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Country-Style Steak

Reviewed: Feb. 18, 2014
My father has made this cube steak recipe for 20 yrs. Was a staple in our home every Sunday. There are couple changes we do. Use an iron skillet and put some oil in the bottom of skillet to brown steaks. I know we don't use near the 1/2 Cup of oil as stated in recipe. After all steaks are browned we place all steaks back into the skillet and put in beef broth cover with lid and cook on top of stove for 2-2 1/2 hrs on low heat don't boil hard just a nice simmer. This way your not heating up the whole oven and the smell is incredible. Remove steaks and add your flour and make your gravy which is to die for. My husband says "Its so good it should be listed as its own food group".
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Patti's Mussels a la Mariniere

Reviewed: Feb. 20, 2012
These mussels clearly stand up to any other mussels I have eaten. I don't normally cook w/ wine but I did. I made these as the recipe calls for then I tasted the sauce to wine tasting for me so I added 1/2-1 tsp. of chicken boullion. It helped alot with mellowing the wine down. I also did reduce before tasting to burn off the alchol. Next time I will add half cup of wine and half cup of chicken broth. Got amazing reviews by all that ate these.
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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Sep. 10, 2010
Used 1/8 cup of mustard as others said very mustardy taste, it was the only change we made, everything else stayed the same. We decided after making this the cumin was to over powering will use half the amt. next time. And use 1/4 cup of mustard, 1/8 wasn't enough. Might even try liquid smoke as others suggested. It had nice flavor and heat but as we all try to adjust to our own taste buds after making it as stated. Will be making this again.
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Onion Cucumber Salad

Reviewed: Jul. 19, 2010
I didn't use anything new on this recipe only added less of the ingredients. I used 2 cukes with 1/4 cup of sugar and 2 T white vinegar and 1/2 tsp. celery seed, 3 pinches of salt and some onions. Left it sit over nite and took it to our family reunion. We have alot of older folks but let me tell you this was GONE in no time at all...I can't tell you the number of times someone asked for this recipe, saying they can't make cukes & onions right. I will be making Only This recipe from now on. It wasn't to tart and the sweetness was perfect.
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Shrimp Salsa

Reviewed: Jun. 1, 2010
I tweeked this recipe and like lots of us I hate to rate this when I tweeked....with Minimal alterations, first I used a large can of plain diced tomatoes, I used 1 lime for juice, and it had plenty of lime flavor can't imagine using 1/4 cup, and my shrimp I didn't have salad shrimp so just cut up bigger shrimp to small pieces and used vidalia onion and didn't use as much salt and did a dash of sugar. This was gobbled up by everyone and my family asked for this recipe to be a "Keeper". The juice of the tomatoes I made myself a bloody mary, life was good.
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