4/1/2021 – This was a great dish inspired by the recipe at Rouses. The recipe at Rouses has more steps in the last half of the process from the point where we added the butter well before they do. All … Continue reading
Tag Archives: TDF
10/3/2020 – We made a most wonderful meal that is clearly rated To-Die-For. Several parts were made independently and then blended to make the meal. Shrimp – 18-20 large shrimp were thawed, headed, shelled, deveined, and butterflied but not cut … Continue reading
This was a great meal that provided equally great leftovers for many meals. It was inspired by the Shrimp Etouffee recipe in our copy of Treebeard’s cookbook on page 208. The idea to do the blackened catfish in the oven … Continue reading
10/14/2017 – Mary made fried onion rings that were as good as the best we have had at restaurants. She was inspired by the recipe at http://www.laurainthekitchen.com/recipes/onion-rings/ Ingredients 1 large onion, cut into rings and each piece separated. In addition to … Continue reading
This post contains the link to the inspiration for our beans that is at MyLatinaKitchen.com and the cooks that will lead to our recipe for charro beans. First made these on Dec. 11, 2016 based on the recipe linked below. … Continue reading
First made 9/19/2016. Fantastic!!! … Continue reading
Mothers Day, Sunday, May 8, 2016 Below is Adam Perry Lang’s recipes as we prepared them to celebrate Mother’s Day. Ambient Temp was in the 70’s and humidity was 50% or so. This actually started on Friday before when I brought … Continue reading
First made on February 22, 2016. Credit for the base to the recipe below is to Ina Garten whose recipe is modified to some extent by Mary to achieve this To-Die-For (TDF) dish. Ingredients 12 T unsalted butter (1 1/2 sticks) … Continue reading
First made on February 18, 2016. It was GREAT and rated here as To Die For (TDF). Recipe By:Kathi Richards Smith on AllRecipes.com. Ingredients 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, … Continue reading
This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading