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    68 Recipes

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    I came up with this batter by combining the best parts of several recipes to perfect a corn dog batter. Then I realized it was perfect for zucchini slices and onions, too! I live alone and the beauty of this batter is you don't have to use it all at once... leftover batter will last another day or two in the fridge. Please don't fry at more than 325° because the corn meal will burn before the veggies/corn dog pieces are cooked. *See notes at the bottom for additional tips.

    Recipe #502253

    I was raised on fried bolony sandwiches. I remember eating a simple version while strapped to my booster seat as a little boy. I outgrew my booster chair many years ago and I have modified the ingredients for a more adult palette... but I still love a fried bolony sandwich.

    Recipe #483916

    My variation of Suddenly Salad! This recipe is fresh and delicious.

    Recipe #462360

    This recipe is from the back of the Kellogg's box . It is different than other baked chicken because it is dipped in batter and then rolled in cornflake crumbs producing an extremely crunchy chicken. I like to add some garlic powder to the batter and some smoked paprika to the flakes for an extra boost in flavor. I also suggest brining the chicken for four hours in 4 cups of water and a handful of kosher salt and a handful of white sugar. This makes your chicken very moist and flavorful and greatly improves the texture.

    Recipe #444830

    This is the only tuna mac recipe I have made for over 20+ years. If you like a tuna casserole then just make it! You'll be glad you did. I promise.

    Recipe #440574

    I'm posting this recipe by popular request. It is an easy peasy recipe using readily available ingredients. Give it a try! You'll be surprised at this new and delicious way to use fish sticks.

    Recipe #407694

    My mother has been making this recipe for over 20 years. The original recipe comes from the cookbook White Trash Cooking by Matthew Meckler. This has a dense texture and intense almost dark chocolate flavor instead of a creamy pudding type filling.

    Recipe #401748

    My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. I'm very proud of this recipe. It has turned out great. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti.

    Recipe #346776

    To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon. Recipe stolen from the PBS cooking program America's Test Kitchen. This is an excellent soup.

    Recipe #323234

    This is my favorite standard dumpling recipe from the cookbook "White Trash Cooking." This is not a light and fluffy dumpling but more like a noodle, but not really pasta. They hold up well when making homemade chicken and dumplings. This is incredibly easy and I'm still unsure why it works so well but I won't complain.

    Recipe #315525

    This is good! I love cranberries year round... not just for the holidays. Definitely not a gourmet dessert because of the tacky pre-packaged ingredients but it is delicious and I bet you a dollar that your Southern family will love it if served on a Thanksgiving or Easter weekend menu. The recipe is stolen from a Keebler graham pie crust package.

    Recipe #295698

    Recipe from the Food Network competition show Ultimate Recipe Showdown. This recipe wowed the judges! Credit to the creator Anne Tegtmeir.

    Recipe #291169

    This is a terrific and simple fish dish. I've made it for many years. This is best with a flaky fish such as cod or snapper but tilapia will work, too. A Jeff Smith/Frugal Gourmet recipe.

    Recipe #222309

    I created a variation of this Pot Scrubber original dish for a Zaar recipe contest but missed the deadline. Oops. It's too late for me to submit it but it is not too late for you to try it.

    Recipe #211251

    This recipe has been going through constant revisions in my private recipe files for more than a year. It is now ready for its debut.

    Recipe #199955

    Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.

    Recipe #199813

    What does one do when you want bagels and lox and your stubborn manbeast insists on Eggs Benedict? You make this and tell him to shut up.

    Recipe #199707

    This popular Japanese spice mixture translates as seven-flavor or seven-spice mix. It is sometimes also called Nanami Togarashi. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dried tangerine peel, with a hint of iodine from the nori. The taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is course. This is good stuff.

    Recipe #198955

    I got this recipe from my dear friend Leslie, cohost of the Canadian Forum. (Por cortesia means "courtesy of") She was very thoughtful and sent to me a package of Canadian magazines for my birthday. I made this dish as a side to chicken fajitas and Mexican rice. Then- the next day I had these beans as leftovers wrapped in a steamed flour tortilla with leftover Mexican rice and they were sublime! Better than the chicken fajitas, themselves. Vegetarians should try these. The beans wrapped in tortillas along with Mexican rice form a "complete protein." Vegetarians know what I mean by this. Excelente!

    Recipe #196688

    My mustard loving manbeast Dugan proclaims that this is now his favorite salad dressing. It is from The Naked Chef Jamie Oliver, so eat it while naked for best flavor.

    Recipe #196411

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