My parents used to use sugar when rehydrating the dried mushrooms, my question, is, does anyone know how much sugar to use, I've tried it, but, I can't get rid of that dried taste in the mushroom after cooking. TIA
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
This recipe can be traced back to once-popular and long-gone restaurants and department store cafeterias in downtown Nashville, where thick slices of hot egg bread were split and filled with creamed chicken.