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Pastimes
Got A Great Recipe To Share????
An SI Board Since October 2000
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Emcee:  William H Huebl Type:  Moderated
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ReplyMessage PreviewFromRecsPosted
23548I'm still fearful of cooking it, afraid of ruining it. My Dad was a hunter Siber-1/23/2012
23547Really great recipe - even better the next day. I came up with this recipe wWilliam H Huebl11/14/2012
23546There is an over abundance of deer in this country, but I know what you mean aboNeeka-1/13/2012
23545lmgtfy.com (You have to wait for the search to complete.) The Yummly looks proWilliam H Huebl-1/12/2012
23544Uhm. I know it's common but I just can't go there. I'm even havingSiber-1/7/2012
23543Be careful. It's highly addictive and you'll find yourself roaming arouSiber-1/7/2012
23542I just got one for xmas lol and sealed 30 lbs of fresh pickeral fillets GC-1/7/2012
23541It is easy to consider all animals as pets and want treat them accordingly. TheWilliam H Huebl-1/6/2012
23540There's a how to video at the link in case anyone is interested. gg "DNeeka112/29/2011
23539Casserole for that leftover turkey.... Casserole dish and foil covering Put a William H Huebl-12/28/2011
23538Right and sub the ham bone for the hock.William H Huebl-12/22/2011
23537I bought a Honey Baked Ham yesterday and one of the things I love about this hamNeeka-12/22/2011
23536Merry Christmas to you and everyone!William H Huebl212/22/2011
23535<i>if you like curry, you can add a lot more</i> Baby steps :) WSiber-12/22/2011
23534Actually, if you like curry, you can add a lot more, anywhere from a teaspoon toWilliam H Huebl-12/21/2011
23533One of my favorite soups. I never find the need to blend though. I like a bitSiber-12/21/2011
23532Bill's Simple And Absolute Best Split Pea Soup soup 1 ea carrot; diced 1 eWilliam H Huebl112/21/2011
23531Neat.... thanks!William H Huebl-12/15/2011
23530Mrs. Claus' Cookbook: northpole.comSiber112/15/2011
23529Cooking In The Keys with chef John Hines Episode #5 youtube.com French fries bruiser98-12/13/2011
23528Ok. the water makes it look like the oil is boiling. americastestkitchen.com**AIsh-12/13/2011
23527"You bring the oil to a boil for 15 minutes and don't touch the spuds.&Peter V-12/13/2011
23526Simplot developed a french fry that was coated which would not allow the coolingMurrey Walker-12/12/2011
23525Saw a show on cooking great french fries. Yukon Gold cut into 1/4 by 1/4 strips.Ish512/12/2011
23524Thank you. And I usually add at least one bay leaf and some dried basil to my sWilliam H Huebl-12/4/2011
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