recipes

Lady in the Shoe · February 2007

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

BENTE · February 2007

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

ShortRib · February 2007

Lady in the Shoe,[p]
Go to pizzamaking.com[p]

Celtic Wolf · February 2007

Lady in the Shoe,[p]All thangs Cajun and Creole

Lady in the Shoe · February 2007

Celtic Wolf,
I felt like Tim the Tool Man when I saw that page thank you.

The Naked Whiz · February 2007

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

BabyBoomBBQ · February 2007

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]

BlueSmoke · February 2007

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]

The Naked Whiz · February 2007

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

BabyBoomBBQ · February 2007

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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