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    You are in: Home / Cookbooks / Tried and True-I like them!
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    37 recipes in

    Tried and True-I like them!

    These are some of my FAVORITE recipes from zaar! I would highly recommend them to anyone!
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    A classic from the Official Vermont Maple Cookbook

    Recipe #260188

    A very quick weekday meal, and very tasty too...the coating keeps the pork chops moist.

    Recipe #77758

    Baking time is estimated. Sometimes it varies, depending on the roast.

    Recipe #25304

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

    Recipe #93886

    17 Reviews |  By Kim D.

    This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.

    Recipe #110458

    Great side dish for your Mexican fiesta. Try with Recipe #17130! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste.

    Recipe #17126

    I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.

    Recipe #80470

    OMG! I can't make a southern meal without this cornbread to go with.

    Recipe #247394

    We like sweet potatoes a lot, and don't wait for a holiday to fix these.

    Recipe #41541

    37 Reviews |  By MaryMc

    This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.

    Recipe #50089

    This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.

    Recipe #50284

    My favorite corn bread. Sweet just the way I like it.

    Recipe #83625

    I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!

    Recipe #114514

    This is the perfect sweet tea every time I make it. The recipe has been in my family for years.

    Recipe #119268

    This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.

    Recipe #163356

    5 Reviews |  By Annacia

    This is a very good cake with the flavors of rum and pecans and it's oh so simple.

    Recipe #190783

    37 Reviews |  By NC Gal

    The recipe I cut out from the Miami newspaper (many years ago) calls this "German Quick Steaks"--not too sure where the "German" part comes from. Makes cube steaks tender and easy. Serve with mashed potatoes or egg noodles.

    Recipe #136338

    This makes a wonderful weekend brunch! Although I have 4 cups listed for the hash browns, you can really use any amount you wish, just make certain that it covers the bottom of the baking dish, when I make this dish, 4 cups seems to be the right amount, but you can increase it to 5 or 6 six cups, and also you can use as much sausage meat as you want, for this casserole the exact amounts do not really matter, but do use only one can crescent rolls for a 13x9-inch dish. If you are using Italian sausages in place of breakfast sausages, remove the meat from the casings first before browning.

    Recipe #149654

    25 Reviews |  By Roosie

    The Whole Foods here makes this *wonderful* chicken salad- but for $8/lb!!! This tastes about exactly the same for far less money.

    Recipe #65162

    My family prefers these over McDonalds any day! (They came up with the name :) Since there are six of us, the recipe makes six, but of course you can make as many as you like. I sometimes use bacon, ham or sausage instead of the Canadian bacon, whatever I happen to have! Sometimes we even have these for a quick dinner, but they are mostly a weekend breakfast treat!

    Recipe #31186

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