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    You are in: Home / Cookbooks / Lizbits Favorites :D
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    322 recipes in

    Lizbits Favorites :D

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    1 Reviews |  By lizbits

    I don't remember where I got this one, but it is a hit at get-togethers. I prefer to dice my whole olives, rather than use chopped, just for appearance. Serve with pita chips, bread rounds, fresh veggies, or as a sandwich spread. Cook time includes chill time.

    Recipe #222164

    1 Reviews |  By lizbits

    Doesn't get much better than this! Flavorful and juicy and quick to disappear!

    Recipe #222168

    1 Reviews |  By lizbits

    My friend Jeff's favorite way of doing chicken for our casual backyard get-togethers. Great with a green salad, rice, and grilled pineapple rings.

    Recipe #222219

    1 Reviews |  By lizbits

    Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.

    Recipe #222223

    8 Reviews |  By lizbits

    From America's Test Kitchen. Careful- they pack quite a punch!

    Recipe #222261

    1 Reviews |  By lizbits

    Easy and gets rave reviews.

    Recipe #222266

    My mom's best-ever recipe for spaghetti. LOL She passed this onto me at my wedding shower.

    Recipe #222295

    2 Reviews |  By lizbits

    This is pretty similar to the salsa served at Chevy's Fresh Mex restaurants- it has a great smoky flavor. I forget where I got the basic recipe, but I have tweaked it over the years to our tastes. I make it by the gallon and can it in the summer when the ingredients are the freshest, and sell some to various folks in our church and neighborhood- although those closest to us get it in quart jars as a gift at christmas! It helps to bring the pepper and tomatoes to room temperature before coating them with the olive oil, so they don't sweat as much. If your cloves of garlic are large, use just 1 clove, unless you like a LOT of garlic flavor!

    Recipe #241640

    1 Reviews |  By lizbits

    I was making all kinds of liquers last summer for Christmas gifts and stumbled across this recipe, but I don't remember where I found it. Very yummy- make sure you use a high-quality vodka for a really smooth finish(I found Seagram's Silver to be good quality for a great price). The lower-grade vodkas tend to give it too much of a bite. T

    Recipe #246196

    1 Reviews |  By lizbits

    This is my adapted recipe from Christy Chu's Bread Machine Bagels from the allrecipes website. Directions given for the ABM, the KitchenAid stand mixer and by hand. Prep time includes rise time. We often make these and incorporate cinnamon and raisins into the dough, dried blueberries and cranberries, herbs, mini chocolate chips, etc (we use a KA Mixer- please read your manufacturer's recommendations when adding fruits, chips, etc to your ABM). Half white/bread flour and half wheat can be used as well. Be sure to use the vital wheat gluten if using all whole wheat flour, or your bagels will be very dense and heavy.

    Recipe #249892

    3 Reviews |  By lizbits

    I whipped this up for dinner the other night- Dh was impressed enough to request we have it again. Posted here for safekeeping. I first served it over 3-cheese tortellini, it ws also good the next day with whole wheat penne.

    Recipe #255630

    2 Reviews |  By lizbits

    My family's version. Great for any recipe that calls for Italian sausage. I have had some luck shaping into sausages and *carefully* browning them on all sides, covering the skillet with a lid, and cooking over medium heat for 8-10 minutes.

    Recipe #263842

    Homemade Oreos! Courtesy of my friend Sam on LiveJournal (

    Recipe #320293

    We developed these sandwiches after a local favorite hangout closed down- these sandwiches were our standard order every time we went in, and now we make them regularly at home. The chicken method and seasonings are from Aroostook's Blackened Chicken, with a few minor tweaks. She's right when she says turn off the smoke detector, and I agree with her recommendation of using a cast iron skillet. I ruined one of my good skillets making this the first time- it's now a dedicated blackened chicken skillet. But the cast iron works MUCH better! I usually end up doubling the seasonings, putting them in a shaker container to sprinkle generously over the chicken and veggies.

    Recipe #365044

    This is our personal favorite recipe for grilled chicken. I've posted it here for safekeeping! We use the prepackaged 3lb bag of individually frozen, boneless skinless chicken breasts and double the marinade ingredients. It usually works great for us if we pull the bag out of the freezer, toss the ingredients in the bag, reseal it, then shake it around enough to mix and coat the breasts well. Then we toss the bag in the fridge they thaw, they marinate perfectly to grill (indoors on our grill pan or out on the regular grill) the next evening, and we have some tasty chicken to serve guests. If it's just us, then we have enough left over to add to salads during the week. We genrally use Italian Salad Dressing Recipe #43522 as our salad dressing at home, it works well in this recipe.

    Recipe #401934

    161 Reviews |  By Mirj

    For those of you who hate poison-type drain cleaners, use white vinegar and baking soda. This will clean and unclog a drain. Also drops of white vinegar in your pet's water will keep away fleas and ticks!

    Recipe #16470

    8 Reviews |  By Tish

    Thank you "The View"

    Recipe #26105

    Found this in the May 2003 issue of Parenting.

    Recipe #69612

    If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.

    Recipe #119267

    Try this on a steak hot off the grill, on hot potatoes, steaming veggies, and on warm bread with grated Parmesan. YUMMY! Once you try it you will be hooked, surprised how many different ways you find to use it and how many things you try using it on! DH says 'this would make a car bumper taste good' well so much for that! World Tour- would fit in any country that uses flavored butters ie Italy, British, SW, Italian

    Recipe #134784

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