![]() ![]() I also cut the recipe in half since I didn’t feel we needed 10 to 15 servings of this. Happily, I didn’t have to substitute anything in this chili recipe although I did use low sodium broth because I am just not a big fan of salt. I feel I’m this close to nailing the thing next November. I also substituted low sodium chicken broth because the first time I made it, I felt like I was eating a salt lick (but that’s just me). (If you go on the Food Network’s website and look up this recipe, you’ll find I was not alone in my kitchen substitutions but that’s what makes it fun). ![]() Her dressing is really soupy and so I played around with the number of eggs and cups of broth that she calls for in order to get a firmer dressing. Prior to making her white bean chili, I tried making Paula’s corn bread dressing recipes a couple of times at Thanksgiving (the recipe is in the book but I got it off the internet years ago) and I must say that while Paula doesn’t accept substitutes, I had to. I like a woman who accepts no substitutes. The thing I love about Paula, besides her rags to riches success story is her love of “real” ingredients and by that I mean butter, more butter, some more butter and maybe some sour cream…or cream cheese. And then one day, a book publisher came her way and pretty soon the Food Network called and soon she had her own show (now two shows) and life was looking pretty darned great. After she got divorced, she started a catering business called The Bag Lady and before you knew it, she had herself a restaurant called The Lady & Sons. For those who don’t know, Paula Deen is the new queen of southern cooking. ![]()
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