Welcome to Everyday Dana. Food, Fun and lots of Recipes. I'm Dana, and I'd like to provide a no-judgment zone for lifestyle changes and delicious meals. Despite the name, I am dedicated to healthy living for all. Whenever I hear the word "diet," I think of the fads that encourage unhealthy obsessions with weight loss, which leads to rollercoasters of ups and downs. This is why I previously titled this channel "Fat Ladies Don't Diet. Moderation is important to me!! Will I eat baked macaroni and cheese every day? No, but I'm not going to stop eating or sharing the foods I enjoy. Follow me on this channel; there will be tons of fun recipes, chats, and information here. I aim to make everyone feel at ease, regardless of size.
Thanks for joining me! Please subscribe and hit the notification bell to be notified of future videos.
Finally someone who know how to make dumplings like momma made. Thank you sweet beautiful girl. I lost my mommas recipe and this is hers to a the letter
I like to use a little lard in mine. Lard was given a bad name back in the day & look what kind of bad oils we were given to replace lard, which by the way is a good fat not a bad fat.
Thanks for your reply!! I love the texture that lard gives a biscuit. Maybe I will experiment with a little lard in my butter biscuits. Thanks for the advice!!!
I love Biscuits & Gravy but I do add fresh fine diced garlic & fine diced onion to my gravy. They just give it a lot more flavor, just as you add the garlic in last so the garlic does'nt burn. I'm deffinitly making your sausage lol. Thank you for sharing your video. They also give you an extra immunity boost.
Thanks again for your comment. I did add some diced onions when browning my sausage. Do you mean you add more after browning your sausage and adding flour?
It’s in the description but I will past it here. Seasonings Garlic powder. 1\2 tsp Salt To taste Pepper to taste For sauce 3 large cloves of garlic 3 TBS OF Lemon Zest 1 TSP LEmon Zest Salt and pepper to taste 2 Tbs of Butter
Sorry for my late response. It depends on the size of your pan. Anywhere from 20 minutes to 50 minutes. Test it by sticking a toothpick into it. Remember you want it to be moist.
A very simple dish to make. When I was younger and the family would go to Piccadilly, this was a dessert for me. Approximately how many servings would you get from this recipe. Can't wait to try it with the Pecan Strudel on top 😋 yum, that looks amazing!
Thanks for sharing! This is a 9 x 13 casserole dish. If you like the height higher I would suggest a nine by nine approximately. I can’t tell you serving sizes because it goes so quickly lol we just scoop till our eyes are satisfied. I would say any where from 6 to 8 for modest eaters. Enjoy!!!
Oh yes , I should have clarified it better but it’s a short so unable too. Both steelhead and salmon are in the same family that is why it looks so much alike. I actually cook both the same way. The flavors are so similar that most will not know the difference. Thanks for the comment
I make this often but I put all my main carrot ingredient into a food processor to make things so easy and less work! It sure speeds things up and less messy!
Great idea! Especially for those who like it smooth. I love it a little on the chunky size. A country restaurant served it that way and I’ve been hooked ever since. Thanks for the tip !!
I add mini pepperoni and will serve with mozzarella cheese on the side (my Mom doesn't care for cheese but the rest of the family loves it lol)-our favorite salad!!!!
