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    You are in: Home / Rich Mann's Public Recipes
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    6 Recipes

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

    From: Detoxinista.com A grain-free alternative to traditional pizza crust, that you can pick up with your hands! Had to save for my cookbook!

    Recipe #500226

    Low-Carb alternative for rice dishes. From the blog: Cook Lisa Cook. I wanted to add this variation to my online cookbook for safe keeping!

    Recipe #500196

    I've been making this for a long time now. It's closer to Kamora than Kahlua but for the time and cost, give it a try at least once. I think you'll be very surprised at how good it is!

    Recipe #473733

    Why pay $5.00 or more for a great pizza? Here's the best dough recipe you'll ever find for homemade pizza! I've been using this recipe for over three years on a weekly basis and I'm a bit of a pizza freak. This makes a medium crust, lightly crisp on the outside and a chewy texture. You MUST use the Semolina flour in the recipe as that's what provides the beautiful "chewy" texture. (If you can't find it locally, it's available on eBay, Amazon and other on line sellers) By "par-baking" and freezing the crusts, I can have a delicious, inexpensive homemade pizza in about 1/2 hour whenever the mood strikes - with no delivery charge! The 9-inch pie will satisfy two people quite nicely. You'll be able to make two 13-inch pies when guests are over which should satisfy the hunger of up to 8. Compliment this crust with "Ultimate Pizza Sauce" #114392. It's THE BEST! Also, quit using Mozzarella and switch to Provolone. Much more flavor!

    Recipe #466446

    Not tomato based and so close to what our local famous Hot Dog joints offer (here in Toledo it's Nettie's and Rudy's)! Passed along from my Uncle Bob who knew the owner of a local Hot Dog joint in the early 50's. Let me know what YOU think because I think it's GREAT! Freezes well and since a little goes a long way, I suggest freezing in smaller containers so you have it on hand when needed. Also makes a great gift for the chili dog lovers you know! Update 6/2013. Though I've stayed true to this recipe, I tried adding ground cloves and found it added another level of flavor that we enjoy even more than the local "Dog Joints" make. Simple change so if you make this regularly, give it a try!

    Recipe #225797

    Growing up poor after Dad died - a German butcher - mom kept the two of us going on recipes that were tasty but inexpensive. Next to "Breaded Veal", the “Filet Mignon” of my youth, this ground beef chili recipe was a gourmet meal and a welcome treat on a cold day. Mild and sweet, kids love this thick soup, especially with "Ritz" or similar crackers. Remember to rinse the meat in a colander after cooking to reduce saturated fats. They're not needed for flavor. To reproduce the taste I remember, I've included the brand names of the ingredients my Mom used and that I still use today. I hope you all enjoy! The weird name for this recipe is simply a tribute to my Mom and the fact that it's two of almost every ingredient, making it easy to remember.

    Recipe #195239


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