Get the latest Awesome flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/awesome A very qiuck trifle and it still taste awesome! http://www.grouprecipes.com/107634/quick-and-easy-trifle.html I found this recipe on "Mike West's Squirrel Stuff". AWESOME! Wouldn't know you were eating squirrel if the pieces weren't so small. http://www.grouprecipes.com/106096/squirrel-supreme.html Great for a family meal or for a candle lit dinner for two http://www.grouprecipes.com/105331/vodka-cream-sauce.html If you love Shrimp you will love my recipe..I just fixed this one over the weekend for guest an they kept on an on and now she emailed me for this recipe ..she said her hubby wants her to make it..lol so I am sharing it with you..love it !! Great to eat with Shrimp that is in a sauce with fried on the side/ bake tators...or salad.....Family friends absolutely LOVES IT! http://www.grouprecipes.com/99087/shrimp-cornbread-dressing.html This is a family favorite. http://www.grouprecipes.com/97884/fried-cabbage.html Scotland famous recipe http://www.grouprecipes.com/97194/black-bun.html Great Potatoe Salad http://www.grouprecipes.com/94995/simple-good-potatoe-salad.html An old standard gets made-over with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add nutrition and flavor. Serve with mashed potatoes, some green beans and dinner rolls. This one is a keeper! My kids requested that I make it more! Now I make a double batch, slice it and freeze each slice individually. Awesome leftovers! http://www.grouprecipes.com/93709/turkey-meat-loaf-with-sun-dried-tomatoes.html Had this at a party on the lake with friends a few weeks ago, and just got his recipe! AWESOME! And definately MESSY! Easy Easy and sooooo good! Cook shrimp or wings in this sauce, and follow same directions for each! Be sure to have lots of napkins and or towlettes on hand!! Marinates for 2 hours. http://www.grouprecipes.com/90998/down-n-dirty-shrimp.html Adapted BY PAULETTE LEPORE MOTZKO PollyLePore@gmail.com from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 20 hours’ rising Paulette Le Pore Motzko found this on The Los Angeles Times website on March 15th, 2009. It was mentioned on "A Baker in Knead" by Ms. Waddle on: http://www.finecooking.com/item/8861/a-baker-in-knead Email me with variations on this recipe and pointers you have found in making it. I'll make it available for others on the main recipe! PollyLePore@gmail.com THERE HAVE BEEN SOME MAJOR EDITS TO THIS RECIPE BY ME THANKS TO ROB MY NEWFOUND COOKING BUDDY. HE'S BEEN MAKING THIS RECIPE FOR 4 MONTHS NOW AND SAYS IT COMES OUT LIKE SOMETHING OUT OF AN ITALIAN BAKERY!! I WAS RIGHT. I AM SO HAPPY HE ALTERED THE YEAST AMOUNT AND HE SWEARS BY USING SPRING WATER. I adapted and simplified the original recipe and this is the edited results. The final pictures are mine with exception to 2 of them. The bread on the blue plate is mine also. Just made it this evening on March 16th, 2009 ****************************************** I know the regular recipe didn't say to do this but after a few hours-3 I think it was I took a wooden spoon and mixed some of the flour that didn't quite get all mixed up the first time around. I then picked the blob of dough up and worked out the particles of flour that hadn't mixed properly. I just pinched them between my fingers. Then I returned the dough in the bowl and covered it for the rest of the slow rise. I let the lump of dough rise for 20 hours in a large bowl with a lint-free cotton cloth on top. Then I baked it with the lid on a large cast iron skillet or "chicken cooker" as it was called by Lodge. I greased the interier of the pan with canola oil drizzled in the pan and then swirled to coat with a paper towel. The bread then baked for 30 minutes with the lid on and then another 30 minutes with the lid off. My picture of my finished bread is upcoming. The one that is on the site will be replaced by my picture which I happen to think looks better than the picture! ******************************************************** This was taken out of the book, "The Minimalist: The Secret of Great Bread: Let Time Do the Work". CHECK OUT THIS LINK. IT HAS STEP BY STEP PICTURES AND GREAT DESCRIPTIONS: http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited http://www.grouprecipes.com/89006/polly-motzkos-easy-20-hour-bread.html