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    You are in: Home / Cookbooks / Catte's Tried and True
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    128 recipes in

    Catte's Tried and True

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    Simple yet so delicious, this one of my family's favorite sweet potato dishes and I have made this many times for the holidays and always receive rave reviews! --- If you double the recipe bake in a large roasting pan or use two 13x9 baking dishes, when I am making these for company, I use a large foil pan and just throw the pan away after, saves cleaning :)

    Recipe #145115

    This recipe comes from Historical Williamsburg and has been adapted by Chownings for modern cooking. SOURCE : CHOWNING'S TAVERN 18TH CENTURY

    Recipe #239211

    I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand, because its full of sodium, and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I've never tried this soup by itself, I only use it in recipes, and its a great substitute!!! The recipe always tastes better than when I use the canned stuff. Enjoy!

    Recipe #278274

    Good with rice pilaf and a salad

    Recipe #3989

    Best enchilada recipe I've found. We love the spicy, cheesy flavor of these.

    Recipe #17586

    57 Reviews |  By Marie

    No frying makes for a healthier veggie dish. This is so good I could eat it for a main meal instead of a side dish.

    Recipe #90331

    A healthy way to make french fries - once you try these you'll never go back to the old "frying" method! Enjoy!!

    Recipe #29704

    143 Reviews |  By Poker

    Indoor Or Outdoor BBQ Potatoes. Either way they come out yummy. For better clean-up in oven you can also do the foil!

    Recipe #32015

    I can not wait to try this recipe. I found it in the "Best of the Best From Alaska" cookbook. I am placing it here for reference.

    Recipe #146767

    103 Reviews |  By Bergy

    This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination

    Recipe #17227

    From Martha Stewart Living

    Recipe #204501

    Really healthy soup, good to use when there's no time to spend in the kitchen!

    Recipe #35988

    23 Reviews |  By Nasseh

    Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

    Recipe #262189

    1 Reviews |  By I'mPat

    A healthy budget recipe with full of flavour from recipe+ http://www.food.com/recipe-finder/all/Moroccan-Spice-Mix Link to recipes for Moroccan Spice Mix on Food.com.

    Recipe #454193

    Mushrooms are very good for you, new research shows they may help to ward off infections and cancer. The recipe comes from Jean Carper, usaweekend.com

    Recipe #54342

    Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content.

    Recipe #330554

    4 Reviews |  By yogi

    Easy, simple and not too sweet, sweet potato recipe for the holidays. Delicious with the maple glaze! I may sprinkle with some chopped pecans for Thanksgiving, but they were great as is.

    Recipe #44857

    There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

    Recipe #354979

    I do not remember where I got this recipe, but my husband says it tastes just as good as what he had at Denny's. I am just amazed at all of the great reviews on this recipe!! My family loves it, so I thought I would share it here and I'm so glad I did because it seems you all love it just as much!!! Thanks to all of you who have tried it!

    Recipe #90674

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