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    111 Recipes

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    Good Polish-Slovak food, very Pittsburgh-ese. I modified it from a base recipe I found on AllRecipes and added a few touches of my own.

    Recipe #494646

    Classic sauce of butter, lemon and fresh parsley goes perfect with any fish. A Weight Watcher's recipe.

    Recipe #494061

    To build layers of flavor, make the pan sauce in the skillet after cooking the steak tips. The browned bits left behind in the skillet add flavor to the sauce. From Cook's Country Magazine, Feb/March 2013.

    Recipe #493520

    The cayenne adds a nice mild heat while the cinnamon adds warmth and depth. This is a great fall soup! From Woman's Day magazine, with a few added twists of my own.

    Recipe #487065

    From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.

    Recipe #481312

    I've been searching for the perfect summer basil martini. I think I found it on the "B*tches on a Budget" website! Slight variation using agave nectar instead of simple syrup. I had to substitute ounces for "jiggers" as called for in the original recipe -- original verbage included in directions.

    Recipe #480484

    Craving a basil martini. Just used ingredients on hand to make this. May need some tweaking yet as it was a bit "sharp" tasting.

    Recipe #480109

    From 1943 "The Modern Family Cook Book" by Meta Given. I haven't tried this yet. Saved so I remember to do so. There is another version of this on this site that the poster said was a "very old" recipe but it was different than this one.

    Recipe #478702

    Made with four different grains, these muffins have a heartiness to them that makes them perfect for breakfast on those days when you need something to grab and go. Baking: From My Home to Yours, by Dorie Greenspan

    Recipe #478005

    I read a few recipes and incorporated a few ideas and whipped this up today for my daughter and I. We loved it! I'm going to try to quantify what I did.

    Recipe #428691

    From the moment in 1930 that restaurateur Ruth Wakefield invented the chocolate chip cookie — that's her iconic recipe on the back of the Nestle Toll House package — bakers have played with the proportions and fiddled with the formula. Including us — our 1957 riff on Wakefield's recipe calls for cornflakes, and the cookie here replaces a cup of the flour with oats to make the edge crisp yet keep the center chewy. Supersizing the cookie to pizza proportions is faster — and more fun — than dropping the dough by the spoonful. From Good Housekeeping.

    Recipe #410330

    This is a combination of recipes that I have put together to make biscuits. I was teaching my daughter to make biscuits and gave her a recipe and then kept telling her ... "but I do this...." So I decided I'd better write it down so she can follow a written recipe. So, here's to you and Reno, Tee!

    Recipe #338132

    My family likes this. I've also made it into a wrap.

    Recipe #337694

    I don't remember where I got this recipe but it is very tasty. This recipe makes two 2-quart casseroles, 10 to 12 servings each.

    Recipe #336063

    This is the recipe that I learned to make beef stew with, as a young cook. I have since modified it but I wanted to put the basics online for my daughters since I just wing it these days. I chose this one because it cooked relatively quickly (compared to my grandmother's recipe). This comes from the 1973 Good Housekeeping Cook Book, which was the cook book I used as a young bride.

    Recipe #335979

    This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one.

    Recipe #327797

    I found this recipe in a local newspaper years ago, originally entitled "Italian Rustica Pie." I made a few changes based on my family's preferences. It's a one-dish meal, but not low cal!

    Recipe #320094

    A twist on plain applesauce! This recipe comes from an older cookbook entitled "The Modern Family Cook Book" by Meta Given. The edition I have was published in 1945. I made this recipe for my daughters quite awhile ago and they enjoyed it. I just recently stumbled across it again and wanted to post it so I don't lose it and so I could share it.

    Recipe #319877

    This recipe comes from The Dinner Doctor. Paula Dean has a similar recipe. My teenagers love this recipe.

    Recipe #315993

    Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.

    Recipe #306505

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