, January 30 2013 12:41 PM EST2013-01-30 17:41:42 GMT
ANN COX EASTES / KROGER ROASTED RED PEPPER HUMMUS 2 (15-oz) cans chickpeas, rinsed and drained 2/3 c drained, roasted red peppers (in jar) ¼ c fresh lemon juice 2 t paprika 2 t cumin 1-2 cloves garlic,more>>
ANN COX EASTES / KROGER ROASTED RED PEPPER HUMMUS 2 (15-oz) cans chickpeas, rinsed and drained 2/3 c drained, roasted red peppers (in jar) ¼ c fresh lemon juice 2 t paprika 2 t cumin 1-2 cloves garlic,more>>
Tuesday, November 27 2012 11:52 AM EST2012-11-27 16:52:25 GMT
MICHAEL KING / MONELL'S12 whole Jalapenos cut in half, length wise6 Bacon strips, sliced in 4 pieces1 - 8 ounce package Cream Cheese, at room temperature2 T. dry Italian Dressing mixUse plastic glovesmore>>
MICHAEL KING / MONELL'S12 whole Jalapenos cut in half, length wise6 Bacon strips, sliced in 4 pieces1 - 8 ounce package Cream Cheese, at room temperature2 T. dry Italian Dressing mixUse plastic glovesmore>>
Tuesday, November 20 2012 1:28 PM EST2012-11-20 18:28:50 GMT
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE in LYNCHBURG Honey Jezebel Cheddar Spread Jezebel sauce is that old Southern concoction of jam, horseradish, and black pepper. In the old days it was themore>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE in LYNCHBURG Honey Jezebel Cheddar Spread Jezebel sauce is that old Southern concoction of jam, horseradish, and black pepper. In the old days it was themore>>
Wednesday, September 26 2012 9:08 AM EDT2012-09-26 13:08:35 GMT
BETH COLLINS / KALAMATAS 1 cup fig jam (or marmalade) 6 large fresh brown turkey figs, stem removed and split in half ¼ cup chopped dates 2 tsp fresh grated ginger (1 tsp of powdered) 1 small jalapenomore>>
BETH COLLINS / KALAMATAS 1 cup fig jam (or marmalade) 6 large fresh brown turkey figs, stem removed and split in half ¼ cup chopped dates 2 tsp fresh grated ginger (1 tsp of powdered) 1 small jalapenomore>>
Wednesday, September 5 2012 10:42 AM EDT2012-09-05 14:42:39 GMT
ANN COX EASTES / KROGER Spicy Corn Dip 2 (15 ½-oz) cans whole kernel corn, drained 1 c chopped bell pepper ¼ c chopped red or white onion 1 c shredded sharp cheddar cheese 1 c shredded cheese formore>>
ANN COX EASTES / KROGER Spicy Corn Dip 2 (15 ½-oz) cans whole kernel corn, drained 1 c chopped bell pepper ¼ c chopped red or white onion 1 c shredded sharp cheddar cheese 1 c shredded cheese formore>>
Tuesday, August 28 2012 10:16 AM EDT2012-08-28 14:16:18 GMT
B.J. LOFTBACK / RIFF'S FINE STREET FOOD TOSTONES (PLANTAIN CHIPS/FRIED PLANTAINS) Ingredients: 4 Green Plantains Oil Kosher Salt or Cinnamon Sugar 1) Heat oil to 300 degrees 2) Peel plantainsmore>>
B.J. LOFTBACK / RIFF'S FINE STREET FOOD TOSTONES (PLANTAIN CHIPS/FRIED PLANTAINS) Ingredients: 4 Green Plantains Oil Kosher Salt or Cinnamon Sugar 1) Heat oil to 300 degrees 2) Peel plantainsmore>>
Wednesday, July 18 2012 5:34 PM EDT2012-07-18 21:34:43 GMT
MARTHA WATKINS / COPPER KETTLE 2 ( 15 oz) cans of black eyes peas, drained well 1 cup of frozen corn, thawed 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/2 cup diced green onion 1/2more>>
MARTHA WATKINS / COPPER KETTLE 2 ( 15 oz) cans of black eyes peas, drained well 1 cup of frozen corn, thawed 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/2 cup diced green onion 1/2more>>
Tuesday, July 10 2012 12:43 PM EDT2012-07-10 16:43:04 GMT
DAISY KING / MISS DAISY'S KITCHEN 2 medium sized fresh tomatoes, or 4 to 5 Roma tomatoes 12 slices white bread 1/2 to3/4 cup mayonnaise 2 teaspoons are to taste grated onion 3/4 teaspoon salt 1/8more>>
DAISY KING / MISS DAISY'S KITCHEN 2 medium sized fresh tomatoes, or 4 to 5 Roma tomatoes 12 slices white bread 1/2 to3/4 cup mayonnaise 2 teaspoons are to taste grated onion 3/4 teaspoon salt 1/8more>>
Tuesday, June 12 2012 1:58 PM EDT2012-06-12 17:58:44 GMT
DAISY KING / MISS DAISY'S KITCHEN 6 cups chopped cooked chicken 1 15.5 ounce can black beans, drained 1 11- ounce can whole kernel yellow corn with red and green bell peppers, drained 1/2 cup choppedmore>>
DAISY KING / MISS DAISY'S KITCHEN 6 cups chopped cooked chicken 1 15.5 ounce can black beans, drained 1 11- ounce can whole kernel yellow corn with red and green bell peppers, drained 1/2 cup choppedmore>>
Wednesday, May 23 2012 12:55 PM EDT2012-05-23 16:55:18 GMT
JAMIE YOST / MRS. GRISSOM'S SALADS Mini Beefy Cups : ½ lb ground beef 1/2 onion, chopped ½ green bell pepper, chopped ¼ cup Mrs. Grissom's pimento cheese spread, plus more for topping 30 mini phyllo,more>>
JAMIE YOST / MRS. GRISSOM'S SALADS Mini Beefy Cups : ½ lb ground beef 1/2 onion, chopped ½ green bell pepper, chopped ¼ cup Mrs. Grissom's pimento cheese spread, plus more for topping 30 mini phyllo,more>>
Monday, April 9 2012 10:39 AM EDT2012-04-09 14:39:20 GMT
RITA ROWLAND / DOWN SOUTH DELIGHTS CATERING 1/4 cup vegetable oil 1 and 1/4 cup buttermilk self rising cornmeal mix- we use Martha White 1 egg 2 sticks butter- separated 1 cup diced country ham 1/4more>>
Monday, March 26 2012 9:41 AM EDT2012-03-26 13:41:42 GMT
JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY Hard boiled eggs Place eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and add a dash of salt equal to the numbermore>>
Monday, February 27 2012 9:58 AM EST2012-02-27 14:58:54 GMT
JANE GAITHER / GOURMET GADGET GAL Ingredients 2 pkg chopped frozen spinach 1 c liquid reserved after cooking spinach 4 T butter 2 T all purpose flour 2 T chopped onion 1 large garlic clove, minced 1/2more>>
Monday, January 30 2012 1:52 PM EST2012-01-30 18:52:12 GMT
KIMBERLY PETERSON / REGISTERED DIETICIAN MINNIE PEARL CANCER FOUNDATION Roasted Red Pepper and Eggplant Spread Canola cooking spray 2 lbs. sweet bell peppers, preferably a combination of red and orange 1more>>
CHEF ERIK LINDELOF / PIE IN THE SKY Preheat your oven to 400° F. Ingredients: -8 oz. pizza dough (pre-made pizza dough from your local grocery store or from Pie in the Sky) -1/2 cup flour -1/4 cupmore>>
JANE GAITHER / GOURMET GADGET GAL 2 T unsalted butter 2 small tomatoes, finely chopped 4 garlic cloves, smashed but whole 1 (4 oz) jar diced pimientos, drained 1 t prepared horseradish 1 t hot sauce 1more>>
GEORGE DURAN / COOKBOOK AUTHOR "TAKE THIS DISH AND TWIST IT" Spicy Crunchy Frank Bites 1 tablespoon Fleischmann's® Margarine Solid – Unsalted 1 large onion, cut in half, thinly sliced 2 teaspoons granulatedmore>>
KYMBERLY MEADE / TEXASWEET CITRUS 2 T fresh squeezed grapefruit juice 2 t hot sauce 1 1/2 t salad oil 1 clove garlic, minced 1/8 t cracked black pepper 1 firm, ripe avocado, cubed 1 can black eyedmore>>
JOHN CRISP / BELCOURT TAPS & TAPAS Base 12 Red or New Potatoes (Cut in Halves, Each Halve is a single serving) 1/4 Oil (Vegetable or Oil Blend) 1 Tsp Salt 1 Tsp Pepper 1 Tsp Garlic Granulate Filling Themore>>
HOLLY HEATH / AT YOUR TABLE PERSONAL CHEF SERVICE 1/2 cup coarsely chopped walnuts 2 tablespoons maple syrup Cooking spray 2 tablespoons honey 1/4 cup balsamic vinegar 1/4 cup orange juice 2more>>
ADAM REED / CHIPOTLE MEXICAN GRILL Chipotle Mexican Grill's Spicy Guacamole by Steve Ells, Founder, CEO & Chef – Chipotle 1 large avocado Juice from ½ a lime 1/8 cup cilantro (a pinch) ¼ finelymore>>
CHEF PERRY SEAL / HILLWOOD COUNTRY CLUB 4 large Roma tomatoes 1/4 c Italian bread crumbs 1/4 c Reggiano Parmesan cheese 1 t chopped garlic 1 t fresh chopped Italian parsley 1 t fresh choppedmore>>
MATT MOORE / COOKBOOK AUTHOR, "HAVE HER OVER FOR DINNER" 1 lb 80/20 Ground Beef 1 Egg, beaten 1/4 Cup Onion, finely grated 1/4 Italian Style Bread Crumbs 2 Tablespoons Parmigiana Reggiano Cheese,more>>
JANE GAITHER / GOURMET GADGET GAL Apple Mango Chutney – from Complete Book of Small Batch Preserving, by Ellie Topp 3 medium tart apples, peeled, cored and chopped 2 large mangos, peeled and chopped 1/2more>>
ANN COX EASTES / KROGER UGLY TAILGATE DIP 1 (15-oz) can black beans, rinsed and drained 1 (15-oz) can white kernel corn or shoe peg corn, drained 1 (4-oz) pkg crumbled feta cheese 1/2-3/4 c choppedmore>>
Chef Dustin Pritchett / The Farm House Restaurant at Fontanel Mansion PICKLED VEGETABLES HEAD OF CAULIFLOWER, CUT INTO FLORETS CARROTS, CUT ¼ INCH X 2 INCH STICKS OKRA, WHOLE (PREFERABLY SMALL TOmore>>
CHEF SEAN BEGIN / THE DAILY DISH POTATOES 12 WHOLE BLISS POTATOES 1/8 CUP OLIVE OIL 2 TSP CHOPPED GARLIC 2 TSP LEMON JUICE SALT/PEPPER TASTE CUT POTATOES IN HALF CROSSWISE AND NIP ROUNDED EDNmore>>
TRACY NOERPER / SOUTHEAST DAIRY ASSOCIATION (4 oz.) package pita chips 1 cup pesto Parmesan shredded cheese, seasoned according to package directions 1/4 cup prepared salsa 1/4 cup roasted red pepper,more>>
ANN COX EASTES - KROGER DIJON HAM SPREAD 3 c diced, cooked ham or country ham 1 T Dijon mustard 1 (8-oz) pkg neufchatel cream cheese, softened 1/4 c chopped green onions Combine all ingredientsmore>>
CHRISTOPHER'S NEWTON / CHEF CHRISTOPHER'S CATERING 1 honeydew 1 cantaloupe 1 pt strawberries 1 kiwi 1 bunch grapes Cut Honeydew into basket shape. Decorate as elaborate as you wish. Fill withmore>>
TRACY NOERPER, R.D. / SOUTHEAST UNITED DAIRY INDUSTRY ASSOCIATION Makes 9 servings (2 ½ x 2 ½ - inch squares) Prep time: 20 minutes Bake time: 1 hour Ingredients 2 teaspoons butter 2 cups slicedmore>>
KARLEN EVINS / COOKBOOK AUTHOR " SOUTHERN TO THE CORE" HOG HEAVEN PARTY SQUARES: 1 pound cooked country ham, ground 8 ounces pork sausage 1 cup biscuit mix 1 egg 3/4 cup milk 1 cup packed brownmore>>
CHRISTIENNE MILLER / SASSY VEG PRODUCTIONS UnBeefy Burgundy Stuffed Mushrooms 12 - 16 whole (stem in) large mushrooms cleaned and poached in boiling water for 2 - 5 minutes Stuffing 1 cup TVP (texturedmore>>
JESSE GOLDSTEIN / THE LOVELESS CAFE DEVILED COUNTRY HAM SALAD 4ea 8oz Packages of Loveless Cafe Country Ham Biscuit Pieces 5 c water 1.5 c Dukes mayonnaise .5 c more>>
MARCIA McKEOGH / DIVA CATERING
1 1/2 c water
1 stick butter
1 1/2 T salt
1/2 t pepper
1 1/2 c all pupose flour
4 eggs
2 egg whites
6 oz pepper jack cheese, shredded
2 eggs, beaten with 2 T water,more>>
Christienne Miller / Sassy VEG Productions UnCheeze Whiz 2 cups drained cooked or canned white beans (1, 15 oz. can) 1/2 cup roasted red peppers, skin and seeds removed, or pimento pieces. 6-8 tablespoonsmore>>
DAISY KING / GRASSLAND MARKET Market Salsa 4 large ripe tomatoes 1/4 cup chopped green onions 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh green pepper 2 tablespoons diced green chilesmore>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
2 lbs jumbo shrimp, peeled and deveined with tails left on
1/4 c soy sauce
1/4 c hoisin sauce
2 T whiskey
2 T brown sugar
2 T hot pepper sauce, ormore>>
Chef Christopher's Catering Oriental Chicken Pops 6-8 chicken legs 1/2 cup soy sauce 1/2 cup pineapple juice 1 cup brown sugar 1 tbsp fresh garlic 1 tsp corn starch pepper parsley to taste Preheatmore>>
SEPTEMBER NORMAN / SEPTEMBER'S RESTAURANT
Braising Liquid
1/4 c brown sugar
1 c soy sauce
1/2 c orange juice
1 c red wine
1 fresh jalapeno, sliced
2 green onions, sliced
2 T chopped garlic
Combinemore>>
DAN MURPHEY / CLIFTY FARM www.cliftyfarm.com
2 (8 oz) pkgs cream cheese, softened
1 c sour cream
1/2 - 1 c chopped Clifty Farm Cooked Country Ham
(our Boneless Cooked Ham works well for this recipe)
1/4more>>
Chef September Norman - September's Restaurant
Chorizo-Stuffed Dates with Salsa Romesco Sauce
1 pound whole, pitted dates, slit down the middle
1/2 pound chorizo sausage (can substitute regularmore>>
Alison Lewis / Recipe Developer - Ingredients, Inc.
1 pound lean ground beef
3/4 cup panko breadcrumbs (or regular is fine)
1/2 cup chopped fresh basil
1/2 cup marinara sauce
1/2 cup chopped sun-driedmore>>
BRETT CORRIERI/MAFIAoZA'S
Traditional Wing Sauce
Ingredients
32 Ounces Louisiana Hot Sauce
1 pound butter
1/4 cup cayenne pepper
Directions
Melt butter in Microwave. Place in large bowl withmore>>
CHEF JON ASHTON / CABOT CHEESE
24 thin slices narrow loaf French bread
2 tart apples, cored and thinly sliced
2 cups Cabot Sharp, Extra Sharp or Horseradish Cheddar, grated (about 8 ounces)
1 cup walnutmore>>
Doug Dicke / Larriviere's Restaurant
4 oz butter
1/4 c yellow onions
2 T green peppers
3 T dry mustard
1 T paprika
1/2 T cayenne pepper
2 c half and half
1 c flour
2 lbs crabmeat
2 lbs shrimp
1more>>
SEPTEMBER NORMAN / SEPTEMBER'S RESTAURANT
3 medium zucchini, ends removed
2 T Olive oil
Salt (preferably Kosher)
4 oz goat cheese, room temperature
2 T oil-packed sundried tomatoes, drained and finelymore>>
BOB SLOAN / AUTHOR, "DAD'S OWN COOKBOOK"
PEARS IN A POD
Ingredients:
4 stalks of celery, cleaned and cut into 3" long pieces
1/2 cup creamy peanut butter
2 Bartlett, Red Bartlett or Starkrimson pears,more>>
CHEF JOE TOWNSEND /PLUMGOOD FOOD
1 carrot cut into matchsticks (shredded carrots work too)
1 yellow bell, julienned
1 red bell, julienned
3 scallions, slivered
4 oz bean sprouts
30 sprigs of cilantromore>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE 1 package (8 oz) cream cheese 2 medium carrots 1 small green or red bell pepper 1 medium cucumber 1 small onion Mayonnaise, to taste (about 2 T) Salt,more>>
JESSE GOLDSTEIN / LOVELESS CAFE Fried Green Tomato BLT 1 to 4 green tomatoes, sliced Salt and Black Pepper 1 cup yellow cornmeal 1 cup canola oil 3 tablespoons mayonnaise 2 slices toastedmore>>
LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE
Meatballs
1 lb pork sausage
1 lb ground beef
1/2 c dry bread crumbs
2 eggs, beaten
1/4 c milk
1/2 c finely chopped onion
1/2 t salt
1/2 t pepper
Heatmore>>
TAMMY ALGOOD / UT EXTENSION SERVICE
1 cup shredded Swiss cheese
1 cup shredded Gruyere cheese
1 tablespoon all-purpose flour
1 cup Tennessee dry white wine
1 small clove garlic, minced
1/2 tablespoonmore>>
HOLLY CLEGG / COOKBOOK AUTHOR Holly Clegg's Trim & TerrificTM Diabetic Cooking Mediterranean Layered Dip This captivating dip layered with fantastic flavors is a showstopper. This make-ahead recipemore>>
PAIGE MENGE/JUNIOR LEAGUE OF NASHVILLE
8 ounces cream cheese
2 (8 oZ cans) refrigerator flaky buttermilk biscuits
sugar
3/4 c sifted confectioners sugar
1-1/2 T fresh lemon juice
Cut the creammore>>
South Street Chef Jacques Shye: Crispy Fried Oysters with Napa Cabbage Slaw
Oysters
12 oysters in the shell
1 egg
2 tablespoons heavy cream
½ cup all purpose flour
1 teaspoon freshly groundmore>>
ELEISHA ENSIGN / TEXASWEET CITRUS
1 Texas Rio Star Grapefruit, sectioned and chopped
1 Texas Orange, sectioned and chopped
1 medium tomato, diced
1 c diced green, red, and yellow bell pepper
1 jalapenomore>>
ANN COX / KROGER
1 1/2 lb fresh shrimp (peeled or unpeeled)
1 t Kosher or sea salt
1 T Worcestershire sauce
1 T fresh lemon juice
2 cloves garlic, minced
1/4 t ground pepper, dried rosemary, driedmore>>
ANN COX / KROGER
BLUE CHEESE CRISPS
2 (4-oz) packages crumbled blue cheese
1/2 c butter, softened
1 1/2 c all-purpose flour
1 T dried parsley flakes
1/4 t red pepper
Place blue cheese and buttermore>>
HELEN SCOVILL / JUNIOR LEAGUE OF NASHVILLE CHRISTMAS CHEESE SPREAD 6 oz Roquefort cheese 1 (10 oz) jar Cheddar cheese spread 12 oz cream cheese 2 T minced onion 1/2 c minced parsley 1 t Worcestershiremore>>
DAISY KING / MISS DAISY'S KITCHEN Crab Dip Divine 1 12-14 oz bottle ketchup 1 12-14 oz bottle chili sauce 1/4 c horseradish Juice of 1 lemon 1/8 t hot sauce 1/8 t Worcestershire sauce 2more>>
DAISY KING / MISS DAISY'S KITCHEN
2 6-7 oz. pkgs. chopped corned beef
1 8 oz. pkg. grated Swiss cheese
1 14 oz. can sauerkraut, drained
1 c Thousand Island dressing
Mix all ingredientsmore>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
2 lbs jumbo shrimp, peeled and deveined with the tails left on
1/4 c soy sauce
1/4 c hoisin sauce
2 T whiskey
2 T brown sugar
2 T hot pepper sauce,more>>
Executive Chef Reggie Harper / Sumner Catering
15 large mushrooms
Mixture for Stuffing:
1 c beef broth, cooled down
1 lb ground Italian sausage (not links)
1 T fresh chopped parsley
2 eggs
1/8more>>
CHEF BRIAN UHL/CABANA RESTAURANT
2 cups heavy cream
4 cups cooked ditalini pasta (or any small cut macaroni)
5 oz brie cheese cut in small cubes
1 oz freshly grated parmesan cheese
8 oz cooked lobstermore>>
ANN COX / KROGER
1-1/2 (8-oz) pkgs cream cheese, softened
1-1/2 c chopped, cooked fajita, grilled or roasted chicken
1 c chopped green onions
3/4 c Ranch or Blue cheese dressing
1/4 c melted buttermore>>
Chef Christopher Newton/Chef Christopher's Catering COCKTAIL SAUCE 1/2 cup ketchup 1 T fresh horseradish 1 T vodka salt pepper Worcestershire sauce Tabasco sauce Mix all ingredients. Chill 1-2more>>
ANN COX / KROGER 1 (4-oz) pkg ice shrimp, thawed and drained1/2 c pico de gallo or fresh salsa, drained1 avocado, dicedJuice of 1 lime2 T chopped cilantro1/4 t salt Combine all ingredients and toss tomore>>
ANN COX/TN EGG & POULTRY ASSN.
2 sheets frozen puff pastry (17.3-oz pkg), thawed
1 c chopped or shredded cooked ham
¾ c mushroom slices
2 c shredded Swiss cheese
4 eggs
½ c reduced fat sour cream
½more>>
JIM HAGY/CHEF'S MARKET 12 large shrimp (cooked, peeled and deveined) 1 head Baby Bibb or Romaine lettuce 1 c shredded parmesan cheese 1/2 c grated parmesan cheese 1 c Caesar salad dressing 1/2 cmore>>
CHEF JACQUIS SHYE / SOUTH STREET / OYSTERS ROCKEFELLER 2 dozen large oysters, shucked, with all their liquor and the deeper halves of their shells reserved and scrubbed 1 bottle clam broth 2 sticksmore>>
ROBEN MOUNGER/JAMES K. POLK HOME from the "Provisions & Politics" Cookbook OVEN ROASTED TOMATOES 1 (3-inch) piece French bread, crust removed 1-1/4 c flat-leaf parsley 1 T capers, drained 3 anchovymore>>
ANN COX/PURITY DAIRIES 1 ½-2 lbs frozen crispy chicken strips ½ c Buffalo wing sauce ¼ c butter, melted 2 T Worcestershire sauce ½ t garlic powder 1 t dried herbs Place chicken on cookie sheetmore>>
Linda Carman / Martha White 2 c self-rising flour 1/4 t ground red pepper (cayenne) 1/4 c shortening 1 c shredded sharp cheddar cheese 1 c finely chopped cooked country hammore>>
ANN COX/ CENTENNIAL MEDICAL CENTER 1 ½ lb fresh shrimp (peeled or unpeeled) 1 t Kosher salt 1 T Worcestershire sauce 1 T fresh lemon juice 2 cloves garlic, minced ¼ t ground pepper, dried rosemary,more>>
TAMMY ALGOOD/UT EXTENSION 1 lb. medium cooked shrimp, peeled, with tails left on 2-3 TChianti Marinara Sauce Puff pastry cups or spinach leaves Toss shrimp with marinara sauce. Cover and refrigeratemore>>
LYNNE TOLLEY/MISS MARY BOBO'S BOARDING HOUSE ¨ù c plus 2 T butter ¨ù c all-purpose flour 1-12oz can evaporated milk 2 T whiskey 1 t Worcestershire sauce 1 t paprika ¨ö t garlic salt Black peppermore>>
Chef Justin Byler / City Limts Bakery & Cake Black-Eyed Pea Dip with Crab 1 (16 oz) can black-eyed peas 1 (16 oz) can field peas 1 (16 oz) can shoe peg corn 1/4 c red bell pepper diced 1/4 c redmore>>
Tracy Noerper, R.D./SUDIA Ingredients: 6 oz light cream cheese 1/2 c light sour cream 1 t oregano 1/2 c pizza sauce 1 c shredded low-moisture, part-skim Mozzarella cheese 1/4 c diced red peppers 1/4more>>
Chef Ted Prater / Bound'ry Restaurant Ingredients: Seafood, medium diced pieces of Grouper, Snapper, Shrimp, Scallops or your choice 1 c lemon juice 1/2 c lime juice 1/4 c orange juice 1 tomato,more>>
Ann Cox/Kroger Ingredients: 1 (8-oz) pkg cream cheese, softened 1 ½ c shredded Swiss cheese ½ c mayonnaise 1 bunch green onions, chopped 6-8 slices bacon, cooked crisp and crumbled ¼-1/3 c crushedmore>>
Christopher Newton/Chef Christopher's Catering Ingredients: 1 head red cabbage 3-4 crook neck squash 2 c broccoli florets 2 c cauliflower florets 10-12 radishes 1 bunch scallions 5-6 large carrots 8-10more>>
Tammy Algood / UT Extension Service Ingredients: 1 c sun-dried tomatoes, chopped 1/3 c olive oil 1/4 c balsamic vinegar 2 T minced garlic 1 red onion, minced 1/2 green or yellow bell pepper, chopped 1/2more>>
Ann Cox/Kroger Ingredients: 1 (14-oz) pkg smoked sausage, cut into ½ inch pieces 1 (16-oz) pkg hickory smoked bacon, each slice cut into thirds ½ c orange marmalade Sauce more>>
Chappy's on Church / John Chapman Ingredients: 1 quart peanut oil 1 c milk 1 egg 4 c corn flour 2 T Chappy's Garlic Spice 2 t Chappy's Zydeco Spice 1 t pepper 5 green tomatoes, sliced 1/4 inchmore>>
Whitfield's Restaurant / David Maxwell Ingredients: 12 U-10 Scallops 1/4 c Moroccan Spice Rub Roasted Vegetables Couscous 1 T olive oil SCALLOPS: 1. Heat olive oil in pan over medium high heat.more>>
Ann Cox/Kroger Ingredients: 2 (11-oz) jars kalamata pitted olives, drained 1 (11-oz) jar sundried tomatoes, packed in olive oil with spices, drained, reserving oil 2 T capers 2 T fresh lemon juice 2more>>
Ann Cox/Kroger Ingredients: 1 (10-12-oz) jar pickled okra 1 (8-oz) container light whipped cream cheese with chives and onions or garden vegetable spread 8 oz thinly sliced ham Directions: Drainmore>>
Chef Rick Kahre / J&M Corporate Catering Ingredients: 1 pkg. pita bread (cut into 1/8s) 1/4 c olive oil 1 T seasoned salt Salsa 1 lb. green zucchini squash 1 lb. yellow squash 1 each red, greenmore>>
Ann Cox/Centennial Medical Center Ingredients: 1 (15.5-oz) can black beans, rinsed and drained 1 (15.5-oz) can red beans, rinsed and drained 1 (15.5-oz) can whole kernel white corn, rinsed and drained 1more>>
Stoney River / Michel Johnson Ingredients: Shrimp 1 tsp Salad Oil 5 shrimp, tails removed 1/4 c Whiskey shrimp sauce 1 t chopped Tarrragon 1/4 t Kosher more>>
Ann Cox/Kroger Ingredients: 2 T dark sesame oil 1 (12-oz) pkg broccoli slaw (broccoli, carrots, red cabbage) ½ c chopped onion 1 ½ t minced garlic 1 T fresh grated ginger 2 boneless, skinless, cookedmore>>
Krislin Smith/Southern Living Cook-Off Ingredients: 1/2 c finely chopped carrots 1/2 c water 1 (20-oz) pkg lean ground turkey 1 cup chopped shiitake mushrooms 1 (8-oz) can water chestnuts, drainedmore>>
Steve Mydelski/Baptist Hospital Ingredients: 31 oz (2 cans drained) Chick Peas 1/4 c water 1/4 c extra virgin olive oil 1 T ground cumin 1 T (1 small lemon) lemon juice 4 whole cloves garlic Saltmore>>
Kalamata's / Beth Collins Ingredients: 1 cup diced tomato 1 cup diced zucchini ½ cup chopped drained canned artichoke hearts ½ cup chopped fresh basil 1/3 cup diced bottled roasted red bell peppers ¼more>>
Ann Cox/Kroger Ingredients: 1 (16-oz) jar pepperoncinis, drained 1 (15-oz) can garbanzo beans or chickpeas, rinsed and drained 1 ½-2 c sliced fresh mushrooms 1 large red pepper, cut into juliennemore>>
