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: Put flour into a large bowl and make a deep well in the middle
1: Pour warm water into the well, mix in the yeast, using a bit of flour in the mix
2: Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles
3: Slowly stir all of the flour into the yeast mixture
4: When it gets too thick to handle place it on a board and knead it until elastic
5: Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased
6: Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk
7: Preheat oven to 450 degrees
8: Punch down dough and divide in half
9: Refrigerate one half for later
10: (Allow extra time to rise)
11: Roll the other half into a circle about 15 inches across
12: Place on a 14 inch greased pizza pan, roll edges to form a rim
13: Spread half the sauce on the pizza pie (see recipe), top with shredded mozzarella, and other favorite toppings (mushrooms, olives, pepperoni, etc)
14: Bake for 20 to 25 minutes until edges are brown and cheese is bubbly
15: Cut each pie into 6 wedges
16: Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR on Kook-Net Recipe network From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini