by Randal Byrd | Oct 26, 2023 | Casseroles, Poultry, Veggies
French Onion and Mushroom Casserole This is some GOOD stuff! I got the idea from Ree Drummond – the Pioneer Woman. I changed it up a bit. For instance, I used home-made chicken stock rather than store-bought beef broth. And we used large sweet onions and...
by Randal Byrd | Dec 29, 2021 | Lagniappe
Fool-Proof Steamed Eggs Special thanks to America’s Test Kitchen for this take on steaming eggs to a hard-boil. Bring one inch water to a rolling boil in a pot suitable for steaming. Place eggs in steamer basket and the basket into the pot so that the eggs are...
by Randal Byrd | Jul 31, 2021 | Sauces & Dressings
Medium White Sauce I found this recipe at Mother’s house. It had been clipped from a box of corn starch called “CREAM Corn Starch.” I’ve never heard of it. Argo corn starch offers a very similar method. Ingredients 1 1/2 T butter1 T...
by Randal Byrd | Apr 5, 2021 | Lagniappe
Buzz Magazines Recipe Trove When we lived in Houston, we got The Bellaire Buzz Magazine once a month. I enjoy flipping through it to see what’s going on in the neighborhood. Children, school, pets, etc. I always check out the Chef’s Corner feature and...
by Randal Byrd | Apr 3, 2021 | cajun, Seafood
Cajun Shrimp Pasta Ingredients 1 pound small or medium shrimp; peeled and deveined12 ounces bow tie pasta2 tablespoons olive oil1 tablespoon minced garlic2 tablespoons Cajun seasoning1/3 cup white wine14 cup unsalted butter1 1/2 cups heavy cream1 1/2 cups Parmesan...
