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Dragon Eggs

Reviewed: Oct. 7, 2013
I have a different twist on this one. After boiling and cooling the eggs, roll them on the counter to crack the shell all over but do not peel, return the eggs to the cold water with just the tea and soy sauce in the water. Let them soak over night, then peal the eggs. You will be delighted with wonderful individual patterns on each egg.
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Flatlander Chili

Reviewed: Feb. 4, 2011
Great recipe, but try using V8 instead of plain tomato juice. I use that for my chili and love it. For more spice, use the Spicey V8 for a kick.
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1 user found this review helpful

Ruben's Garlic Grill Sauce

Reviewed: Dec. 26, 2008
I have been making this same sauce for basting for 10 years. You are right, everyone loves it. Try brushing both sides of some pumpernickle bread and grilling them with your meal. OH ya! For Steak, I sub crushed red peppers for the cayanne and add a 1/4 cup of Merlot wine.
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11 users found this review helpful

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