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TJ's Favorite Recipes

These are a collection of my favorite recipes. Many were hand written by my mother.
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122 Reviews |  By keen5

I mix this together, cover it and refrigerate overnight, then bake it in the morning. Every time I serve this, when I have guests, they always ask for the recipe. Feel free to add whatever you would add to your regular oatmeal. I sometimes add nuts, raisins or blueberries. Add what you like and I hope you enjoy it!

Recipe #58309

After experimenting with many different spice combinations over the years for me this is the closest to the store-bought package taco seasoning --- I always increase this recipe 10x and keep in a glass jar tightly covered in my fridge to have ready for recipes, if you like lots of heat then adjust the cayenne pepper to taste or you may omit completely, if you can find some dried granulated tomato powder then add about 1-2 teaspoons with the mix, I purchase mine at a bulk spice store it really gives the seasoning a lift, the amounts stated are equivalent to one package taco seasoning mix -- don't save this mix to use only for tacos, add some in your recipes to kick up the flavor, it's even great in chili, ground beef mixture for casseroles, stew, soups, and add some into you hamburger mixture for burgers, I even add this to my Parmesan meatballs --- this also makes a great gift for the cook on your list just increase amounts and present in a fancy glass jar.

Recipe #76616

4 Reviews |  By MISSIB

When I was growing up on the farm my mother would make all kinds of potato dishes as they had plenty from their gardens But this one dish seemed to be the most asked for.

Recipe #212636

117 Reviews |  By Lorac

My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!

Recipe #59363

NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!

Recipe #82023

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Recipe #115220

From Everyday is a Party Cookbook by Emeril Lagasse. Looked good on the FoodNetwork!

Recipe #145364

This produces a very moist, flavorfull turkey.

Recipe #23532

I got this recipe from the coconutlime blog http://coconutlime.blogspot.com/2007/01/cuba-libre-cupcakes.html

Recipe #256709

I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England

Recipe #17654

This gives a new twist to your plain chicken breasts. The longer you marinate it, the better it is, although just 30 minutes will add a lot of flavour.

Recipe #21935

My family loves this and I make it on regular rotation, it's so easy to make just mix everything in one large bowl then bake, you may prepare the complete casserole and refrigerate until ready to bake, which makes this a perfect potluck dish! --- I have even made this using frozen french fries that I cut up into small pieces when I had no hash browns on hand and can also be made using cooked cubed potatoes --- cream of chicken soup may be used in place of mushroom soup, you may even throw in some chopped cooked ham or chicken also, I most always increase this by using two cans of soup, 1-1/2 cups sour cream and using half a 5-pound bag of hash browns --- you will love this! :)

Recipe #78853

A quick and delicious soup that you can have on the table in under a half hour. To make this into Chicken Tortilla Soup, leave out the rice and add 1/2 - 3/4 cup finely crushed corn tortilla chips.

Recipe #142069

9 Reviews |  By MamaJ

This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.

Recipe #260406

Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.

Recipe #56270

75 Reviews |  By Dave

The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

Recipe #4897

This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.

Recipe #70712

Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.

Recipe #59197

5 Reviews |  By Xexe

In my crusade to get more chorizo recipes on this site i add this one. it's by sara moulton of the food network and it's fast and easy

Recipe #107336

Another of my aunt's recipes. Great for those cold nights.

Recipe #50144

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