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Submitted 2 years, 7 months ago. 
3 comments.
3 comments. 
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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.
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.
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Tablescape 2 months, 3 weeks ago said:
Are you still around? Haven't seen a recent post. Hope you are.
Gapeach55 1 year, 4 months ago said:
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!
Dmajor 1 year, 6 months ago said:
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
Hippielovebug 1 year, 7 months ago said:
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?
Carouselp 1 year, 7 months ago said:
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.
Dottiet 1 year, 10 months ago said:
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
Silentwriter 1 year, 10 months ago said:
Your recipes sound intereting and delicious...let me go and check them out! Phyllis
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People are Talking
Posted by Scpepccee about Southern Asparagus Casser
I finally got around to trying this out and it was so good. I will be making it again. Thanks :)
Posted by Deedeec about Herb Tomato Bread
Speaking of bowls of soup, I bet this would be a great "bread bowl" for soup.
Question on the recipe: After activating the yeast when you go to step 4, do you add the f
Question on the recipe: After activating the yeast when you go to step 4, do you add the f
Posted by Mystic_river1 about Sausage Balls
funny Paula dean got no recognition for her recipe. I guess, you being a CHEF, you are allowed to take her recipe, leave out a few words and credit it to yourself.
Posted by Dixiejet about Nectar Syrup For New Orle
I love that sweetened condensed milk on them ! I miss them terribly. Used to get them in my hometown of Monroe,La.
Posted by Redrobin about Overnight Breakfast Or Br
Made this last weekend for a family brunch and it was a hit! Will make again for sure!!!!
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Graham Cracker Pie Crust Recipe - Fish Dip Recipe - Turkey Dinner Recipe - Recipe For A Romantic Dinner - Easy Pot Pie - Dinner Menus And Recipe - Pictures Of Mexican Food - French Food Recipe - Easy Pot Pie - Arroz Con Pollo - Grilled Tomatoes - Eggrolls - Ginger Bread - Tuna Casserole - Tinting Coconut Green - Ingredients For Soft Chocolate Chip Cookies - Fast Recipe - World War Two Appetizers - Sees Fudge Marshmallow Recipes - Pasta Salad - Pickled Turnip Recipe - Sodium-free Soups - Low Calorie Baked Dishes - Ingredients For Orange Julius -
Lovebreezy 11 months ago said:
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.