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Baton Rouge LA.
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I have posted a few of my how to cooking videos for yalls evaluation. I would like to know if anyone thinks I got a chance to have a show on the Food Network? If so does anyone know somebody over there? Or know how to try to get a foot in the door?
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Go here: http://www.pizzamaking.com/ tons on info
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How bout fried, smotherd in their own gravy with mashed tators cajun cornbread & a collard N mustard green combo
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This is the best recipe I have ever tasted for this dish. 4 cajuns ate the whole pot for dinner that night. http://www.gumbopages.com/food/soups/craw-bisque.html STUFFING Boulletes Apple crunch dessert
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Run em through a comercial tenderizer (they are sold as cutlets this way) then you can make chicken fried steak..... Or just grind em into burger
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As Navin said pizza making .com is the best pizza forum on the net. Heres some of my work
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Popeys red beans are flavored with a smoky ham soup base, No meat in them. I also think they are made at a central processing plant. LIke Dominoes pizza does with their sauce.
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Here Ya go with photos http://www.bbq-4-u.com/viewtopic.php?t=7983
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Boy that was a long time ago, But my Favorites were hot glazed dounuts with cold milk, a good Shakeys pizza with beer,
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Make a seafood gumbo throw the peeled shrimp in last just heat through. Here in the south we also use pre cooked crab meat in gumbo. Fresh might be best but I reheat gumbo a day or two later & find the shrimp have more flavor. Did forget to mention to use Audoulli. Here's a good recipe I don't use okra only file` powder http://www.gumbopages.com/food/soups/seafood-gumbo.html
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How about Cat head biscuits with butter & honey flaky inside crispy outside sweet & buttery
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At a church social one member brought 3 grilled tenderlions & had different glaze on each with 3 bowls of extra sauce. 1 was kicked up hot pepper jelly based, 2 was a blackberry base, 3 was a garlic base sauce. It was a great idea & very tasty too.
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Over 50 on the bookshelf, 100 stored, books that are used frequently 0.
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out of focus steak and sloppy plate tasted great balsamic reduction & all, left back creamed broccli, rite back baked tator