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The Rick Bayless recipe is just about the proportions I use. I may use a little more shortening because I don't use lard. You don't knead the dough at all. Just mix the flour salt and shortening together very well. Like a pie crust but you want the shortening almost completely mixed in. I...

I use shortening not oil and they come out floppy. When I first started making them they turned out crispy also, then I cut the amount of shortening the recipe called for in half and they come out perfectly every time. I cook them over fairly high heat, med high on my electric stove then put...

If you don't want to try piercing the eggs then just stir them as the water is coming to a boil. After a minute or two of boiling then you can stop stirring. I learned this from a chinese cooking show and it works. Nicely centered yolks every time.

I wonder if it would help if you supremed the limes. I always remove the membranes when I eat a grapefruit and there is no bitterness at all. Grapefruit is also very bitter and maybe there is more bitterness in the membranes of the limes than there is in an orange.

Stuffed mushrooms. Remove stem and scrape out the gills, I use white button or crimini, add a dab of dijon mustard, a chunk of cheese to fit and bake in a buttered dish covered at 350 for about 10 - 15 minutes. Just until the cheese is melted and the mushrooms are tender. Sometimes I add a...

I only have 1 light, for when the burner is on but it stays lit until the cooktop cools off. It should say in your owners manual how yours works. As far as I know all the stoves like this have some sort of light that indicates the cooktop is still hot.

You should check out some of the vegetarian cuisines from around the world. Indian food uses many many spices but you certainly don't need to add hot peppers. Many Thai dishes use hot curry paste but again you can control the amount of heat by either making your own curry paste or simply...

My first thought is enchiladas. No creamy sauce and turkey tastes great that way.

If you use olive oil spray instead of a glob of butter the flavor will never even come close. They may also use a yellow and butter flavored shortening product that contains salt. I am sure they seasoned their eggs with salt even if they did not use black pepper. Try using a cast iron pan to...

I don't have a recipe, I just make my flour tortillas by feel, but I would imagine that if she made them the "old school" way then they contained lard. It contributes to the texture as well as flavor.

Re 1950 eggs. When I use an old recipe I now use extra large eggs. A former egg farmer explaned that the size of the eggs,(large, extra large etc.) is based on the weight of a dozen. For example if 1 dozen large eggs must weigh 24 ozs. then the easiest way to make that happen, before all the...

go vegetarian. i am sure that the "only eats chicken" person eats vegetables or pasta. eggplant parm, or spaghetti with pesto. you can hold back some of the spaghetti and serve with butter and cheese for the kids. salad and bread and fruit and the meal is done.

I actually found him to be funny, scripted or not. Very naturel in front of the camera also. I didn't care for his bacon show but I will watch him again. I also imagine that I will get a recipe or two from him.

Chop or grind it coarse and make a sandwich spread out of it.

You should follow the directions of the container of powdered milk. Only from there will you get the correct way to mix. Every brand may have a slightly different concentration. Also 26 years ago when my son was born I was told that there was no need to boil the water since I had a municipal...

As far as the sticking problem, I am guessing that the pan is not hot enough. A cast iron pan takes much longer than a stainless steel pan to heat up. If the pan is well seasoned and hot enough the food really won't stick.

O.K. you asked. I would like you to post the following recipes PLEASE. Garlic Shrimp Braised Prawns Dumplings Spicey Shrimp Szechuan Style Steamed Crawfish Lemon Grass Chicken Crawfish and Crab boil Thank you, Thank you, Thank you.

Just one word of caution, some turkey fryers are aluminum which is not a good idea for tomato sauce. The aluminum can react with the acid in the tomato. If you can find a very large stainless steel pot use that.

We always grow Heinz. It is a nice size, with a nice flavor and good for eating raw and canning and cooking. I always don't like a Roma for cooking. Sometimes I don't want a thick sauce type tomato. If I am cooking with rice I prefer a tomato with more juice. Heinz fills the bill. And yes...

Brandade, a pureeof salt cod, here's wicki def. Brandade is a puree of salt cod, olive oil and milk. Brandade is a specialty of the Languedoc and Provence regions of France, particularly Nîmes. Similar preparations are found in other Mediterranean countries such as Italy and Spain where dried...

When you are using the convection mode you cook just like in a regular oven. The manual states that microwaves are not used so you would be able to use metal cookware. If you use the combination mode then you would want to follow microwave cooking rules since both heat and microwaves are used.

Can you get Lyle's Golden Syrup? A British product. The corn syrup in the brittle recipe is probably to prevent crystalization of the sugar as well as sweetness.

Jus like chilichip. Always in a pan on top of the stove. Nice crispy crust.

here's a recipe for acqua cotta recreated from Lidia Bastianich's tv shoe. 1 onion, finely chopped 2 ribs celery plus leaves, about 1 cup loosely packed flat-leaf parsley leaves, about 1 cup loosely packed basil leaves 2-3 T. tomato paste (or 1 fresh tomato, peeled and chopped) 1 tsp dried...

What a good idea to keep the brine. If the store will not let you weigh the olives, then add the brine then I would save the brine. I buy my olives from a small ethnic grocery store. They have us get the olives with a little brine, then weigh the container and then we go and add more brine.