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    114 Recipes

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    For those days you can't barbecue outside. This is a easy recipe to make.

    Recipe #431580

    I love cooking with soups. Sometimes I like making recipes from scratch but when in a hurry soup does the trick. This comes out of an old Campbell's cookbook called "Cooking with Soup". This is a fast and easy recipe to make and tastes great to boot. I know cream of shrimp soup is expensive but try not to substitute for another cream soup. It just won't taste the same.

    Recipe #431579

    A delicious omelet filled with baby shrimp simmered in a white wine. Good to serve everyday, for company or for that special occasion.

    Recipe #431070

    Pastry shells filled with delicious chicken livers. Easy to make.

    Recipe #431069

    This is very good. I have substituted with pheasant and chicken and both are very good this way.

    Recipe #407895

    You can use any red meat, just cut in 1-inch cubes. Good served over rice, potatoes or toast. This makes a lot so you might want to cut recipe in half.

    Recipe #407890

    This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.

    Recipe #407889

    I have tried this with duck, goose and chicken. They were all pretty good.

    Recipe #407808

    Got this from a 1989 NAHC Wild Game Cookbook. Easy to make and very tasty. Quick bow hunter tip: How to make a inexpensive wind indicator. "Air flow indicator" is a fancy name for an eight inch length of sewing thread tied to your bow's upper limb tip and used as a fast indicator of the direction of flow of a light breeze. It is not essential, but it can be valuable. Always pay attention to wind direction.

    Recipe #407799

    This recipes comes from the 1990 NAHC Wild Game Cookbook. Try adding mushrooms if you like them, they make a great addition to this meal. You can also use beef instead of venison.

    Recipe #407795

    From a 1989 NAHC Wild Game Cookbook. I'm not that crazy about duck but this was pretty good. I have also tried this with chicken which turned out real good also. Tip: Use regular rubber patches from store-bought rubber repair kits to fix small holes in leaky waders. But for extra protection cover the patches with duct tape. This gives added protection and adheres to a larger area than the patch alone. The waders should stay leak free and the thick rubber patch won't snag on anything and pull off.

    Recipe #407723

    This recipe calls for Beau Monde seasoning. Beau Monde is a mellow beefy flavor with broad tones of celery, onion and garlic. Widely sought for use in party dips and Bloody Marys. Marvelous on salads, green vegetables, or pot roast. It can be hard to find. Spice Island is one brand. There seems to be a lot of recipe for making Beau Monde seasoning with a lot of ingredients in them, I'm sure they're all good so if you can't find the seasoning in the grocery store make your own or just omit altogether.

    Recipe #407718

    I got this recipe from a 1989 NAHC Wild Game Cookbook. Cooked in a crock pot and so good.

    Recipe #407712

    Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I also like to add broccoli to this sometimes.

    Recipe #407711

    This recipe comes from a 1990 NAHC Wild Game Cookbook. Easy to make and very tasty.

    Recipe #407677

    The tanginess of the cranberries provides a nice contrast to the sweetness of this nut tart. Frozen cranberries can be used in place of the fresh cranberries. Do not thaw them; simply coarsely chop them and proceed with the recipe. Make-Ahead Tip: Prepare this tart in advance; cover it loosely and store it at room temperature for up to a day.

    Recipe #404129

    To tenderize, a marinade must contain an acidic ingredient such as lemon juice, wine, vinegar or yogurt; the acid penetrates meat fibers to help tenderize them.

    Recipe #403734

    Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.

    Recipe #403691

    This was made with Atlantic Salmon but I'm sure any kind salmon will do. Easy enough to make and serve over brown rice. To get the nut coating to be nice and crispy take the suggestion from mikekey and chop the nuts very fine also make sure the egg white is nice and frothy. Once you put the fish in the pan do not peek by lifting the fish up until it is nicely brown and crispy. Another suggestion, macadamia nuts are delicious but pricey so tonight I made this using wild Pacific salmon and finely chopped walnuts and it was good also.

    Recipe #400362

    This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread.

    Recipe #400023

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