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    Member since Jan 2011

    Chef #1799256

    From United States

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    3 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cracker Barrel Old Country Store Biscuits

    Tuesday, Jan 18, 2011 on
     |  (5 people found this helpful) |  56 Reviews  |  By Kay Demonbren
    LinMarie says:

    "The bisquick is as close as you will get to the "dry mix" used for those biscuits. Made from shortening and self rising flour we made up "pounds" of it at a time and used it all on morning shifts. But no sugar was ever put in the original. Sr flour, shortening and buttermilk then real butter brushed on top. I've made millions!! And handle them e-a..."

    Reviewed Cracker Barrels White Gravy (Request)

    Tuesday, Jan 18, 2011 on
     |  20 Reviews  |  By MizEmerilLagasse
    LinMarie says:

    "We used to make gallons of milk and then add a "rue" of flour and bacon fat to thiken. Then we added cooked pork sausage choppes fine in a food proscesser to the mix. It keeps well and has the right amount of country onions or fancy ingredients....plain cooking and delicious!"

    Reviewed Cracker Barrel's Hashbrowns Casserole - Copycat

    Tuesday, Jan 18, 2011 on
     |  (1 person found this helpful) |  396 Reviews  |  By Rhonda
    LinMarie says:

    "The originals we made about 15 tears ago did not have sour cream and used real butter; it is hardto eliminate that butter pool when it is all done. The mos is real wet a it goes in the pan and forms a delicate crust..with butter on top...emjoy!!!"


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