This recipe is from Taste of Home and it's the most wonderful marinade for venison that I've ever tried! It's great with venison steaks and tenderloins, but I'm sure it would be fabulous with beef also. I get better results if I grill my steaks rather than broil, but that's just me. It's the only way I've been able to keep venison steaks tender and juicy - you won't be disappointed either! I often double the marinade recipe so that I have plenty for marinating, basting and for serving. I have not included the marinating time in the prep time, but it's best if marinated overnight.
I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.
If you're looking for a different-than-the-potato-chip-covered tuna casserole, look no further than the one I grew up with. It's almost like a strata or custard - give it a try! I've never had a better tuna casserole! It tastes even better the second day and freezes well when cut and wrapped in individual pieces. I recommend American cheese over Velveeta - tried it once and it just wasn't the same. You can use a larger can of tuna if you like.
This is my favorite raisin bread. I got the recipe from a bread machine recipe exchange years ago. It is not spiced, but it is a very rich tasting white bread with vanilla flavored plump raisins throughout. It's a high riser too, very soft and light! The prep time is only as long as it takes you to measure the ingredients. My machine's raisin cycle beeps after a little over 1 hour so I get everything started, then start soaking my raisins. They are always ready to go when the machine beeps.
I adapted this recipe to the crock pot and it comes out wonderful! I put a 90 minute prep time because it takes me about 30 min to prepare the apples, 30 minutes to cook on the stove, and 30 minutes to run the mixture through my food mill twice. One time through is sufficient though. This makes a great spread for breads, graham crackers, a dip for pretzels, and even spread on unfrosted cake.
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