1 : 3-inch thick sirloin tip
-roast : -roast
1/2 : c Oil
1/2 : c Red table wine (Burgundy
-works : -works great)
1 : Lemon; juice of
1/4 : ts Oregano
1/4 : ts Thyme
1/4 : ts Rosemary
1 : ts Msg
3 : tb Green onion flakes (I never
-had : -had these; guess I subbed
-some : -some dried onion)
1 : ts Salt
Lots : Lots of black pepper
1 : Clove garlic; pressed
2 : Bay leaves
2 : tb Meat tenderizer
1 : c Tomato puree
1/4 : c Oil
1 : Packet sweetener
5 : ts Soy sauce
2 : Cloves garlic; crushed
1 : ts Lemon pepper
100 : g Onion; chopped
1/2 : c Dry white wine
1 : c Molasses
1/2 : c Apple cider vinegar
4 : tb Worcestershire sauce
2 : tb Dijon-style mustard
1/2 : ts Hot sauce (up to 1)
1/4 : c Orange juice
1/4 : c Soy sauce
1/4 : c Sherry
3 : tb Chinese oyster sauce
2 : tb Honey
2 : tb Crystalized ginger
1 : Clove of garlic
10 : tb Ketchup
5 : tb Red wine vinegar
5 : ts White horseradish
2 : 1/ ts Garlic powder
2 : 1/ ts Dried basil
1 : /4 ts Salt
3/4 : ts Ground red pepper
1 : Egg
1 : c Oil
1 : pt Cider vinegar
3 : tb Salt
1 : tb Poultry seasoning
1 : ts Ground pepper
1/2 : c Clover honey
1 : c Teriyaki sauce
1/2 : ts Fresh ground white pepper
1/2 : ts Ground chipotle pepper;
-optional : -optional
6 : Salmon fillets; 8 oz. each
-==OR== : -==OR== 6 salmon steaks, 8
-oz. : -oz. each
Non : Non stick cooking spray
4 : c Chablis wine
1 : c Green creme de menthe
1 : tb Onion powder
1 : ts Dried mint (crushed)
2 : tb Louisiana hot sauce
1 : c Soy sauce
1 : c Water
2 : tb Olive oil
4 : c Chablis wind
1 : tb Onion powder
2 : tb Louisiana hot sauce
1 : c Water
1 : c Green creme de menthe
1 : ts Dried mint (crushed)
1 : c Soy sauce
2 : tb Olive oil
0: Place the warm water in a large mixing bowl and sprinkle the yeast over it
1: Let stand to dissolve for 5 minutes
2: Add the warm milk, melted butter, salt, sugar, and flour, and beat until smooth and blended
3: (A whisk or hand mixer may be used to get rid of the lumps
4: ) Cover the bowl with plastic wrap and let it stand overnight at room temperature
5: Preheat a nonstick waffle iron, first spraying it with the vegetable oil cooking spray
6: Just before cooking the waffles, beat the eggs and baking soda into the batter, stirring until well mixed (the batter will be very thin)
7: Pour 1/2 to 3/4 cup of the batter into a very hot waffle iron
8: Quickly spread it out toward the edges with a rubber spatula and close the top
9: Bake the waffle until it is golden and crisp, 2-3 minutes
10: Repeat with the remaining batter Recipe by: Shelia Lukins USA Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy
11: net> on Sep 21, 1997