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
2 : tb Tamari OR
2 : tb Low-sodium soy sauce
5 : tb Water
1 : tb Dry sherry, or to taste
2 : tb Apple juice concentrate
1 : Onion; chop fine
3 : Sprigs parsley
3 : Scallions; chop
1/4 : ts Powdered bay leaf
1 : ts Salt
1/4 : ts Dried oregano
1 : Clove garlic; crush
1 : Lemon; juice
3/4 : c Oil
1/4 : ts Freshly ground pepper
1/2 : ts Coarse (kosher) salt
1/2 : ts Freshly ground white pepper
1 : pn Cayenne pepper; -=OR=-
1/4 : ts -Tabasco sauce
1 : Garlic clove; finely minced
1/4 : c Chopped fresh parsley
2 : tb Lemon juice
1/3 : c Olive oil
1 : c Olive oil
1/2 : c Sherry vinegar
Or: : Or:
1/2 : c Wine; red or white
Or: : Or:
1/4 : c Lemon juice
2 : tb Soy sauce
2 : Garlic cloves; sliced
Coarsely : Coarsely ground pepper
2 : tb Freshly chopped herbs
1 : ts Italian seasoning
Red : Red peppercorns; if desired
1 : tb Worcestershire sauce
1 : ts Sugar
1 : tb Minced garlic
1 : tb Minced fresh ginger root
1/3 : c Fresh lemon juice (about 2
-lemons) : -lemons)
2 : c Canola oil
1 : Bay leaf crumbled
Kosher : Kosher salt and freshly
-ground : -ground black pepper to
-taste : -taste
1 : Bottle good red wine
1 : c Wine vinegar
12 : Peppercorns
1 : ts Salt
18 : Whole cloves
2 : c Onion slices
2 : Celery stalks with leaves;
-chopped : -chopped
2 : Garlic cloves
2 : Sticks cinnamon; 1 teaspoon
-ground : -ground
1/2 : ts Powdered thyme
4 : Bay leaves; ( to 5)
1 : pn Sage
1 : Venison roast
1/2 : c Prepared mustard
1/2 : c Cider vinegar
1/2 : c Grandma's Molasses
8 : lb Deer roast (ham)
1/2 : lb Salt pork, cut in strips
1 : c Currant jelly
4 : tb Flour
1 : tb Brandy
0: 1 1\2 tb Salt In mixer bowl equipped with kneading arm put ingredients in in this order: water, yeast, honey, oil, yogurt, 9 cups ww flour, high gluten flour, vitamin C and salt
1: Pulse a few times to mix
2: Turn mixer on, and quickly add remaining flour, one cup at a time, until dough forms a ball and cleans the side of the bowl
3: The amount of flour may vary
4: Knead 10 minutes
5: Preheat oven to 200 during this time
6: Lightly oil hands
7: Divide dough into equal portions
8: Shape into loaves and place in greased (I also flour) bread pans
9: Turn off oven
10: Place bread in oven, arranging pans with space between to allow heat to circulate freely
11: Set a kitchen timer and watch closely
12: Let rise until almost double in bulk, approx
13: 15-30 minutes
14: Leave bread in oven and turn heat to 350, baking 30-35 minutes
15: Immediately remove from pans; let cook on wire racks
16: This is adapted from Set For Life
17: This is how I make it and the bread is moist, scrumptous
18: From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini