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Paula's outrageous. I've done a few variations on her gooey butter cake. The trick is to exercise more than you injest. So, if you start exercising now, you can have an entire meal of hers by.....2013?

I like Old Bay, and Emeril's Essence, Except I make my own per his recipe and use about 1/4 the salt.Growing your own lets you use less than called for in recipes, the fresh/dried has so much more flavor than the store bought.I also grow my own peppers, Anaheim, jalapeno, habanero, and bells, and then let them hang and dry. A burst or two in my grinder(Mr. Coffee, never ever seen a bean) and I can adjust my chili powder to whether or not I like my guests.(Sorry, Super Bowl people).

Frederika,
This is the recipe for boneless wings.
Very labor intensive, but sooo good.

!/4 C. chop gr. onions
1/4 C.finely chop celery hearts
1/8 C sugar
1/2 C chop raw shrimp
1/2 C fin chop wh. onion1/4 c fin chop cilantro
2 oz. shiitake orwooden black mushroom chop
1# gr. pork
12-18 lg chicken wings

Preheat oven to 325 In a mixing bowl combine all ingredients (except wings). Cut drummettes off, take and debone middle wing. (cleaver off the joint, push meat toward wing, twist the two bones off.) Stuff wing with mixture, place on cookie sheet 20 min. remove and coolSeason 1 C. flour with cajun seasoning, (or Emeril'sBam). dredge wings in flour, dp. fry 3-4 minuntil golden brown and crispy. drizzle with hoisin sauce. serve hot.

Hope you enjoy them!

I like grinding my own, the KitchenAid does a great jobI also will add spices and fresh onion and garlic while grinding, incorporating it through the patty.
Now, do you consider it cheating to dust the patty with a little bit of bouillon powder?
If you ask the butcher nicely, (when it's slow) they'll sometimes throw you some fat for free.