
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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METHOD
1. Combine ingredients in a small bowl 2. Use as a marinade
Makes 3/4 cups.
VARIATIONS
Add 1 teaspoon fresh grated ginger root, 1/2 to 1 teaspoon fresh
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angles. Place rectangles crosswise on 1 large or 2 small
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press perforations to seal. In small bowl, combine butter and 2
T honey; mi Italian wheat bread - abm - regular loaf Source: Electric Bread
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10 oz White mushrooms, chopped
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5 x Plum tomatoes, chopped
2 cn (6 oz) tomato paste
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3. Drain fat from ground beef and add to sauce.
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minutes or until thoroughly heated.
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