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Marinated Roast Beef recipe

10 Servings
Beef
American
Roast Marinade Main Dish Beef American

8 pounds Rump Roast, trimmed
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup mustard
30 cloves garlic cut in half
1 tablespoon Pepper, black fresh ground

Pierce roast at 1 inch intervals with a meat fork, and place in a large heavy duty zip lock plastic bag. Combine vegetable oil and next 5 ingredients; pour over roast. Seal and chill 24 to 48 hours, turning roast occasionally. Remove roast from marinade, discarding marinade. Place roast on a lightly greased rack in a broiler pan; sprinkle with pepper. Bake at 325 for 1 hour 50 minutes or until a meat thermometer registers 145 for medium rare or 160 for medium. Let stand 5 minutes before slicing. Per Serving (excluding unknown items): 733 Calories; 40g Fat (49.9% calories from fat); 82g Protein; 8g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 1577mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

This Marinated Roast Beef recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

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Key Lime Pie (Weight Watchers) 3 pts per slice recipe

8 Servings
Lime
American
Low Sugar Low Fat Summer Picnics Easter Quick Low Calorie Light Easy Desserts American Lime

1 box (0.3 oz) Lime flavored gelatin, sugar-free
1/4 cup Water, boiling
2 containers (6 oz eac Key Lime Pie-flavored light yogurt
1 tsp Lime zest, grated
1/4 cup Lime juice, fresh squeezed
1 container (8 oz) Frozen whipped topping, fat-free, thawed
1 9" prepared Graham cracker pice crust, reduced-fat
1 Egg white, beaten with fork

1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool. 2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water. 3. Add fresh lime juice and lime zest to gelatin mixture. 4. With wire whisk, stir in yogurt 5. With wooden spoon, fold in whipped topping. 6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours. (Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.) 7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired. Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points

This Key Lime Pie (Weight Watchers) 3 pts per slice recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

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Kedgeree recipe

4 Servings
Fish
English
Main Dish Brunch Breakfast Fish English

400 grams (14oz) smoked haddock
1 medium onion, chopped
50 grams (2oz) butter
1 teaspoon curry powder
225 grams (8oz) basmati rice
4 large eggs, hardboiled peeled and quartered

Place the haddock in a saucepan and cover with 600ml (1 pint) of cold water. Bring to a simmer, cover and cook for 8-10 minutes. Drain the fish, reserving the liquid and keep the fish warm. Using the same pan, cook the onion in the butter until softened. Stir in the curry powder and then the rice. Pour in 450ml (3/4 pint) of the reserved fish water, bring to a simmer and cover for 15 minutes or until the rice is cooked. Skin and flake the fish and stir into the rice with the chopped eggs. Serve sprinkled with chopped parsley and a squeeze of lemon juice.

This Kedgeree recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

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Grilled Lamb Steak recipe

1 Servings
Lamb Steak (or any grillable cut)
White Knight
Sweet Tangy savory Lunch evening meal main dish Lamb Steak (or any grillable cut) White Knight

1 lamb leg steak (or any other cut of lamb suitable
3 small peppers (any peppers work as well I prefer the small sweet ones)
2 cloves of garlic
1 juice of a lime
1 olive oil sufficient to coat the meat and peppers
1 seasoning

De-stalk the peppers, cut in half lengthways and remove seeds. Place lamb steak in the grill pan, arrange the pieces of pepper around it with the garlic cloves. Pour on the lime juice and olive oil and season to taste. Leave to marinade for 1/2 - 1 hour. Grill under a high heat, turning meat and peppers as required, taking care not to overcook the peppers. Place lamb , peppers and garlic on a plate and pour over the pan juices. Serve with a mixed salad and French bread

This Grilled Lamb Steak recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

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Grandma Jean's Lime Pickles recipe

6 Quarts
Cucumber
American
Advance heirloom Snacks Condiments Cucumber American

8 pounds Cucumber sliced
2 cups Hydrated Lime for pickling
3 pints Vinegar
3 1/2 pounds Sugar
1 tablespoon Salt
1 package Pickling spice

Dissolve 2 cups of lime in 2 gallons cold water. Pour over cucumbers to cover and let stand 24 hours. Drain, rinse thouroughly, and soak in fresh cold water for 4 hours. Make brine by mixing vinegar, sugar and salt. Add pickling spices in cheesecloth bag. Drain cucumbers, cover with brine and let stand overnight. Transfer cucumbers and brine to a large pot and simmer for 40 minutes (leave the bag with pickling spices in the pot to simmer). Remove spice bag and pack into hot, sterilized jars. *Note: This is a very old recipe, and the original instructions simply say to simmer 40 minutes and can. By today's standards they probably should be processed in a boiling water bath.

This Grandma Jean's Lime Pickles recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

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This cake is just adorable! Great for your favorite lttle girl! This is from the Betty Crocker website and it's made using a cake mix! -- posted by SecretIngredients
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This tasty treat has helped my family stay healthy, lose weight and still be able to enjoy dessert! Other kinds of berries or even fresh peaches are just as delicious in this cobbler. — recipe from Leslie Browning of Lebanon, Kentucky - TOH -- posted by Ceezie
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I got the basic recipe from the back of a spaghetti sauce can but have added ingredients that we like to make it special for our family's tastes. Sometimes, I take it to potlucks and come home with an empty dish! I always make a big pot of it when my son's friends are here and they eat it all! Growing boys...lol. Hope you like it too if you try it! -- posted by Chef #842751
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This is a popular dish from Morocco. Serve with Recipe #260654 (Prep time does not include marinating time.) -- posted by Nasseh
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This is from The Great American Favorite Brand Names Cookbook. I'm trying to get as many of these recipes posted before I have to return the book to the library. When I try it, I'll come back and let you know some more about it. If anyone else tries it, please do the same. -- posted by flipside1794
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Mmmmm I love these! From All Recipes -- posted by Lorrie in Montreal
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A staple ingredient in Filipino style breakfast plates, also known as "silogs". There are many varieties of silogs, but one thing is always certain. You MUST have garlic fried rice to pair with your eggs and choice of breakfast meat!!! -- posted by cali_love
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An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
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This full-flavored stir-fry from Linda Trainer, Phoenix, Arizona, is sure to bring rave reviews from your family. Snappy snow peas, sweet pepper and pork are spiced up with ginger, sesame oil,, red pepper flakes and soy sauce. Consider rices a s an alternative to the pasta.
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These easy and tasty pork chops are on the stove in minutes. Rosemary and beef broth enrich the flavor of the meat and make this a great comfort-food main dish.
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Easy, melt in your mouth onion-buttery beef from your slow cooker! Serve over cooked egg noodles.
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A tasty deviled ham mixed with cream cheese and mushrooms, spread on French bread slices and broiled. A very quick and easy appetizer that is always sure to please.
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Coffee adds unique flavor to this rump roast. It is easy to prepare, cooking entirely on the stove top for five hours.
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These pork ribs require a double cooking process and an overnight bath in a marinade. The spicy rub and rich sauce make them worth the wait!
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This is a hearty and savory meat pie. Ground pork is cooked up with onions and garlic until brown and crumbly, then simmered in broth with spices and parsley. This delicious filling is then spooned into a pastry crust, topped with another crust and baked. Serve with garlic mashed potatoes.
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This is a very simple crust that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the refrigerator and the more conventional sponge-rise approach.
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Thanksgiving with 'all the fixin's' is blended into a savory meatloaf made with ground turkey, green beans, cranberries, and topped with pancetta (Italian bacon). Serve with a flavorful 'made from scratch' gravy to enjoy favorite holiday flavors in a different mode.
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This recipe is a typical recipe of Southern Italy, precisely Apulia. Spinach and mushrooms are sauteed with onion, garlic, vinegar and white wine.
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Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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A tradition in the historic Louisiana town made famous in 'Steel Magnolias,' these deep-fried pastries filled with a zesty ground beef and pork mixture are made easy by using prepared pie crust.
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Nacho tortilla chips provide the foundation in this casserole of chicken smothered in creamy tomato sauce with green chiles thrown in for kicks. Topped with processed cheese.
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Basil, Italian-style bread crumbs, Parmesan cheese, and teriyaki sauce flavor these hamburgers for sophisticated palates. They are topped with melted cheese and served on onion rolls.
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Make this next time you steam broccolli.... The sauce is srumptious served along side or drizzled over fresh vegies. -- posted by Chef~V
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This recipe came from Mrs. Jaca. She made them for my neice's tea party. So yummy and then to find out they were easy to make was just kind of a bonus. She said the recipe came from a kids cookbook. -- posted by Ceezie
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This dish is good to prepare in advance. Since I am not an raw onion fan I always skip it. -- posted by Holmfridur Karlsdottir
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I've found that food recipes for the masses just didn't suit as in our home, we like a lot more seasoning. However, with a daughter that is vegetarian, I adapted this by just eliminating the chicken. It still is a tasty dish to take to events away. Sometimes it is difficult to buy the very large pasta shells, but I have found them at various fruit & veggie barns. My favourite shell is Conchiglioni 87/b by Divella. -- posted by Chef #882743 Denise from Australia
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This is the perfect answer to those that can't drink red wine. According to Cook's Illustrated the best sangria is based on cheap wine and fresh juicy fruit! Cooking time includes chilling! This recipe works equally as well with a red wine! -- posted by Galley Wench
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I don't remember where I found this recipe - but I jotted it down because the ingredients were a bit different. This is not an overly sweet cake, has only a little chocolate, and I love the flavor the yogurt brings. -- posted by SweetJezebel
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This is another great recipe from Paula Deen's Chocolate Celebration Magazine.These are so soft and tasty and the recipe makes alot,about 4 1/2 dozen. -- posted by LuuvBunny
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An Indian dish, Pantzarosalata is commonly known as Pureed Beet Salad. My friend brought this as an appetizer, it was so pretty and tasted so good. I hope you enjoy! -- posted by Diane B.
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This hot treat is quick and easy to make! You can also do a spin off and make Smores Panini's, using ginger bread and adding marshmallow. Kids will love this because they don't have to be out around a fire to make them. -- posted by sexymommalucas
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From Bon Appetit, 4/2000, Patrick Corrigan of Santa Monica, CA. This is a fantastic side dish to serve with roasted meat, prime rib, ham...very rich but worth every calorie. The first time we tried it we had roasted duck with it and it was fantastic...rich but didn't overpower the main meat course. Very easy to prepare as well. -- posted by Epi Curious
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This delicious recipe will warm the hearts of everyone who sits around your breakfast table -- posted by sexymommalucas
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Honey Date Nut Bars -- posted by Jamilah's Kitchen
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Clipped from the newspaper a few years ago, this recipe is from executive chef Sean McLendon at Chops restaurant in Atlanta, GA. You will have leftover ganache and frosting that you can use to decorate holiday cookies or cupcakes. Prep time includes cooking time. -- posted by Epi Curious
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Haven't tried this yet but it sounds good and easy to make. Putting it here for safekeeping. -- posted by MRSJSPANTS *
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Recipe from Panera Bread. This dish is the perfect focal point for any spring or summer brunch. The deviled chile crab will transport your taste buds to the Eastern shore of Maryland, while the Thai basil will offer flavors of the Orient. -- posted by sexymommalucas
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Yummy on tacos, on top of a burrito, or with tortilla chips. -- posted by Lakerdog2
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This is a recipe that I came up with. The pumpkin flavor is subtle, but adds a lot of nutrition to your standard pancake. -- posted by Chef #515278
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Get this heating up while you sing Christmas carols around the neighborhood OR take a thermos-ful along for the annual cross-country skiing jaunt OR to warm the hunters when they come in from their deer-stands! Thanks to Gooseberry Patch for an excellent recipe!! -- posted by Debber
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Easy sauce to throw together on a busy work night. Use with your favorie pasta. I usually double this and freeze a batch. -- posted by MRSJSPANTS *
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Found this is the St. Pete Times this summer. I have had it a couple times already and it is the best! -- posted by Little Suzy Homemaker
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This recipe comes from Panera Bread. When I met my husband, he shared with me a New Year's tradition in his house. To eat 12 grapes at midnight — one for every chime of the clock — to bring good luck in the 12 months to come. To add good luck to your New Year's buffet, serve these open-faced sandwiches, featuring chicken and 12 grapes. -- posted by sexymommalucas
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These greek cookies are delicious and easy to make. Seems like alot of steps but they are easy to make. Putting it here for safekeeping. -- posted by MRSJSPANTS *
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So much easier than the saucepan method! Adapted from the back of a JetPuffed marshmallow package. I've used strawberry and chocolate, and it would work with plain/white if you add a small dash of vanilla. I like to top the bars with sprinkles, nuts, etc. while they're still hot in the pan (so they stick). GREAT for lunchboxes or after-school snacks! -- posted by CheapThrills
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Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website. -- posted by madscientist97
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The original version of this recipe comes from Men's Health's Abs Diet. We modified it to suit our tastes and accomodate dairy allergies. -- posted by Nooney
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My sister gave me this recipe. I was skeptical, but it was pretty good! I dusted the top with powdered sugar and served with ice cream and chocolate syrup drizzled on top. The calories Zaar calculated is off, but basically it will be whatever is indicated on the brownie mix package since all you're adding is diet pop. Any pop will do of course, not just Pepsi. -- posted by MahnaMahna
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We had this recipe for a Summer get together at our cottage, people were licking the bowl to get the last of the salad it is that good, Enjoy -- posted by Bekeur
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Easy butter and herb noodles from Rachel Ray. -- posted by Chef #470719
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Old family recipe. I love this pasta dish. You can skip the baking if you're in a hurry, and it's still delicious. -- posted by Mrs. Carp
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The original version of this recipe coms from Men's Health's Abs Diet. We've modified it to suit our tastes and to accomodate dairy allergies. -- posted by Nooney
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I had a grilled pesto-marinated chicken breast at the Hayes Mansion in San Jose and wanted to make it at home, but couldn't find anything like what I had--it wasn't just chicken with pesto on it, but had been marinated. I searched for something similar, but could find nothing, so I finally came up with this. I've used my own pesto recipe (Recipe #242383) and store bought pesto, and both work well. One cup of marinade is enough for four boneless, skinless chicken breasts -- posted by DeeCooks
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Here's a tasty main course soup that will use that abundance of zucchini, bell and banana peppers from your garden. Serve with some crusty bread and a nice Riesling for a perfect, light Summer dinner! -- posted by Chef-Boy-I-Be Illinois
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This sounds seriously good and when I saw it in Delicious Magazine I had to put it on here for the next cheat day I have on my diet. You could easily mix up the type of berries used to suit what you have available and what is in season. Cooking time includes the freezer time for the fresh berries. -- posted by Sarah_Jayne
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This recipe came with my 12-hole mini-doughnut pan and it does make really delicious doughnuts. I have tried some recipes from zaar but I found that this one was less cake-like and more doughnut-like. I glazed these with some chocolate topping and sprinkles and kids and adults devoured them! Note that you need to allow the dough at least 30 minutes to chill in the fridge. -- posted by Perfectionist cook
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An old recipe from days of long ago, and still delicious today. I got this from a relative of my husbands many years ago, and we've enjoyed it many times. One great thing about it is you start it the night before, and therefore, half the work is already done on the day you need it.It makes a large amount so it is great for a large crowd such as a potluck, or picnic, or etc. The serving size is a guess because like I said, it makes a lot! -- posted by blgpts
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I was craving an oatmeal raisin cookie but didn't feel like baking. I came up with this as a quick way to satisfy the craving without the effort. -- posted by AzMama17
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Not-too-sweet vegan rice pudding, great for breakfast or afternoon snack. Recipe is from The Complete Vegan Cookbook. -- posted by Chef Edlear
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Delicious and very pretty - has that certain WOW factor! Sunset Magazine, January 2001 edition. Can be assembled w/out the garnish 2-4 hours ahead. If using salmon caviar, rinse with cold water and drain; use cold. -- posted by DiScharf
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This is the best green bean dish I have ever had! The mixture of onion, bell pepper, celery, tomatoes, and cheese blends so nicely with the green beans. I got the recipe from an friend's mother over 20 years ago and she got the recipe from her mother who had a local cooking show in the southwest Louisana/ southeast Texas area. You can taste the southern Creole influence in this dish. You won't be disappointed! -- posted by PleasantNancy
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A quick summer salad. -- posted by kalargent
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This is quick and easy and tastes so good! Great comfort food that is good for you! -- posted by StrikingEyes00
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If a recipe looks easy and healthy then I am always going to be drawn to it. This sounds very easy and a new way to used canned salmon. I bet this could also be done with tuna. Creme fraiche is pretty similar to sour cream. So, if you can't get it that could be a good substitute. -- posted by Sarah_Jayne
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This popular Atlanta Tea Room closed in 1962. However the recipes live on in Miss Milly Coleman's cookbook. This dressing is a great addition to Chicken rz#169801 , shrimp, tuna salad, coleslaw or potato salad. -- posted by Cooking202
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I don't like pickles in my salad, so when I made ham salad at the deli I used to work at I left out pickles. this is how I use up leftover ham my husband cooks in the crock pot. When cooked that way the ham has an almost bacon flavor and is salty; so adjust your recipe to your taste. -- posted by #792246
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These are wonderful! We had them the other night!!! These have caused quite a stir - for the home; I used a whole Scotch Bonnet pepper without piercing it and it imparts a lovely flavor with a touch of spicy! For the rest of the diners I seeded and chopped the chilli. Found this in a Good Food Magazine, July 2003 edition.--They are 132 calories per serving-- -- posted by DiScharf
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From "The Best of Cooking Light" -- posted by Lakerdog2
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Sounds a bit decadent but it's not, especially if you find fresh chanterelles growing in your yard. Just a tiny drop or two of white truffle oil will send your mashed potatoes over the edge, with or without the extravagant mushrooms! Splurge, you deserve it! -- posted by Trinkets
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Spicy addictive dip for any occassion. Given to me by my aunt. Not for calorie counters! -- posted by Leahcooks
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We enjoy vegetarian chilli and this looks likes a quick and easy recipe. It is low fat and full of veggies and beans that are great for you. I originally found this recipe in BBC Easy Cook magazine. The recipe says that it is suitable for freezing. -- posted by Sarah_Jayne
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We love pork tenderloins, so versatile! When purchasing your tenderloin make sure it is not injected with any solution as that will change the entire taste of the meat. Look for all natural. Also, when I am just cooking for two of us I use 1/2 of the tenderloin and freeze the other half. If you do not have any fresh sage, use a pinch of dried. -- posted by Trinkets
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This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network. -- posted by PanNan
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Sweet Southern-style green tea with lime juice and mint. By Aida Mollenkamp. Cooking time is chill time. -- posted by JoJoStar
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Once a guarded secret from a very trusted source, now it exists in my mixed drinks collection. A great cocktail to enjoy during a long lazy summer day. -- posted by Poss
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A delicious simple meal for all times. Healthy and one more use for zucchinis :) If you desire to have any meat added to it, feel free to cut slices of a sausage link and cook with the onion. Can also be served with cheese on top after it is cooked, or even wrapped in a tortilla for a breakfast burrito. This recipe is from Cyprus. -- posted by Cypriot Cook
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A great refreshing salad perfect for the summer heat. -- posted by KaffirLime
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I got this recipe from my mom years ago. It is one of those very simple recipes that tastes as if you put a lot of time and effort into making. I serve it over mashed potatos or rice (my mom used to sometimes serve it over toast). The sauce is rich and creamy and you will want to serve with bread to sop up every drop! Hope you enjoy! -- posted by PleasantNancy
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Usually made with veal (expensive) or chicken (cheap), this is a mid-priced variation using skirt steak. Adapted from a recipe by Nikki at allrecipes.com, modified to reduce the fat slightly and make the portions more appropriate for my own diet. (The recipe says "ham" to get a nutritional total, but you MUST use prosciutto to get the real flavor!) -- posted by Randy Goldberg
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This is a vegetarian dish that's easy to prepare and is served cool. Great tasty salad for such hot days! And no cooking required except for the rice. -- posted by KaffirLime
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A great dish for picnics or pot-lucks--especially in the summer when fresh garden vegetables are so abundant. No dairy products, so there's no risk of spoiling after being out on a buffet table for a long time. Just lots of healthy fresh vegetables and the universal appeal of gelatin, for kids and adults alike. I prefer using lemon Jell-O, but I have used lime a lot as well (which is what I used the last time I made this, and remembered to snap a photo). But I've also seen versions of this salad at various pot-luck gatherings that used clear, unflavored gelatin as well. Lots of choices! -- posted by NorthwestGal
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This is awesome! My mother-in-laws hand me down recipe. Delicious! -- posted by KaffirLime
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Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac. -- posted by goobergrl6
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A decadent and rich chocolate cake, Bananas Foster Fudge Cake combines the best of two favorite American desserts - Bananas Foster and Chocolate Cake! Attractive and tasty, this dessert is sure to please your family and friends who gather for the holidays or a birthday celebration. Beth Royals of Richmond, VA created this spectacular dessert as a way to combine her family’s favorites into one delicious dessert! -- posted by SweetJezebel
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This is a yummy Indonesian style fried chicken with spices. -- posted by KaffirLime
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From TOH ... putting it here for safekeeping -- posted by Ceezie
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This recipe came from the Betty Crocker Website. I haven't tried it yet. I've always heard that pudding would not set up correctly if you use soy milk, so I'm interested to see if this works. My sister loves soy milk, but doesn't like cool whip, so I don't know how to change it and keep it vegan friendly since the whipped topping is already non-dairy. Feel free to garnish with strawberries, raspberries, or anything you like. The site suggests using chocolate soy milk for a change of pace as well, and you could probably use different flavors of pudding. The recipe originally called for regular pudding mix, but since I will try it with sugar free, I am going to type it as the ingredient. Sugar free cool whip would also make this diabetic friendly. -- posted by ColCadsMom
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Delicious traditional Arabic dish. Guaranteed to keep you full! -- posted by Chef #914418
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This is an easy recipe and made with anaheim peppers rather than tomatillas. -- posted by Chef #515278
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I snagged the basic recipe for this from AllRecipes.com but have changed it a great deal to suit my family's tastes. My husband is not a fan of meatloaf but BEGS for this one, as do my 2 and 4 year old. It's super easy and can be made early in the day and then just spread the sauce on top and bake. It's sweet, tangy and a bit spicy! I bet everyone will ask for seconds! -- posted by ChicagoRN
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I have recently gotten on a big currant baking phase. I love the jelly they make and so far have also loved all the desserts made with them. They are not too sweet but tasty none the less. The oringinal recipe came from TOH. -- posted by Ceezie
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I got this recipe from Larkann. She dated a guy a few years back and his mom had made this dish, Larkann had to have the recipe and she gladly gave it. We whipped these up last night and they were yummy so I thought I would share these with all of you. Add whatever seasonings and add ins you wish but this is the recipe as is. -- posted by rusted_essence
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This is so easy and flavorful-tastes really fresh. My Aunt Jackie gave me this recipe and it is a staple in our house now. Enjoy! -- posted by Mrs.Jack
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The initial recipe is in my Zojirushi cookbook.I don't usually bake my bread in the machine. It is summer and I still want to make my own bread without heating up the house.So I tried this and very pleased with the result. White whole wheat flour is new around here. Next time I will try it with regular whole wheat. -- posted by Sage
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This tasty meal leaves no leftovers at my house. Also, it is easy to adapt to low-cal by substituting low fat or low cal ingredients. The flavors will still be bold and tasty! -- posted by Laurielp1
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