Get the latest Herby recipes from Group Recipes. http://www.grouprecipes.com/tag/herby THREE PEPPER BEEF KABOBS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Rankin Estate in Dallas, Texas in 1988. http://www.grouprecipes.com/107683/three-pepper-beef-kebobs.html Working on liquidy foods for my post-wisdom teeth removal, I threw this together for a couple day's worth of dinners! http://www.grouprecipes.com/107668/black-bean-tamale-soup.html This recipe comes from the Tomlin Estate. I obtained it when I purchased the family collection from an estate sale in Allen, Texas in 1994. http://www.grouprecipes.com/106416/rosemary-garlic-pork-roast.html A soft and decadent quick-bread that has a delicate cheese flavour with bursts of herbs and garlic. Pop it under the broiler to lightly toast it and layer it with cold cuts for lunch! http://www.grouprecipes.com/105905/cream-cheese-and-herbs-quickbread.html This is my attempt at encapsulating my favourite scents of the Thanksgiving holiday season using flour and yeast. Baking these in a 9x13 rectangular pan eliminates the need for precise portion and shaping control, and keeps the edges soft and moist. Makes 8 large (sandwich size) or 12 dinner rolls http://www.grouprecipes.com/103102/thanksgiving-dinner-rolls.html Cooking for one? Don't resort to take out when you have everything you need to make a delicious, vegetable-filled, tangy meal that looks and tastes just like risotto but without the time over the stove! http://www.grouprecipes.com/101720/super---fast-fauxsotto.html BLACKENED TILAPIA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lewis Estate in Bedford, Texas in 1982. http://www.grouprecipes.com/101383/blackened-tilapia.html For this roasted incarnation layered overtop a tomato-white wine-herbs de Provence sauce, I used our vegetable patch's eggplant, zucchini, tomatoes, and peppers! After baking (and smellin' up the house really good!) we crumbled goat cheese overtop and broiled it to finish! Serves 4 as a main, 6 as a side. http://www.grouprecipes.com/101131/vive-le-jardin-ratatouille.html Slightly modified (and reduced) from a Canadian Living recipe, this polenta is delicious either right out of the pot and creamy or allowed to set, cut into sticks and roasted. The sun dried tomatoes add a little dimension and colour (not to mention nutrition) to the mixture. http://www.grouprecipes.com/100547/tangy-chevre-polenta.html This is a taste of Italy in a bowl, and a perfect accompaniment to simple grilled chicken or fish! If you're short on time during the week, make the roasted tomatoes in advance and refrigerate (covered) up to 3 days. http://www.grouprecipes.com/100503/summers-candy-pasta.html