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Bear with me, this is probably elementary to many. Most fruit turnovers call for 1 cup plus of Crisco to 3 cups of flour. Most Indian Samosas call for 1/2 cup or less of oil or Crisco to 3 cups flour. Most South American empanadas call for just corn flour (masa harina), a little salt and...

We have eaten a Sharon B------ sandwich for the past 40 years and just love it. Didn't spell out her last name, she might not want publicity. For one sandwich, cut two pieces of spam just over 1/4" thick and fry on both sides until crisp. Fry 1 egg, break yolk so it will cover sandwich,fry...

Thanks, maybe I can find one of those two. I like my beef stew pretty wet, but it can taste diluted. Wonder if adding a packet of brown gravy mix would richen it up?

What is the best brown gravy mix? I'm getting up there in age and find myself using easier recipes. A lot of them call for brown gravy mix as an ingredient. However, I've found some of the mixes cause burps, or don't taste very good. The recipe I'm looking at now is the Pillsbury Bread...

Thanks, I'm retired, so I guess I have the time. Don't know about the patience. I'll try some of the bought stuff first. I can see why it is so expensive. Hope it's good. I bought a jar of canned roux one time in Louisiana and it was horrible, stale, stinky.

So, exactly how do you use it? To create sauces from scratch? To supplement pan juices?

Are you familiar with this? I love gravies & sauces for my meats. From watching cooking shows, I gather this is a bought paste that you can add to pan juices to make a really tasty sauce. Any experience with this? Expensive? I gather it is very difficult to make it yourself.

I have always loved chili and cooking. Have used many recipes for many years, but ashamed to say the best I've found is a mix. I like the Carol Shelby mix, but I change it. One mix packet does 2# meat. I use all of the spice packet, all of the cayanne packet, none of the masa packet (don't...