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    36 Recipes

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    A nice twist on the "mushrooms with steak" standard.

    Recipe #26448

    I was given a "crock-Pot" and decided to use it, so sue me! This recipe can be used for "Beef on a Bun" with the sauce as dip, and if you flake the meat and add the sauce it makes good "Sloppy Joes"

    Recipe #49442

    A great side dish for BBQ. Just be sure to sleep in separate rooms the following night...

    Recipe #359485

    While not everyone enjoys escargots, I've converted a large number with this recipe.

    Recipe #26693

    Khao = Rice; Moo = Pork; Dang = Red..... Although Khao Moo Dang is traditionally a Chinese dish, the Thai people have been enjoying it for a great many years and have made changes to the basic recipe; making it more to their taste. If you like the Chinese version this one makes for a nice change.

    Recipe #359392

    What more can I say? There's beer in it. Mmm Beer...

    Recipe #49441

    Bread pudding is the most popular classic New Orleans dessert. Every cook has their own recipe, this is mine.

    Recipe #26973

    This is a fairly hot dish. Regular hot sauce can be used in the place of Habanero sauce. But Why?

    Recipe #49439

    This tasty(if unhealthy)recipe is one I've used during Stampede Breakfasts for years. These are real "stick to the ribs" western flap-jacks that will wreck any diet in seconds. I've always had a large electric or very large gas griddle to use, but one that will cook 4 at a time will do as well. Can be eaten with your hands, but not with syrup!!

    Recipe #359415

    It was hard to get this written down as I've never really measured anything in it, but at the urging of many I did the best I could.

    Recipe #26414

    A simple New England style crab cake that's easy and good.

    Recipe #49437

    A light fritter that my brother likes cold and sugar coated.

    Recipe #26645

    Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce

    Recipe #359471

    I've used this recipe for years and added the pesto at the request of a chef friend. He is right at times.

    Recipe #49436

    If you like donairs then this sauce IS the one you want... Trust me.

    Recipe #26646

    You like Southwestern? You like Japanese? You like NE shellfish? Can you say Fusion?

    Recipe #49435

    This is the result of years of trying to create the best Caesar dressing in the world & I believe this recipe comes very close. (Bold, don't you think?)

    Recipe #26431

    I'm just learning to make North African and Middle Eastern flavors. I won't say these are an authentic recipe, but they are good. Serve in a pita with fresh lettuce, onion, and tomato, or as an appetizer. They're good with tzatziki or donair sauce.

    Recipe #368710

    I love soft shell crab and am trying to come up with some recipes for it. This is the first.

    Recipe #49433

    MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in.

    Recipe #355911

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