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    166 Recipes

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    Easy way to do your corned beef year round.

    Recipe #402400

    What to do with your leftover stuffing? Make un-stuffed pork chops.

    Recipe #402367

    I like this on roast beef sandwiches and steaks. I'll even put it on a baked potato! There is no actual cooking time.

    Recipe #402216

    I love making these for parties. The unusual ones are usually first to go. You can mold them into any shape you lie and carve them, but I like them in little squares. Hope you try the variations and invent a few combinations of your own! Cooking time is drying time.

    Recipe #402207

    This is my favorite snack! I love spinach and I love all the variations on this recipe. I remember making these with my great-grandmother, grandmother and mother every time a special occasion rolled around. We ate them hot, cold, or room temperature. The trick is to get the spinach as dry as possible! You will love these if you love spinach.

    Recipe #402144

    My brother makes these by the gallon and everyone loves them. People have been known to steal them from his stash. Give them a try! Cooking time is waiting time.

    Recipe #402081

    Well, it's really a lot lower in fat. Here's an easy way to de-fat ground beef for your recipes.

    Recipe #401873

    This is a family favorite and I won my first cooking ribbon with it in the Orange County Fair back when dinosaurs roamed the earth. You can make it with your favorite dough or use a frozen dough. I like to use Italian bread dough or even Recipe #401221. Anyway you make it you will have a winner. This recipe is easy to adapt to the things you like and you can even make a vegan version of it. Have fun with it! I serve it on a ginormous bread board which my son-in-law made for me. This recipe has been made by my family all the way back to my Great Grandmother Filomena who never measured anything. I make sure all the meats and cheeses are very thinly sliced and leave a half inch border around the edges of the bread to help seal it when it's rolled..

    Recipe #401678

    This is the recipe I have been using since the early 70's. I make it in my KA stand mixer now and let it rise in my proofing oven. Ahh, modern conveniences! I use real eggs, whole milk and unsalted butter. I crumble some saffron threads into the milk and the dough comes out a warm eggy color. There is no such thing as leftover Challah in this house! It makes wonderful sandwiches and the best French toast ever! Times do not include rising times. Total rising times depend on the temperature of your environment. Today my rising times totaled under two hours. Saffron is optional as are seeds. I hope you enjoy this bread as much as we enjoy it.

    Recipe #401221

    I really do! These are yummy along side roast beef and sometimes I just eat them for a meal when DH is working. I hope you Sprouts Lovers give them a try.

    Recipe #398190

    These taters are quick and easy and very yummy. The hardest part of the recipe is getting DH to peel the potatoes!

    Recipe #397606

    This is the easiest recipe in the world. I had this at my friend Alice's one day and made it for a crowd for my brothers family get-together and everyone loved it. So easy and so yummy!

    Recipe #396660

    This is an easy overnight brine for your Big Bird or even a couple of smaller birds. The secret is your picnic cooler. Cook time is brine time. If you are brining a chicken reduce the brine time to 2 - 4 hours. I don't add spices to the brine at all since I don't want to mask the flavor of the bird but if you want to add molasses or brown sugar it would be great! This works on any poultry.

    Recipe #395315

    Very fast and easy to do if you make the crepes and chop and saute the mushrooms a day ahead. Make Recipe #364355 up to a day ahead and just fill the crepes and serve for a nice lunch or dinner with a salad! You can stuff the crepes as much as you want but eight crepes is a nice size.

    Recipe #394945

    This pie is from Farm Journal and I just love it! I have been baking this pie forever and it always gets high marks. I use Recipe #300887 and this filling. Hope you enjoy it as much as we do!

    Recipe #392896

    DH loves this dressing. I was going to make a buttermilk dressing but forgot to buy the buttermilk so I had to come up with this on the fly. Cooking time is chill time.

    Recipe #392878

    This is a method rather than a recipe. I used to eat these great sandwiches from Little Jimmy's in Middletown, NY. I think all hot saucy sandwiches should be made this way. This will feed two hungry people.

    Recipe #392188

    Easy and yummy! Just a hint of coffee to bring out the chocolate flavor. The corn syrup helps to keep it creamy. This goes great on a dark chocolate cake or cupcakes. Note that cooking time is spreading time. Store covered in the fridge.

    Recipe #391182

    This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party!

    Recipe #385139

    I made this for a BBQ dinner with my Estonian SIL and we all loved it. Super easy and quite yummy. Goes great with anything. You can do this in the oven at about 300* until a wooden skewer tests the cabbage done.

    Recipe #383060

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