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    You are in: Home / Cookbooks / Wobin's Weekly Staples
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    32 recipes in

    Wobin's Weekly Staples

    This is my collection of recipes that I would glady make any time of the week. I think they are all amazing and they keep my husband happy.
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    This is AMAZING! Very popular, SIMPLE dish made in Egyptian households. Once you make it, it will become a favorite for sure. The key is in the onion's consistency once they cook down to the delicious thick sauce. Anyway enjoy, serve with rice or your favorite pasta. Enjoy!

    Recipe #195881

    You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!!

    Recipe #67230

    We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture

    Recipe #208583

    13 Reviews |  By Bergy

    Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa.

    Recipe #12435

    Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon lover, then you may omit the lemon juice. You really can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken with be moist and have a faint lemon flavor. For more of my tried-and-true recipes, visit my food blog at www.kittencalskitchen.com.

    Recipe #221743

    This is my standard bean soup recipie that I've been using for a couple of years. It's highly adaptable and makes a pot big enough to feed myself and my bf one meal a day for a whole week. Generally I take it to work for an easy lunch. :) It looks like a lot of work to make but it's actually quite simple. The cooking time includes the 8 hours of soaking for the beans.

    Recipe #211966

    28 Reviews |  By Roosie

    From topsecretrecipes.com I've never even tried the soup at the California Pizza Kitchen, but it sounds good. I'm posting it as much for my reference as anyone elses! ;) Vegetable broth may be substituted for the chicken broth to make this soup vegan.

    Recipe #74259

    This is such an easy recipe and taste just like Cracker Barrel chicken tenders. You can not find an easier recipe for chicken tenders.

    Recipe #134725

    A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.

    Recipe #164350

    Recipe #168374

    I hope you will enjoy this traditional English recipe! These bite-sized jam tarts can be filled with any jam, or lemon curd. Use two or three different jams for a colorful dessert tray!

    Recipe #98187

    Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste that everyone, kids especially, seem to really like. The recipe came from a daughter, who is a great cook.....Sarahloves2cook.

    Recipe #70912

    This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

    Recipe #25587

    This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.

    Recipe #177017

    This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.

    Recipe #94941

    37 Reviews |  By Lali

    This stuff is JUST like theirs!! My son and daughter-in-law always get this when we eat at RL. They love this.

    Recipe #11767

    Recipe #14190

    My mom made this when I was growing up. It's a very simple dish, filling and easy to make. It's good over toast, or for something more healthy, serve over steamed green beans.

    Recipe #98713

    this is a classic indian masala chai. i would venture to say half a billion people are drinking some version of this every morning. and for good reason -- it is super delicious!

    Recipe #65265

    3 Reviews |  By twissis

    Another soup recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic) - Thanks to my great-uncle Emil (Placek) who married my great-aunt Loretta (Sullivan), my Irish family was exposed to & I grew up loving the Czech cuisine. Soups like this easy-fix + a salad made from their garden of plenty are fond memories of my childhood (Like most soups, time is almost all cook time, but I also allowed 10 min for ingredient prep). *Enjoy* !

    Recipe #256491

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