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    31 Recipes

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    Found this on eHow submitted by Athena Hessong. Thank you Athena!! I have such a hard time finding the Swiss Steak bag and seasoning at my grocery store that I got annoyed and did some searching online. Found this recipe and it is even better than the original. Was not able to find dehydrated green bell peppers so I broke out the dehydrator and did it myself. Made "flakes" for measuring purposes and then put all the ingredients in a small chopper and powdered it. Seems like A LOT to put on 1 1½ lbs of eye round but it came out fantastic. The swiss steak preparation directions I followed were McCormicks rather than Athena's. I put the powder on both sides of the steak piercing it with a fork. Let it sit 5 minutes as I mixed the water and tomato sauce. Put steak in a cooking bag and poured the sauce/water over the steak. Pierced the bag in several places (top) and baked at 350 for 45-50 minutes. Use coarse ground black pepper. (Prep time=cooking time after powder mix is made).

    Recipe #482166

    My wife's new favorite cookie!

    Recipe #263518

    Haven't made this (yet).. found it when doing a search for someone else...sure does sound good though!

    Recipe #262137

    There are so many strange concoctions out there for Beau Monde Seasoning that I was just baffled when I needed it and couldn't buy it (or make it from those weird recipes). After some research - this is the recipe I came up with. It *IS* the closest recipe to Beau Monde Seasoning I can find anywhere on the net (primarily because there IS no close recipe anywhere on the net)?!?!? This is so simple I don't know why everyone is getting it wrong. Beau Monde Seasoning contains: Salt, dextrose, onion, celery seed, and silicon dioxide. Salt is self explanatory - dextrose is the The dextrorotatory form of glucose which is derived from starch. (Effectively, it's a type of sugar..slightly heavier than meat which can be absorbed in to the meat tissue. Onion and celery seed are the primary flavors we are trying to accomplish here... the silicon dioxide is used as a flow agent and/or moisture toss a few grains of rice in your bottle! For the Dextrose (unless you wish to purchase powdered dextrose, which is available in some health food/sports stores) we will use either powdered sugar or caster sugar. The amount I'll list is simply to my taste -- certainly feel free to start with less and adjust it to suit your own tastes. We'll use Onion powder and Celery salt to accomplish 3 of the 4 major ingredients.

    Recipe #253767

    Nice crusty loaf, soft inside.. traditional New Orleans style loafs.

    Recipe #251535

    Delicious with Baked Beans and Coleslaw!

    Recipe #251419

    Description pretty much says it all! Don't knock it until you've tried it!!!

    Recipe #251414

    How to butcher a rattlesnake...

    Recipe #251413

    This recipe came from and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.

    Recipe #250730

    It has been pointed out to me, and sufficient proof has been supplied to me, that this is one of Todd Wilbur's Top Secret Recipes. I can only say, if this is representative of his recipes -- I'm in, 'cause this one is spot on! So, credit where credit is due: Recipe created by Todd Wilbur In Todd's original posted recipes - the Sage sausage posted here was "regular". Living in the UK at the moment, I dearly miss our sausages from back home... Stumbling on this was a lifesaver -- and I will *NEVER* buy breakfast sausages again now! One word of might want to ask your butcher to add a little bit of fat to the ground pork -- it's generally so lean it ends up being a little dry... even so, beats having a pan of grease after cooking up a few sausages! The maple ones seem kind of runny but they sure taste nice when they are cooked! Also, I have tried them with and without the MSG - and I definitely prefer them with. ** The nutritional information is incorrect - for a rough estimate divide it by 3. **

    Recipe #250325

    Is a delightfully fresh and tasty salad dish from the middle east, Syria and Lebanon - it's also popular in Brazil and the Dominican Republic where it is call Tipili.. and my mother loves it, so it's got to be good!!

    Recipe #249952

    From Wiki: A Génoise Cake is an Italian cake named after Genoa that does not use any chemical leavening and instead uses air suspended in the batter during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other sponge cakes that beat their yolks and whites of the eggs separately. This style of cake lends itself to using extracts for flavoring more so than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped cream.

    Recipe #249946

    Classic French - Ravigote means reinvigorated or freshened up.

    Recipe #249932

    I have to be honest, I haven't tried this.. hopefully some vegetable lovers will give this a go and post some ratings...

    Recipe #249900

    Not sure what style of cooking this is, but what a fabulous combination. Easy dish to prepare and sure to impress and delight!

    Recipe #249895

    Recipe #249890

    A delicious homemade version of this wonderful cheese spread - if you like the name brand store bought version you are going to LOVE this!

    Recipe #249887

    Boston Brown Bread is an tradition - and although this recipe dates from the mid 1800's - with the invention of the crock pot it makes it's even simpler...The original method is to use a trivet in a kettle.

    Recipe #249818 sounds a bit strange! It's a delicious and unique appetizer to start a nice Italian seafood based meal. Not really suited to take to a party as these needs to be served straight out of the oven.

    Recipe #249548

    I scanned through the existing Salmon Pate's on zaar and did not see anything like this one I was given years and years ago. It's a wonderful party dish and is simple to make. You *could* add a touch of liquid smoke but with the flavors in this I have never found it necessary.

    Recipe #249509

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