Get the latest Staple recipes from Group Recipes. http://www.grouprecipes.com/tag/staple A variation on our cowpoke pinto beans...a little more oomph and oh so good with all the bacon flavor. http://www.grouprecipes.com/97249/charro-beans.html A recipe for all the bean-loving chili fans out there. http://www.grouprecipes.com/68980/tar-heel-chili.html This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time http://www.grouprecipes.com/64965/basic-steak-marinade.html A tangy marinade and sauce for all types of steak. Flavorful but not too spicy. Can easily be doubled. http://www.grouprecipes.com/64962/sassy-steak-marinade-and-sauce.html A Basic recipe for a wonderful dressing. Aslo great as a marinade for chicken, fish and seafood. http://www.grouprecipes.com/60713/colin-cowies-vinaigrette.html I don’t know where my Mother got this from, but it is something that I have had for the last 40+ years. It was a staple when I was growing up. It has a lot of flavor and can really stretch a can of tuna. You have to love a recipe that will feed 2-4 people with a can of cream of chicken soup and a can of tuna! This will make George rub his eyes when he finely sees the light of day. http://www.grouprecipes.com/55178/tuna-roll-ups.html Specialty Authentic Kimchi What Scotch is for Scotland and pizza for Italy, so is Kimchi for Korea. Way back in 1936, Soon Kee Chung a Gold Medal Winner in Olympics marathon attributed his gold medal winning performance to the miraculous powers of kimchi. People believed that Chung had gained extraordinary strength and power from the kimchi and rice he consumed while training for marathon. Such is the popularity of ‘kimchi’. The origin of Kimchi dates back to 7th century. Koreans realized that fresh vegetables become scarce during the long, cold winters. As a substitute to fresh vegetables, they decided to store vegetables by preserving the vitamins and minerals. This perpetuated healthy eating habits even with changing seasons. Kimchi refers to the process of preserving vegetables through fermentation. Hot and spicy Kimchi appears as a side dish at nearly every Korean meal and is an essential part of kimchi stew and kimchi pancakes. http://www.grouprecipes.com/54668/korean--gut-churi-kimchi.html A good old Southern Breakfast standby. If you haven't tried grits don't knock them. Love them with cheese or plain with butter and syrup. Yummy! http://www.grouprecipes.com/48774/cheesy-baked-grits-casserole-vegetarian.html A good side for blackened steak or catfish and a basket of cornbread. http://www.grouprecipes.com/48712/louisiana-red-beans-and-rice.html Fast, easy, full of flavour and even low-fat, this spicy and tangy pasta dish uses things usually found in the pantry and is a perfect dinner for 2! http://www.grouprecipes.com/47175/weeknight-pantry-pasta.html