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    53 Recipes

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    The trick to this recipe is "drying out" the noodles, more work but makes a big difference in the finished recipe. You don't have to dry the noodles if you don't want to. This recipe is for a large amount because I freeze some for a later meal. Please feel free to downsize your servings. The amount of servings and cook time are approximate depending on how big of a batch you make.

    Recipe #186806

    I like to cut the english muffins in half then each half into quarters before I spread the mixture on top. I also like to flash freeze them on a cookie sheet until frozen completely and then put in a zip lock bag and then put back into the freezer so you can take out the amount you wish to use without having to cook them all at once. I broil mine from the frozen state.

    Recipe #191883

    I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.

    Recipe #348288

    This pie is not to sweet and has a rich flavor to it. I was always asked to make this pie for family Thanksgiving dinners because everyone said it was the best Apple Pie ever. This pie freezes well. Make sure to put tin foil on oven rack to catch any juices that overflow so they won't drip on the oven and burn and fill your kitchen with smoke. Use which ever pie pastry dough that you like. Makes a generous 10" pie.

    Recipe #198945

    A true comfort food no matter whose recipe you use.

    Recipe #184868

    You can use whatever vegetable you want in this recipe for variety. I make these the day before Christmas dinner and don't finish baking them until then. Bring to room temperature before baking the next day. I also like to freeze extras for baking another time.

    Recipe #185310

    Everyone loves this recipe! Don't skimp on butter or parmesan cheese. I made this one time without frying squash first and didn't use butter, there wasn't any buttery juices which make this casserole. A crowd pleaser and worth the calories!

    Recipe #184461

    The trick to making good roasted potatoes is to not be in a rush baking them and giving them time to brown and crisp up. You can also cook these at the same time that you are cooking a roast or chicken in the oven, sometimes they may take longer than the roast but that's okay, you can finish browning them while you carve your roast and make the gravy.

    Recipe #189906

    This recipe is from Keith Young who won the "throwdown for Chicken Cacciatore" with Bobby Flay. It is sooo good and even better the next day. I doubled the recipe using 22 chicken thighs and doubled the rest of the ingredients. I left out the hot pepper flakes because I don't like them and served it over fettuccine. I doubled it so I could freeze some for another meal. My family loved this recipe and it is now my go to recipe for cacciatore. I baked mine in a large catering pan for about and hour uncovered at 375 after doing all the prep work on the top of the stove.

    Recipe #407976

    This recipe is for OAMC; you can reduce the amount very easily. I tried to measure the best I could as well as give prep and cook times. The oil should be about 2 inches deep in whatever pan you use to fry the cutlets in. If I have leftover coating mix I use it to make homemade onion rings. It is best to set up an assembly line when making this and get all the cutlets breaded before starting to fry because the frying process does not take long. Depending on how fast your oil gets dirty you might have to change it before all the cutlets are cooked.

    Recipe #356321

    This recipe is from Taste of Home Annual Recipe 2003 Book posted by Joyce Benninger of Owen Sound, Ontario. I posted it here so I don't lose it.

    Recipe #384514

    This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

    Recipe #351479

    My mother always used american cheese but you can use whatever type of cheese you want. This is truly a comfort food for me.

    Recipe #185157

    I use chicken thighs because that is what my family likes but you can use whatever chicken pieces you want. I always cook large amounts for leftovers or for OAMC but you can cut the recipe in half for a smaller serving amount. Enjoy!

    Recipe #187350

    My family loves Spinach Dip. We had some friends over to watch a football game........go Patriots! I made a combination of recipes and came up with this one. Everyone inhaled it and told me to add it to my recipes in Recipe Zaar for safe keeping and said it was worth 5 Stars. Hope you enjoy it as much as we did. The cook time is the refrigerator time.

    Recipe #399451

    As weird as the marinade sounds it is soooooo good. You don't taste any one ingredient over the over. This recipe is a copy cat of a restaurant in Massachusetts that serves these. Preparation times does not include marinating overnight.

    Recipe #323005

    I got this recipe from a Gourmet Cooking Class that I took years ago. Sometimes I add chunks of cooked chicken and cooked broccoli pieces to my sauce. I usually will triple the recipe when I make it. Serving size is approximate.

    Recipe #276274

    When I bake potatoes I make extra for home fries, I bake them in foil so they will be soft on the outside. Make sure to use plenty of butter when making these and fry them slowly and resist the temptation to flip them constantly, you want them to brown but not burn. Baking time is not included in prep. time.

    Recipe #187481

    This dip is so addicting, we eat this with Tostito tortilla chips. You can keep it warm in a mini crock pot. Not sure of the exact amount it makes so I'm just guessing. I got this recipe from a good friend Debbie. I melt my cheese in the microwave at 50% power. Be prepared that everyone is going to want this recipe!

    Recipe #276260

    This is definitely comfort food. I use a lot of mashed potatoes because that is the way my family likes it. Be sure to put the casserole dish on a cookie sheet when putting it in the oven to catch the drippings from going all over your oven. Prep time is approximate which includes frying the beef and making the mashed potatoes. I cheat and use Instant Garlic Mashed Potatoes. You could make 2 small casseroles and freeze one before baking, when ready to cook frozen casserole make sure to thaw it out completely, it comes out great.

    Recipe #189871

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