Posts by AGoodCook

Try this one: CRUST 2 cups flour 1/2 t. salt 1/4 cup butter 1/4 cup lard about 1/2 cup of water Sift flour witht he salt. With your fingertips, work butter and lard into flour until mixture resembles coarse course meal. Stir...

Yes, that was mean (strained food) Lol, lol, lol No, these people are in the entertainment business, and very well preserved. Yes, we are in Southern California. Mexican food is hot out here. Everyone love it. Of course I want to...

Dano 1, Trying to keep the cost at a$25.00 - $30.00 per person. Yes, I plan to serve appetizers before dinner. It will be buffet style with guest being served at two tables for quicker service. I am only charging for thew food...

What is a good menu to serve for a 50th wedding anniversayr dinner party for about 100-125 people. There will be dancing, a band, open bar and the event wills tart at 4PM...... Any adivce from you wonderful experts would be...

Thanks all! I guess I did not explain myself very well. What I am trying for is how to "dry" the rice when making the dish. I do not like the rice to be gummy. Perhaps I cook the rice too long, because it always becomes...

Hello all! Tyring to find a great recipe for Jambalaya that produces a dry rice and is brown, not the red jambalaya sauce. I know how to make the red, and it is not the kind where each grain of rice seperates. Does anyone have a good...

Gumbo and paella are not the same. Please do not confuse the two. Here is a very wonderful Shrimp Gumbo. 1 & 3/4 quarts of chicken broth (make your own) 2 T Old Bay A good dash of salt 2 pounds of fresh shrimp (cleaned) 2...

2 1/2 cups cold, cooked rice 3/4 cup flour 1/4 cup sugar 2 tsp grated lemon peel 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp cinnamon 3 eggs 1 package yeast Peanut oil for frying Place rice in a large mixing bowl. Stir in the flour,...

As everyone has already mentioned, brining is simply placing your thawed turkey in a salted solution of cold water and salt. I use sea salt. You can also add other seasonings, but I like to season my bird from the inside after brining....

Make a Roux of 1 tablespoon butter and one tablespoon flour. The flour and butter should be added simultaneously, and not allowed to brown. Add a little broth and allow to boil a few minutes until thick. Season as you wish, but lightly.