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    You are in: Home / Cookbooks / Regulars or Favorites
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    35 recipes in

    Regulars or Favorites

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    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

    Recipe #107997

    Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?

    Recipe #289878

    Great aloo gobi recipe from the film Bend It Like Beckham

    Recipe #84324

    These are similar to a sloppy joe or a cheeseburger and this recipe is written specifically to make ahead and freeze until you want them. Kid friendly, works great for busy weeknights served aside some french fries or tater tots. This recipe has been in my family for years; came from my Aunt Weezie out in Indiana.

    Recipe #208171

    I started eating this stuff after a great pita sandwich at the Pita Pit. I make mine with more garlic (cuz I don't have to suit everyone's taste, like a restaurant!). NOTE: the garbanzo's may offend a baba purist, but make for a stiffer spread and a different taste - try both ways and enjoy!

    Recipe #235075

    2 Reviews |  By Udita

    Baingan Bharta is a favorite North Indian curry made by first roasting the eggplants until very soft. The flesh is scraped from the skin and cooked with tomatoes, onions, garlic, fresh and dried coriander, turmeric, and other spices until thickened and richly flavored.

    Recipe #326627

    My mate Barb makes this wonderful dish brilliantly, even after half a bottle of white wine:) you can add tomato paste if you like, or even chopped capsicum or mushrooms. This dish is fine with just wine and water, but much much better with well flavoured chicken stock. I like to use about 1/2 cup of stock that I get when I do chinese chicken wings. You can use lite sour cream for this dish, but the sauce with most likely seperate, still tastes great though.

    Recipe #167272

    63 Reviews |  By Kimke

    This is similar to the pizza available at the California Pizza Kitchen. It's great and really different from your traditional pizza.

    Recipe #62775

    This is one of our winter favorites!!

    Recipe #12633

    Same flavor, but not the ooey-gooeyness. Uses brown sugar instead of karo syrup. I checked Zaar and couldn't find the same recipe. The USA southeast area has used this recipe for years. It is a Blue Ribbon WINNER! I would not go back to the syrup recipe. This makes 2 pies using a regular size pie shell and freezes well if you want to freeze one. Butter is best, but you can use margarine. (It is important to use the cornmeal in this recipe.) I prefer my pecans in broken pieces because the slices will cut better. Easy to make and easy to travel to a potluck. You'll be glad you tried this delightful pie!!

    Recipe #252760

    A favorite of my husband and daughter. A few reviewers have mentioned the number of pans used. This is how I avoid that being a problem. After I cook & drain the broccoli, I place it in the casserole dish while I use the same pan to make the sauce. I then pour the broccoli back into the pan to coat it and return it all to the casserole dish. Rinse the saucepan out, it doesn't need to be 'clean' just rinsed, and then use the same pan to make the melted butter and bread crumb mixture. If you use the microwave to cook your broccoli, just use the casserole dish to cook it in. Hope that helps!

    Recipe #5092

    These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.

    Recipe #133877

    There is nothing I like better than to walking into a room where there are fresh cookies baking. The sweet aroma filling the room...mmmm makes my mouth water. I haven't made this one yet but I found it tucked away in an old cook book.

    Recipe #57413

    107 Reviews |  By E.A.

    This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!

    Recipe #100215

    An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving

    Recipe #295791

    15 Reviews |  By 4Susan

    Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06.

    Recipe #147856

    The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.

    Recipe #54820

    The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

    Recipe #84776

    These are excellent and make a nice presentation for parties. From Kraft recipe files

    Recipe #51354

    Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!

    Recipe #134997

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