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my girls


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9 Reviews |  By KMLWPA

Found this on the internet years ago. It is now a family favorite and I make it every year for the snack table at Thanksgiving. I usually omit the green chiles because I'm a wimp. Prep time is a guess, I'm notoriously slow in the kitchen. Cook time is chill time.

Recipe #198641

My son, Everett thought I should post this recipe. He thinks that all 9yr olds should know how to make these!

Recipe #293011

Upon having my first gander at this recipe, I clung tenaciously to it and haven't let go since. Adapted from Artisan Bread in 5 Minutes a Day, this is a terrific and SUPER easy no-knead pizza dough. It's the same dough I use in the Recipe #349690 and the one I'll use forever. It's just too easy not to! This recipe is for the dough only and makes approximately two 10-inch pizzas bases. Top with your favorites, then mix it, let it rest for 2 hours and either use immediately or store it for 12 days. Make one now, one another day. Make both and eat 'em all by yourself, I won't tell! Easily doubled and does not include resting (2 hours) or baking (12 minutes) time.

Recipe #349696

Fast, easy, light, and good! I love this during the summer. The preparation time is about how long it takes me; it really depends upon how fast you can chop and whisk. :)

Recipe #74076

A really quick and easy stew to put together. This has no nasty surprises such as skin, bones, gristle, etc. Serve with corn bread or crackers and American cheese.

Recipe #129490

Use on baked potatoes or on bread.

Recipe #17078

Wonderful hot appetizer. We like it so much, we sometimes eat this for dinner. Leave out the crab for those anti-seafood people out there.

Recipe #80529

This recipe is from the Epicurious website. Special equipment: a nonstick muffin pan with 6 (1 cup) muffin cups

Recipe #57926

Came up with this delicious salad as I really miss my couscous based Tabouli on low carb, it also helps use up some of the huge amounts of herbs my garden is producing right now. This salad tastes even nicer the next day and you would not guess the main ingredient is cauliflower!!!!

Recipe #378979

From sparkpeople.com, this is a refreshing low-cal pick-me-up.

Recipe #278520

Chile strips that can be used on sandwiches or chopped and mixed with salads such as tuna or shrimp. I found this in Too Many Chiles! I have made a few changes to the recipe.

Recipe #223472

This recipe was given to me by a Mum at school. It has been handed down from generation to generation in her family. I love how simple it is without losing any quality in taste. Thanks Michelle!

Recipe #414574

A great crowd pleasing meal for anytime of the year but especially nice when it's cold and blowing outside. I like mine served over cooked speghetti pasta and topped with cheese or just in a bowl with some cheese and crackers. Like many others, I do like beans in my chili. I won $50 with this recipe in a contest in Colorado. Never ever add tomatoes to uncooked dry beans. They will not soften due to the acid in the tomatoes. They must be added AFTER the beans are done cooking.

Recipe #70055

After years of trying everyone else's Sour Cream Coffee Cake recipes, I finally have one I can call my own!

Recipe #323031

This is a quick and easy one-dish meal! Try it with a salad and warm bread. I top mine off with hot sauce (Louisiana) for a little kick!

Recipe #11434

This is my Dutch husband's mother's recipe. If you started life off eating this 4 days in a row, you'd probably expire by the 5th. But what a way to go! For this you would ideally get the cuts of beef known as "sucadelappen" in Dutch. It's a lean cut of meat from the shoulder. In practice, almost any kind of lean beef will do, and if it's marbled a little then fine. Cut off most of the fat but leave a little on for flavor. We used "mock tenderloin steaks" the first time and the beef you see in the photo with the fork is bottom loin. Both were excellent, but the bottom loin was slightly superior. And furthermore, MOO.

Recipe #214287

This is a yummy, different spinach dip. The jicama adds just the right crunch. From the Best American Recipes cookbook series. Preparation and cook time are one, and includes the whopping fifteen seconds to blanch the spinach. :)

Recipe #74084


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