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    You are in: Home / Cookbooks / For Tish
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    203 recipes in

    For Tish

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    Recipe #228069

    Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.

    Recipe #95534

    This is the first recipe I have created with tofu and it is delicious! The green pepper, onion, and mushrooms combine for a wonderful taste. If you haven't tried tofu yet, give it a try! This is a super easy recipe and I am sure you won't be disappointed. The tofu takes on the other flavors and has a great texture for this recipe. I hope you enjoy it as much as we did!

    Recipe #56000

    4 Reviews |  By Hadice

    My boss' wife always makes these for the annual Christmas party. They are to die for. Better than the kind made with marshmallows IMHO. Thanks, Holly! Note: This recipe can be doubled and placed in one large 9x13 dish but the baking thime also needs to be doubled. Added to OMAC (thanks to the freezer tag game) See freezing and cooking directions at the bottom of instructions.

    Recipe #105456

    These are the fluffiest & yummiest rolls! You will think you are in heaven! They contain potato, lemon zest and orange juice! I make a double batch of these every year at Thanksgiving time. We eat them at the "feast" and then we eat them all week with the leftovers! Then they are gone and we have to wait for more next Thanksgiving!

    Recipe #104773

    This is how my mother always made cinnamon rolls. I changed it by using a whole wheat sweet dough, for a slightly healthier treat.

    Recipe #189088

    Most whole wheat pancake recipes sneak in some refined flour, but not these! Great to make ahead and freeze for later.

    Recipe #218671

    Whole Wheat Calzone

    Recipe #405

    Use in sauce or form it into patties.

    Recipe #187002

    4 Weight Watchers points/serving

    Recipe #245827

    3 points per serving. From

    Recipe #225674

    from WW's Simply the Best Cookbook. These are actually presented as an appetizer in the original cookbook, but we usually serve them as a main dish over hot cooked jasmine rice. Wonderful and easy! 2 WW points per serving (as appetizer) or 4 WW points per serving as main dish.

    Recipe #208817

    6 Reviews |  By Robin W

    This dish is 8 points per serving. I substitute beef broth for the wine.

    Recipe #83901

    1 Reviews |  By Olha

    Walt Disney’s home and heart were in the South-west as evidenced by one of his favorite recipes. *NOTE:* For a very spicy chili, add a pinch of chili seeds, coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, ginger, turmeric, and 1 small yellow Mexican chili pepper.

    Recipe #151424

    3 Reviews |  By Vina

    This is a recipe I invented after I found myself in possession of several pounds of leftover baked ham. It quickly became one of my family's favorite comfort foods. It saves your budget and will make a quick weeknight meal. We always use the larger amounts of cheese and ham, but adjust to suit your taste.

    Recipe #85120

    A zesty herb marinade with a blend of peppers, thyme, and basil.

    Recipe #140000

    9 Reviews |  By Malriah

    I know, I know, they sound weird but trust me on this when I tell you they are really tasty! These burgers are a bit different and a lot healthier for you than most. Try them before you say "eeewwww." Prep time includes the time needed to build the burgers after they are cooked.

    Recipe #94099

    comfort food at its best! I love this meal, expecially with a house salad and some toasty garlic bread, yum!

    Recipe #224672

    The sweet tangy sauce this chicken cooks in results in delicious, sweet, slightly sticky chicken that is just delicious. It may be the ugliest chicken you've ever seen (especially if you skin the chicken first, as I usually do), but it sure does taste good.I usually grab a "family pack" of select chicken parts or I use drumsticks and yank off all the skin with the help of kitchen shears. A serving is two pieces each. I originally found this in one of my favorite community cookbooks, "Enough to Feed an Army" years ago. This is my adaptation and I gave it the name "Ugly Naked" based on my method of skinning the chicken.

    Recipe #40106

    A great, semi-elegant, inexpensive chicken dish. It smells great coming out of the oven! This was given to me by the Weldon Family.

    Recipe #59409

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