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    You are in: Home / Cookbooks / Back to Basics
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    78 recipes in

    Back to Basics

    How-to and simple recipes for new cooks.
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    5 Reviews |  By 2Bleu

    Oh hail ye mighty Reynolds Wrap! (We love this one from the Reynolds company) We have made these in the oven also and gotten great results. :)

    Recipe #254018

    This recipe has been handed down to me - my mom got it from her mother. It's yummy, easy to make, and relatively cheap. Plus, I remember as a kid, I loved the days we had meatloaf because 1) it tasted good and 2) I got to help my mom squish the meat around to mix in the crumbs.

    Recipe #340065

    I use this as a starting point for macaroni, and then add and subtract from here. It's perfect the way it is, though. Here I listed cheddar for the cheese, but hubby likes a colby and monterey jack combo better, so that's what I usually use.

    Recipe #179522

    This is based on the recipe posted on the "Sam the Cooking Guy" website. I simplified it a bit, but it turned out great! I hope that you enjoy!

    Recipe #210672

    A simple recipe but it makes a great stock! An easy way to keep beef stock on hand in the freezer.

    Recipe #76122

    Simple biscuits that are wonderful!

    Recipe #181724

    8 Reviews |  By Stacky5

    This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)

    Recipe #146335

    Recipe #163788

    A basic brown stock to use as a base for soups, stews and brown sauces.

    Recipe #46187

    A basic brown stock for soups or where ever brown stock is called for. Can't be beat for flavor.

    Recipe #232694

    A simple burger recipe that can be modified pretty much any way you want. Can substitute 1 lb of pork, lamb, veal, turkey or chicken for beef.

    Recipe #353318

    A no-frills, delicious soup that I am often asked to make. You can substitute noodles for the rice, but rice is our preference.

    Recipe #184731

    This is a simple, but delish chicken soup recipe. I make mine very simple, but you can go ahead and add whatever veggies you want. While I cook it with Celery, carrots and turnip, after its done, I take out the turnip and celery. Feel free to leave the celery if you like it. It's also important to leave the carrots and celery relativly whole, cut in half is ok. This keeps the carrots especially from getting mushy as they cook. The key is to not add the noodles until you're going to eat it... that way it doesn't get mushy.

    Recipe #328243

    6 Reviews |  By Jodid

    This is my grandmother's recipe and she makes it every time we have dinner at her house. It's a fight to see who can eat the most of them.

    Recipe #75945

    The Deviled Eggs Recipe below makes this party and picnic favorite even better. Tip: A bed of decorative lettuce leaves, parsley or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

    Recipe #336725

    You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!

    Recipe #283420

    Just a nice basic french toast recipe. Nothing fancy. This actually works better with stale bread, go figure.

    Recipe #147554

    Recipe #36153

    A standard gravy made from the pan juices from the meat and or chicken.

    Recipe #134330

    I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.

    Recipe #253545

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