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    You are in: Home / tshull777's Public Recipes
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    17 Recipes

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

    I tried making these wings for a party, everyone loved them! Don't let the smell of the fish sauce scare you, the flavor is wonderful when cooked. I found that the longer you marinate the chicken in the sauce before cooking, the better. I let mine sit in the fridge overnight for at least 8 hours before cooking. Have used this recipy many times over. If you don't have fresh lemongrass, can substitute dry lemongrass, found that works just as well

    Recipe #513411

    Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.

    Recipe #512702

    HONEY’S KICKED UP slow cooker CHILI is time consuming but tastes oh so good. won 1st place in several chili cook offs with this recipe. Hope you enjoy it too.

    Recipe #512700

    These are most probably the BEST brownie I have ever made, and chewy like those from a box, but very tasty! try adding nuts too. Yummy!

    Recipe #512435

    Although it seems a bit retro, Green Goddess dressing is experiencing a well-deserved revival as chefs and home cooks discover its charms. It makes a wonderful marinade for chicken legs. Who doesn't love a recipe with four ingredients?

    Recipe #512434

    This recipe is absolutely perfect - flavorful, light in texture, melt in your mouth. They also are great when served with smoked salmon, caviar, Mexican salsa. They are a great starter, side dish or party appetizer too. I like them with some homemade tomato soup.

    Recipe #512208

    A staple at Jewish delis across the country, smoked whitefish salad is as appealing at breakfast time as it is at cocktail hour. If you don’t have access to whitefish, feel free to substitute salmon, sable, or steelhead trout.

    Recipe #512053

    Though the brining and curing steps take several days, the active time is minimal. You mix up a brine. You make a rub. You smoke the brisket then press and refrigerate the meat overnight. Simple! Rye bread never had it so good.

    Recipe #512043

    Not your grandma’s chicken salad! A combination of smoked light and dark meat and southwestern-inspired ingredients give this salad depth of flavor. Serve as-is on a bed of shredded lettuce, wrap in a flour tortilla, or mound in pita bread. If you’re short on time, skip the brining step and add salt to taste to the dressing.

    Recipe #512024

    This recipe is delicious. Spicy bold flavor with low fat. The beans add an interesting texture to this recipe and you can always use ground beef if you wish, you just wont need the canola oil. also you can discard the drippings in step 2 if using beef.

    Recipe #512021

    If any of you knew Mrs. Lenore Harms who lived in Cole Camp, and had the pleasure of eating her Almond Toffee Sandies, here is the recipe I found it the other day and man are these cookies delicious! makes 12 dozen small sized cookies. I think these would rock with pecans or even peanuts substituted for almonds. I think I will try them that way soon.

    Recipe #511241

    your time is well rewarded with this easy recipe.

    Recipe #511088

    delicious and moist. very good bread

    Recipe #511083

    this tater salad totally rocks!

    Recipe #479920

    Just like Famous Dave's Voodoo Chicken, only I adapted this for the grill instead of a skillet.

    Recipe #479919

    Pulled pork thats sure to please.

    Recipe #276701

    This recipe is awesome! Some of the best rub I've tried in a long time. Can't wait for you to try this one!

    Recipe #237676


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