John asks…
What is the recipe for the best dinner you ever had?
I’m hungry, and I am sick of the food network. I want to know what’s the best meal you ever ate? Just what you ate will be great, but recipes will be even better.
Michelle answers:
There is no need for my best meal as it is simple and straight forward and if you get all of them cooked just right it makes and easy meal
Fish fillets with mashed potatoes. Green peas and cauliflower is a good meal
Dune
Mary asks…
How can I make the yeast in my bread rise?
I’m so tired of wasting valuable ingredients to make dough that doesn’t rise. I have a taste for some donuts that I saw prepared on the food network and would make them but it calls for yeast which doesn’t fair well with me. Can someone give me advice?
Michelle answers:
Yeast failure has several reasons.
1. Water too hot and it kills the yeast.
2. Yeast and salt mixed together too closely which will kill the yeast.
3. Prepared dough not soft enough(too much flour so its very stiff) won’t allow dough to raise.
4. Old yeast
5. Finished dough not kept in a warm place or over proofed so the end result is flat.
You MUST follow the instructions on the recipe EXACTLY to have good end results.
George asks…
Anyone know where I can get the exact recipe for Clanton’s chicken fried steak?
Clanton’s Cafe (in Vinita, Oklahoma) was featured on the Food Network. Also,a February 2006 Gourmet magazine article recognized Clanton’s Café for serving the best chicken fried steak on Route 66.
Michelle answers:
This isnt the recipe, but I think it might help. I found it on their website.
Clanton’s chicken fried steak starts with what the Patricks call an “extra tenderized” cube steak they get from Tulsa. The beef patty is dipped in a mixture of egg and buttermilk, then dredged once in seasoned flour. “If you double-dip,” Patrick says, referring to a common practice of repeating this process a second time, “you will get a steak that looks bigger. But it takes you farther away from the flavor of the beef.” The steak is cooked on a flat griddle in vegetable oil until the blood starts rising up through the flour, then flipped and finished. The edge of a fork effortlessly will sever it into a bite-size triangle with beefy, crisp-crusted luxury that is ineffably amplified when it’s pushed through mashed potatoes and peppery cream gravy.
Joseph asks…
Does anyone have the recipe for Rocco Dispirito’s Mom’s stuffed mushrooms?
I saw it in a christmas edition of a food network magazine and I can’t find the magazine anywhere! Help!
Michelle answers:
Http://www.roccodispirito.com/recipes/mushroomrecipes
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