Skeptic, Cointreau or triple sec could be used as a substitute for Grand Mariner, but I'm willing to bet you don't have those on hand either.
I didn't know it was made from anything other than brisket but was able to get the right answer by process of elimination.
I seldom have it, but pastrami on rye with mustard and a dill pickle on the side is yummy!
I baked boneless chicken breasts, I had it with rice and broccoli.
My neighbor and me both have a peach tree. The peaches they produce are pretty small and spotted. Last year neither one of us had any peaches. Hopefully this year will be better.
I made a patty melt and chicken veg soup.
I knew it from some shows I've seen on TV.
An alcohol question, hehe, I got it!
I made a hamburger, mashed potato and broccoli, cauliflower and carrot.
*hangs head*
I made my bun recipe into a braided loaf. I thought I'd be fancy with it and put bagel topping on one of the three ropes. Since the loaf takes longer to bake than the buns, the topping got a little dark. I probably won't use the topping on a loaf again. Got good oven spring on it.
Spaghetti with leftover meatballs today. I'll make some broccoli with it.
I had pasta (penne) and meatballs.
Italiancook, I don't think it makes the breads rise faster and after I started using it I did not notice any change in flavor but I never did a side by side comparison. And yes, I use it in the same proportion as the Red.
Missed it too.
Baiting them with what they have become accustomed to is a good idea. At least their final meal was a good one.
