Place eggs in pan. Fill pan with cool water until it is about 1 inch above the eggs. Bring a rapid boil. Immediately cover and remove from heat. Sit covered for 15 minutes. Drain, cool under cold water. This method produces hard boiled eggs with nearly centered yolks with no green edge.
Ingredients: a bit of cayenne a bit of mexican chili powder a squirt of good quality Dijon mustard salt a tiny dot of mayo for moisture fresh black pepper a sprinkle of Hungarian Hot Paprika (for the top) adjust amounts as needed depending on how many eggs you are making Directions: Cool boiled eggs. Slice […]
6 quarts turkey stock 1 cup flour 1 cup oil 1 pound leftover turkey meat, in bite-sized pieces 1 pound andouille sausage 2 pounds shrimp (we used frozen) 2 pounds okra, chopped (frozen okay) 2 onions, chopped 1 bunch green onions with tops, chopped 2 bell peppers, chopped 5 ribs celery, chopped 4 cloves garlic, […]
8 quarts cold water 1-2 turkey carcass(es), meat removed, leaving some crisp skin on 3 onions, quartered 1 bunch celery cut up 1/2 lb carrots, chopped 2 heads garlic Spices (place in 4 inch square of cheesecloth or a tea ball) 1 teaspoon peppercorns 1 bay leaf 1/4 tsp. dried thyme leaves 1/4 tsp. dried […]