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    You are in: Home / Cookbooks / Real Food Fundamentals
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    127 recipes in

    Real Food Fundamentals

    Getting as close to real, whole food as possible. Not all of the recipes are 100% natural ingredients so use your judgment if you see something that doesn't jive with the overall philosophy.
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    This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time.

    Recipe #373662

    Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste.

    Recipe #392356

    2 Reviews |  By jswinks

    The taste of roasted or rotisserie chicken, but so easy in the crock pot! My mother in law made this for a family gathering once. I didn't know you could do it like this! UPDATED description: I made this again tonight, and forgot how moist it is! Because there's nowhere for the juices to go, it does wind up being a little "soupy" - it's not a crispy rotisserie chicken in that regard. The chicken just falls off the bones and has such great flavor! (in fact, in the photo I posted, I had to push all the chicken pieces back together to make it look like a whole chicken!)

    Recipe #235763

    Very tasty and easy! Because of the foil balls, the fat drains off the chicken as it cooks.

    Recipe #182629

    There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne.

    Recipe #123316

    This recipe is so easy to make and chock full of flavor. It can be made on the stove as well just as quick. It's great served with cornbread. Enjoy!

    Recipe #194585

    These are easy to make, and soooo delicious! There is no need to brown the meatballs first, so the recipe is fuss-free! I often prepare this when I'm expecting company, as a batch goes a long way. Serve with spaghetti and some fresh-baked bread, and you're all set! If desired, use half and freeze half for later use. (Just thaw overnight, and heat through before serving.)

    Recipe #99150

    This is from the thrifty fun newsletter, and it's awesome. I tried it on the stove top, and it couldn't have been easier or tastier. If you like big, juicy meatballs in a mildly spicy tomato sauce, this is for you.

    Recipe #277418

    Yummy and versatile. You can use this recipe for salmon, flounder, chicken or pork. I've used it for all of those and it always turns out fabulous! It's fast, too so it's good for a weeknight meal. It's really good with macaroni and cheese.

    Recipe #361479

    This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock.

    Recipe #250149

    This is quite easy to do, and the house smells wonderful while it's cooking. I like to have some homemade stock on hand, but in the summer the thought of boiling something for hours on the stove top was too much to handle--so I decided to try the crock pot. I usually collect chicken bones, celery leaves, and little bits of onions and carrots for a while in a gallon-sized baggie in the freezer, and make up a pot of this in my 6 quart cooker every once in a while. I don't add any salt or spices to this so I can start from scratch when I use it.

    Recipe #309220

    Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

    Recipe #118258

    40 Reviews |  By PaulaG

    This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.

    Recipe #91452

    I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!

    Recipe #104597

    You asked for it. Here it is. Thanks so much to MaMa's Supper Club. Wish we could all go there.

    Recipe #53914

    We love having chicken spiedini at a local italian restaurant. I found this recipe in our local newspaper and gave it a try. We thought it was great and I hope you will too. It's a good choice for a summer cook-out. If I am short on time, I prepare the chicken as directed, but skip the rolling/skewering and simply grill it. Just as tasty and very easy.

    Recipe #98628

    Credit: Eat Fat, Lose Fat by Mary Enig and Sally Fallon Purchase coconut cream in the freezer section of Asian Markets

    Recipe #435700

    Adapted from Martha Stewart's Quick Cook Menus

    Recipe #435930

    Adapted from Martha Stewart's Quick Cook Menus Goes with rack of lamb and baby peas with escarole

    Recipe #435933

    Adapted from Martha Stewart's Quick Cook Menus Goes with Rack of Lamb and Tomatoes with Feta

    Recipe #435935

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