My mom made this, minus the apple chunks, when we were sick or as a special treat. The applesauce adds a great texture, kids love it, and if they don't like fruit, they'll still usually eat this! In fact, without the chunks or the cinnamon, it's a great treat for toddlers. I make it with cinnamon applesauce and the apple chunks as a side for holiday meals. (Hey, there are so many Mormons, we had to have a jell-o recipe.) Continue reading
I've been making this sauce for over 20 years. You can substitute ground ginger and dried garlic if you must, but the results will suffer. This recipe is enough for a dip for egg rolls or won tons. For sweet & sour pork or chicken, I triple the recipe. Continue reading
It actually has cream of tartar in it! Duh! 😉 This is a basic, basic recipe. Add capers, dill, whatever you like to it. Great with any fried fish dish. Continue reading
This recipe can be used to just make the spinach as well. The vegetable stock may be used in lieu of beef stock to make the spinach vegetarian. Continue reading
This versatile “curried” spice blend will add a hint of Indian flavor to almost anything (and especially chicken dishes). You can make large batches in advance and sprinkle it into dishes — or use it in recipes like tikka masala. Continue reading
I got it from a Relief Society Enrichment Night. I have no idea where the sister who gave us the recipe got it, but it's a real time-saver for holidays and such. With the ham, it can be a main course for brunch or something. I suppose you could also use beef, though I've never tried it. Makes 8 servings. Continue reading
An excellant salad for summertime events. Continue reading
Delicious marinade for grilled chicken. Continue reading
I typed this one up when my baby brother wanted to learn to cook for a new girlfriend who was a vegetarian. He doens't do well with "real" recipes (neither do I) so I started sending him "cooking blueprints" instead.
You can also drop a chicken or a pork loin in the middle of this, in which case you should adjust the time and temperature to whatever's appropriate for the meat. Continue reading
This is an authentic Italian red sauce that takes a long time to make, but is worth it. If you prefer fast sauces, use one of those premium ones out of a jar… Continue reading