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    You are in: Home / Cookbooks / The Search is OVER
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    62 recipes in

    The Search is OVER

    Anything in this book has been tried by our family and is THE recipe that I use in the given category. I will try not to have similar recipes here.
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    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    510 Reviews |  By P4

    These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

    Recipe #26110

    You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount

    Recipe #261889

    I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.

    Recipe #80470

    This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.

    Recipe #80156

    I don't even like Pork, but was tricked into tasting this dish when I was told it was chicken. WOW! The meat was sooo tender and juicy; so tender in fact, that it was literally falling apart! It was like nothing I'd ever tasted before! Definitely not like my mother's hard, crusty pork chops! lol! This recipes goes hand in hand w/ some mashed potatoes. Just pour the leftover gravy on the taters' and enjoy!

    Recipe #45940

    This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.

    Recipe #30081

    After experimenting with many different spice combinations over the years for me this is the closest to the store-bought package taco seasoning --- I always increase this recipe 10x and keep in a glass jar tightly covered in my fridge to have ready for recipes, if you like lots of heat then adjust the cayenne pepper to taste or you may omit completely, if you can find some dried granulated tomato powder then add about 1-2 teaspoons with the mix, I purchase mine at a bulk spice store it really gives the seasoning a lift, the amounts stated are equivalent to one package taco seasoning mix -- don't save this mix to use only for tacos, add some in your recipes to kick up the flavor, it's even great in chili, ground beef mixture for casseroles, stew, soups, and add some into you hamburger mixture for burgers, I even add this to my Parmesan meatballs --- this also makes a great gift for the cook on your list just increase amounts and present in a fancy glass jar.

    Recipe #76616

    130 Reviews |  By Tish

    The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

    Recipe #107570

    123 Reviews |  By mrib

    YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!! :) Pillsbury describes the recipe as "Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors" ENJOY!!

    Recipe #154388

    120 Reviews |  By P4

    This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

    Recipe #51550

    This is awesome! If you love brisket or beef cooked in the smoker and just don't have time to, or maybe the weather won't permit- you have to try this. I have used EVERY cut of beef roast or brisket, it always comes out great! Enjoy!

    Recipe #140878

    Whenever I need cooked beets, I don't boil them, I bake them. They're less messy, easier to handle and far tastier. The moisture is inside the beets, not in the boiling water. I've included 2 ways to use them.

    Recipe #72861

    72 Reviews |  By Kree

    This is my favorite bran muffin recipe. It's so easy and delicious! I got it from another website a couple of years ago.

    Recipe #63584

    69 Reviews |  By Rita~

    A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and recipe #54868! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

    Recipe #61278

    Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings; i.e. sour cream)

    Recipe #294371

    This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold. Very versatile main or side dish - and very hard to screw up.

    Recipe #162765

    Did you ever just start cooking without really having a clue where you were going to end up? My kids have gotten used to it by now. "Mom, what's for dinner?" "I don't know, it's not DONE yet. Let's wait and see what it turns out to be, okay?" Sometimes I let them name it. I really had absolutely NO idea how this would taste, but sometimes I come up with pretty decent stuff that way. Over the Memorial Day weekend, I thought I'd just whip up some coleslaw to go with my Bobbie-Q Beef (recipe for that may follow...eventually) But instead of reaching for a coleslaw recipe in a cookbook, I whipped out my handy-dandy Palm Pilot (how did I EVER get along without it?) and looked up the recipe for "Amish Macaroni Salad." I took that as my leaping-off point. First, I changed it from Miracle Whip to mayonnaise, then reduced the sugar. Also I added the celery salt, because, well, if it's good enough for a Chicago Style Hot Dog, it's good enough for me. Turned out that it tasted almost-but-not-quite exactly like Marzetti's Brand Slaw Dressing which comes in a glass jar from Your Grocer's Refrigerator Case. Which I just happen to like, so it was a good thing. Hope you give this a try.

    Recipe #29842

    1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you'll end up using your fingers! Add a salad for a complete meal.

    Recipe #137609

    A great home remedy prescribed by my ear, nose & throat specialist for sinus headaches, congestion, colds, and allergies. The salt water clears the "gunk" out. The baking soda soothes irritated membranes, and the glycerine soothes and moisturizes.

    Recipe #70486

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