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    You are in: Home / ebbtide's Public Recipes
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    40 Recipes

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    4 Reviews |  By ebbtide

    Had never heard of Johnny Marzetti until recently stumbling on his recipe in some newspaper website. Actually, research shows Marzetti's Restaurant in Columbus, Ohio was the source of this great comfort food dish back in the 20's (..is it still there?). Have seen ingredients of several versions of this dish here, but none with all these great ingredients. This is an ultimate comfort food that is even better at the second and third sitting. I think that the sausage and Italian cheese blend is key to success of this rendition. Dish is great with a nice green salad.

    Recipe #411729

    Found this easy and delicious recipe while perusing ConAgra's web site.

    Recipe #436283

    1 Reviews |  By ebbtide

    This unbelievably easy recipe was found on the Ohio state fair webpage. Just four ingredients, but my wife swears it's a gourmet tasting dish.

    Recipe #387041

    1 Reviews |  By ebbtide

    Came from my brother, who is a low-country culinary artist. Works with similarly textured fish.

    Recipe #164620

    A different approach that's quick and tasty. You may vary cooking time to suit your desired crunchiness of the beans.

    Recipe #267484

    This one was handed down to my step-mother by an old friend, who got it from her mother. This is an easy, hard-to-quit eating desert...one that will get requests for the recipe. Sorry about the calories. Chocolat pudding can easily be subsituted for butterscotch- just a matter of preference.

    Recipe #444006

    Found this extremely easy, yet tasty dish on a New Orleans newspaper recipe swap page. Believe me, it's worth a try.

    Recipe #264417

    1 Reviews |  By ebbtide

    This recipe comes from Chateau Morrisette Winery newsletter. Is easy to prepare and oh, so tasty.

    Recipe #308348

    1 Reviews |  By ebbtide

    Seemingly having tried them all, I keep coming back to this great, simple, tasty quiche recipe. I think the celery soup makes the difference. It's always good.

    Recipe #220848

    This Curtis Stone original, via AOL, is a healthy, tasty entree that will be sure to please the most discriminating palate. I served with a spinach and vinegrette salad. I also used Kraft shredded parmesan cheese.

    Recipe #406758

    My brother found this on a soup can and doctored just a bit. Makes a very tasty gravy and chicken could easily be changed to shrimp, sausage, or whatever suits your hankering.

    Recipe #381861

    4 Reviews |  By ebbtide

    Found this in the Greer Now magazine and it is a wonderful, easy to fix recipe. One that can be doubled if you have a large crowd to feed or want to freeze some up for future use. I used super market rotisserie chicken that was on sale. Great served with a nice garden salad.

    Recipe #384423

    1 Reviews |  By ebbtide

    Very easy to put together and will provide you with a tasty, economical meal. Great with mashed potatoes.

    Recipe #272759

    1 Reviews |  By ebbtide

    Found this in the Charlotte Observor recently and it seems to have originated in a Chapel Hill eatery. Quick and very tasty. I used dried parsley (1 tbsp) which I had on hand. Great served with an nice fresh garden salad.

    Recipe #426673

    1 Reviews |  By ebbtide

    This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.

    Recipe #246233

    Found this one on Ingle's Market website. It's good, and I generally don't even like salmon. They don't get any simpler than this!

    Recipe #397400

    1 Reviews |  By ebbtide

    A sure crowd pleaser that could not be easier. Use low sodium products to reduce salt content. I use leftover cooked chicken sometimes in lieu of cooking the breasts.

    Recipe #165078

    1 Reviews |  By ebbtide

    Could not find the taste I wanted, and did not want the creaminess of so many canned soup recipes. So, concoted this one and was very pleased with the results. Hope you do, too. Warning- use sirloin tips and NOT stew beef, unless you're prepared to cook dish much, much longer.

    Recipe #352046

    Had this dish somewhere and had been craving ever since. Unable to find the recipe, put together my own and it turned out just as I'd hoped. The key is the saltiness of the Smithfield ham. No canned mushrooms allowed! Only the fresh boys. Suppose you could use prosciuotto in place of Smithfield ham. Hope you find this as easy and delightful as I did.

    Recipe #286341

    1 Reviews |  By ebbtide

    The taste of this chicken is incredible. Has a Mexican flavor, but is not overpowering. We used left overs in tacos and was almost as enjoyeable as the original meal.

    Recipe #361232

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