Wednesday, April 17 2013 9:58 AM EDT2013-04-17 13:58:38 GMT
CHEF KEVIN MARRON / RESTAURANT AURA 8 oz. Fresh Grouper Fillet (cut on the bias into two 4 oz. portions) 4 Large (U10) Diver Scallops 1 C. Cooked Basmati or Jasmine Rice 1 T. Red Bell Pepper (diced) 1more>>
CHEF KEVIN MARRON / RESTAURANT AURA 8 oz. Fresh Grouper Fillet (cut on the bias into two 4 oz. portions) 4 Large (U10) Diver Scallops 1 C. Cooked Basmati or Jasmine Rice 1 T. Red Bell Pepper (diced) 1more>>
Tuesday, April 16 2013 12:09 PM EDT2013-04-16 16:09:06 GMT
Drizzle of extra virgin olive oil ( or vegetable oil ) 1 onion, chopped 1 sweet potato, diced (peel left on) 1 can black beans, drained 1/2 cup shredded or chopped carrots 1 tablespoon each chilimore>>
Drizzle of extra virgin olive oil ( or vegetable oil ) 1 onion, chopped 1 sweet potato, diced (peel left on) 1 can black beans, drained 1/2 cup shredded or chopped carrots 1 tablespoon each chilimore>>
Monday, March 25 2013 10:14 AM EDT2013-03-25 14:14:37 GMT
AMANDA SAAD / PORTA VIA ITALIAN KITCHEN Salmon Pepe Rosa ( which means salmon with pink peppercorn sauce ) Ingredients: Four 6 oz pieces of fresh salmon ¼ cup pink peppercorns ½ cup plus 2 tbsp brandy 4more>>
AMANDA SAAD / PORTA VIA ITALIAN KITCHEN Salmon Pepe Rosa ( which means salmon with pink peppercorn sauce ) Ingredients: Four 6 oz pieces of fresh salmon ¼ cup pink peppercorns ½ cup plus 2 tbsp brandy 4more>>
Monday, March 18 2013 9:54 AM EDT2013-03-18 13:54:43 GMT
DAISY KING / MISS DAISY'S KITCHEN1 9-inch deep dish pie shell1 T caraway seeds1/2 lb deli corned beef, shredded1 T Dijon mustard1/4 c Thousand Island Dressing3/4 c sauerkraut, drained1 1/2 c grated Gruyeremore>>
DAISY KING / MISS DAISY'S KITCHEN1 9-inch deep dish pie shell1 T caraway seeds1/2 lb deli corned beef, shredded1 T Dijon mustard1/4 c Thousand Island Dressing3/4 c sauerkraut, drained1 1/2 c grated Gruyeremore>>
Tuesday, March 5 2013 11:27 AM EST2013-03-05 16:27:30 GMT
SHEILA BERTRAM-BYRD / COOKBOOK AUTHOR, "FOOD THAT COMFORTS BODY AND SOUL" 2 large baked potatoes 2 tablespoons sour cream 1 teaspoon butter Cracked black peppercorns Coarse-ground salt 1 medium chickenmore>>
SHEILA BERTRAM-BYRD / COOKBOOK AUTHOR, "FOOD THAT COMFORTS BODY AND SOUL" 2 large baked potatoes 2 tablespoons sour cream 1 teaspoon butter Cracked black peppercorns Coarse-ground salt 1 medium chickenmore>>
Friday, February 8 2013 1:02 PM EST2013-02-08 18:02:33 GMT
JOSH KOLZ / THE PALM RESTAURANT 4 ea (1 ¼ oz) chicken breast medallions (pounded thin on both sides) 2 tbsp all purpose flour pinch - kosher salt 2 oz - blended oil 1 tsp - minced shallots 2 oz -more>>
JOSH KOLZ / THE PALM RESTAURANT 4 ea (1 ¼ oz) chicken breast medallions (pounded thin on both sides) 2 tbsp all purpose flour pinch - kosher salt 2 oz - blended oil 1 tsp - minced shallots 2 oz -more>>
Monday, February 4 2013 10:54 AM EST2013-02-04 15:54:16 GMT
JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH1/2 lb butter1 c all purpose flour1 large chopped onion1 c chopped green bell pepper2 ribs chopped celery1-1/2 quarts chicken stockJuice of 1 lemon2 t of garlicmore>>
JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH1/2 lb butter1 c all purpose flour1 large chopped onion1 c chopped green bell pepper2 ribs chopped celery1-1/2 quarts chicken stockJuice of 1 lemon2 t of garlicmore>>
Thursday, January 31 2013 4:23 PM EST2013-01-31 21:23:17 GMT
CHEF EMERIL LAGASSE / RESTAURANT OWNER AND SUPER BOWL ENTHUSIAST 1 hen, about 6 pounds 8 cups water 2 medium yellow onions, quartered 2 ribs celery, each cut into 6 pieces 2 bay leaves 1 tablespoonmore>>
CHEF EMERIL LAGASSE / RESTAURANT OWNER AND SUPER BOWL ENTHUSIAST 1 hen, about 6 pounds 8 cups water 2 medium yellow onions, quartered 2 ribs celery, each cut into 6 pieces 2 bay leaves 1 tablespoonmore>>
Tuesday, January 22 2013 10:10 AM EST2013-01-22 15:10:59 GMT
JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY Filling 2 cans of Veg All 2 cans of Cream of Chicken Soup ½ onion chopped 1 whole cooked fryer chicken, deboned and chopped ¼ to ½ cup of chicken broth Pastry 3more>>
JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY Filling 2 cans of Veg All 2 cans of Cream of Chicken Soup ½ onion chopped 1 whole cooked fryer chicken, deboned and chopped ¼ to ½ cup of chicken broth Pastry 3more>>
Friday, January 18 2013 9:22 AM EST2013-01-18 14:22:56 GMT
SAMI CONE / FRUGAL MOM / WWW.SAMICONE.COM 1 Large Eggplant or 2 Medium Zucchini 1 jar Marinara sauce (with garlic, onion & peppers if possible, or some combination ) 1 package (10 oz) frozen spinach 1more>>
SAMI CONE / FRUGAL MOM / WWW.SAMICONE.COM 1 Large Eggplant or 2 Medium Zucchini 1 jar Marinara sauce (with garlic, onion & peppers if possible, or some combination ) 1 package (10 oz) frozen spinach 1more>>
Friday, January 11 2013 11:25 AM EST2013-01-11 16:25:34 GMT
1 large onion, cut into thin slices 2 cloves garlic, crushed 1 beef chuck roast ( 3 to 4 pounds) ½ cup soy sauce ¼ cup Jack Daniel's Tennessee Whiskey ¼ cup Worcestershire sauce Black pepper to taste Scattermore>>
1 large onion, cut into thin slices 2 cloves garlic, crushed 1 beef chuck roast ( 3 to 4 pounds) ½ cup soy sauce ¼ cup Jack Daniel's Tennessee Whiskey ¼ cup Worcestershire sauce Black pepper to taste Scattermore>>
Tuesday, November 27 2012 11:52 AM EST2012-11-27 16:52:39 GMT
MICHAEL KING / MONELL'S\Put desired amount of Country Style Pork Ribs and/or Beef Short Ribs into a pan deep enough so they can be covered at least 1" (or more) without running over. Pork & Beef can bemore>>
MICHAEL KING / MONELL'S\Put desired amount of Country Style Pork Ribs and/or Beef Short Ribs into a pan deep enough so they can be covered at least 1" (or more) without running over. Pork & Beef can bemore>>
Wednesday, October 17 2012 10:28 AM EDT2012-10-17 14:28:12 GMT
ALEX HITZ / COOKBOOK AUTHOR / "MY BEVERLY HILLS KITCHEN: Classic Southern Cooking with a French Twist" 2 pounds boneless skinless chicken breasts 1 1/2 teaspoons plus 2 1/8 teaspoons salt, divided ¾more>>
ALEX HITZ / COOKBOOK AUTHOR / "MY BEVERLY HILLS KITCHEN: Classic Southern Cooking with a French Twist" 2 pounds boneless skinless chicken breasts 1 1/2 teaspoons plus 2 1/8 teaspoons salt, divided ¾more>>
Tuesday, October 16 2012 10:41 AM EDT2012-10-16 14:41:25 GMT
REBECCA LANG / COOKBOOK AUTHOR / "AROUND THE SOUTHERN TABLE" 2 lb. unpeeled, large raw shrimp 4 cups chicken broth 1 (12-oz.) can evaporated milk 1 tsp. salt 1 cup uncooked stone-ground grits 2more>>
REBECCA LANG / COOKBOOK AUTHOR / "AROUND THE SOUTHERN TABLE" 2 lb. unpeeled, large raw shrimp 4 cups chicken broth 1 (12-oz.) can evaporated milk 1 tsp. salt 1 cup uncooked stone-ground grits 2more>>
Tuesday, September 11 2012 9:29 AM EDT2012-09-11 13:29:12 GMT
JIM HAGY / CHEF'S MARKET CAFE AND TAKE AWAY 5 Tbsp olive oil 1 pound of flank steak thinly sliced or shaved prime rib Salt and pepper to taste 1 julien red pepper 1 green pepper 1 medium onion 1more>>
JIM HAGY / CHEF'S MARKET CAFE AND TAKE AWAY 5 Tbsp olive oil 1 pound of flank steak thinly sliced or shaved prime rib Salt and pepper to taste 1 julien red pepper 1 green pepper 1 medium onion 1more>>
Monday, September 10 2012 8:59 AM EDT2012-09-10 12:59:39 GMT
CHEF JOSEPH ROZARIO / RUMBA Sesame Scallops 4 oz live scallops, preferred 8 oz white sesame seeds 17 oz chicken stock 1.5 oz white Tamari 4 oz sesame oil 1/4 oz lemon juice Grill or pan-sear scallops.more>>
CHEF JOSEPH ROZARIO / RUMBA Sesame Scallops 4 oz live scallops, preferred 8 oz white sesame seeds 17 oz chicken stock 1.5 oz white Tamari 4 oz sesame oil 1/4 oz lemon juice Grill or pan-sear scallops.more>>
Wednesday, August 22 2012 9:04 AM EDT2012-08-22 13:04:59 GMT
CHEF STEPHEN WARD / AMERIGO Scallops with local grilled corn and cherry tomato salsa, crispy pancetta and balsamic reduction SCALLOPS: Servings: 4 12 jumbo Scallops 4 T salt 4 tsp smoked pepper 4more>>
CHEF STEPHEN WARD / AMERIGO Scallops with local grilled corn and cherry tomato salsa, crispy pancetta and balsamic reduction SCALLOPS: Servings: 4 12 jumbo Scallops 4 T salt 4 tsp smoked pepper 4more>>
Tuesday, August 21 2012 10:37 AM EDT2012-08-21 14:37:50 GMT
KYLE FREDERICK / ZOE'S KITCHEN 2 pint tubs Zoës Pasta Salad 1 c rotisserie chicken (pull meat into bite-sized pieces and discard skin) 2 c marinara (or your favorite pasta sauce) 1 c shredded mozzarella 12more>>
KYLE FREDERICK / ZOE'S KITCHEN 2 pint tubs Zoës Pasta Salad 1 c rotisserie chicken (pull meat into bite-sized pieces and discard skin) 2 c marinara (or your favorite pasta sauce) 1 c shredded mozzarella 12more>>
Thursday, July 5 2012 5:20 PM EDT2012-07-05 21:20:23 GMT
CHEF CALEB PHILLIPS / MACK AND KATES & MACKE'S Salad Ingredients: Heirloom Tomatoes (Buffalo Valley Farms your local organic Farmer) Chopped Green Onion Fresh Strawberries Purple Onion Red Bellmore>>
CHEF CALEB PHILLIPS / MACK AND KATES & MACKE'S Salad Ingredients: Heirloom Tomatoes (Buffalo Valley Farms your local organic Farmer) Chopped Green Onion Fresh Strawberries Purple Onion Red Bellmore>>
Monday, June 18 2012 11:54 AM EDT2012-06-18 15:54:04 GMT
ANITA HARTEL / MAMBU / NASHVILLE ORIGINALS Batter for the Chicken- 2c water 2c flour Pinch of baking powder Egg Dried habenero ground to powder 1 head napa cabbage- "sweat" with salt and let sitmore>>
ANITA HARTEL / MAMBU / NASHVILLE ORIGINALS Batter for the Chicken- 2c water 2c flour Pinch of baking powder Egg Dried habenero ground to powder 1 head napa cabbage- "sweat" with salt and let sitmore>>
Wednesday, May 30 2012 10:11 AM EDT2012-05-30 14:11:08 GMT
MOLLY FITZPATRICK / THE TURNIP TRUCK Coconut Curry Veggie Stir Fry Serves 2 with leftovers 1 15 oz. can coconut milk 2 T red curry paste (preferably Thai Kitchen -- some curry pastes have glutenmore>>
MOLLY FITZPATRICK / THE TURNIP TRUCK Coconut Curry Veggie Stir Fry Serves 2 with leftovers 1 15 oz. can coconut milk 2 T red curry paste (preferably Thai Kitchen -- some curry pastes have glutenmore>>
Monday, May 7 2012 12:41 PM EDT2012-05-07 16:41:18 GMT
TAYLOR GRANT GREENBERG / www.innocentindlugences.com Not-So-Fried Fish Sandwich 1/4 lb of filleted Tilapia (cod or flounder would work great too!) 1/2 cup of Panko Bread Crumbs Pinch of Salt 1more>>
TAYLOR GRANT GREENBERG / www.innocentindlugences.com Not-So-Fried Fish Sandwich 1/4 lb of filleted Tilapia (cod or flounder would work great too!) 1/2 cup of Panko Bread Crumbs Pinch of Salt 1more>>
Monday, March 26 2012 9:26 AM EDT2012-03-26 13:26:07 GMT
TIM JACOBI / RED ROBIN Ingredients: Hamburger Sesame seed bun mayonaisse Shredded lettuce Tomatoes teriyaki sauce Pineapple rings Cheddar cheese *For best results, use a grill. Form hamburgermore>>
Tuesday, March 6 2012 10:18 AM EST2012-03-06 15:18:03 GMT
MOLLY FITZPATRICK / THE TURNIP TRUCK 2-3 cups sweet potato, peeled, cut into cubes & roasted or boiled until just tender 1/2 lb ground pork sausage (such as Blackbird Heritage; hot sausage works greatmore>>
Tuesday, January 10 2012 11:56 AM EST2012-01-10 16:56:53 GMT
CHEF LEE MORRIS / THE PALM RESTAURANT 10 raw jumbo shrimp, peeled, cleaned & butterflied ½ c flour 2 eggs, lightly beaten 1 c panko bread crumb mix (recipe below) Lemon wedges & parsley for garnish Pankomore>>
Thursday, January 5 2012 9:45 AM EST2012-01-05 14:45:05 GMT
CAROL MICHAEL / THE FRONT PORCH, DICKSON 1/3 cup thinly sliced green onions 1/4 cup (2 oz) tub-style light cream cheese, softened 1/4 cup light, olive oil mayo 1/4 cup plain fat free yogurt 1/2 teaspoonmore>>
Friday, September 16 2011 12:48 PM EDT2011-09-16 16:48:10 GMT
SKIP HELM / NANA ROSA'S ITALIAN FOOD 2 c uncooked Ziti Pasta 6 oz Ham, cut into 1/4" to 1/2" sized cubes 5-6 oz Prosciutto, cut into strips 1/4 c Heavy Whipping Cream 1/4 c Chardonnay Wine 1/4more>>
Thursday, September 8 2011 1:02 PM EDT2011-09-08 17:02:21 GMT
ALEX RODRIGUEZ / BUCA DI BEPPO Serving Size – 3 portions 3 T olive oil, blended 1 T fresh garlic, chopped 1 c Roma tomatoes, diced 1/2 t crushed red pepper 1 c Marinara sauce, prepared 1/8 tmore>>
DR. JOSH AXE / WELLNESS PHYSICIAN & COOKBOOK AUTHOR; "THE REAL FOOD DIET" 1 can Alaskan Salmon 2 eggs (cage free organic) 1 T olive oil 1/4 of an onion, chopped 15-20 crackers, crumbled 1 T Coconutmore>>
CHEF JEFF LUNSFORD / HEARTH & GRILL SHOP 12 Chicken Thighs, rinsed and patted dry For the Marinade: 1-Cup Apple Cider Vinegar 1-Tablespoon Dijon Mustard 1-Tablespoon Molasses 1-Tablespoon Jackmore>>
DALE PILLOW / WWW.MISTADALES.COM 2 Tbsp. Extra Virgin Olive Oil 1 to 1.5 lbs. of large (peeled and deveined) Gulf Shrimp 1 Tsp. Creole Seasoning Salt and Black Pepper to Taste Directions:more>>
ERIC MARTINO / CARRABBA'S ITALIAN GRILL 12-16 oz pork tenderloin 3 slices prosciutto ham your choice of spice rub or seasonings Lay prosciutto side by side on a meat safe cutting board. Place tenderloinmore>>
ERIC MARTINO / CARRABBA'S ITALIAN GRILL Port Wine Sauce 2.5 cups of port wine (Fairbanks ruby) brand works best for cooking 1 half of a Granny Smith Apple cut 1/2 inch dice 4-5 mission figs cut 1/2more>>
EXECUTIVE CHEF JOSEPH ROZARIO / RUMBA 1 split bone-in pork shoulder (about 4 lbs) or 1 Boston butt roast 1 1/2 c water 3 c soy sauce 1 1/2 c rice wine vinegar 1/2 c mirin 1 1/2 c dark brown sugar 3more>>
JAY YOUNG / NOSHVILLE DELI Ingredients For the Potatoes: 1 1/2 lbs russet potatoes 1/4 cup half and half 2oz unsalted butter 1 teaspoon salt 1/4 teaspoon black pepper 1 egg yolk For the Filling: 2more>>
LYNNE TOLLEY / MISS MARY BOBO'S 2 lbs chicken breasts (or tenders), cut into bite-size pieces 1-2 T olive oil 1 garlic clove, minced 1/4 t ground ginger 3/4 t crushed red pepper flakes 1/4 c applemore>>
CHEF RODNEY AMOS / BIG RIVER GRILLE 1 tablespoon canola oil 1 cup onion (diced) 1 cup green peppers 1 cup celery, diced 1/2 tablespoon garlic, minced 1 teaspoon dry thyme 1 bay leaf 3 cups dicemore>>
CHEF DAVID BILLINGS / WILD IRIS INGREDIENTS: 4 salmon filets (6 oz each) Salt and pepper to taste 1 c. cashew pieces 1 c. bread crumbs (other nuts can be used or omitted) 1/2 T Olive oil DIRECTIONS: Lightlymore>>
TRACY NOERPER, R. D. / SOUTHEAST UNITED DAIRY INDUSTRY ASSOCIATION INGREDIENTS nonstick cooking spray 1 1/2 cups Mozzarella cheese, shredded 1/2 cup part-skim Ricotta cheese 1/3 cup Parmesanmore>>
SHEREE KELLEY / BELLE MEADE PLANTATION & WINERY Layers of Love Lasagna 1 15 ½ oz. Italian diced tomato 1 8 oz. tomato sauce ½ tsp. oregano 1 ½ lb. lean ground beef 1 small can mushrooms ½ tsp.more>>
1 1/2 lbs lean ground beef 1 onion, chopped 1 (4-oz) can chopped green chilies 1 (10-oz) can enchilada sauce 1 (11-15-oz) can whole kernel corn with red and green peppers, drained 1 t cumin 1 t oregano 2-3more>>
TONY NOBLE / TEXAS ROADHOUSE Equipment: Mixing bowl Whisk roasting pan metal pan cutting board knife meat thermometer Ingredient Amount Prime Rib Rubmore>>
DAISY KING / MISS DAISY'S KITCHEN 1/4 c frozen orange juice concentrate 1 T lemon juice 2 T plus 1 tablespoon honey (divided) 1/2 t finely grated orange peel 1/2 t ginger 4 skinless boneless chickenmore>>
CHEF ARANT ARAKELIAN / AMERIGO'S RESTAURANT 1 medium zucchini cut 1/4 inch thick 1/4 inch wide by 1/2 inch long 1 medium yellow squash cut 1/4 inch thick, 1/4 inch wide 1/2 inch long 1 red bell peppermore>>
PHILLIP BARMER / THE LAUGHING APRON COOKING SCHOOL INGREDIENTS: 1 bunch green onions, chopped 3/4 stick butter 1-1/2 lbs medium shrimp, cooked, peeled & deveined 2 T (or more to taste) Chef Paul'smore>>
KATHERINE JOHNS / THE TWO KATES INGREDIENTS: 3 cups chopped or pulled cooked chicken or 4 large boneless, skinless chicken breasts, cooked & pulled 16 oz. jar enchilada sauce 16 oz. *lite or fat-freemore>>
VICKY MURPHY / INLAND SEAFOOD Grilled Tuna 2 lbs. tuna, cut into 4-8 oz. portions 3/4 cup soy sauce 2 tablespoons water 1/2 teaspoon powdered ginger 1 tablespoon wasabi Place tuna in a shallowmore>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE 2 T butter 2 T olive oil 12 jumbo shrimp, peeled and deveined 8 scallops, cut in half if large 1 small onion, chopped fine 1/2 c red pepper, choppedmore>>
BETH COLLINS / KALAMATAS 4 each (5oz) tuna steaks Salt and pepper for seasoning tuna 1 tsp olive oil Slaw Ingredients: 3 each granny smith apples, thinly sliced 1 each fresh pomegranate, seeds only 1more>>
8 oz chicken breast 1 c Panko bread crumbs 2 T Romano Cheese 2 T Parmesan cheese Salt & black pepper 1 egg, beaten 3 T Pomace Oil or Extra Virgin Olive Oil I sprig of parsley half a lemon Cutmore>>
CHEF COREY SIBLEY / C&K CATERING 1 broiler chicken or about 3 1/2 pounds chicken parts 1 1/2 teaspoons Lawry's Season salt 1 1/2 cups diced red skin potatoes 1 large can (15 oz) tomato sauce 1 largemore>>
CHEF PHIL KLINKENBERG / JIMMY BUFFETT'S MARGARITAVILLE Ingredients: 1 oz. vegetable oil 2 oz. andouille – ground 5 each 16/20 shrimp 2 tbsp mixed red and green peppers, diced 1 tbsp red onions –more>>
AMY TAYLOR / PERSONAL CHEF chef4oneday@yahoo.com Cornish Game Hen with Apple Walnut Stuffing ¼ cup breakfast sausage 1 T butter ¼ cup diced onions ¼ cup chopped celery ¼ cup chopped apples ¼ cupmore>>
JENNIFER CHANDLER / COOKBOOK AUTHOR, "SIMPLY SUPPERS" White Bean Turkey Chili This hearty soup was a favorite at my restaurant Cheffie's Market and More. Serve it on its own or garnish this tasty chilimore>>
PHILIP BARMER / THE LAUGHING ARPON COOKING SCHOOL 1/4 cup butter 1/2 cup chopped Onions 1/2 cup chopped carrots 1/2 cup chopped celery 8 oz. fresh sliced mushrooms 1 tbsp dried thyme 1/4 tsp cayennemore>>
ALEX RODRIGUEZ / BUCA DI BEPPO The name "saltimbocca" means "jump into the mouth" -- because a dish this delicious (pounded with prosciutto and massaged with sage) gets eaten so quickly that it seemsmore>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE 2 cloves garlic, minced 2 T oil 1 T grated fresh ginger 1/2 c orange juice 1/4 c hoisin sauce 1/4 c whiskey 2 T soy sauce 1 medium orange cut intomore>>
JESSE GOLDSTEIN / THE LOVELESS CAFE CHICKEN AND BISCUIT PIE 2 cups chopped cooked chicken 1 small onion, diced ½ cup chopped celery ½ cup chopped carrot ½ cup frozen peas 2 T butter 1 can creammore>>
ANN COX EASTES / KROGER 2 c chicken breast, cooked and cut into pieces 1 (8-oz) can water chestnuts, drained and chopped 1 c chopped celery 1 c chopped onion 1 1/4 c chopped green pepper, reservemore>>
TAMMY ALGOOD / UT EXTENSION SERVICE 1 tablespoon unsalted butter 1 medium white onion, peeled and chopped 1 1/2 pounds ground pork 1 1/2 pounds ground country ham 1 egg 3/4 cup buttermilk 3 tablespoonsmore>>
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>>
CHEF CHRIS SCOTT / RUTLAND PLACE SENIOR LIVING 1 pound of Crab Meat 1 1/2 T Dijon Mustard 1/2 Red Onion, finely diced 1 Red Red Bell Pepper, finely diced 1 Green Bell Pepper, finely diced 2 Eggs 1/2more>>
ARNOLD MYINT / NASHVILLE ORIGINALS RESTAURANTS Soup 1 c Crushed Tomatoes 2 Roasted Red Peppers 2 Cucumbers 1/2 c Olive Oil 1/2 c Sherry Vinegar 1 T Celery Salt 1/4 Bunch Cilantro 1/4 Red Onion Salt,more>>
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE 1 1/2 c cracker crumbs (about 1 sleeve) 1 stick melted butter 6 slices bacon 1 c chopped onion 1 c sour cream 3 eggs 1/2 t salt 2 c shredded Swissmore>>
HOLLY HEATH / AT YOUR TABLE! PERSONAL CHEF SERVICES 1 tablespoon butter 1 cup asparagus (cut 1" thick) 1/2 each red bell pepper (cut 1" thick) 1/2 each yellow bell pepper (cut 1" thick) 2 each garlicmore>>
DANNY MAGGIPINTO / CAFFE NONNA Preheat oven / pizza stone to 475 degrees Flour / Cornmeal for sprinkling 1 Store bought Pizza Dough (organic if possible)(Can sub Pita or Naan Bread) 1 jar ofmore>>
CHEF DAVID LANE INGREDIENTS: 1-1/2 pounds boneless chicken thighs, chunked 1-1/2 pounds smoked sausage, chunked 1-1/2 boneless Boston butt, cubed 1-1/2 pounds onions, chopped 2 small bell peppers,more>>
MITCHELL MURPHREE / FIVE SENSES RESTAURANT Grilled Summer Squash with Wild American Shrimp Guacamole 16 – 21-25ct cleaned shrimp 2 avocados ½ c pico de gallo 2 T chopped cilantro 2 limes 3 T extramore>>
CHEF JAMES LOHSE /WATERMARK INGREDIENTS: One 2 ½ to 3 lb chicken 1 lemon, zested ½ head garlic 2 sprigs each rosemary, thyme, sage and parsley 1 carrot, chopped 1 medium onion, chopped 2 stalksmore>>
RACHEL BLACK / H. G. HILL FOOD STORES 1-9 oz. pkg cheese or spinach filled tortellini (refrigerated or dried) 1-12 oz. jar artichoke hearts in olive oil 1 medium red onion 1 medium sized stalk freshmore>>
ANDRELIA GOOCH / PERSONAL TOUCH CATERING Andrelia's Personal Touch Catering 5 cups of Italian Sausage 4 cups bow tie pasta (or desired pasta) 1/2 cup red peppers 1/2 cup green peppers 1/2 cupmore>>
PHILIP BARMER / THE LAUGHING APRON COOKING SCHOOL 1/4 cup olive oil 1/2 cup grated Parmesan cheese 1/2 cup chopped onion 1/4 cup mayonnaise 1/4 cup chopped fresh basil 1/2 tsp. cayenne peppermore>>
April Slayden McKinney / "Real Women of Philadelphia" Contest Finalist INGREDIENTS: 1 whole wheat flour tortilla 1/4 t kosher salt Cooking spray 3 oz. Philadelphia Cream Cheese 1 T pure maplemore>>
GOURMET GADGET GAL JANE GAITHER / Tennini Panini You'll need: 1 loaf dense bread for grilling like bakery Italian 1 ripe local Tomato (or any ripe local tomato) Thick Bacon – I use Benton's frommore>>
MATT MOORE / COOKBOOK AUTHOR: "Have Her Over for Dinner; A Gentleman's Guide to Classic Simple Meals" Chicken Kebabs ½ Cup Extra Virgin Olive Oil ¼ Cup Red Wine Vinegar 1 lb Boneless Chicken Breasts,more>>
ERIC MARTINO / CARRABBA'S ITALIAN GRILL 2 chicken breasts 1 T yellow onion, chopped fine 1 T fresh garlic, chopped fine 1/2 c fresh spinach, sauteed 1 link of Italian Fennel Sausage, cooked and crumbledmore>>
DAISY KING / MISS DAISY'S KITCHEN 1 1/2 lbs ground beef 1/4 lb sausage 2 eggs 1 T Worcestershire sauce 1 t salt 1/2 t black pepper pinch sage dash garlic powder 1 c bread crumbs 1 c gratedmore>>
CHRISTOPHER NEWTON / CHEF CHRISTOPHER'S CATERING 1 lg Turkey Breast 1 c Brown Sugar 2 T Dijon mustard 1 oz. bourbon fresh ground pepper to taste 1 T parsley Mix all ingredients and rub on turkeymore>>
CHEF JEFF LUNSFORD / HEARTH & GRILL SHOP There is nothing that says comfort food more than a perfect whole roasted chicken. It is a recipe of few and simple ingredients, but when a few techniques aremore>>
JULIE BUHLER / ELLENDALE'S Chicken Noodle Casserole 4 Boneless Skinless Chicken Breasts Halved 4 C Egg Noodles 4 C Water Big Pinch Salt & Pepper 1 T Vegetable Oil 8 oz Cream Cheese 1 C Sourmore>>
R. B. QUINN - CHEATER BBQ 3 lbs thin cut pork chops or thin pork loin cutlets Olive oil Salt and pepper To flatten the loin into paillards, place slices one at a time on a large cutting board andmore>>
BOYD BARBEE / THE GERST HAUS Ingredients 1/2 cup butter 1/2 cup all-purpose flour 3 cups milk 6 tablespoons grated Parmesan cheese 1 egg, beaten 2 tablespoons heavy cream salt and pepper to taste 2more>>
CHEF JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH INGREDIENTS: ½ pound butter 1 cup all-purpose flour 1 large chopped onion 1 cup chopped green bell pepper 2 ribs chopped celery 3 ½ quarts chickenmore>>
ALEX RODRIGUEZ - BUCA DI BEPPO RESTAURANT 1/4 c oil 1/2 T crushed red pepper 1/8 t salt 1/8 t ground black pepper 1 T chopped garlic 6 oz chicken, sliced 3/4 c. Marinara sauce 1/2 c Alfredo sauce 2more>>
JULIE HOFFMAN / COOKBOOK AUTHOR Rosemary Orange Roasted Chicken This is a dish I make at least once a month. Earthy and citrus scents fill the kitchen allowing your guest to experience a mouthwateringmore>>
SEPTEMBER NORMAN / SPETEMBER'S RESTAURANT 2 Granny Smith apples, peeled and sliced 1/4 lb butter 1/2 c brown sugar, packed 1 t ground cinnamon 3 eggs 1/3 c whole milk 1/3 c heavy cream 2 T granulatedmore>>
CHERAE McMANN / WHOLE FOODS MARKET Serves 4 1 cup low-sodium salsa 1 cup cooked no-salt-added black beans or red kidney beans 1 cup fresh or frozen sweet corn 2 tablespoons chopped cilantro 2 boneless,more>>
SKIP HELM / NANA ROSA'S ITALIAN FOOD 1/2 c extra virgin olive oil 2 to 3 sprigs finely chopped flat leaf parsley 1 small onion, cut up small 7-8 cloves garlic, minced 3-4 medium size basil leaves,more>>
LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE For the Biscuits: 2 c self-rising flour 1 c milk 1/2 c mayonnaise 2 c chopped country ham Heat oven to 425 degrees. Grease 12 regular or 24 mini muffinmore>>
JAINE GAITHER - 3 T oil 2 lbs of lean stewing beef, cut into 1 1/2 inch chunks 2 sliced carrots 1 sliced onion 1/4 c water 1 t salt 1/4 t pepper 3 T flour 2 c red wine - Chianti 1 T tomato paste 2more>>
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>>
Stefano Hugh / Porta Via Italian Kitchen Restaurant Pappardelle Fresca al Salmone (Fresh Peppered Pasta with Porta Via's Pink Salmon Sauce) Pan fry one pound good quality fresh Salmon for about 3 minutesmore>>
CHRIS NEWTON / CHEF CHRISTOPHER'S CATERING 1 c heavy cream 3/4 c Parmesan cheese 3 egg yolks 1 t. butter 1 oz white wine 2 cloves garlic 1 oz olive oil salt and pepper to taste Heat skilletmore>>
MATT MOORE, author/"Have Her Over For Dinner: A Gentleman's Guide to Classic Simple Meals" 3/4 c extra virgin olive oil, divided 1/4 c soy sauce 2 cloves garlic, minced 2 8-10 oz bone-in pork chops 1more>>
JOHN "CHAPPY" CHAPMAN / CHAPPY's ON CHURCH ( fyi - this serves a huge Superbowl or Mardi Gras crowd ) Jambalaya Base: 3 lbs. butter 6 medium onions, diced 3 bunches of medium sized celery, diced 4more>>
PAN SEARED SEA SCALLOPS WITH SPINACH FETTUCCINE 5 scallops salt & white pepper to taste butter 2 oz mushrooms 2 oz red bell peppers, roasted 2 oz spinach Spinach fettuccine DIRECTIONS: Fivemore>>
CHEF RODNEY AMOS / BIG RIVER GRILLE 1 cup per serving thinly sliced Chicken Portions 1 cup per serving Bruschetta Tomatoes (directions below) 1 T Canola oil 2 cups per serving linguine (cooked, almore>>
BETHENNY FRANKEL / "THE SKINNYGIRL DISH: EASY RECIPES FOR YOUR NATURALLY THIN LIFE" 1 lb boneless, skinless chicken breasts, boiled and shredded 2 c mixed frozen peas and carrots 1/2 c chopped celery 1/3more>>
ERIC MARTINO - CARRABBA'S ITALIAN GRILL 1 chicken breast garlic powder, oregano, salt and black pepper 1/4 c Italian dressing 10-12 sun-dried tomato slices 3 leaves of fresh basil (chopped nickelmore>>
PAM ANDERSON / COOKBOOK AUTHOR Prep Time – 15 min. Bake Time – 45 min. Makes 12 servings INGREDIENTS: 2 cans (12 fl. oz. each) evaporated milk 8 large eggs, beaten 1 lb. pre-cooked sausage links,more>>
PUMPKIN MERINGUE PIE / ANN COX EASTES / KROGER 1 ½ c cooked pumpkin 4 eggs, separated ½ c sugar 1 (14-oz) can fat-free sweetened condensed milk 1 T pumpkin pie spice ½ t salt ¼ t cream of tartar ½more>>
SAL HERNANDEZ / CHUY'S MEXICAN RESTAURANT 10 corn tortillas 1 1/4 lb cooked roasted chicken 1/2 c vegetable broth 1/4 c water 1/4 T each salt and pepper 3/4 lb roasted green chilies 2 oz tomatillos 1more>>
ANN COX EASTES / KROGER Crust 1 large baking potato, thinly sliced Vegetable spray Filling 1 c chopped sun-dried tomatoes (3-oz pkg) ¼ c chopped green onions 1 c chopped lean ham 1 ½ c shreddedmore>>
JAMIE & BOBBY DEEN / COOKBOOK CO-AUTHORS, "TAKE IT EASY"
Serves 4
INGREDIENTS:
One 3-1/2 pound chicken, cut into 8 pieces
Salt and freshly ground black pepper to taste
2 cups bottled sauce or Easymore>>
ANN COX EASTES / KROGER 1 -1 1/2 lbs boneless chicken breast cut into bite-sized pieces 1T olive oil 1 c coarsely chopped onions 1 c sliced carrots 1 c diced potatoes 1 c sliced celery 1 c greenmore>>
ANNETTE SYM / "SYMPLY TOO GOOD TO BE TRUE" LOW FAT COOKBOOK
INDIAN BUTTER CHICKEN:
1 3/4¾ lbs skinless chicken breasts
cooking spray
1 c onion, diced
1 t crushed garlic (in jar)
1/2 t crushed gingermore>>
CHEF ELAINE TAUBIN / LOEWS VANDERBILT PLAZA
INGREDIENTS:
1 bison brisket
2 onions, sliced
Granulated garlic
Kosher salt
Black pepper
Chili powder
Brown sugar
Mix all dry ingredients together.more>>
CHEF DAN MAHER / THE CHEESECAKE FACTORY
2 oz Olive Oil
1 lb Boneless/Skinless Chicken Breasts, cut into 1" pieces
2 T Cajun Spice Blend
4 oz Red, Yellow, Green Peppers, cut into thin strips
4 oz Redmore>>
EXECUTIVE CHEF BRIAN OWENBY / GAYLORD OPRYLAND RESORT
One 3# slab of Pork Belly (available at whole foods, fresh market, local butcher by request)
Dry/Wet Cure Recipe
1#pound Kosher Salt
3/4# Turbanadomore>>
ANN COX EASTES / KROGER
4-5 chicken breasts, cooked and diced
4 oz cream cheese, softened
1 (10-oz) can diced tomatoes and green chilies, drained
1 (10 3/4 oz) can cream of chicken soup
1 (16-oz)more>>
CHEF RODNEY CONNER / JEFFERSON'S 12 oz. ground beef* 1/2 cup red bell pepper (diced) 1/2 cup green bell pepper (diced) 1/2 cup white onion (diced) 1 tsp black pepper 1 tsp chili powder 1more>>
Jeanine Nelson / Jeanine's Hometown Grill Beef Stroganoff 2lbs ground beef 1 large clove garlic (finely chopped) 1/2 tsp salt 1 tsp pepper 2 1/2 cups cream of mushroom soup (homemade or you can usemore>>
MINDY MERRILL & R.B. QUINN / AUTHORS OF "CHEATER BBQ"
For the Kalbi:
1 1/2 c soy sauce
1/4 c sugar
1/4 c toasted sesame oil
12 garlic cloves, chopped
1 heaping T chopped fresh ginger
6 green onionsmore>>
CHEF GINACARLO AGNOLETTI / SOLE MIO RESTAURANT
4 oz bacon
1 clove minced garlic
2 oz. white wine
2 oz. chicken broth
5 cherry tomatoes (halved)
1 handful fresh spinach
4 oz. penne pasta, cookedmore>>
CHEF RAKKA - CAFE' RAKKA
10 oz filet of lamb (or prime steak) thinly sliced
1/2 red onion slice
1 lg large piece of pita bread, cut in half
1 c Italian parsley, chopped
1 c cilantro, chopped
1 tomato,more>>
Rhonda Vincent's Southern "Unfried" Catfish Supper: This method for cooking corn meal coated fish using vegetable oil spray results in amazingly crisp fish fillets. Vegetable oil spread spray 1/2 cupmore>>
ANN COX EASTES - KROGER
SMOKED TURKEY CIABATTA
1 ciabatta roll, kaiser roll or mini Tuscan loaf
1/2 c mayonnaise
1 t dried basil
2-4 oz thinly sliced smoked turkey
1-2 slices provolone, mozzarellamore>>
CHEF BART PICKENS / SAFFIRE RESTAURANT / THE FACTORY AT FRANKLIN
Creole Shrimp
1/4 c flour
1/4 c bacon grease
1 pint diced onion
1 T minced garlic
1 c diced celery
1 c diced bell pepper
2 bay leaves
1/2more>>
JESSE GOLDSTEIN / THE LOVELESS CAFE 1 16 oz jar of Loveless blackberry preserves 1 cup low sodium soy sauce 1/2 cup balsamic vinegar 1 small can chipotle peppers liquid only (add peppers for extramore>>
ERIC MARTINO / CARRABBA'S ITALIAN GRILL
1 oz garlic, sliced
1 oz extra virgin oil
3/4 c of primavera vegetables (directions below)
1/4 c sliced mushrooms
1/8 c peas
Pinch of black pepper
3 oz chickenmore>>
ANN COX EASTES / KROGER
1 lb crab-flavored seafood (imitation crab meat), flaked
1/2 c chopped celery
1/2 c chopped green onion
2 T dill pickle relish
3/4 c mayonnaise
2-4 T lemon juice
1 T lemonmore>>
CHEF JEFF LUNSFORD / HEARTH & GRILL SHOP
Chicken with Rosemary, Lemon, and Sea Salt
1 Whole Roasting Chicken (2 to 3 pounds)
4 Sprigs fresh rosemary
1 Lemon
2 Cloves garlic, chopped
1 T sea salt
Blackmore>>
PAT & GINA NEELY / "Down Home With the Neelys" cookbook
Neely's Barbecue Seasoning
1 1⁄2 c paprika
3⁄4 c sugar
3 3⁄4 T onion powder
Stir together the ingredients in a small bowl. Stored in an airtightmore>>
JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH
1/4 lb butter
2 chopped green onions
2 t fresh garlic
1/4 t cayenne pepper
1/4 t salt
1 pinch basil
1 pinch oregano
1 pinch thyme
1 c julienned mushrooms
1more>>
CHEF KEVIN KIMMELL / FRIST CENTER CAFE'
Beef Medallions with Caramelized Green Apples and Wild Mushrooms
12-3 oz medallions of beef (cut from the beef tenderloin)
Salt and pepper to taste ( or yourmore>>
PEGGY FIELDS / LINCOLN ENTREES www.lincolnentrees.com 1 lb chicken thighs 1 c onion, chopped 3-4 medium potatoes, sliced 1 t minced garlic or garlic powder salt & pepper to taste 1 t sage 3 t olivemore>>
ROCK SHRIMP IN DIJON SAUCE 1 lb rock shrimp, peeled and deveined 2 T butter or margarine 2 t cornstarch 1 c low-fat chicken broth 2 T Dijon mustard Melt butter in a large skillet and stir in cornstarchmore>>
CEF PAOLO TRAMONTANO - VALENTINO'S RISTORANTE
6 oz diced pancetta
5 eggs
1 T diced shallots
2 oz white wine
5 oz Parmiggiano cheese, grated
1/2 t salt
1/2 t black pepper
1 lb uncooked spaghettimore>>
CHEF RAKKA / CAFE RAKKA
Ingredients
2 Tablespoons of peanut oil
1/2 medium onion, cut into quarters
3 sweet banana peppers, with stems attached, cut into quarters
2 cloves of garlic, smashed
10 largemore>>
Rabbi Yitzchok Tiechtel / The Chabad Center for Jewish Awareness Mediterranean Salmon with a side of Hummus INGREDIENTS: 3 tbsp granulated garlic 4 tbsp Montreal Chicken Seasoning 2 tbsp ground dill 1more>>
