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    You are in: Home / Cookbooks / xMain n Sides
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    xMain n Sides

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    This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.

    Recipe #55661

    1 Reviews |  By Xexe

    Well alton calls this "better than grandma's" creamed corn. Well my grandmom always made the can variety So i am sure it is better.

    Recipe #106870

    Although this recipe is called pasta, it actually contains no pasta! Alton suggests serving this as a first course but we enjoy it as a light lunch with fresh crusty bread......

    Recipe #374796

    Courtesy of the Hershey's Kitchen, with a couple of my personal additions. Don't be scared by the cocoa powder! It adds a nice richness to the sandwiches - but it doesn't make them taste like chocolate :) Use the smaller amount of chili powder for less spicy "joes" :)

    Recipe #237942

    7 Reviews |  By flower7

    I had some shredded carrot to use and was thinking it would be tasty with peanut butter...after a quick search, I came up with this tasty morsel. Adapted from a cookbook by JoAnna Lund. I've also made this with chopped dried fig in place of the raisins; dried cherries or cranberries would be good too.

    Recipe #364909

    7 Reviews |  By Cuistot

    Great take on a mexi lasagna. My whole family loves this and it makes a great potluck dish.

    Recipe #292513

    From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09

    Recipe #279305

    4 Reviews |  By Maito

    This is a great time saver, and is nearly as good as the laborious version. Feel free to experiment with any ingredients to mix into the base recipe, the possibilities are endless (meat, veggies, herbs, etc.). I have listed a few of my favorites. Most ingredients can be added and cooked into the risotto. Some things are better stirred in after it is cooked. I have tried to list which ones I would add at the end in the directions. Please note: nutrition facts include the optional ingredients for all 4 variations.

    Recipe #315371

    I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

    Recipe #131018

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    Wonderful citrus flavors with a hint of basil, and a slight crunch from toasted sesame seeds.

    Recipe #470379

    Fresh and a little different. Throw leftover roast chicken, fish, pork or beef on top and call it a meal.

    Recipe #470307

    This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye

    Recipe #396253

    I got this recipe from an old Chinese cookbook. You can find the Tiger Lily Buds and dried 'tree ears' in most Asian markets. We love this recipe! You can add chopped cabbage, but the original recipe doesn't call for it. I add it if I need to make a larger portion. I buy the Mandarin Pancakes at my local chinese take out place. You can make your own. See below. I serve with fried rice on the side. You can also use this filling for lettuce wraps...yum!

    Recipe #469668

    From Dr. Andrew Weil. Widely served in southern New Mexico, this salad is quick to make, low calorie, low in fat, high in fiber and keeps very well in the fridge. Use a mix of cabbages for variety.

    Recipe #469521

    This is a cold dish, jellied fish. It is my version of a Ukrainian dish that is usually made with meat. It is really good served with horseradish sauce. I used Tilapia but any whitefish will work. Cook time is chill time.

    Recipe #243743

    1 Reviews |  By Molly53

    A beautiful, striped gelatin salad.

    Recipe #146297

    1 Reviews |  By Molly53

    A beautiful gelatin mold from times gone by. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time.

    Recipe #144091

    My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)

    Recipe #39458

    This is my own recipe and i really like it.

    Recipe #91251

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