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    106 Recipes

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    This is one of my favorite recipes from TOH. It is easy, it is cheap, and it is DELICIOUS! I think these are my family's favorite cookies. I have even made a batch with pasteurized eggs for making cookie dough ice cream! :) The cook time is for one batch in the oven. The dough freezes well; simply roll into a log and wrap in plastic wrap. Then just slice off cookies and bake (from frozen) according to directions.

    Recipe #315834

    If you have never turned your microwave into a steamer, this is a great recipe to try! It's easy, healthy, and the touch of lemon in this is lovely. Making it in the serving dish saves you the cleanup of stovetop steaming methods. This recipe is written for beginner cooks.

    Recipe #315097

    With only 3 ingredients and less than 5 minutes of time needed, it doesn't get much easier or faster than this. This is good for dipping spring rolls (really good!), but also good with cooked meat. This is a sweet peanut sauce, not spicy at all.

    Recipe #315095

    Another winner thrown together for lunch that I want to remember! This was 5 stars (for us) as I made it, but I am posting what I would have done, if I had planned it. :) My 6yo daughter liked this, but she is kinda weird.

    Recipe #311644

    I needed a salad dressing for an Italian dinner one night, and I wasn't in the mood for a vinaigrette. At our house, anything with pesto is a winner! :) This is a very thick salad dressing (especially if you use regular mayo), so you don't have to get your salad greens scrupulously dry - the excess water will loosen up the dressing.

    Recipe #310828

    In Italy, people love their frozen desserts almost as much as they love their espresso - and so do we Mamma Mias! We aren't particular about whether it's granita or gelato, as long as it is easy, delicious, and kid-friendly is definitely a plus. This handheld treat is easy to make, doesn't require any special equipment, and is bursting with some of Italy's favorite flavors: nutmeg, lemon, almond, and pistachio! The Amoretto is very nice for the adults, but can be omitted..

    Recipe #307446

    This recipe comes from the Monday to Friday Cookbook by Michele Urvater. We really love the flavor of it, but find it is not substantial enough for dinner by itself. It is, however, excellent with ham (or grilled cheese) sandwiches. This could easily be turned into a vegetarian dish, as well, by substituting water or vegetable stock for the chicken stock.

    Recipe #304749

    Another single serving goodie from Bento Boxes: Japanese Food To Go by Naomi Kijima. Though this was designed for a lunchbox, you could certainly change the servings and serve this for dinner - I did! :)

    Recipe #304745

    This is an Indonesian salad. I found the recipe in my Extending the Table cookbook, and since I have an explosion of cucumbers in my garden right now, I am trying every possible variation of cucumber salad! :) Chilling time is the cook time.

    Recipe #304743

    Simple, unfussy, but so yummmmmmmy! :) Feel free to use your favorite seasoning blend, Recipe #232949 is our favorite, but I have used Jamaican Jerk seasoning, Italian seasoning, whatever I have. We like using 85% lean ground beef for these, so that they are nice and juicy after being grilled. The patties can made ahead of time and frozen (OAMC style)

    Recipe #304730

    From 30-Day Gourmet. This is a very sweet way to eat broccoli, and one way my picky picky DD (6yo) will eat broccoli without complaint. This freezes very well (I tested it before posting). For the breadcrumbs you can either use homemade bread crumbs, store bought breadcrumbs, or crumb-style stuffing mix (as opposed to the cubes).

    Recipe #303778

    I started craving stuffed tomatoes for lunch today, but nothing already posted sounded really good. I got a lot of inspiration from all the various stuffed tomato recipes, went through my cupboards, and came up with this. Hope you enjoy as much as I did! The artichoke heart can either be fresh, from a can, or from fozen and thawed. This would make a lovely vegetarian lunch if you use vegetable broth, or even a lovely side dish for dinner.

    Recipe #301390

    So what do you do when you are craving some yummy, comforting biscuits and gravy and there is no breakfast meat to be found? No sausage, no bacon to provide drippings upon which to build a cream gravy? No Sausage?!?!? You gain inspiration from 'Zaar, of course, and post your delicious results so others don't have to be in the same position. Start your meal by mixing and putting in the oven your favorite recipe for biscuits (mine is Recipe #77417). While the biscuits are baking, whip this up:

    Recipe #298874

    Mmmmm, I just made a loaf of this and it is so good I had to share! It makes a very soft, nice sweet bread that would make delicious toast, french toast, bread pudding, omg . . . I need to make another loaf, now! This makes a 2 lb. loaf. The recipe came from my bread machine manual, but I didn't have the orange peel (which is why I know this bread is just as delicious without it!). :) This recipe should not be made using a delay timer.

    Recipe #297160

    So one day, I was just too weary to try to do anything special with the ham I picked out for dinner. So I stabbed it with a meat thermometer, and let it bake until done. It was so surprisingly delicious that it's the only way I bake hams now. :) This recipe is written for beginners or for people who have never even thought of baking a ham but found a great sale and now need to know what to do with their hunk of ham. :) Servings are a guess based on the 11 pound ham I served last night.

    Recipe #294938

    When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)

    Recipe #294821

    This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.

    Recipe #294820

    A non-processed version of Recipe #224911. It still uses prepackaged stuffing mix, but you can substitute homemade croutons, or leftover homemade stuffing (don't use the water either if your stuffing is already prepared).

    Recipe #294216

    This dip is a little different from others I have seen on the 'Zaar, as it uses blue cheese instead of cheddar or Monterrey jack. I took this to a Study Group meeting, and was frankly surprised there was any left to bring home from all the raves and recipe requests I got. Great dip is you like a little kick! From a Frank's hot sauce ad. You can certainly use a different hot sauce if you want. :)

    Recipe #272453

    My favorite Beer Bread variation, so good with soups. You really don't want to skip the melted butter. This recipe comes from The Perfect Mix by Diane Phillips, so is written as a Gift in a Jar - but of course, you could just mix it up and bake it for yourself, too! :) If you don't have self rising flour (like me!), here's a substitute: Recipe #5247. Time is for baking the bread.

    Recipe #270712

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