Everyday Cooking Recipes

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Raisin-Studded Apple Stuffing Ready Time: 1 Hr 40 Min "This is the only stuffing my family will permit on our holiday table. With Italian sausage and a blend of so many great flavors, it's almost a meal in itself. No wonder it won first prize in a local recipe contest!"

Raita Ready Time: 45 Min "Raita is usually considered an Indian salad. This is great served with any spicy dish!"

Ramen Noodle Stir-Fry Ready Time: 15 Min "This mildly flavored stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. 'I came up with this recipe when I wanted a quick-fix meal for myself,' shares Dawn Boothe of Lynn Haven, Florida. 'Sometimes I change the vegetables or substitute ground turkey for the chicken.'"

RamJam Chicken Ready Time: 3 Hrs 35 Min "This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do."

Ranch Bean Salad Ready Time: 1 Hr 15 Min "This tangy bean salad is served cold over crumbled corn chips. It's a great main dish for a light lunch or dinner, and colorful, too! You can make the salad mixture several hours ahead, if needed."

Ranch Crispy Chicken Ready Time: 45 Min "This recipe is both delicious AND insanely easy!"

Ranch Potato Salad Ready Time: 1 Hr 10 Min "This potato salad could be served at any luncheon or picnic. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ranch Stew Ready Time: 35 Min "My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois"

Ranch Style Oyster Crackers Ready Time: 30 Min "This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing."

Ranchers Beans Ready Time: 40 Min "This is a down-home country, stick-to-your-ribs kind of meal, passed down from an old man my dad once knew. He used a lot more onions that what I use, but that's a personal preference. I have also made it with onion powder or dried minced onion, and it's always good. It's great on a blustery fall or winter day with corn-bread."