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i found this on the 'net in a hungry search for ever more scone recipes. this was listed as being a prize winner in a recipe contest for wheat germ. they don't contain egg so a true scone aficionado would probably say these are a biscuit not a scone.
the accompaniments to the to fish were derived from a delicious pasta dish i'd eaten. i figured it would also go well with a flaky white fish. you can substitute tilapia for the orange roughy as well. super easy to make, always a winner.
i like keeping this on hand for when recipes call for chocolate syrup. it is much cheaper to make your own. you can serve this sauce over ice cream or use 1 to 2 tbsp in a glass of milk for chocolate milk. i have used different types of flavour extract (
the marinade is what makes these kabobs so special see recipe#116996 this recipe makes a large amount but you may reduce the marinade and the meat by half. plan ahead the meat needs to marinade for 8-24 hours (24 hours even better!) and the wooden skewer
only use franks red hot for this recipe please! it is the reason this sauce is soooooo perfectly perfect!! my whole family freaks every time i make this. you can toss traditional fried chicken wings in it or try something new like shrimp or boneless skinl
posted for zaar world tour 2005. no tomatoes in here, but full of traditional salsa taste. can be served as a side dish or salsa dip with pita toasts. from the jewish vegetarian year cookbook. i have not tried this recipe yet.
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