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"Brill! Just don't forget yer Irish "Orange Juice"- a nice stout! Guinness is always good, but I like Beamish. Stay away from Murphy's however- it seems to have been "Americanized" and it's flavour is not as good as Guinness or Beamish. Of course there are some good American stouts- the best are from your local microbrewery. In the St. Louis area,..."
May 31, 2011 on Food.com
"So simple a suburban boy from St. Louis can do it! Yep- I can attest to the Proper Cream Gravy-if it ain't white, it ain't right.Git a rope... Turned out great! ANd I made enought to last me for breakfast tomorrow!"
Feb 3, 2010 on Food.com
"I did this with a variation by using a cranberry-mustard that I bought at Save-A-Lot and really didn't like. I warmed it in hot water, then after poking the meat with a large tined fork, I "schmeared" it with this cranberry-mustard. After 2 1/2 hours at 300F, the meat came out wonderful- and I drained the good stuff into a small pot that had the..."
Jan 27, 2010 on Food.com
"I will make these for Rememberance Day 2009. We have a US/UK/CAN/AUS/NZ/Dutchmulti-nation ceremony at a mass grave of 100 Allied POWs who were executed by the Japanesein a cave implosion- and are buried here at Jefferson Barracks National Cemetary in St. Louis, MO. Our Scottish community is very involved, and I represent the Royal Electrical &..."
Jan 4, 2009 on Food.com
"Quite close to the ones we make!Ours is a clone of the infamous Beggar's Pizza from Blue Island, IL where my wife & I lived. We loved it so much that we took a piece, put it in the 'fridge & the next morning carefully dissected it to see what made it so good! One problem is finding the deep dish pans & then getting the pizza out. No worries-..."
Dec 27, 2008 on Food.com