If you think you have the chops to undertake this massive meal, head to Dave’s BBB in Jackson. You could get your very own t-shirt and picture on the wall.
The Jackson Police Department held a press conference Tuesday to showcase a load of edible marijuana products and some other paraphernalia -- including a gun -- that they found at a party on Saturday.
The Methodist Children’s Homes of Mississippi is piloting a program that will see to it that area children eat breakfast and lunch while they’re on summer vacation.
The fast food restaurant which boasts to have the highest volume and best performance in the southeast will close its doors Friday night for a fresh makeover.
Smokes, pig ear sandwiches, tamales...if you’ve ever been to the Big Apple Inn on Farish Street in downtown Jackson, you know what we’re talking about.
Frenchie's Eggnog Banana Pudding with Nutter Butter CookiesIngredients1 large package of instant vanilla pudding, 6 oz.2 1/2 cups of Eggnog1 can of sweetened condensed milk, 14 oz.1 container of cool whip, 16 oz.3-4 bananas, sliced2 packages of Nutter Butter cookiesRecipe1. Line the bottom of a 13x9 inch dish with 1 package of Nutter Butter cookies and layer bananas on top.2. In a bowl, combine the eggnog, pudding mix, condensed milk, and cool whip blend well (using a handheld electric mixer)...
Ingredients: 1 can dark red kidney beans, drained and washed 1 can light red kidney beans, drained and washed 1 can cannellini beans, drained and washed 1 can black beans, drained and washed 1
Ingredients: 1 can dark red kidney beans, drained and washed 1 can light red kidney beans, drained and washed 1 can cannellini beans, drained and washed 1 can black beans, drained and washed 1
Ingredients: 1/4 cup of butter 1/2 cup of onion, chopped 2 cloves of garlic, chopped 4 cups marina sauce* 3 cups alfredo sauce (Bertolli is best) 1/2 cup grated parmesan cheese 3 cups of grape
Ingredients: 8 ounces fresh asparagus 1 cup fresh or frozen green peas, thawed 1 1/4 pound cooked salmon, cut into 2-inch chunks Sea salt Freshly ground black pepper 6 cups of red leaf lettuce,
Ingredients: 1 pork tenderloin (2 ½ lbs.) Creole to coat tenderloin butter: 1/4 cup water 1/4 cup red wine 2 tablespoons unsalted butter 1/4 cup onion, chopped 1/4 cup green onions, chopped
Ingredients: 1/2 cup very thinly sliced red onions 1/2 cup finely sliced red bell pepper 3 garlic cloves, minced 1/4 cup lime juice 1/4 teaspoon salt 2 dashes hot sauce 2 tablespoons olive
Ingredients: 2 tablespoons champagne vinegar 3/4 cup extra virgin olive oil 1/4 cup honey Salt and pepper to taste 8 ounces baby spinach, washed and dried 2 cups strawberries, quartered 1
Ingredients: 6 cups of mixed greens 1 pint strawberries, hulled and sliced 1 cup fresh blueberries 1 cup fresh blackberries 1/2 cup red onion, diced 1/2 cup bleu cheese, crumbled 1/4 cup slivered
Ingredients: 6 strips of smoked bacon, chopped 2 15 ounces cans of red beans, drained and washed (take 1/2 cup of beans and mash and set aside) 1 medium onion, chopped 2 cloves garlic, chopped 1/2
Ingredients: 2 1/2 cups fresh cranberries 1 cup cabernet sauvignon 3/4 cup brown sugar 1/4 cup white sugar 1/2 cup seeded, sliced fresh kumquats Directions: Bring cranberries, wine, sugars,
Ingredients: 1 loaf Ciabatta bread, about 1 lb., (halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide) 4 tsp. Olive oil 7.75 oz. Jar of stonewall kitchen caramelized onion mustard
Ingredients: 4 ears of fresh corn on the cob, washed and silk removed 1 tablespoon crab boil seasoning 1 pound shrimp, boiled, peeled and deveined 1 pound grape tomatoes 1/2 cup red onion, diced
Ingredients: Arugula Fresh Spinach 1 carton strawberries, cut in half 1 cup peas 1/2 cup slivered almonds Shaved parmesan cheese Cracked black pepper Sea salt Vinaigrette: 2 tablespoons cup
Julie's sweet potato pancake with pulled pork BBQ and spicy coleslaw, topped with Chipotle cream sauce makes its triumphant return to the morning show.
1/4 cup tarragon vinegar 1/4 cup red wine vinegar 1 teaspoon black pepper 1/4 cup of dry mustard 2 teaspoons red pepper flakes 2 1/2 teaspoons of salt 1/4 cup canola oil 1/4 cup extra virgin olive
16 oz. of roasted tomatoes (about 5 medium tomatoes) 1/2 cup of fresh basil, chopped 2 tablespoons rice wine vinegar 1/2 cup of olive oil Salt and pepper to taste Place tomatoes in blender, add chopped
8 large carrots, peeled and slice on the diagonal 1 cup of sugar 1 tablespoon unsalted butter 1 tablespoon Dijon mustard 1 tablespoon firmly packed light brown sugar Fresh ground pepper Place carrots
2 tablespoons butter 1 tablespoon olive oil 1 cup of chopped ham 1 cup of tiny frozen peas, thawed 1 cup of half-and-half Salt Fresh ground black pepper 1 cup freshly grated Parmigiano-reggiano
4 cups of chicken, cooked and deboned 3 cups of crushed tortilla chips 1 small onion, chopped 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 cup of sour cream 1 can of green chilies,
3 tablespoons peanut oil 3 thin slices fresh ginger 1/4 cup of chopped green onions (white part only) 1 pound of jumbo shrimp, shelled and deveined, rinsed and patted dry Salt to taste 4 tablespoons
