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    73 Recipes

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    This is a mixed drink that I quite enjoy. Bärenjäger means Bear Hunter and this particular honey liqueur is fantastic, though I cannot drink much of it without something to thin it out.

    Recipe #248607

    This is a strong yet pleasant dessert cocktail. I like to sip it, but my hubby feels that faster is better due to the strong flavor--to each their own.

    Recipe #207882

    This is a yummy easy drink with a fruity, slightly spicy taste.

    Recipe #207880

    A twist on a classic. For a creamy one add to a large glass with more syrup and a shot of Irish Creme and some Chocolate liqueur. ;) Remember, always drink responsibly, I love yall guys alive.

    Recipe #61392

    If you like salsa and you like barbecue sauce this will really thrill you. It is great as a dip, topping, or sandwich relish. I like it in a sandwich with a veggie burger or scrambled eggs, and as a topping for meatloaf. It should be mentioned that this is a fresh 'pico de gallo' style salsa and should be kept refrigerated and used within a few days since it is not preserved.

    Recipe #207239

    This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.

    Recipe #188173

    You can make this ahead and refrigerate it or cook it right away. I referenced recipe #28011 because I tend to go CRAZY when I season things off the cuff, thank you Kathy. Her version looks good too. I used this to make recipe #9683, which is a major hit in my house, thanks Charishma.

    Recipe #279085

    I can think of no easier way to make paint for kids to play with. This makes a chalky paint; and is excellent for painting on construction paper, side walks or even a chalk board. It will wash off of most things, though you should read the package of food coloring to see if it is washable. We use (clean) kitchen sponges as paintbrushes.

    Recipe #131539

    This marinade makes enough for up to 6 lbs of ribs, or a whole small chicken. There is no oil in it to add to the fat from the meat. You could also marinate fish or vegetables in it, the acid would probably 'cook' the fish a little. (Be sure to follow safe handling rules and never consume raw marinade that has had uncooked meat or fish in it.) I used this to flavour some pork ribs that I then braised in the oven in a cast iron Dutch oven, sprinkled with a little more 'Brownulated' sugar to make a crunchy crust.

    Recipe #116916

    This is made with the cooking sauce from Once A Week Chicken, I had to call the sauce 'soup' in order to get the recipe to work. It is very flavorful and goes well on mashed potatoes, egg noodles and of course the chicken itself. I recommend using a metal whisk to stir while boiling to prevent lumps from forming or the sauce sticking to the bottom of the pan.

    Recipe #245749

    When you are hung over (shame on you for being so silly- why would you do such a thing to yourself? ;) there are many factors making you sick. Dehydration, toxins, and mineral deficiency can all make you feel dreadful. I have found that what works for most people is a healthy breakfast high in water, protein, potassium and quinine (because if effects the way that your body uses potassium). Be sure to get real tonic, it will be labeled ‘Contains Quinine.’ Quinine is a chemical derived from a plant of the same name and it is very bitter and sour; it is also available in pill form, but they aren’t cheap.

    Recipe #208684

    This can be made with any fully cooked chicken, I use Once A Week Chicken. I also use Amy's brand refried beans because they are lower in fat than brands made with lard. Fresh Mushrooms are best, canned ones are too wet. I usually make 3 of these when the kids and I have them for dinner

    Recipe #245751

    This is "Aunt Sally's" own receipt. Half of my family got food poisoning at Thanksgiving one year. This ended my nausea. Don't give into the temptation to add more honey or sugar, because then it doesn't work--especially if you are vomiting because sugar can make that worse. This was made with dried powdered ginger that wasn't very strong, if using fresher ginger you may use more water. Remember to sip slowly.

    Recipe #18285

    This is a vegetarian version of Buffalo wings or a zany cracker treat. My husband and I made this one night after we ran out of wing to put into the sauce. The sauce is based on the hot wing sauce that we made at a pizzeria that I worked at once, they used margarine. This would be excellent served with a blue cheese topping or a blue cheese dip, but I like them just as they are.

    Recipe #271168

    This is such a nice way to reheat a steak. I wouldn't do it if the steak was originally cooked past medium, as it will become tough. If you do this correctly the meat will be falling off the bone and tender--isn't that better than the microwave?

    Recipe #29431

    Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.

    Recipe #289184

    A quick stew like kid pleaser. My mother's creation. Yes we really do call it Chicken Stuff.

    Recipe #17505

    When I first saw this I thought it sounded so gross, but my daughter loved it so I tried some. I really like it, and I still make it for the kids. I think my family has a problem naming receipts, because so many are called "stuff" lol. Add another can of tuna if you like.

    Recipe #18264

    This is a twist on the old pasta and steak dinner. Instead of refined pasta and meat, though, there is wholesome wholegrain barley and a delicious vegetarian burger. (Don't roll those eyes, if you cook them the right way they are crispy and delicious!) I use Mother's brand quick cooking barley, Muir Glen Organic brand Italian Herb Pasta Sauce, and Boca Burgers

    Recipe #188119

    I forgot the potatoes and a few other things, so I made this. I use Imaginge Organic Creamy Sweet Corn Soup, and White Cheddar & Broccoli Pasta Roni This is very rich and delicious.

    Recipe #272361

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