Seafood Bisque

This seafood bisque was dreamed up by one of my younger employees, Robert Gordon, at the Café and served every Friday. With tons of flavor, this decadent cream-based soup makes for a great weekend meal. Serve with crusty bread and you’re good to go! NOTE: I use fresh large shrimp, sautéed in butter and cut

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Deviled Shrimp

I have used this recipe countless times. This has been a go-to item for me when I was catering, and it was an original recipe from my first episode ever of the VeryVera show! Enjoy it in a bowl, or place it in a mold.   Note: These quantities are for a large mold. For

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Hello Dollies

This simple and decadent dessert is sure to be a crowd-pleaser. In fact, at VeryVera catered parties, this was more popular than the shrimp! Some say the recipe comes from the can of sweetened condensed milk, and others say it was made popular when the recipe was published during the time the musical Hello, Dolly!

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