I tried the cresent roll dough and it is not even close to Panera's - don't waste your time. They are incredibly yummy so I am still trying. Keep us posted if you are successful.
Per pound of meat I use, 1 whole egg, 1/4 c milk, and 1/3 c saltines. I always add some sauteed onion, mustard, worstershire, Tabasco and all of this lends extra moisture. It binds together really well but you can add a little exta...
Welcome to the site. Are you still in Denton? My SO was teaching there last semester and I just loved Beth Marie's on the square. Yum!
Where are you looking to buy a bed and breakfast? There is one for sale in my neck of the woods.
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Thanks for all the info - The lemon or grapefruit sorbet sound like great options - any killer (easy) recipes for them floating around? ;)
We have another meeting of the minds at lunch tomorrow and I'm pushin' that risotto as the...
Wild Mushroom Consommé sounds good to me. I made a "cheat" mushroom consommé the other day with loads of stalks I had left over from a cocktail party. Fried them in butter until browned with a little chopped onion, then added 2...
We do the Wellington very traditionally - filet, duxelles, pate, puff pastry. I would like to see the risotto as the pasta course and not as a side to the beef. I'm trying to convince the rest of the menu committee of that.
We do want...
I love the idea of lighting up the pasta - 86 the gnocchi - I'm not a huge fan of vodka sauce either. It was tossed out at our menu meeting last night.
The fresh corn relish with the crab cakes is an interesting idea. They definitely...
Thank you in advance for your help on this.
Food service industry gurus--I need your help.
I am planning a fund-raising dinner for 50-60 guests. The tickets are being sold for $125-$150 per plate (still working on that being...
I see rice in your future...:rolleyes:
The napoleons are great, I do a very similar version with potatoes, onions, and mushrooms. (slice and cook the potatoes in a mixture of cream, butter, thyme, salt & pepper, bay leaf until...
