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    29 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By Axe

    This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it!

    Recipe #405495

    This is ridiculously easy to make. It is REALLY quite sweet, so I'm trying to figure out how to lower the sweetness. After refrigerating over night, the consistency is excellent! This is a work in progress, so I'm posting it here as a working copy.

    Recipe #404058

    Perfect pickled eggs every time. A nice clean, store-bought look too! I often add a jar of these in my gift baskets. If you follow the directions, you should get a perfect peel every time. I buy organic, fresh eggs, hot-off-the-chicken from a local farmer in the morning and have jars of pickled eggs in the afternoon!

    Recipe #395472

    2 Reviews |  By Axe

    Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess!

    Recipe #391699

    Beef heart is highly nutritious and in this area is very cheap and sometimes free. I cut the slices at least 1/2" thick so the pups can chew it for a while.

    Recipe #390241

    1 Reviews |  By Axe

    This stuff is great for adding a little zip to your soups, sauces and stews. Blend it in sour cream or yogurt for a tomato(y) dip. It's a great way to use up your tomatoes. The thinner you slice the tomatoes, the faster they will dry.

    Recipe #390224

    2 Reviews |  By Axe

    This is a decadent way to enjoy sauteed mushrooms with your asparagus. The tastes go together beautifully.

    Recipe #360157

    1 Reviews |  By Axe

    My wife LOVES this stuff. Quick and easy, it's great with pita bread or crackers.

    Recipe #359658

    1 Reviews |  By Axe

    This is a basic recipe for jerky made in a dehydrator. It can also be made in an oven on the lowest temperature setting with the door left cracked open. The oven method can take up to 24 hours. Please check the Canning, Dehydrating forum for more information on jerky and dehydrating. Use this recipe as a starting point to customize to your individual taste.

    Recipe #359123

    5 Reviews |  By Axe

    These are quick and easy. Always nice to have fresh Biscuits with a meal that don't take much work.

    Recipe #359077

    7 Reviews |  By Axe

    I've been finding that making bread bowls can be tricky because if you let them rise too long, they tend to flatten out. Try to stick to the timing as best you can. Use the 2lb. setting on your machine if you have the option.

    Recipe #359047

    1 Reviews |  By Axe

    This is our favorite homemade ice cream. From the Rival ice cream manual. Be patient while adding the small bit of milk to the eggs. The slower you can add the eggs to the hot mixture the easier it will be to thicken. Time does NOT include 2 hour chilling time.

    Recipe #358423

    1 Reviews |  By Axe

    The dressing in this recipe is what it's all about! Any substitutions will definitely have an effect on this one, so I encourage you to follow the recipe as close as you can. Do not drain the anchovies. Use the whole can, liquid included. If you like Caesar Salad, you'll love this!

    Recipe #352073

    This is a homemade version of the Patented 'Sun's Soup'. This soup is especially for Lung Cancer patients, however anyone who wants to super boost their immune system should give it a try. Take 1 cup per day for five days. Two days off, then repeat. The flavor is NOT good! So feel free to use spices (preferably hot spices and/or curry) to add some flavor. Many people prefer this soup pureed in a blender. Refrigerate surplus after eating

    Recipe #351751

    2 Reviews |  By Axe

    I can't remember where this came from. I think it may have been Women's Day magazine. It is truly unique and a creative savory alternative to regular pizza. We love it and consider it a special treat 2 or 3 times a year.

    Recipe #351660

    6 Reviews |  By Axe

    A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

    Recipe #351659

    3 Reviews |  By Axe

    This recipe is comfort food all the way! Perfect on a cold day or when you just need something to warm you up. For the optional Dumplings, please use Christine Bettiga's Recipe #30965

    Recipe #221887

    3 Reviews |  By Axe

    This has become a family staple for occasions when we are in the mood for a nice thin, light soup. Often I'll double the recipe.

    Recipe #220048

    3 Reviews |  By Axe

    My wife made this today and for me who doesn't like rice, it was great. It lends itself perfectly to stuffing into baked peppers or baked onions or even cabbage rolls. It's great on it's own as well.

    Recipe #219690

    9 Reviews |  By Axe

    Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.

    Recipe #188981

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