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: Preheat oven to 475 degrees and lightly butter a baking sheet
1: In a large bowl whisk together flour, sugar, baking powder, cream of tartar and salt
2: Blend in shortening until mixture resembles coarse meal
3: Add milk and egg, stirring until mixture forms a dough, and gather dough into a ball
4: Turn dough out onto a lightly floured surface and gently knead 4 times
5: Pat dough into a 3/4-inch-thick round and cut out biscuits with a floured 2-inch round cutter
6: Gather scraps and pat out dough
7: Cut out more biscuits in same manner until there are 12 biscuits
8: Arrange biscuits about 2 inches apart on prepared baking sheet and bake in middle of oven 10 minutes, or until pale golden
9: Transfer biscuits with a metal spatula to a rack to cool
10: Makes 12 biscuits
11: NOTES : Note in magazine: This biscuit recipe was given to me by Marne Sims, who lived in New England and had many fine cooks in her family
12: Split, spread with parsley butter, and filled with good ham, these biscuits are fabulous for brunch
13: They are also grand plain, with honey, or with jam
14: Recipe by: Lynn M
15: Gelzheiser (Gourmet Magazine) Posted to MC-Recipe Digest V1 #614 by hister@juno
16: com (Iris E
17: Dunaway) on May 17, 1997