I made these tonight to be rewarmed in the toaster oven in the morning. I didn't separate the yolks from the whites, but I beat the eggs pretty well before adding the other liquids. I also made sure that the butter had cooled before adding so that it didn't cook the egg. The waffles browned very well and raised well. They were also light on the inside. I didn't crisp them because that would be done in the toaster oven. I doubled the recipe, and will freeze the leftovers for future quick breakfasts. One word of caution I can offer is to be careful not to add too much batter to the waffle maker, and to spread the batter a bit before closing the waffle maker. The first couple of waffles made a mess all over the counter with the run-off. This is not the fault of the recipe, but the batter does spread and raise a lot.

Any beef requiring slow cooking can be used in this recipe. It always comes out fork tender, and the gravy made from the broth is phenomenal. I always cook in quantity, and leftovers freeze very well - including meat, veggies, and gravy.

I am a veggie lover, but cauliflower has not been one of my favorites because of the bland flavor. For this recipe, I used fresh cauliflower, and followed the recipe to a "T". I loved it, and so did the rest of my family. I will definitely be making this again.

I made this dish for dinner tonight, and we all really liked it. The chicken was very moist, and it looked as good as it tasted. The only changes I made were to spray the pan bottom with olive oil instead of butter and skipped the cereal and the drizzle of butter. I baked it an extra 5 minutes to get more browning. I served it with cheddar and bacon scalloped-style potatoes, and steamed broccoli for a variety of color and texture. I will definitely make this again, but I think I will try adding Italian seasoning and additional garlic powder for more flavor.

I followed this recipe pretty much as written except that I omitted the parsnips because I didn't have them on hand, used dried parsley, and baked the bones at a lower temperature for longer as suggested by others. I used free range bones so there really wasn't much fat to skim. The broth was very dark with excellent flavor. After straining it, there was no need to clarify it. It was perfect. Some of it was used for a beef vegetable soup (found on this site) and the rest was frozen into ice cubes for use in flavoring rice and other dishes. I will definitely be making this again.

These cookies had a great taste, and remained chewy even after 4 days. I made only a couple of changes. I used 1/4 cup coconut oil, and 1/2 cup softened butter. I increased the cinnamon to 1/2 teaspoon, and could have used more. The batter was very thick, and even when baked didn't spread as I expected it to. This may be because I let them sit on the counter for a little over an hour before I baked them. This would give the dry ingredients more time to absorb the liquid. For the first pan, I flattened them a bit after they started baking because the dough was still in a ball after they were more than half baked. For the second pan, I flattened them before I put them into the oven. I baked them for 12 minutes to get them to brown a little. After they cooled, I put them into a plastic bag, and 4 days later they were still moist and chewy. I will definitely make these again.

I gave this recipe 5 stars even though I made some changes because the recipe would be good without changes. I usually make enough to freeze for future meals so the recipe was doubled. I didn't blanch the peppers because I don't like them mushy, and freezing tends to soften them anyway. I didn't salt the inside of the peppers as we don't need extra salt. I used basmati brown rice and cooked it separately in beef seasoned with garlic powder, onion powder, and cumin. I used canned diced tomatoes. It didn't make sense to get whole ones to chop. I also added Italian seasoning and minced garlic to the beef mixture. The stuffed peppers were loved by my family, and they freeze very well. Each was wrapped in plastic wrap to prevent freezer burn, and then put into large baggies.

I tripled this recipe to freeze for future meals, and pretty much followed the recipe. The only change I made was to add some frozen cubes of homemade beef stock and used taco peppers instead of chili peppers, and left out the beer. For the quantity that I made, I can't say if adding a couple of tablespoons of some of the herbs and spices made a difference, but the result was excellent. My husband and even my 92 year old mother love it. I will definitely make it again even though it was a project that took a whole day. I did let it simmer for 5 hours to meld all of the flavors and seasonings.

I made this soup tonight, and as usual, I made a large quantity for freezing. I'm not one to measure much, but I made basically 4 times the recipe. I used about 3 cups of homemade reduced beef stock, 12 cups of water, 12 boullion cubes, 4 12 oz. pkg. frozen mixed veggies, 1 1/2 large onions chopped, 3 tbsp. sugar, 3 tsp. ground pepper, 1 tbsp. sea salt, 8 large fresh carrots sliced, 9 frozen garden tomatoes peeled and cubed, 12 stalks of celery sliced, and 1/2 large head of cabbage chopped. I didn't saute the veggies, but cooked them until tender in the broth mixture. Then I added the leftovers of 3 cubed roasts that amounted to about 6-7 lbs. The soup and broth are wonderful. I will freeze it in meal size portions and add precooked barley when it is used to prevent the barley from getting mushy. I soak and cook all grains in a rice cooker, and then package and freeze them for future use.

I generally make soups in large quantities to freeze for future meals. For this one, I used tomatoes from our garden that I had frozen. I used about 18 lbs. of tomatoes, cored, peeled and diced them. Depending on type of tomatoes used, the skins can cause bitterness. I added about 8 cups of homemade chicken stock that had been reduced and 6 cups of water. I added 2 large onions sliced, 16 cloves, about 1/4 cup of chopped garlic, 2 tbsp. sea salt, 4 tbsp. sugar (sugar cuts the acidity of the tomatoes), and 4 tbsp. of Braggs Apple Cider Vinegar. I didn't have fresh basil on hand, so I added about 3 tbsp. of dried after the mixture started boiling. I let the mixture boil gently for about 45 minutes to completely soften the onions and garlic. Then used an immersion blender to blend everything. I had 2 cups of whipping cream that would soon go bad. So I mixed it in after the blending. I mixed the roux in a separate pot using garbanzo bean flour and all-purpose estimating about 6 times the recipe, and followed the recipe instructions. The resulting soup was wonderful. This is a recipe that would be difficult to mess up if only using the ingredient quantities as a guideline. I seldom accurately measure anything, except in bread baking, and go primarily on appearance and taste. This is a good basic recipe. If you are a new cook, the recipe as-is is great. If you are experienced, the measurements are not so important as the look and taste. Rice can be added for tomato rice soup.

This is basically a very good recipe for beef stock, but I gave it 4 stars because of the changes I made that I think are important to producing a healthful, rich beef stock. The bones I used were from a grass fed steer that included a large joint bone, marrow bones, and a couple shank bone. Most of these bones had some meat and marrow. I also used a package of trimmings and bones that I had saved from roasts that had been cut up for stew and bones that had been saved from roasted roasts. This amounted to about 10 lbs. of bones and meat. All of the raw bones, meat, onions and carrots were roasted a 350 degrees for 1 hour, turning them for even browning. Since I had more bones, I increased all of the other ingredients to almost double. I ommitted the parsnips because I didn't have any and ust dried parsley instead of fresh. I added about 16 cups of water so that everything was covered, and also added 1/3 cup of cider vinegar to extract calcium and minerals from the bones. After the mixture comes to a boil, any impurities in the bones come to the top in the form of a scum. Impurities in bones is normal, but the scum should be skimmed off to reduce impurities in the stock. Once the mixture comes to a boil, reduce the heat and don't cover or stir. Both can cause cloudiness in the stock. At the proper temperature, there will be little to no bubbles, but should see movement under the surface. The broth should be simmered 24-72 hours to get full potential from the bones.(See pic)

This is close to the way that I normally make meat loaf, but I seldom measure anything except in bread baking. The only changes I made was that I used canned mushrooms and 1/2 chopped onion instead of the dried. I also doubled the recipe and used 1 lb. of ground pork and 2 lb. ground beef. I baked the loaf in a 9" x 5" loaf pan at 350 degrees for a little more than 1 hour. The meatloaf was flavorful and very moist. The topping was great and much better than the barbeque sauce that I normally use.

This recipe is excellent, but I did makes come changes. I doubled the recipe because I always try to make enough for at least two meals, and freeze one for later. I followed Chuck's suggestion to put flour, garlic powder, onion powder, and pepper in a bag and shake the meat in the mixture. I also increased all of the veggies, and used beef broth instead of water and bouillon. I added ketchup, A-1 sauce, and worcestershire sauce as suggested by Chuck. At the end, I used garbanzo bean flour instead of cornstarch to thicken the gravy for the additional nutrients. Even though I made some modifications, this is an excellent recipe as-is. I would recommend anyone to try it.

I was a little hesitant about the swiss cheese in this recipe, but my family loved it. There wasn't the strong swiss cheese flavor that I expected. Instead it blended perfectly with the other ingredients. Chicken generally doesn't have much flavor, but in this recipe, the flavor was wonderful and no one flavor dominated. The swiss cheese blended into the other ingredients, and became more of a flavoring for the cream sauce and chicken. I think the long bake time worked to blend everything. The only change that I made was to use Kraft Oven Fry for Chicken instead of the bread crumbs. I will definitely be making this again!

I would give this recipe 5 stars, but I changed it a little to prevent them from being too dry and to improve the health factor. I make my own taco seasoning to avoid the MSG in the packaged mixes. I added salsa that I had on hand, and used shredded Mexican cheese instead of the Monterey Jack. I cooked them on a grill that has plates for quesadillas and divides them into sections. I think the recipe needs something for moisture. This can be added with your favorite salsa, canned diced tomatoes, or diced tomatoes with chiles. Without some kind of tomato thing, they would be too dry.

I have used this recipe a number of times and always with great results. I make a couple of changes because of personal preference and add diced chicken breast. The changes I make are to use taco peppers that we grow in our garden instead of the jalepeno peppers because they are milder. I use olive oil instead of vegetable oil and often use dehydrated cilantro when I don't have fresh on hand. I have also used this as a filling for enchiladas. The enchiladas freeze well for an easy dinner later.

I initially found this recipe on another site, and had to try them right away. I used a mandoline to get super thin slices. The first batch, I used a paper plate to absorb the moisture in the potatoes, and seasoned with garlic salt. I didn't oil the plate. So the chips stuck to the plate and came off in pieces. Any overlapping chips stuck together. The second batch, I oiled the plate with olive oil. This was better, but many still stuck to the plate. The third batch, I oiled parchment paper, and arranged the potato slices so that they didn't overlap or touch each other. Voila!! Perfect chips that didn't stick to the paper, and didn't stick together. In a single layer and thin slices, the cooking took about 3 minutes to brown and crisp the potatoes. These were as good as any store bought chips, but much healthier and much cheaper. Using the parchment paper, I think larger batches could be made at one time, but the cooking time would likely be longer. Next I intend to try crinkle cut and oven baking for larger batches. This is a great starter recipe to experiment with and expand the options including flavoring.

This is one of the few 100% whole grain breads that is light and toasts very well.

The spaetzle dumplings made with this recipe are exactly like those served in German restaurants. My husband and I both love them - especially with the Jagerschnitzel recipe also found on this site. The only change I make is to add 2 large minced garlic cloves to the dough because we both love garlic.

The spaetzle dumplings made with this recipe are exactly like those served in German restaurants. My husband and I both love them - especially with the Jagerschnitzel recipe also found on this site. The only change I make is to add 2 large minced garlic cloves to the dough because we both love garlic.