inexpensive

You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!&nbsp;

Perfect Basic White Rice

rice

water

salt

butter (optional)

white vinegar (optional)

In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil.  The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!

Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

The steam that is trapped inside the pan is what allows the rice to cook properly.

I've banished the boil in the bag variety and retired my rice cooker, cos I've found Mama's method, tried & true!  I've been making rice this way for so long, my apologies for not (thanking Mama, and) reviewing this recipe sooner.  I have used this method with white rice and par-boiled with no problems (other than it's hard to put the fork down!)  I usually make this with chicken broth in lieu of water, as my family loves it.   Thank you.

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

To Die for Crock Pot Roast

beef

(1 1/4 ounce) package brown gravy mix, dry

(1 1/4 ounce) package dried Italian salad dressing mix

(1 1/4 ounce) package ranch dressing mix, dry

Mix the dried mixes together in a bowl and sprinkle over the roast.

2. Add one cup of red wine along with the water.

3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not to alter the taste). Being a strong advocate of one-dish meals, especially for busy weeknights, I dumped my veggies (baby spuds, chopped rutabaga, baby carrots and pearl onions) in the crock and what a pleasant surprise! – the cooked veggies were the most delicious, savoury root veggies I have ever tasted. The taste of the veggies was more influenced, but most certainly not overpowered, by the dry ingredients than the beef was. All in all, this recipe surely deserves its place at the top of the pyramid.

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Beer Bread

flour (sifted)

baking powder (omit

salt (omit

sugar

(12 ounce) can beer

melted butter (1/4 cup will do just fine)

Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a &quot;hard biscuit&quot; as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the &quot;correct&quot; way and you will see an amazing difference in the end product.

I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).

Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste.  I have added various herbs at times, and have also added various cheeses.  Cheddar (mild) is my fav.  You also do not have to "pour butter" on top, or even add it to the mix.  I don't add any oil, but I DO dot the top of the bread with pieces of butter.  I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup.  The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more!  Overmixing will give you a hard loaf.  If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix!  I just "turn it" into a buttered loaf pan, and then I take the spoon and  gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need.  It will look lumpy on top...that's better.  Then just dot with butter, as much or as little as you want.  I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side.  I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out.  Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all.  If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient.  I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels.  You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess!  It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough.  I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well.  As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner.  Good luck and enjoy!  I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!!  I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED!  Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!!  Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP!  Just spoon it in lightly.  Don't be afraid to experiment with different ingredients!  Have fun with it!

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great.  They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add &quot;whatever floats your boat&quot; and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

&quot;Whatever Floats Your Boat&quot; Brownies!

butter, melted

cocoa

eggs

vanilla

flour

chocolate chips (semisweet, white, butterscotch, peanut butter)

raisins

maraschino cherry

-2 cup chopped nuts

M&M'

-2 cup Reese's pieces

-2 cup miniature marshmallow

Grease an 8 inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

Fold in &quot;WHATEVER FLOATS YOUR BOAT&quot;!

Spread in pan and bake for approximately 25 minutes.

DO NOT OVER-BAKE -- your brownies will come out dry.  Adjust time/temp accordingly for your oven.  If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

Cool completely before cutting into squares.

For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

I made a batch with reese's chips, one with heath bits, and one with mint chips for Christmas goodies. Of course I had to try them all and YUM!! The one in the metal pan was a lot more cooked (and dryer) than the batch in the glass pan (very Moist).

This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.

Pancakes

milk

butter

sugar (or 1/2 teaspoon honey

baking powder

Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.

The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.

Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.

When bubbles appear on surface and begin to break, turn over and cook the other side.

If u let the mix sit undisturbed for about 15-20 min, they will b real fluffy. A tip I got from  a well known restaurant here.  It does make a difference

A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

Ants on a Raft

cracker (savory or try grahm crackers)

peanut butter (or any other nut butter you prefer)

raisins cranberries

Spread the nut butter on the crackers. If the kids are old enough, let them help with a dull knife.

Top with raisins or dried cranberries, or both!

If you like, you can add jam or fruit spread on top of the nut butter for another layer of fun.

FUN! We tried whole wheat Saltines then tried La Panzanella mini-croccatini crackers with sesame seeds. We liked the crackers spread with peanut butter and/or with sunflower seed butter. ~Tasty Dish~ doesn't like raisins and I subbed dried cranberries on her crackers (red ants). ;) Reviewed for Veg Tag/February. Thank you, Sharon!

Make and share this Apples and Peanut Butter (Apple Slices) recipe from Food.com.

Apples and Peanut Butter (Apple Slices)

apple (I like Gala the best)

peanut butter (crunchy or creamy)

Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.

These baked chicken tenders are super simple and quick for those hectic weekday meals.  I've put them on top of a salad with homemade honey mustard dressing.  They would also go great with some french fries.  The variations are endless.

Baked Chicken Tenders

lb chicken tenders

mayonnaise

breadcrumbs

parmesan cheese

Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.

Mix bread crumbs and cheese in a gallon-size zippie bag.

Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.

Place chicken tenders in a single layer on prepared baking sheet.

Continue until all tenders are coated and on the baking sheet.

Bake in preheated oven for 8 minutes.  Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.

Was in the store and the chicken and found this gem of a recipe.  It turned out amazingly well, in fact surprised everyone in the family. Best part is it is baked (healthier than fried), really really fast and quick.  I def plan to start tweaking my own very and experimenting with the ingredients.  Upon reading the review and recipe, I used 2.5 pounds of chicken ($5 at grocery) and put in pepper and garlic in the mayo.  And i put it for 20 min 10 on each side and the chicken came out very tender and juicy.

Leave out the preservative and give your little one something simply good for them. I like to sneak in the grated carrot just to get another vegie into the mix but it's not necessary

Easy Granola Bars

corn syrup

peanut butter

granola cereal (bought

carrot, grated (optional)

In a 3 qt saucepan boil corn syrup for 1 minute only, stirring constantly.

Stir in granola and grated carrot if using.

Spread and pat in place with a spoon or dampened spatula.

Cool for an hour before cutting into bars.

I have made them twice as a breakfast item. Like other reviewers, I tweaked the recipe based on what I had on hand I didn't add carrot to either batches as I didn't have any and for the granola, I mixed it up such as Special K, Cheerios, Quaker Almond Grain. I also used agave instead of corn syrup. Today I doubled the batch. Hoping I calculated correctly. For us, it is important that it maintain a firm bar shape. I also used foil for ease of cutting &amp; cleanup

Easy, nutritious, keeps for a long time (in a sealed container), easily "tweaked" to fit your personal tastes. A REAL kid-pleaser. Great for bringing snack on your child's turn at preschool/daycare. Although it may be wise to omit the ingredients containing peanuts (when considering a choice for nuts and regarding the peanut butter chips) as the allergy to peanuts is increasingly common and potentially life-threatening. Also great for a cooking activity with small children...wash their hands and let them throw handfulls of the ingredients together.

Kiddos Favorite Trail Mix

goldfish crackers or 1 cup other cheese crackers

cashews nuts

chocolate candies (or other chocolate candy)

peanut butter chips butterscotch chips

Throw everything together in a sealed container.

Store in cool, dry area (to prevent melting of chocolate candies/chips and other soft ingredients).

what could be bad? I added raisins, peanut M&Ms and honeycomb cerial (had them in the pantry) left out the chips. Kids and I loved it. It made a great car trip snack.

Easy sweet instead of the fat full desserts we all enjoy and pay extra for. Your child will like it!

Peanut Butter, Jelly &amp; Apple Roll-Ups

flour tortillas

apple, apple

cinnamon

Microwave tortillas 10 seconds to soften.

Spread each with a tablespoon of peanut butter and 2 tsp jam.

Place 2-3 apple wedges down the center of each tortilla.

Combine sugar and cinnamon in a small cup.

Sprinkle half of mixture on top of each roll.

Seriously Really Great Recipes Specially For me because I love Peanuts . i would try this recipes in this week also I have also Collected Some great Recipes here ( http://www.fooducook.com/ ) i will also add this recipes in my Collection .

As fast as you can heat a can of veggies you can have this special side ready to serve! I hate canned green beans yet this is one veggie my dd will eat without complaint. This forced me to find a way to make us both happy. Hope you enjoy this one!

Green Beans from a Can That Don't Taste Like It!

(15 green beans

thyme (optional)

Heat entire contents of the canned green beans. Drain.

Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.

Sprinkle with parmesan (and thyme if using)and serve.

NOTE: This would work equally well on fresh or frozen green beans.

Forget the butter ...Add bacon drippins and at least 1 Tbs diced onion

Posted for &quot;Back to School Photo Tag Lunchbox Special&quot;
When cooking with a thermos bottle, it is important to use a thermos that will hold heat the longest, and last the longest under heavy use and abuse. This recipe is based on a 1 Qt Stanley Food Thermos.  The food thermos has a wide mouth lids with an insulated lid that doubles as a bowl.  You made need to adjust the amounts to fit your thermos.

Thermos Noodle Soup

spaghetti

beef bouillon vegetable bouillon

onion

parsley

Add all ingredients to 1 quart thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer &quot;cooking&quot; times.

I got this recipe from a friend of mine at her baby shower. I played with it a bit to make it my own recipe. They are very addictive appetizers that are the first to disappear off the table. The filling comes out a pretty pink color - thus, the name. :) This recipe could easily be cut in half, doubled, or tripled to meet your needs for your own gatherings! Enjoy!

-- Note: Preparation Time includes refrigeration time.

Pink Pinwheels

light cream cheese (softened)

salsa

sour cream

-10 tortillas

Place cream cheese in food processor and pulse a few times.

Add diced ham and pulse until the ham is well mixed with the cream cheese. (The mixture should start to become pink.).

Add salsa, pulse until entire mixture is pink.

Add sour cream, blend until entire mixture is smooth.

Take each tortilla and spread the mixture evenly over one side. (Amount will change depending on size of tortilla - use what you see fit!) 

Place wrapped tortillas in fridge and leave there for at least an hour. (Overnight will make them much better, trust me!) :-).

Take tortillas out and slice each into 1/2 in-1 in pieces, laying down on an appetizer tray horizontally.

I cut this recipe way down because I just wanted a few to have at lunch with our soup. Very quick to put together with a wonderful flavor. I just topped mine off with some lettuce. Thanks for sharing a great recipe megs.

Make and share this Quick and Easy Tuna Salad Sandwich for Kids of All Ages recipe from Food.com.

Quick and Easy Tuna Salad Sandwich for Kids of All Ages

tuna

sweet pickle relish

lettuce

American cheese

bread

Mix well and taste. Add more mayo or pickle relish if necessary.

Just like the title, this is quick and easy and good! I didn't have any lettuce handy but love lettuce on tuna sammies. Thanks jmdrag for sharing the simple treat. Made for Cookbook Tag.

OH my! These are the BEST carrots in the world.  My grandma makes these for every occasion. I usually end up hoarding the carrots for myself. haha. They are my FAVORITE! If your kids won't eat veggies, try this dish! I would suggest doubling the recipe, because they are so good! Can't get much easier than this!

Cheese and Honey Glazed Carrots

carrots

honey

shredded cheese

Cook in small amount of boiling salt water until carrots are tender (about 15 minutes).

Drain and place carrots in a greased baking dish.

Bake at 400 degrees for 10 minutes, or broil until cheese melts.

Sorry to be a wet blanket but we didn't really care for these, even with using my garden carrots. I will keep searching for a carrot recipe I guess.

From Quaker Oats recipe booklet from 1989.  My kids love this for breakfast but I love it too as I'm such a peanut butter nut (pun intended).  Top this or swirl in your favorite jelly or preserves.  I love using strawberry preserves or apple jelly.

Pb &amp; J Oatmeal

oats, uncooked (quick cooking or old fashioned)

jelly (your choice of flavor)

In a medium saucepan, bring water to a boil and then stir in all ingredients but the jelly/preserves.

Cook about 1 minute or quick oats or 4-5 minutes for old fashioned oats, stirring ocassionally.

Swirl jelly or preserves into the oatmeal or just dollop on top.

Tastes like im having pb&amp;j for breakfast! I usually have mine with brown sugar and raisons but this makes a nice change that I will be making for breakfast!

Quick and easy- hot and cheesy! Seasonings, bacon and two cheeses make this a really yummy side that is sure to please the pickiest people! Southern women will add bacon and cheese to any healthy veggie!

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