Friday Flavor - MSNewsNow.com - Jackson, MS

  • Fresh corn salad

    Fresh corn salad

    Monday, May 11 2015 7:37 AM EDT2015-05-11 11:37:51 GMT
    Monday, April 10 2017 9:28 AM EDT2017-04-10 13:28:26 GMT
    Corn SaladIngredients3 cans Mexican corn or white corn2 tomatoes diced3 green onions1 cup cheese1/2 cup mayonnaise1 cucumberPinch of salt and pepperMix all ingredients together.More >>
    Corn SaladIngredients3 cans Mexican corn or white corn2 tomatoes diced3 green onions1 cup cheese1/2 cup mayonnaise1 cucumberPinch of salt and pepperMix all ingredients together.More >>
  • FRIDAY FLAVOR: Sausage bread

    FRIDAY FLAVOR: Sausage bread

    Monday, May 4 2015 8:11 AM EDT2015-05-04 12:11:53 GMT
    Monday, April 10 2017 9:28 AM EDT2017-04-10 13:28:24 GMT
    Brown sausage and onion; drain and cool. Mix Bisquick mix, milk, Tabasco sauce, mayonnaise and parsley flakes; then add cheese and sausage mixture. Spread in a sheet cake pan. Sprinkle with Parmesan cheese. Bake 20-30 minutes at 400 degrees. Cool in the pan.Spray pan liberally with Baker's Joy (or grease and flour pan).More >>
    Brown sausage and onion; drain and cool. Mix Bisquick mix, milk, Tabasco sauce, mayonnaise and parsley flakes; then add cheese and sausage mixture. Spread in a sheet cake pan. Sprinkle with Parmesan cheese. Bake 20-30 minutes at 400 degrees. Cool in the pan.Spray pan liberally with Baker's Joy (or grease and flour pan).More >>
  • Friday Flavor Recipe: Honey dipped fried chicken and waffles

    Friday Flavor Recipe: Honey dipped fried chicken and waffles

    Friday, April 24 2015 9:18 AM EDT2015-04-24 13:18:55 GMT
    Monday, April 10 2017 9:28 AM EDT2017-04-10 13:28:23 GMT
    1 whole chicken cut into parts6 large eggs½ cup buttermilk¼ cup honey1 cup flour1 tbsp seasoned salt1 tbsp garlic salt1 tsp cayenne pepper1 tbsp salt1 tsp pepper2-3 cups vegetable oilProcedureCut and clean all chicken parts. Set aside in a bowl of ice water.Place flour on a large plate and set aside.Coat frying pan with vegetable oil, and heat over a medium flame. Combine and briskly stir the eggs, buttermilk and honey until ingredients are evenly mixed. NOTE: Mixture should have the same con...More >>
    1 whole chicken cut into parts6 large eggs½ cup buttermilk¼ cup honey1 cup flour1 tbsp seasoned salt1 tbsp garlic salt1 tsp cayenne pepper1 tbsp salt1 tsp pepper2-3 cups vegetable oilProcedureCut and clean all chicken parts. Set aside in a bowl of ice water.Place flour on a large plate and set aside.Coat frying pan with vegetable oil, and heat over a medium flame. Combine and briskly stir the eggs, buttermilk and honey until ingredients are evenly mixed. NOTE: Mixture should have the same con...More >>
  • Friday Flavor: Scallops with Warm Tomato-Tarragon Dressing

    Friday Flavor: Scallops with Warm Tomato-Tarragon Dressing

    Monday, January 5 2015 8:27 AM EST2015-01-05 13:27:50 GMT
    Monday, April 10 2017 9:27 AM EDT2017-04-10 13:27:57 GMT
    Scallops with Warm Tomato-Tarragon Dressing1 teaspoon coriander seeds½ teaspoon fennel seeds¼ cup extra-virgin olive oil, plus more for brushing1 tablespoon fresh lemon juice1/4 cup fresh fennel, thinly sliced½ cup tomatoes, chopped1 tablespoon tarragon, chopped1 tablespoon chopped oregano, plus baby leaves for garnishSalt and freshly ground black pepper16 jumbo sea scallopsIn a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mo...More >>
    Scallops with Warm Tomato-Tarragon Dressing1 teaspoon coriander seeds½ teaspoon fennel seeds¼ cup extra-virgin olive oil, plus more for brushing1 tablespoon fresh lemon juice1/4 cup fresh fennel, thinly sliced½ cup tomatoes, chopped1 tablespoon tarragon, chopped1 tablespoon chopped oregano, plus baby leaves for garnishSalt and freshly ground black pepper16 jumbo sea scallopsIn a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mo...More >>
  • Frenchie's Eggnog Banana Pudding with Nutter Butter Cookies

    Frenchie's Eggnog Banana Pudding with Nutter Butter Cookies

    Friday, December 12 2014 10:03 AM EST2014-12-12 15:03:56 GMT
    Monday, April 10 2017 9:27 AM EDT2017-04-10 13:27:54 GMT
    Source: WLBTSource: WLBT
    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)...More >>
    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)...More >>
  • FRIDAY FLAVOR: Shrimp infused cream cheese

    FRIDAY FLAVOR: Shrimp infused cream cheese

    Thursday, December 4 2014 3:46 PM EST2014-12-04 20:46:21 GMT
    Monday, April 10 2017 9:27 AM EDT2017-04-10 13:27:52 GMT
    Shrimp Infused Cream Cheese1 tablespoon olive oil1 pound raw shrimp, peeled and coarsely choppedSalt and pepper to taste2 teaspoons minced garlic1 tablespoon white wine8 ounces cream cheese, room temperatureChopped fresh parsleyIn a sauté pan over medium-high heat, heat olive oil and add shrimp. Sprinkle with salt and pepper to taste, stirring to coat. When shrimp begin to turn pink,add garlic. Cook 30 seconds. Add white wine, stir, and reduce heat to medium-low. Cut cream cheese into small c...More >>
    Shrimp Infused Cream Cheese1 tablespoon olive oil1 pound raw shrimp, peeled and coarsely choppedSalt and pepper to taste2 teaspoons minced garlic1 tablespoon white wine8 ounces cream cheese, room temperatureChopped fresh parsleyIn a sauté pan over medium-high heat, heat olive oil and add shrimp. Sprinkle with salt and pepper to taste, stirring to coat. When shrimp begin to turn pink,add garlic. Cook 30 seconds. Add white wine, stir, and reduce heat to medium-low. Cut cream cheese into small c...More >>
  • Fresh from the Flame: Chicken Tortellini

    Fresh from the Flame: Chicken Tortellini

    Friday, November 21 2014 10:14 AM EST2014-11-21 15:14:19 GMT
    Monday, April 10 2017 9:27 AM EDT2017-04-10 13:27:49 GMT
    "Julie Chicken" (Chicken Tortellini)· 2 boneless, skinless chicken breasts,grilled and cut into bite-sized pieces· 10 ounces of tortellini, cooked and drained· 2 cups of cream reduced to 1 1/2 cups· 1 cup of Classico Sundried Tomato Sauce and Spread (get in the spaghetti sauce section of the grocery store)· 1/2 cup of minced sundried tomatoes· 1/2 cup of chopped green onionsGrill chicken breasts and cut into bite-sized pieces.Cook tortellini according to package directions.Heat 2 cups of crea...More >>
    "Julie Chicken" (Chicken Tortellini)· 2 boneless, skinless chicken breasts,grilled and cut into bite-sized pieces· 10 ounces of tortellini, cooked and drained· 2 cups of cream reduced to 1 1/2 cups· 1 cup of Classico Sundried Tomato Sauce and Spread (get in the spaghetti sauce section of the grocery store)· 1/2 cup of minced sundried tomatoes· 1/2 cup of chopped green onionsGrill chicken breasts and cut into bite-sized pieces.Cook tortellini according to package directions.Heat 2 cups of crea...More >>
  • Friday Flavor: Cool off your taste buds with a strawberry and cucumber salad

    Friday Flavor: Cool off your taste buds with a strawberry and cucumber salad

    Friday, June 5 2015 11:50 AM EDT2015-06-05 15:50:39 GMT
    Friday, June 5 2015 11:50 AM EDT2015-06-05 15:50:39 GMT
    This week's Friday Flavor is Strawberry and Cucumber Salad, perfect for this time of year.More >>
    This week's Friday Flavor is Strawberry and Cucumber Salad, perfect for this time of year.More >>
  • Friday Flavor: Slow cooker pulled pork

    Friday Flavor: Slow cooker pulled pork

    Friday, May 29 2015 10:31 AM EDT2015-05-29 14:31:35 GMT
    Friday, May 29 2015 10:33 AM EDT2015-05-29 14:33:36 GMT
    Slow cooker pulled porkSlow cooker pulled pork

     Slow Cooker Pulled Pork

    More >>

     Slow Cooker Pulled Pork

    More >>
  • Friday flavor: Lemon Bars

    Friday flavor: Lemon Bars

    Friday, March 27 2015 3:47 PM EDT2015-03-27 19:47:21 GMT
    Friday, March 27 2015 3:47 PM EDT2015-03-27 19:47:22 GMT
    Treat your family with this easy recipe from Duncan HinesMore >>
    Treat your family with this easy recipe from Duncan HinesMore >>
  • Friday Flavor: Grilled Chicken Wraps

    Friday Flavor: Grilled Chicken Wraps

    Friday, March 20 2015 12:20 PM EDT2015-03-20 16:20:39 GMT
    Friday, March 20 2015 2:06 PM EDT2015-03-20 18:06:35 GMT
     Check out this great recipe for Grilled Chicken Wraps from the kitchen of Antranette Sallis:More >>
     Check out this great recipe for Grilled Chicken Wraps from the kitchen of Antranette Sallis:More >>
  • Friday Flavor: Brussels Sprouts with Sausage and Cumin

    Friday Flavor: Brussels Sprouts with Sausage and Cumin

    Monday, January 19 2015 1:02 PM EST2015-01-19 18:02:56 GMT
    Monday, January 19 2015 1:02 PM EST2015-01-19 18:02:57 GMT
  • Friday Flavor: Turkey A La King

    Friday Flavor: Turkey A La King

    Friday, November 28 2014 9:30 AM EST2014-11-28 14:30:48 GMT
    Friday, November 28 2014 9:42 AM EST2014-11-28 14:42:33 GMT
    Antranette Sallis from Frenchie's Fine Food and Catering has an idea to help you use up that leftover Thanksgiving turkey. Here is her fabulous recipe for Turkey a la King!More >>
    Antranette Sallis from Frenchie's Fine Food and Catering has an idea to help you use up that leftover Thanksgiving turkey. Here is her fabulous recipe for Turkey a la King!More >>
  • Basil Topped Grilled Squash

    Basil Topped Grilled Squash

    Ingredients: 1/2 cup chopped fresh basil 1/4 cup toasted pine nuts 1 tablespoon extra-virgin olive oil 1 tablespoon parmesan cheese, grated 1 clove garlic, minced 2 teaspoons lemon juice 1/4More >>
    Ingredients: 1/2 cup chopped fresh basil 1/4 cup toasted pine nuts 1 tablespoon extra-virgin olive oil 1 tablespoon parmesan cheese, grated 1 clove garlic, minced 2 teaspoons lemon juice 1/4More >>
  • Fresh from the Flame - Spicy Cold Shrimp Salad

    Spicy Cold Shrimp Salad

    In a large frying pan, heat 1 ½ tablespoon of the oil over moderately low heat.  Add the onion, bell pepper, and ¼ teaspoon of the salt.  Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
    More >>
    In a large frying pan, heat 1 ½ tablespoon of the oil over moderately low heat.  Add the onion, bell pepper, and ¼ teaspoon of the salt.  Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
    More >>
  • Rotini with spinach- Fresh from the Flame

    Rotini with spinach- Fresh from the Flame

    Rotini with Spinach and Sun-Dried Tomato Pesto:  ¾ cup pine nuts 15 drained oil-packed sun-dried tomatoes ½ cup olive oil 1/3 cup water 1 ¼ teaspoons salt ½ teaspoon fresh-ground black pepper 16 ouncesMore >>
    Rotini with Spinach and Sun-Dried Tomato Pesto:  ¾ cup pine nuts 15 drained oil-packed sun-dried tomatoes ½ cup olive oil 1/3 cup water 1 ¼ teaspoons salt ½ teaspoon fresh-ground black pepper 16 ouncesMore >>
  • Chopped Green Salad w/ World's Best Salad Dressing

    Chopped Green Salad w/ World's Best Salad Dressing

    Ingredients: 1/3 cup rice wine vinegar 2/3 cup canola oil 2 cloves garlic, finely chopped 1/4 teaspoon dry mustard Coarse kosher salt Fresh ground black pepper Head of iceberg lettuce, washedMore >>
    Ingredients: 1/3 cup rice wine vinegar 2/3 cup canola oil 2 cloves garlic, finely chopped 1/4 teaspoon dry mustard Coarse kosher salt Fresh ground black pepper Head of iceberg lettuce, washedMore >>
  • Tangy Bean Salad - Fresh From the Flame

    Tangy Bean Salad - Fresh From the Flame

    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 1More >>
    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 1More >>
  • Ravioli & Vegetable Soup

    Ravioli & Vegetable Soup

    Ingredients: 2 tablespoons extra-virgin olive oil 1 cup sweet onions, chopped 1 cup mixed peppers, chopped 2 cloves garlic, minced ¼ teaspoon red pepper flakes 2 cups fresh spinach, washed, choppedMore >>
    Ingredients: 2 tablespoons extra-virgin olive oil 1 cup sweet onions, chopped 1 cup mixed peppers, chopped 2 cloves garlic, minced ¼ teaspoon red pepper flakes 2 cups fresh spinach, washed, choppedMore >>
  • Tortellini & Arugula

    Tortellini & Arugula

    Ingredients: 16 ounces arugula 3-4 tablespoons extra-virgin olive oil 1/2 cup yellow onion, chopped 1/2 cup green onion, chopped 2 garlic cloves, minced 8 ounces prosciutto, chopped 1/4 teaspoonMore >>
    Ingredients: 16 ounces arugula 3-4 tablespoons extra-virgin olive oil 1/2 cup yellow onion, chopped 1/2 cup green onion, chopped 2 garlic cloves, minced 8 ounces prosciutto, chopped 1/4 teaspoonMore >>
  • RECIPE: Bowtie Pasta with Chicken, Caramelized Onions & Bleu Cheese

    RECIPE: Bowtie Pasta with Chicken, Caramelized Onions & Bleu Cheese

    Ingredients: 4 tablespoons butter 3 tablespoons olive oil 2 onions, chopped 1 teaspoon salt 4 cups of cooked chicken, chopped 1/4 teaspoon freshly ground black pepper 1 teaspoon dried rosemary,More >>
    Ingredients: 4 tablespoons butter 3 tablespoons olive oil 2 onions, chopped 1 teaspoon salt 4 cups of cooked chicken, chopped 1/4 teaspoon freshly ground black pepper 1 teaspoon dried rosemary,More >>
  • Roasted Tomato-Alfredo Soup

    Roasted Tomato-Alfredo Soup

    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 grapeMore >>
    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 grapeMore >>
  • Spring Salmon Salad w/ creamy herb dressing

    Spring Salmon Salad w/ creamy herb dressing

    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,More >>
    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,More >>
  • Golden Graham's Blueberry Pancakes

    Golden Graham's Blueberry Pancakes

    Ingredients: 1 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 eggs, well beaten 2 cups buttermilk 1 pint fresh blueberriesMore >>
    Ingredients: 1 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 eggs, well beaten 2 cups buttermilk 1 pint fresh blueberriesMore >>
  • Mustard Pork Tenderloin

    Mustard Pork Tenderloin

    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, choppedMore >>
    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, choppedMore >>
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