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Chefjeb's Page

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Joined 2 years, 7 months ago.
From Carthage, MS US
GroupRank 10
I'm a self proclaimed Master cook.
I have 241 cooking friends
My recipes have 265584 views with a 4.8 average.
Tagline: I'm a Retired Chefs And Food Safety Instructors foodie

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About me
Due to health reasons, I am inactive. Please enjoy the posted recipes and experience the Joy Of The Table! I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher. One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.

Comment Wall


Are you still around? Haven't seen a recent post. Hope you are.


Your Cheese Fudge Recipe is now a proud member of the VELVEETA group. It is a good lookin’ recipe that fits in nicely there. Stop by our group 1040 and consider joining up yourself.


Hi Chef! What a great profession. I'm sure you and your wife have some great recipes. I bet your kitchen is awesome too. Hopefully someday for me before I get to old. Have a great day!


Morning Chef! I was just getting around to checking out your wonderful recipes. Glad I did, being a southern girl, I love most of these! Gonna try these out soon. Your tomato gravy is similar to mine except I don't put milk in my gravy. Does the milk make the gravy smoother than using water? Look forward to exploring more of your recipes. Thanks! Deb


Hey Chef Jeb, My son-in-law has never cooked a catfish. He has cooked Perch, walleye and salmon. We don't tolerate spicy very well, we live in Michigan. Any suggestions?


Hey listen i see that you have tried recipediva's Chocolate Moist Cake and i really wanna try it too.i was wondering if you could help me..? i wanted to ask what form we have to use the coffee in? sorry im just a beginner... do i make a cup of black coffee with water n put that in or just put in dry coffee as such?

please do reply...
thanks!
-Maham.


Thanks for the comment on the Church Breakfast Eggs. I live near the farm so eggs in the local area are not a problem. I like your comment about liquid eggs. Thanks and I will make a note of that. Cheers! DottieT


Your recipes sound intereting and delicious...let me go and check them out! Phyllis




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My Shared Recipes

5
Catfish Sauce Piquante

5
Popcorn Balls

5
Creole Dirty Rice

4.7
Hot Apple Pie Ice Cream Sundae

5
Green Tomato Casserole

5
Brennans Bananas Foster

4.9
Louisiana Chicken And Sausage Gumbo

5
Lost Recipe Jelly Roll

5
Salt Free Creole Seasoning

5
Tail-gate Marinated Veggies

5
Sinful Chocolate Pie

4.8
Herb Tomato Bread

5
From Scratch Thousand Island Dressing

4.8
Southern Dinner-on-the-grounds Fried Chicken And Chicken Gravy

4.4
Southern Fried Chicken Livers

5
Lazy Cherry Or Berry Cobbler

4.4
Kolaches

5
Apple Fool

5
Multi-grain Hamburger Buns

5
Creole Grillades

5
Hard Times Hamburger Casserole

5
Red And Red Onions

5
Orange Julius

5
Dried Scalloped Potatoes

4.3
Loggers Lunch

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People are Talking


Summertime Pink Stuff Des
LOL Wait a minute, is that Sandra Lee? But there's no likker in it!

Salsa Cornbread
Will definitely make it soon (never too much cornbread)... thanks for sharing!

Lemon Icebox Pie
Sounds delicous!

Red And Red Onions
Oh yum!

New Orleans Shrimp Po Boy
Now this is a great southern staple. I am getting so I like it even better than a shrimp platter. I also like the bread crusty and warm. Thanks

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