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    1,838 Recipes

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    The now-defunct Andy's Diner, a South Seattle landmark for more than 50 years, was famous for its barbecued steak. The restaurant, housed in a collection of historic railroad cars, served its last barbecued steak and bourbon on the rocks in 2008. The rail cars include one that President Franklin Roosevelt reportedly traveled in during his 1944 re-election campaign. Posted in response to a recipe request. Cooking time approximate

    Recipe #513955

    Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon – it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.

    Recipe #512532

    A galette is something like a free-form pie. This delicious, easy dish is from Elaine Khosrova, courtesy of the Cheese Culture magazine.

    Recipe #511038

    A delicious twist on stuffing. Found on NPR in an article on "Thanksgivikkuh".

    Recipe #509884

    An easy, flavorful snack on cold, dreary days. GREAT for an after-school pick-me-up for the kids.

    Recipe #509684

    A fermented vegetable courtesy of Phickle.com. If you enjoy a more acidic pickle, feel free to let it ferment longer.

    Recipe #509682

    A mashup of two legendary dishes: the beloved Canadian poutine, and the universally enjoyed pizza. Courtesy of www.bevcooks.com

    Recipe #509568

    This vinegar is not only good for you being very high in vitamin C, it is also very tasty in sweet and sour sauces, marinades, and salad dressings for sweetish ingredients such as apple and cabbage slaw. Rose hips are best picked after the first frost, slightly soft and vivid in color. When harvesting rose hips, make sure the bushes haven't been sprayed with chemicals. Steeping time not included in preparation time.

    Recipe #507611

    A delicious condiment courtesy of TipNut. Pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost…preferably late August, September or October. You can harvest them from your garden, but they’re more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. Not sure about the yield.

    Recipe #507586

    One of Sweden's famous chilled soups. Try subbing vanilla ice cream for the whipped cream and serve with cookies.

    Recipe #507585

    A zingy condiment perfect for any beef dish. Make sure and protect your eyes when shredding the horseradish (you may want to do this outside). From the Complete Book of Pickling. Yield is approximate; cooking time is processing time.

    Recipe #507496

    The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Freezing time not included in preparation time.

    Recipe #506705

    A sweet, Nor'Eastern soft pickle reminiscent of bread and butter pickles. Courtesy of The Pickled Pantry by Andrea Chesman via Mother Earth News.

    Recipe #506069

    Pickled eggs are popular fare for pub-goers and low-carbers. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate deeply into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.This is a refrigerator pickle only and are good for months properly refrigerated (if they last that long). ;-) Courtesy of helpwithcooking.com

    Recipe #500111

    Ramps season is in early spring. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions. Ramps butter is a versatile spread. Use it in any way you would use butter and onion or garlic, such as garlic bread or to cook your breakfast eggs. Courtesy of Birdworms & Buttermilk.

    Recipe #498754

    If mosquitos can be considered your state bird, here's a non-toxic, pet-friendly method of mosquito control. I found this online and wanted to preserve it for safekeeping.

    Recipe #498703

    I found this on another site and wanted to share. Those darned storebought dishwasher tabs are SO expensive. Borax and washing soda should both be available in the laundry aisle at the supermarket. Use rubber gloves when mixing the ingredients and packing into ice trays.

    Recipe #498039

    A recipe from the Celiac website posted by request.

    Recipe #497709

    A beautiful, no-sugar-added summertime treat. Posted by request. Number of servings approximate. Cooking time is freezing time.

    Recipe #497551

    A neat, organic cleaner as posted on Frugally Sustainable. I like that it's not loaded with toxic chemicals.

    Recipe #495154

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