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    1,403 Recipes

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    From Weight Watchers All-Time Favorites which I borrowed from my friend's daughter, Alex. Don't want to lose this. This is 4 points a serving. The meatloaf is said to serve 8.

    Recipe #340165

    1 Reviews |  By Oolala

    Adapted from The Splendid Table's How to Eat Supper by Lynne Rosetto Kasper and Sally Swift, which I found in a Whole Foods Basic Recipes booklet. Don't want to lose this.

    Recipe #336200

    Food & Wine, 2001. You can prepare this through the fist step (you will need the giblets, neck and wing tips from a turkey) and then you can keep that in the refrigerator for 3 days prior to cooking the turkey (you need the pan juices to continue). It was hard to estimate time so I guessed. Read through and you will get an idea.

    Recipe #334899

    Marinate chicken and then bake. From King's Cooking Studio's Twenty Tasteful Years edition. This says "Since you might not be able to install a tandoori oven in your home, try this version. Rubbing the marinade into gashes in the chicken and marinating overnight help to create the tandoori flavor of this most favorite of India's chicken preparations." This is nice served on a bed of sliced tomatoes, onions green pepper and lemon wedges

    Recipe #334785

    By Jean Yueh from King's Cooking Studio, Twenty Tasteful Years cookbook. I am posting so I remember to make this! Note- there is lemon grass mentioned in the directions but not on the ingredient list so I added it and guessed the amount. Use your judgment as to the amount.

    Recipe #334554

    Different from others on the site. This is from Food & Wine 2001 and the note above the recipe states that "In Guys and Dolls, Jean Simmons and Marlon Brando drank their milk punch by Havana moonlight. Off the silver screen, this drink is more commonly served at brunch or as a morning after pick me up. Feel free to vary the amount of sugar to taste, but do keep in mind that unlike daquiris or Mai Thais, milk punch should be relatively sweet." This has no nutmeg and uses rum.

    Recipe #333676

    Try using extra large muffin tins for this recipe to get a generously sized serving. Use regular muffin tins if you want more, but smaller, servings.

    Recipe #333581

    1 Reviews |  By Oolala

    From a NJ magazine 11/2008, as a Thanksgiving recipe. The heat of the horseradish is tamed by roasting, and the vegetables take on a sweet and savory taste.

    Recipe #333579

    Dijon mustard, Worcestershire sauce, and mayo- no cook. Can use on cold chicken and other dishes as well.

    Recipe #333567

    From a NJ magazine 11/2008, as a Thanksgiving recipe. This recipe is a twist on a southern favorite. It's also wonderful for a brunch or light lunch. A mix of white and yellow corn kernels are nice if you can find both.

    Recipe #333518

    From Food For Thought, Favorite Recipes from Morristown-Beard School. For safe keeping.

    Recipe #333448

    From Food for Thought, Favorite recipes of the Morristown-Beard School. I expected a crescent or dough for this but there is none. You mix some ingredients in a skillet and then chill it (at last an hour-not included in prep time) and later scoop it into pieces of roasted peppers and then broil until bubbly and puffed. Sounds delicious but I haven't tried it yet.

    Recipe #333440

    From a NJ magazine - 11/2008 for Thanksgiving recipes.

    Recipe #333392

    Adapted from Food For thought, Favorite Recipes of Morristown-Beard School. Heat marinade in saucepan and let cool down and marinate salmon 2-3 hours and then grill.

    Recipe #333369

    This is baked in a foil packet which makes for an easy clean up :) Adapted From Food For Thought, Favorite Recipes of Morristown-Beard School. Recipe makes 2 but you can adjust for more or less.

    Recipe #333364

    2 Reviews |  By Oolala

    Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.

    Recipe #333361

    From Food For Thought, Favorite Recipes of Morristown-Beard School. There is salt listed as an ingredient (to taste) but remember soy sauce is quite salty! Goes well with rice. Marination is from 2-12 hours and is not included in prep or cook time.

    Recipe #333354

    Adapted from Food For Thought, Favorite Recipes of Morristown-Beard School.

    Recipe #333334

    From the Garden Plate website. I don't want to lose this.

    Recipe #333329

    Also has soy sauce, red wine vinegar, brown sugar, salt, and garlic powder. Sometimes I have juice left over from canned pineapple and this would be a nice use for that juice (you need 1/2 a cup). This is an overnight or 8 hour marinade.

    Recipe #333159

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