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recipes

Lady in the ShoeLady in the Shoe Posts: 29
edited 6:33PM in EggHead Forum
Hellooo,[p]please tell me what are the main links to the websites with the recipes. I want to learn how to do bread and pizza from scratch. Does n e one have a recipe for a really good shrimp creole

Comments

  • BENTEBENTE Posts: 8,337
    Lady in the Shoe,
    here is the most detailed pizza info i got. though it does not talk about egg i'm sure you can adapt it
    HTH
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • ShortRibShortRib Posts: 180
    Lady in the Shoe,[p]
    Go to pizzamaking.com[p]

  • Celtic WolfCeltic Wolf Posts: 9,770
    Lady in the Shoe,[p]All thangs Cajun and Creole
  • Celtic Wolf,
    I felt like Tim the Tool Man when I saw that page thank you.

  • Lady in the Shoe,
    For bread, take a look at the book "Beard on Bread". A classic....
    TNW

    The Naked Whiz
  • Lady in the Shoe,[p]Don't have any more sites to add, but I posted my complete pizza recipe earlier this week.

    [ul][li]Here it is[/ul]
  • BlueSmokeBlueSmoke Posts: 1,678
    Lady in the Shoe,
    Here's "the granddaddy of 'em all". Used to be called SOAR (Searchable Archives Of Recipes). HTH[p]Ken

    [ul][li]Recipe Source[/ul]
  • BabyBoomBBQ ,
    Is there a reason why you stress not using EVOO? Usually, the comment is "don't waste the good stuff", but in small amounts, I'm happy to waste the good stuff if that's all I have. I was wondering if there was another reason not to use the EVOO? Thanks![p]TNW

    The Naked Whiz
  • The Naked Whiz,[p]EVOO is a stronger olive flavor and can impact the crust and topping flavors. Where I want the stronger olive flavor is in the sauce, not the crust or dressing. IMHO.[p]In a pinch, I use it but do note a difference.

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