from ann hodgman's
a favorite from a local restaurant no longer in business. not an authentic mexican chile relleno, but a crispy, flaky version.
these were so go, it surprised even me.
stefan and emily used to make this stuff when her herb garden was overly productive. the last batch i made was with a blend of thyme, summer savoury, basil, oregano and a bay leaf.
this is from
this recipe allows you the fresh taste of sweet corn-on-the cob all year long. i've been making it for years and will today make it with olathe corn i picked up at the market for 10 ears for $1. it stacks neatly in your freezer and is ready in a jiffy.
tasty & easy are 2 words to describe this recipe. never any leftovers. i usually double this recipe and freeze in meals size amounts. this way i always have somthing to pull from the freezer on days i don't feel like cooking.
by far the best onion soup i've ever eaten...and i love food! it freezes well..just freeze the soup and prepare the bread separately. it sounds like a lot of work but it's not, and it is well worth it. the recipe is supposed to make 8 servings...but in
from january, 2011's issued of southern living. this is an easier version of the original because it uses pre-cooked chicken and canned broth. don't forget...heat your oil good before adding the flour for a flavorful and fast roux. good for oamc, too.
it may not actually cure cancer. it is probably the best soup i have ever had and make at least twice a month if not more. the recipe is easily doubled and as it sits in the fridge it gets better and better.
i used to call these hanky pankies (why is beyond me!). after i made them at my super bowl party the first time the bears won many years ago, it's been a tradition every super bowl since. (7/5/07...note: these are supposed to be served hot and kept warm
as this bakes your house will be filled with the most delicious aroma! don't let the long list of ingredients scare you, this dish is worth it :) created for rsc 2006.
as a native nyer relocated to french quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. this recipe is a lighter version of this "traditional quebecquois" breakfast meal and i
i found this recipe online. the idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. i find that premixing this sauce helps, though, as it is fairly thick.
a recipe for wild game.. note: to freeze: cool. place in a freezer bag, seal, label and freeze. to serve: thaw in fridge overnight. reheat on stovetop until bubbly and serve.
this is based on the "seitan log" and its variations posted by vegsocialworker. i realized that portabella and shiitake mushrooms are sometimes described as "beefy", so i decided to make a seitan with mushroom stock instead of veggie stock.
this is our favorite granola bar with clean eating ingredients. i do however love those white chocolate chips!
a family staple. i am not sure how the ladies before me (mom, grandma, et cetera...) would feel about me making this recipe public, but the world needs to enjoy this. this marina sauce runs through my blood. this marina sauce is the reason i needed to lea
these are the fluffiest & yummiest rolls! you will think you are in heaven! they contain potato, lemon zest and orange juice! i make a double batch of these every year at thanksgiving time. we eat them at the "feast" and then we eat them all week with the
you can adapt this basic recipe to use ingredients in your fridge and pantry. try single flavours or combinations to make anything from vegetable broth to hearty lentil, chicken or thick creamy soup. as this soup is quick-cooking, use tender cuts of meat.
these flaky sausage foldovers can be made ahead of time, making them great for parties.
my dad came home from work (he was a mechanic w/twa) with this recipe...thus it's name. this is how we've enjoyed spaghetti for over 50 years! this is so easy to make, why bother with store bought? feel free to adjust seasonings to your own tastes.
great meatballs to go with any spaghetti sauce. make these as large or as small as you like. my family has been making this recipe for over 45 years and my sons often request spaghetti and meatballs for their birthdays. i always make a double batch and
i have my favorite baked beans recipe that i can now do in the crockpot making it easy to make ahead and transfer for potlucks, picnics and entertaining on the boat. i've seen several recipes on zaar, but this is my version of the slow cooked sweet and sp
this is great with milk or soy milk, and also can be eaten plain as a snack. will keep for weeks in the refrigerator.
this is a recipe that i modified from a co-worker's mom's white bread recipe. it made such soft bread i wanted to see if i could use the base as a multi-grain bread. prep time doesn't include rise time.
this is a good sauce for pasta! recipe is from woman's day. plan ahead: use half the sauce for 1 lb pasta, then refrigerate the rest up to 1 week, or freeze.
most whole wheat pancake recipes sneak in some refined flour, but not these! great to make ahead and freeze for later.
a less hydrated version of peter reinhart's 100% whole grain pizza dough as presented in "artisan breads every day". suprisingly good dough for a whole wheat pizza.
100% whole wheat, oats, low sugar, low fat wholesome goodness.
if you like stuffed shells , you'll love this one, and probably will never buy frozen store bought ones again. it's one of my hit and miss recipes. everybody i've made them for has loved them.
it's spices speak for themselves -- delicious to have with your favorite pot roast or pork roast. it's easy to make up and can be stored in refrigerator up to a year. can be canned & frozen. makes a nice gift also !
this was paired with chicken enchiladas in a new cookbook that i have - the best of america's test kitchen 2007. while the enchiladas didn't whet my appetite, the quick sauce caught my eye; namely, no chili powder as an ingredient. looks simple enough fo
my mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. i've always loved it and i make it when i can in my own 16 quart pot! it freezes really well, so don't be afraid to make it all.
this recipe is good ! i went to a meeting two weeks ago and someone brought it. it disappeared quick ! the lady said it is from the 70's...that they use to have neighborhood block parties when her children were babies and someone shared it....enjoy!!!
a quick and easy, stovetop dinner. this is out of the "taste of home cooking school recipe collection" spring 2002 edition. i serve this over buttered egg noodles and with a sweet veggie side dish.
don't worry, this brisket isn't as hard as it sounds, though it does cook for 24 hours in the oven. perfect for a dinner party or holiday. smells sooo good in the oven.
we have an abundance of peppers (of all sorts) growing wonderfully in our garden, so i came up with this wonderful medium heat level sauce (adjustable) that went great as an accompiment with our broiled cod fish fillets. use it for any recipe calling for
chicken, broccoli, carrots, and more in a wonderful lasagne with alfredo sauce. add some provolone in between the layers for added 'italian' flavor! if you use reduced-fat alfredo sauce, and low carb pasta, this will fit into a lite-bleu menu. all lite-bl
yesterday we were having a roast and made this as a side dish, normally for just plain cauliflower cheese you would use more cauliflower instead of broccoli, but this was very tasty and incredibly high in anti-cancer foods
a must try! there are tons of recipes for baked beans but these will really stand out and how great...they freeze beautifully! i call them 3 way because you can really use any 3 kinds of beans you like. and once combined you have 3 options to choose what
this is done in about an hour and a half. makes enough to freeze for later when time doesn’t allow to cook. the name comes from the ingredients. i finally found how much tomato sauce it takes to thicken using 1 small can of tomato paste.
chicken can be used to make tacos, quesadilla or burritos - easily makes a bunch for multiple meals.
this is so fast and easy. i double the recipe and freeze in 2 serving size containers. it warms up great in the microwave or on the stove. hope you enjoys it.
easy to make, a great way to use leftover taters (of course i make sure i have leftovers, lol) with a stuffing that is thick enough to stay on the skin and not run over.
an easy and very light christmas pudding - for those that dislike the heavy dark puddings. however, this still has all the traditional christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! moreover, all
this recipe has been my standard for pasta and lasagna. i've never found another like it and it seems that many people haven't since i lost it and tried on here, hunt's website, and many, many other places to find it again. i'm posting it here so it won
this is a mix of grains that i make in bulk quantities to use as a replacement for rice or as a flavorful addition to jasmine or basmati rice. with all due respect, this is based on a recipe from the medicine restaurant in san francisco. also great for
this is my personal, never before published version of the 'famous dick's burnt almond cake' from dick's bakery in san jose, ca. i was not as impressed as some by the original- i did, however, taste potential. after several months of testing, this is the
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