Meatloaf I (p. 512), Meat Loaf Sandwich (p. 183), Thousand Island Dressing (p. 576), and Cabbage, Potatoes, and Ham (p. 263)
This is the best meatloaf recipe ever. I'm not sure what makes it so great--there aren't any weird ingredients or anything, so it must really be just the exact right ingredient proportions. Can't recommend this one enough.
Baked Macaroni and Cheese (p. 326), White Sauce I (p. 550), Buttered Breadcrumbs (p. 960), and Corn Bread, Muffins, or Sticks (p.632)
I always like baked mac and cheese more than stovetop because I like a crunchy top. Frankly, everyone should be able to make white sauce at the drop of a hat, too, because it's the base of about a billion recipes.
Slow-cooker stock (p. 118), Chicken-fried steak (p. 475), Fried eggplant III (p. 273), and Jamaican rice and peas (p. 356)
I'm guessing the stock is the reason people read this one so much. I don't really see the point of slow cooker stock and I've never made it again--it's so easy to make on the stove, I don't see the point. I love that chicken fried steak recipe, I make fried eggplant all the time, and I don't remember the rice and peas at all.
Shortbread crust (p. 667), New York-style cheesecake (p. 744), Chocolate satin frosting (p. 796), and Fresh raspberry sauce (raspberry coulis)(p. 853)
Okay, this one I get. This cheesecake was a beautiful work of art, the crust was delicious, and the sauces were the best.
Another one that confuses me. Do people really make this cake that often or do they just wonder what it is?
Pulled pork (p. 500), Southern barbecue dry rub (p. 587), Western North Carolina barbecue sauce (p. 587), and Ray's mustard barbecue sauce (p. 586)
Pulled pork is SOOOOO easy to make and I always make my own barbeque sauce--it's easy and you get exactly what you want.
Not my favorite. Never been my favorite, never going to be my favorite.
I apparently really liked this when I made it but it included one of my biggest TJOC pet peeves--having to dig around chicken bones in sauce. I haven't made it since.
I don't like chili con carne because I like my chili to have ground beef and not chunks of beer. The orange drops were great though.