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    You are in: Home / Cookbooks / Our staples!
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    23 recipes in

    Our staples!

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    I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!

    Recipe #36984

    Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

    Recipe #85800

    Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.

    Recipe #102598

    A dear and very close friend of mine who lives in Australia asked me about southern biscuits and gravy for breakfast. It is RARE that I make this because it's artery clogging as HECK so if you're steadfastly health conscious...forget it!! It is an old southern tradition ...like grits. So if you only do it once every 5 years (haha) you're probably safe from a coronary. It's out of this world good! For those who don't know, biscuits and gravy is really more like biscuits, sausage and gravy. Every southern cook adds her/his own twist to it ...like throwing in sugar and vanilla isn't the norm--it's just the way I do it -- once every 5 years or more!

    Recipe #236284

    This is a simple,yet east casserole that I nearly always have the ingredients for on hand. It's as easy as "Hamburger Helper" and much better. Freezes well!

    Recipe #14991

    I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.

    Recipe #220633

    Easy and too good for words.

    Recipe #71109

    You can do this with any white fish, sea bass is great this way. Fish is often served this way in the Canary Islands, though usually it is the whole fish instead of fillets. YUM!

    Recipe #57919

    Great for lunch and a perfect way to use up leftover cooked chicken or turkey.

    Recipe #108253

    I always poached chicken when I needed cooked for a recipe -- and I never liked the way it came out. I was watching Ina's show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup -- YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 -- I tried this method on boneless, skinless chicken breasts and it worked great -- I baked for about 35 minutes and it was cooked perfectly!

    Recipe #234465

    Kids of all ages enjoy this easy recipe!

    Recipe #150342

    Another recipe from Mom. These are good and easy to throw together.

    Recipe #83207

    This is a great baked salmon recipe for beginners!

    Recipe #28199

    Wonderful for a busy day. Delicious!!

    Recipe #18688

    This is my old fashioned style soup and is always enjoyed especially during the cold weather.

    Recipe #79563

    This is almost like a lasagna. Very good!

    Recipe #21363

    I got this off a box of Velveeta Cheese when I saw it made on Good Morning America. The recipe is exact, i haven't changed it. I usually buy the large block of Velveeta cheese and store any unused cheese in ziploc bags, so I'm forever searching for the recipe. It's easy and fast. My family swears it tastes just like KFC! You can also put the Macaroni and Cheese in a greased casserole dish and make a topping out of 1 sleeve of crushed Ritz Crackers and 1 stick of melted butter. Combine and then sprinkle on top of casserole. Bake in 350 degree oven till top is golden brown.

    Recipe #280594

    My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

    Recipe #238069

    This is just one of my comfort foods. I love it slathered on homemade biscuits. MMMMmmmm...so good.

    Recipe #93886

    Now, to me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, and has frozen well for me. I usually make double at once for oamc since it is so easy.

    Recipe #205760

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