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  1. Kitchen Basics
    I made a double batch of beef crumbles today. I picked up two 10 pound packages of 73/27 ground beef today. I've made crumbles before but never actually measured the weight once I've finished. I made the crumbles in two different ways. I boiled one 10 lb chub on the stove in my large pasta...
  2. Kitchen Basics
    Anyone have any tips for keeping homemade bread from crumbling when making french toast..... or a bread recipe that makes bread strong enough to hold up to french toast making ?
  3. Food Articles
    In high school, learning a new recipe (especially dessert recipes) was always my favorite part of a foreign language and culture class. One day during German in my sophomore year, I teamed up with two other classmates to make German Crumble Cake from a magazine. It was quite good, if I do say so...
  4. OAMC, Homecanning, Freezing, and Preserving
    Boiling ground beef has a big advantage or two: CONVENIANT: (pull out a package of pre cooked and browned "crumbles" for any recipe calling for a lb of ground beef, browned) WAY EASIER and WAY LESS MESS! Think of it, the ease of stirring a simmering pot for 10 to 15 minutes instead of pan...
  5. Kitchen Basics
    Ingredients 3/4 cup brown sugar, packed 1/2 cup butter or margarine, softened 1 1/2 cups quick-cooking oats 1 cup all-purpose flour 1/4 teaspoon salt Cranberry Filling: 1/2 cup sugar 1/4 cup orange juice 1/4 cup water 2 cups fresh cranberries 1 tablespoon orange...
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