007bond-jb

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?

Go here: http://www.pizzamaking.com/ tons on info

How bout fried, smotherd in their own gravy with mashed tators cajun cornbread & a collard N mustard green combo

Moo, Ghar grilled

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

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

As Navin said pizza making .com is the best pizza forum on the net. Heres some of my work

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.

Here Ya go with photos http://www.bbq-4-u.com/viewtopic.php?t=7983

Boy that was a long time ago, But my Favorites were hot glazed dounuts with cold milk, a good Shakeys pizza with beer,

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

How about Cat head biscuits with butter & honey flaky inside crispy outside sweet & buttery

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.

Over 50 on the bookshelf, 100 stored, books that are used frequently 0.

out of focus steak and sloppy plate tasted great balsamic reduction & all, left back creamed broccli, rite back baked tator