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TOPIC: What's_for_Dinner
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Went out to eat at our favorite Japenese restaraunt, in Houston.

Carrie

Corpus Christi TX
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Im back at work offshore,Saturday and Tuesday nights are steak night. I had a nice ribey with Sauted mushrooms and a baked potato.

Mickey.

Bullard TX
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rdy.......your probably right.........but there are a couple of prepared ones at the local supermkt that are really good and no muss no fuss just heat and eat mmmmmmmmmmmmm :)

Rockport MA
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kat i dont have a good one for clam chowda........google one up from some fancy restaurant you like :)

Rockport MA
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hot boiled lobsters with tons of hot melted butter....garlic bread and a cocktail too.........i really earned it today.........tide was running hard on the ocean and the swells were 6-10 feet..........

Rockport MA
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Of course, Mario. I guess I should have posted in recipe sharing. But let me know how you like!

Saint Augustine FL
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You're welcome. I hope you enjoy. Even though this is homemade with no preservatives, the acids in it will naturally preserve it fo r3 weeks in the fridge. It also freezes and cans well.

Saint Augustine FL
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LW's All American BBQ Sauce 4 Tablespoons vegetable oil 1 Medium onion minced 4 cloves garlic minced ½ green bell pepper cored, seeded and minced 2 different chili peppers of medium heat such as ancho, chipotle, New Mexican or poblano seeded and minced 4 cloves garlic minced 1 six ounce can tomato paste 1 eight ounce can tomato sauce 4 Tablespoons cider vinegar or more to taste 4 tablespoons Worcestershire sauce 3 tablespoons lemon juice ½ cup rich beef broth or bullion ½ cup water ¼ cup red wine or 2 tbsp bourbon 4 tablespoons bacon drippings ½ cup molasses 3 tablespoons dark brown sugar or more to taste 4 tablespoons prepared mustard or your choice (I go for a spicy brown) 1 tablespoon dry mustard 1 teaspoon Hungarian (smoked) paprika ½ teaspoon cloves Your favorite hot sauce to taste Salt and pepper to taste

1. Roast chili peppers whole on the grill or stovetop. When skin begins to char pop into heavy duty zip loc bag and seal. Allow to cool before seeding, deveining and mincing. 2. Heat oil in large nonreactive saucepan over medium heat. Sauté onion, garlic and bell pepper until soft. 3. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 15 minutes or until thickened. If sauce becomes too thick add more liquid of choice. 4. Remove from heat and taste for seasoning. If a smooth sauce is desired, puree in blender.

Saint Augustine FL
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RnK, do you want my tomatoe based, mustard based or Asian inspired? I have others. But these were just ran numerous times through a test kitchen because I'm writing a cookbook.

Saint Augustine FL
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I had leftovers from my veterans free ninety free dinner last night :0)....and a sugar free popsicle.

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TOPIC: What's for Dinner
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