What r some of ur fave recipies for cooking?

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of mia3mom

question of Abby ♥ ♥ : What r some of ur fave recipies for cooking Please, if u have one share. i have no allergies, not a vegitarian (or vegan), but if u have that kind u may include that. help is awsome! winner gets 10 points, others get 2 points. thanks! (Also some recipie sites would be nice). Best Answer:

Answer by Marianne
Best Recipe Site Ever:http://www.allrecipes.comAll my recipes are from so there I’m not going to give you the recipe, but the names of some of my favorites from that site:Sloppy Joes: http://allrecipes.com/Recipe/Sloppy-Joes-II/Detail.aspxChickenBiscuit Pie: http://allrecipes.com/Recipe/Chicken-Biscuit-Pie/Detail.aspxand for that recipe for the biscuits: http://allrecipes.com/Recipe/Easy-Biscuit-Mixture/Detail.aspxSavory Mashed Potatoes Skin-on: http://allrecipes.com/Recipe/Skin-on-Savory-Mashed-Potatoes/Detail.aspxBaked Salmon http://allrecipes.com/Recipe/Baked-Salmon-II/Detail.aspxRestaurant Style Egg Drop Soup: http://allrecipes.com/Recipe/Restaurant-Style-Egg-Drop-Soup/Detail.aspx

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6 Responses to “What r some of ur fave recipies for cooking?”

  1. hgsaddgh says:

    a pot full of love

  2. wolfeblayde says:

    This is my favorite pot roast recipe because it is soooo good and easy!

    Ingredients

    1 3-4 pound roast, frozen — any cut will work
    1 packet onion soup mix
    Worchestershire sauce
    Onions, potatoes, carrots

    Place the frozen roast in the center of a large square of heavy-duty aluminum foil. Sprinkle with the onion soup mix, and add four or five shakes of Worchestershire sauce.

    Fold up the sides to form a tight package, and place in a 13×9 baking pan. Place in a 250 degree oven, and cook for 6-8 hours. Check after 5 hours to see how done the meat is.

    When the meat is starting to get tender, add the peeled and cut up vegetables to the baking pan. Dot with butter and salt and pepper. Cook until veggies and roast are done.

    The meat will be so tender that it almost falls apart, and the liquid makes the best gravy ever with the addition of a little cornstarch and extra cooking time. Best of all, the flavor is great — not heavy on the onion taste at all.

  3. EvArtD says:

    Chicken Fried Chicken

    This one is a family favorite and not too expensive to make.

    6 boneless chicken breasts – pounded flat
    about 4 eggs scrambled
    Italian bread crumbs
    a little oil

    We take boneless chicken breasts – about 6 (family of 4)
    Pound breasts out flat, may cut into pieces for smaller pieces or leave whole. Scramble a couple of eggs in a dish (pie plate), and have Italian Bread crumbs in another Pie plate.
    Dredge each chicken piece in the egg and then in the bread crumbs, then fry in a little oil until golden brown.

    The chicken cooks quickly because it is so thin, so don’t walk away.

    Our family loves it so much that we never have any leftovers. Also, if you like chicken sandwiches, these make the BEST chicken sandwiches ever. You’ll never want a frozen chicken patty again.

    Enjoy

  4. kelly says:

    i love this site and show. there are a lot of recipes and more will be added. i like the cajun chicken

    http://tlc.discovery.com/fansites/takehomechef/recipes/index.html

  5. the divine miss em says:

    dunkin hines family style brownies:
    fudgy brownies ingerdents: 1 large egg, 1/3 cup of water, 1/3 cup of veggie oil
    cake-like browines ingredients: 2 large eggs and the water and oil is the same as the fudgy brownies

    first prep:pre heat the oven to 350 degrees
    greese the bottom of the pan

    2mix: empty the brownie mix, eggs, water, and oil in a large bowl
    stir untilwell blended stir about 50 strokes
    spred into the greased pan and bake immeditally.

    bake following the chart below add 3 to 5 mins 4 dark or coated pans it is done wen a tooth pick is inserted and comes out kleen

    pan size – 13″ by 9″ 9″by 9″ 8″ by 8″
    25-30mins 36-40mins 38-41mins

  6. depps_lover says:

    BRACCIOLA

    1 3/4 lbs. flank steak, pounded very thin into a 12×15 inch rectangle
    2 eggs
    Salt and pepper to taste
    1/4 c. Romano or Parmesan cheese
    1/2 c. bread crumbs, plain or seasoned
    1 garlic clove, minced, if desired
    1 qt. seasoned tomato sauce

    In bowl, make filling by beating 2 eggs and combining salt and pepper, cheese, bread crumbs, and garlic. Spread filling evenly on steak. Roll lengthwise and secure with toothpicks.
    In a large fry pan, brown bracciola in hot oil on all sides. Pour sauce over meat, cover and simmer about 2 hours; turning meat once halfway through cooking time. Remove from sauce; when cool enough to handle, remove toothpicks. Cut into slices and you have beef pinwheels. Yield: 4 to 6 servings.

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