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Just for ME!

Easy and healthy cooking for myself!
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I came up with this after buying some meyer (sweet) lemons. It is basically water with a combination of meyer lemon juice and regular (sour) lemon juice. Sometimes I add a little Truvia. You don't need a sweetener but can add your sweetener of choice if you like. The amounts are very inexact and depend on your taste. I generally use the juice of one meyer lemon with a smaller amount of the sour lemon juice. I am giving the directions for one serving.

Recipe #400170

I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!

Recipe #118761

This tastes surprisingly like real sour cream. Try it on potatoes, Mexican dishes-whenever you want a creamy, piquant sensation.

Recipe #39350

I use this blend when seasoning for chicken or beef is called for in Mexican-style recipes for my South Beach Diet.....no sugar, flour or cornstarch to be found in this recipe. It's not too spicy; if you want a bit more of a "kick", you may want to add some red pepper flakes or cayenne pepper. This recipe makes 2Tbsp plus 1 1/2 tsp of seasoning.

Recipe #125802

From www.TopSecretRecipes.com. This is my all time favorite ranch dressing and I found it at Outback. Each packet of the dressing mix hold approximately 3 tablespoons worth of mix so you can triple the recipe, or make it 3 separate times. This recipe goes great with Cheese Fries! (Prep time is chill time, but isn't necessary)

Recipe #70654

Good way to prepare chicken breast for salads, or casseroles.

Recipe #101403

One of my Grandson's favorites...and Grandpa's too. The key to this sandwich is twofold. One...don't overcook the egg. Two...use good onion rolls. Enjoy. CAUTION: The Surgeon General has determined that using deli ham instead of keilbasa will alter the nationality of this sandwich and could result in cultural pollution. It does work though.

Recipe #109504

I copied this from The Orlando Sentinel months ago and just now found it. We eat pork chops at least once a week and this is our favorite.

Recipe #95222

A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you. Make sure you use uncooked rice in this recipe. Serve with additional grated cheese. Note: I've read the reviews and adjusted the liquid.

Recipe #375717

I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

Recipe #131018

yes...I'm a garlic fan... this is pasta, oil and garlic, very simple, very tasty... try it :)

Recipe #14170

This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.

Recipe #223558

This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).

Recipe #425734

Have not tried this yet..but plan to

Recipe #125508

3 Reviews |  By Marie

A really different twist on deviled eggs for your next brunch or picnic.

Recipe #167890

Easy to make and easy to eat!

Recipe #461189

95 Reviews |  By Lennie

I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!

Recipe #24576

Adapted from a recipe in Cook's Illustrated Magazine, 1996.

Recipe #330555

With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.

Recipe #260007

Lightened up for the warmer weather.

Recipe #216836

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