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We tried two versions of Teriyaki Steak side-by-side to experiment with different marinades. We used a bottled teriyaki marinade dressed-up with 1 minced garlic clove and 1 Tbsp. minced fresh ginger. The second marinade is a homemade version of teriyaki, ingredients below, and is significantly better than the bottled marinade. Servings: 4 Fresh [...] Jim took charge of the short ribs, I only helped as a prep cook. Plan to set aside a half day to prepare this recipe, but the effort is well worth it. Servings: 4 Fresh 5 lbs. bone-in beef short ribs 2 medium onions 5 carrots 6 garlic cloves 4 thyme sprigs 1 sage [...] The first Turkey ala King was too heavy on the onions, not enough mushrooms, and too thin. The second version was perfect and followed a Betty Crocker Chicken ala King recipe very closely. Chicken can be substituted for turkey both in the meat and the stock. If using pantry stock instead of freshly made [...] Baked ham is a great dinner party recipe because most of the work is already done – the ham is already baked and just needs to be basted and heated. We made this classic Glen-Mor Restaurant Sunday dinner recipe for Easter this year, with plenty leftover for upcoming recipes like Cream of Tomato with [...] I do not like ribs – so we invited over a guest and along with Jim the ribs were finished off and appreciated by those who enjoy the meat on the bone. Servings: 4 Fresh 2 lbs. beef back ribs 2 cups Barbecue Sauce, divided Prepare ribs Preheat oven to 350 [...] We don’t have easy access to a grill, so I always appreciate oven and stove-top alternatives for grilling and barbecue. The Glen-Mor Restaurant prepared the Barbecued Half Chicken in the oven as follows. Make the Barbecue Sauce homemade – it is worth it. Servings: 2 large servings or 4 regular Fresh 1 [...] We made Chicken Salad with leftovers from Roast Chicken with Giblet Gravy. Adjust the seasoning to taste – Jim and I tend toward the salty side, but I was conservative with the amounts below.
Servings: 6 Fresh 1.5 lbs. chicken meat, white and dark 3 Tbsp. French dressing 4 stalks celery [...] We served Roast Chicken with Giblet Gravy at a dinner party last night along with green beans and fingerling potatoes. We made Chicken Salad and Chicken Stock with the leftovers. Servings: 4 Fresh 1 whole chicken, 3.5 to 4 lbs. 2 medium carrots 2 stalks celery 1 medium onion 2 Tbsp. butter 6 [...] I did not believe Jim when he said the Glen-Mor Restaurant served spaghetti and meatballs since it is definitely not a typical New England recipe. But he produced an old copy of a Wednesday night specials list and proved they served it once a week. Though it may not be a New England specialty, the [...] Tonight was my first experience with Chopsuey. Jim said the taste is authentic for the Glen-Mor Restaurant. I can’t imagine ordering this in a restaurant, but it was easy enough for a weeknight meal. Servings: 6 Fresh 1 oz. ground salt pork 1 small onion 2 cloves garlic 1-1/4 lbs. lean ground [...] |
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