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Hunters eggs

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    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
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    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>

Recipe from Albert Milburn of Brandon, Miss.

Total Time: About 20 minutes

2 lbs. fresh pork sausage
1 10 oz can Rotel tomatoes
1 tsp hot sauce
1 tblsp lemon pepper
7 eggs

1.  Combine sausage, lemon pepper, Rotel tomatoes and hot sauce and mix in with sausage.

2.  Spread sausage evenly in large skillet and cook until almost done.

3.  Using a medium size ladle, press 6 indentations around edge of sausage and one in the middle.

4.  Drop one egg in each "dimple," cover, reduce heat and cook until eggs are done to your liking.

5.  Cut into pie shaped pieces and serve with buttermilk biscuits and jelly. UMMMM, good.

Yield: 4-7 servings

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