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    462 Recipes

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    Cheddar cheese, bacon, and a panko coating make these a satisfying side dish. From Cooking Light.

    Recipe #309676

    You can make the base of this dip several days in advance. When ready to serve, just top with lettuce, tomatoes, cheese, and French fried onions.

    Recipe #308544

    I make tuna patties similar to this all the time and had never thought of using chicken until I saw this recipe in on old TOH. It's great for using up leftover chicken. Sometimes it's hard to keep the patties from falling apart, but if they do I just eat them in a bowl with whatever topping I feel like. Especially love to eat these with recipe#257925.

    Recipe #308538

    Cube steaks with an interesting combination of ingredients for the sauce: white grape juice, Worcestershire sauce, and Dijon mustard. You can have this from stovetop to table in under 20 minutes! From TOH.

    Recipe #308536

    For a different fruit short cake, make short cakes using mashed sweet potatoes and top with fresh fruit and honey roasted peanuts. Serve as a dessert or for brunch! Recipe adapted from the National Peanut Board.

    Recipe #308502

    Use Pillsbury's Crescent Rounds to make these messy but oh-so-gooey-good caramel rolls. Even though the directions on the crescent rounds say to bake them for 10-12 minutes, you have to bake these for at least 20 minutes (I usually end up baking mine a little longer) because they're sitting in a caramelly goo and will end up still being doughy if not baked long enough.

    Recipe #307920

    From Dr. Atkins' New Diet Cookbook.

    Recipe #306310

    Found this recipe when searching for black bean recipes for DD. Recipe is from Knorr.

    Recipe #305868

    I love bbq chicken pizza, cashews, and french-fried onions, but have never had all of it combined until I tried this. Recipe from Pillsbury.

    Recipe #305366

    From Bumblebee tuna.

    Recipe #304741

    This is a recipe from Kraft for all phases of the South Beach Diet. Not sure why they call it a "layered" salad because once you toss it, it's not layered anymore!

    Recipe #303894

    Use pie crusts to make taco "shells". These are much easier (and less messy) for little ones to eat. This recipe came from a Pillsbury email.

    Recipe #303788

    I've yet to cook turkey legs. They're so inexpensive---I've got to try them soon. This recipe in Alton Brown's "Feasting On Asphalt - The River Run," was inspired by a dish at Melanie's Soul Food in north Memphis.

    Recipe #303511

    Chocolate syrup with peanut butter, marshmallows and yogurt-covered raisins---oh so good served over ice cream or sliced bananas. From "Quick Fix Meals" by Robin Miller.

    Recipe #302615

    Caramelized pineapple with perfectly toasted almonds and coconut---haven't tried this yet, but it sounds so good! From "Robin to the Rescue" by Robin Miller

    Recipe #302091

    Another "impossible" pie made with Bisquick. No crust - just mix and bake. From Robin Miller's friend, Anita, and "Robin to the Rescue."

    Recipe #302086

    Tangy buttermilk, cool sour cream and the distinct flavor of horseradish combine to make a unique sauce for sesame-crusted steak. Be sure not to use thick-cut steaks for this (unless you like your steak really rare) because the sesame seeds will burn before the steak gets cooked through. From "Robin to the Rescue" by Robin Miller.

    Recipe #302083

    This can be prepared in about 20 minutes! From "Robin to the Rescue" by Robin Miller.

    Recipe #302080

    What does the 350 mean? 95% percent of what I cook in the oven seems to cook at 350 degrees, and when I look for something to cook along with it, it nearly always cooks at a higher or lower temp. Rather than having to figure out, "ok, do I need to cook this at a lower temp for a little longer or at a higher temp for a little less?," I came up with this easy roasted potato dish that cooks at 350 and goes with just about everything. Shown in photo with recipe#242508 and recipe#107411.

    Recipe #301661

    Basic comfort food! Buttermilk gives the topping a nice tangy taste. Copied from a magazine in a waiting room.

    Recipe #299224

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