This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.
This is a copy cat recipe from Todd Wilbur and his www.TopSecretRecipes.com site. I made these for my husband and I and they are just like the ones from Chili's. So good, I am sure you will enjoy them. It is a little time consuming but worth every second.
One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.
This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes.
Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.
This chicken is very good! To cut down the cooking time and add more flavor to the chicken, you might want to season the chicken with salt and pepper and then brown in a skillet for about 6-8 minutes per side before cooking in the crock pot. All ingredients can be adjusted to taste or doubled.
This recipe came from a local church fund raising cook book. Mrs. Geraldine is a good friend of the family. She reminds me so much of Mrs. Clause, that I can't help but smile every time I think of her. This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.
Last semester, I brought one of these muffins to school with me every day. On the last day of classes, a fellow student approached me after class and asked where I got them because "they look so good!" When I told her I bake them myself, she looked somewhat dejected and simply replied "Oh. Oh well." I felt bad that I couldn't share the recipe with her right then, so I'm making up for it by sharing with you. BTW, they freeze really well.
My very "EASY" favorite dinner. A 30 minute-meal that tastes better the 2nd day so leftovers are met with a cheer, not a groan! Bet you already have all the ingredients in your pantry. This is so good even DH, who doesn't like peanuts, loves it, and my finicky 10 year old, too. It presents nicely on a bed of rice topped with fresh chives, and serve with Asparagus Bundles #111515 for a nice contrast of flavor. Says serves 6, but serves my family of 4. I usually double the recipe. (F/Uncle Ben's) NOTE-5/17-Made tonight and doubled, and added RICE to the final product, letting it simmer until cooked. Even BETTER! Many thanks to LENNIE for photo.