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Restaurant Dining—Southern U.S.

Virginia, Kentucky, Tennessee, the Carolinas, Georgia, Florida, Alabama, Mississippi, Louisiana, Arkansas & Texas recipes that resourceful Zaar Chefs have begged, bought or stolen from their favorite eateries. To the best of my ability, I've tried to use only authentic original recipes, not copycats. If I've inadvertently included a copycat recipe of yours please let me know. (Also see my other regional Restaurant Dining cookbooks: Northeastern U.S. , Midwestern U.S. , Western U.S. , Canada , Outside the U.S. & Canada , National Chains .)
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From Folk's Folly Steakhouse in Memphis, TN. This will fill you up if you eat it by yourself. This plus one slice of french bread is a divine dinner! Ripley tomatoes are from Ripley, TN and I have no clue if you can get them outside of TN & MS. If you can't get one, just get the biggest firmest one you can find! Ripley tomatoes are so red they almost look fake when they are ripe. Use low fat cheese and dressing to save calories. I use fresh ground black pepper and fresh ground sea salt. I use a TON of basil b/c I LOVE it -- use it to taste. PS This is the ONLY way I eat tomatoes -- period. Cook time is assembly time and serving size depdends on if you serve it alone or as a side.

Recipe #391469

The use of fried garlic in this makes it different and garlic lovers should love it. Her suggestion of substituting fish sounds good too. Haven't tried it yet but had to post it for safekeeping From the Austin restaurant.

Recipe #258959

The source of this recipe is from Antoine's Restaurant in New Orleans, Louisiana.

Recipe #64162

This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.

Recipe #165704

From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.

Recipe #257833

The recipe is from the Pirates Pantry from Lake Charles LA by Mrs. D. Dale Archer.

Recipe #208153

Once served at The Landmark Townsquare, Bay St. Louis, MS. I don’t know if they are still in business.

Recipe #221797

The Loveless Cafe has been a famous resturant/hotel in Nashville Tennessee since 1951. To this day they still serve great country recipes. Everything they make is from scratch, including this pie. Enjoy!

Recipe #116084

I got this recipe from the Orlando Sentinel under Thought You'd Never Ask - LOCAL RESTAURANT RECIPES - This dish is spicy and my favorite meatloaf. I have added notes to make this low carb. Very good leftovers too.

Recipe #235996

This is from one of my favorite cookbooks, "Favorites from the Little Mushroom". It's delicious with pork tenderloin, or roasted chicken.

Recipe #232075

Austin's is a great local restaurant here in Reno and Lake Tahoe. I have not made this salad, but have eaten it there many times and it is wonderful. The recipe comes from Austin's in a cookbook called "In Good Taste". A great way to use up your left over chili.

Recipe #204418

1 Reviews |  By Oolala

This is Marcel Desaulniers' recipe from the Trellis Restaurant in Williamsburg, Virginia.

Recipe #125980

Another lost recipe of New Orleans. Kolb's was one of our only German restaurants which closed years ago. Stepping into that restaurant was like going back in time.

Recipe #220563

From Masson's Restaurant, gone many years now. They topped it with Hollandaise, but it is good without. Rich, but worth the calories.

Recipe #220914

I love Chuy's dip and wanted a recipe. I took all the recipes I could find, bought some of the real stuff and made a bunch of batches. This is the closest i could get. No one can beat the real thing. You can adjust the jalepenos according to your taste. Also if you want a smoother texture, everything can be thrown in the blender after step 1. The longer is sits, the hotter it gets.

Recipe #182136

This comes from the always lovely Windsor Court Hotel in New Orleans. This recipe is part of a collection written by Chef Kevin Graham. It is tart, salty, and divine on baby lettuces, and it contains cheese! Need I say more?

Recipe #223017

This is my favorite appetizer from Arnaud's Restaurant in New Orleans. I serve this at parties all the time. So easy to make and such great reviews. Hot, melt in your mouth, cheesy, and creamy, with a sweet surprise in the end!

Recipe #223021

This recipe comes from Chef Paul Prudhomme's Louisiana Kitchen cookbook. This is such a wonderful flavor, I had to share it. The sauce is good anytime, not just at Thanksgiving!

Recipe #224991

The Shield's Tavern in Colonial Williamsburg opened in the 1740s and was a familiar gathering spot for burgesses, travelers, and townspeople. This recipe for herb dressing from a flier my mother received at Williamsburg is a favorite in our house! Cook time includes chilling.

Recipe #81901

2 Reviews |  By lazyme

This recipe comes from Chef John Currence of the City Grocery Restaurant in Oxford, MS. The dressing for this salad has a wonderful flavor, but I found it too oily as written. I've left the recipe as he wrote it, but I now skip the 3 tablespoons of olive oil, and only add about 1/2 of the oil from the roasted garlic. The flavor is great.

Recipe #219943

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