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- #1 by BigDave83 on Yesterday at 08:47:07 PM
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Buffalo chicken dip is easy to make, provided you have a way to keep it warm. a slow cooker of that and some chips and crackers.These have went over well at places. The wife of someone I used to shoot with gave me this recipe. I usually leave out the green peppers or I will use a different color.Chinese Noodles¼ Cup Peanut Oil2 TBSP White Vinegar1 TBSP Dry Sherry2½ TBSP Sesame Oil3 TBSP Soy Sauce1 TBSP Crushed Red Pepper½ TSP Ground Ginger1 TBSP Brown Sugar¼ Cup Green Pepper1 Pound LinguineCook pasta, then mix next eight ingredients in a jar with a tight fitting lid, shake the dressing. Toss with pasta. Let sit in refrigerator to blend flavors for two hours. Put green pepper in just before serving.
- #2 by jdmessner on Yesterday at 07:57:24 PM
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I was talking with my wife, she mentioed that a Snickers salad is always good. It throws people for a loop, they don't know whether to count it as a dessert or a salad. Having attended my fair share of pot-lucks and picnics, my Mount Rushmore of covered dishes would include: Tator-Tot Casserole, Broccoli and Cheese Casserole, Scalloped corn, and Hot German Potato Salad. Please post a picture of what you come up with!
- #3 by jdmessner on Yesterday at 04:32:29 PM
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Is there anything from your recent trip that might inspire a creative side dish?
- #4 by jdmessner on Yesterday at 04:25:50 PM
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Quote from: Bentley on Yesterday at 02:48:26 PMKeith says he thinks unit was ready to ship Friday, so am hoping it goes out Monday or Tuesday and we can get cracking on it by the weekend!This is good news! I am waiting with eager anticipation and looking forward to this.
- #5 by Bentley on Yesterday at 02:48:26 PM
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Keith says he thinks unit was ready to ship Friday, so am hoping it goes out Monday or Tuesday and we can get cracking on it by the weekend!
- #6 by Bentley on Yesterday at 02:45:33 PM
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I have not, cuz I will usually chop the raw meat I use as it cooks...so it almost comes out chopped. But if you have access to a slicer or have fine carving skills and can get it paper thin I would think it would work well! Quote from: yorkdude on Yesterday at 11:49:03 AMI fetched a few tri tips and wondering if anyone has cooked them for a loose rendition of philly cheese steak sandwiches.
- #7 by Bar-B-Lew on Yesterday at 02:45:14 PM
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I made one on the grill a few years ago. I didn't use a slicer to slice the tri-tip. I did it by hand with a knife. I wasn't happy with the results vs a cheesesteak. It ended up being more like fajita beef on a roll. It still tasted very good, but was not a cheesesteak because slices were too thick.
- #8 by Bentley on Yesterday at 02:41:22 PM
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Shari was talking about a cold corn bread salad last night.
- #9 by Kristin Meredith on Yesterday at 01:12:15 PM
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Our church picnic is next Sunday. The church provides the meat and the congregation brings sides and desserts. I am thinking of taking a side, but was looking for suggestions other than potato salad, macaroni salad or beans. Any thoughts?
- #10 by Brushpopper on Yesterday at 12:57:13 PM
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I don't know how they would work sliced thin and cooked on a griddle. You could cook them in the oven and then wrap them and finish like a brisket, or a trisket as some have called it. Get them up to 205 degrees or so. They are good like that on the smoker but with weather coming I understand why the oven use.
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