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    You are in: Home / Cookbooks / Absolute Favorites
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    44 recipes in

    Absolute Favorites

    I compiled this cookbook after years of Zaaring and most recently posting recipes from other sites that I make over and over again.
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    Displaying up to 20 pages of results. To see all results, or register.

    I made these for an appetizer because I was going to have kids at our grown-up dinner party. What I didn't know is how much adults and kids alike would love them and my husband requested them for our next football game party, twice. The ketchup is what makes these fabulous. They are from they Food Network's Party Line with Dan & Steve.

    Recipe #236538

    This is a great summertime steak dish for 2 with a lot of pantry items mixed with fresh that has been adapted from Gourmet and become a favorite of ours. If I have time I double the sauce and quickly marinate the steak in it. It is quick & easy and also lends great leftovers.

    Recipe #236272

    This Primavera uses fresh veggies from your garden (or in my case, the farmer's market) and turkey sausage. The sauce is a lot lighter and more refreshing than most primavera recipes and my husband and I love to have it in the summer for a healthy pasta dish. I have also successfully used sweet italian sausage here as well. It is from allrecipes.com and states to cut the raw turkey sausage into slices. But I brown it well, then cut it and proceed with the below instructions.

    Recipe #236265

    This has been one of my favorites for years. I made it for my inlaws when my husband and I were dating. It was such a hit, I knew I was "in" when his grandmother asked me if she could share some with her friends at Bingo.

    Recipe #208895

    Don't be scared off by the title -- this is surprisingly easy to prepare despite the complexity of its flavors. I like to serve this over linguine tossed in lemon and olive oil. Yum. From the Twelve Seasons Cookbook, and I've added my modifications at the end.

    Recipe #207623

    These are superb with soups and salads or as a simple appetizer. Try experimenting with other toppings such as grated parmesan cheese or grated lemon rind. Taken from the Family Circle Cookbook. The easiest way to apply the egg mixture is if you spoon some in the middle and then use a pastry brush to spread it to the edges of the chip...enjoy!

    Recipe #206647

    This is my mother's soup, it is so easy and unbelievably delicious. I made it at the last minute for my New Year's Eve guests and I received raves. It is convinient as the vegetables can be made ahead of time and reheated with the soup with the cream/half & half with the cheese at the last minute. I use less cheese, use at your discretion!

    Recipe #203366

    There are no words!! My hubby and I eat this warm it is so good - we just can't wait for the potatoes to cool before adding the dressing to them! This was originally a Bon Appetit/Gourmet recipe that has been tweaked to our family's liking! Cooking time includes time for the potatoes to cool.

    Recipe #163079

    This meat loaf from Alton Brown is moist and perfectly seasoned. My family has always been very picky when it comes to meatloaf. They loved this variation.

    Recipe #157746

    This macaroni salad is garden-fresh tasting with its unique blend of shredded carrots, cucumbers, and radishes. The buttermilk dressing has a garlicky dill flavor. This was clipped out of Ladie's Home Journal magazine about 20 years ago.

    Recipe #155858

    I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!

    Recipe #123710

    32 Reviews |  By ~Nimz~

    My mom used to make this for us when we were kids and Dad was out of town. (He was a meat and potato guy). I've adjusted it a little to fit our taste. Cook time includes chill time.

    Recipe #113272

    57 Reviews |  By LAURIE

    The secret of these is to start with a cold oven and not to peek for the entire baking time. Delicious and super simple to make. We like them for breakfast with butter and honey or strawberry jam. To clarify, I have a popover pan that makes 6, big, tall popovers with this recipe, that is what is in the picture. You will get more and may have to adjust the baking time less if you use muffin pans as they will not be as high as the actual popover pans.

    Recipe #105830

    A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

    Recipe #103152

    Easy and creamy, this makes a great snack or appetizer to serve to guests.

    Recipe #92492

    11 Reviews |  By Dib's

    Here's a great starter to your Greek dinner, or just a different dip to take to a party!

    Recipe #53679

    Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

    Recipe #53495

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