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| From http://www.foodtimeline.org/foodfaq2.html
Who first made the pickle and when? This simple question does not have a simple answer. It all depends upon how you define the word "pickle." Food historians trace the process of pickling (preserving foods in salt/brine or vinegar) back to Ancient Egypt. These peoples were known to have pickled fish and melons. If you mean the pickling of cucumbers (what we usually call pickles today) that practice perhaps dates back to India, about 3,000 years ago. Some food historians say William Beukelz, a Dutch fisherman invented pickled foods in the 15th century.
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| We prepare this sauce for our bar-b-ques. Great barbie sauce for any occasion. I always double the recipe and use it for our bar-b-ques. Not yet rated |
| Cajun's love their meats grilled on their bar-b-que pits. Make up a batch of this marinade and you will not need any steak sauce after this marinade!
The ingredients in this recipe is for a "per pound of meat". |
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| You and your friends can have a ball for Christmas with a bowl of this fun punch or to have fun bringing in the Mardi Gras Lenten season. Remember to drink responsibly so you can pass some more good times. Combine Mardi Gras colors of yellow, green/gold; add purple toothpicks on the limes to make it more festive and in tune for that Mardi Gras celebration.
Recipe from a recipe box newspaper clipping from The Daily Review, Morgan City, La December 10, 1975.
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| Whitney writes - A long time ago my maw-maw tought me a recipe that I thought was very unique,decorative,and fun to make!I like making this desert with my family because it reminds me of them.....totally crazy!!!I think that if you give it a try,you might like it too! Not yet rated |
| This delicious relish is great served with smoked sausage, ham or any other meat. It is especially deelish served with lots of hard boiled eggs! |
| Honey Bear Barbque move over - you have competetion! A delicious old fashion homemade bar-be-que sauce; use on ribs, chicken, hamburgers or any type meat you want to have bar-b-que sauce on! Delicious to for sandwiches. Not yet rated |
| This is a "recipe" for a great mosquito repellant. 10 parts water 1 part vanilla extract. Pour into a spritzer bottle and spray it on you. There is the added benefit of smelling like a cookie. Remeber this though - Mosquito repellents don’t repel; they hide you. The spray or lotion blocks the mosquito’s sensors; however, it will seek out unprotected areas of skin.
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| An old fashioned and inexpensive method of preparing your own pancake and waffle syrup. There are many variations such as adding a little vanilla extract;or any flavor extract you prefer.Plus you have hot syrup with no fuss! So when you reach out and find you are out of cane syrup...this may be your ticket to having syrup with your petit déjeuner ou souper. |
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| Ken's recipe request asked: "My mother used to make croquinoles and a Steen syrup coating
to dip them in. I know she cooked the syurp then let them set. They were gummy but good." Ken also adds - "Very good and better if you add a little crushed pecan on each while still warm".
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