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Pennsylvania
"These are fantastic. Didn't change a thing."
Nov 8, 2011 on Food.com
"The first time that I have ever made London Broil, and had everyone "Ooing and Awing."This is the best recipe for London Broil ever. I marinated it a little more than 24 hours. Just remember that with London Broil you need to cut it at an angle - with blade nearly horizontal - then this Broil will melt in your mouth!"
Aug 19, 2008 on Food.com
"This was outstanding for goose. Trim the extra fat off the neck and leg areas (save to use for frying potatoes, etc. - this is the best fat!Make sure to prick the skin only (don't go into the meat all-over the goose to allow the fat under the skin to escape; this will ensure it is crisp. With the spices used here, the skin was extra yummy!..."
Jan 23, 2008 on Food.com
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