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    ChellFeesh

    Member since Feb 2007

    Chef #445325

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Mondo's Hot & Spicy Venison Jerky (Can Substitute Beef)

    Handle
    Sunday, Jan 27, 2008 on Food.com
     |  13 Reviews  |  By Monica in PA
    LinMarie says:

    "Just made this today w/ some venison that a friend hit w/ his truck!! I used a meat slicer to slice very thin strips... and I marinated in your recipe overnight. When I opened the bag to pull the meat out it smelled delicious and I was very excited about cooking it. I have tasted several jerky recipes in the past but this is the first I've cook..."

    Reviewed Grape Jelly

    Handle
    Sunday, Sep 16, 2007 on Food.com
     |  27 Reviews  |  By Darlene Summers
    LinMarie says:

    "Hubby and I spent the day yesterday picking grapes from the yard... it's the first time we ever used them! So I knew EXACTLY what website to go to for good recipes and this jelly recipe did not dissappoint. It was so easy and the house smelled terrific. I have made jelly before, but this was my first try with grape. It is delicious. My 3 year..."

    Reviewed Hamburger Gravy

    Handle
    Wednesday, Feb 7, 2007 on Food.com
     |  66 Reviews  |  By ThatJodiGirl
    LinMarie says:

    "My husband used to eat this all the time as a child and he is always talking about it. Last night I tried it as a surprise. I knew he'd complain if I added the onions, so I left them out. I used milk instead of flour and bullion. It was so simple and fast. Brown some beef, open cream of mushroom, add 3/4 can milk. I snuck a taste before dinn..."

    Reviewed Hungarian Cabbage Rolls

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    Monday, Feb 5, 2007 on Food.com
     |  2 Reviews  |  By personalchef
    LinMarie says:

    "My great grandparents came to this country from Hungary and it's been a family tradition to have cabbage rolls for Easter dinner. We end up with at least 2 gigantic stock pots full of cabbage rolls and we boil them on the stovetop in tomato juice. It takes at least 4 hours, but it is so worth it! We do always use the ham hocks but we also add a s..."

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