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

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    4 Reviews |  By Annacia

    Try this super-fast, super-tasty hoagie topper made with shrimp and avocado next time you need a quick meal.

    Recipe #216427

    8 Reviews |  By roslan

    This is one of the easiest recipes to make and is always a crowd pleaser.

    Recipe #40684

    BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.

    Recipe #104881

    12 Reviews |  By PaulaG

    The name comes for the use of 2 full heads of the delicious and sweet roasted garlic. A delicious recipe that is sure to get rave reviews from your family or guests. Make sure that that you have plenty of napkins on hand. Dig in and enjoy! Please note: If you want sauce for dipping you might want to make additional.

    Recipe #413695

    Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.

    Recipe #74844

    A few clever substitutions can make this traditional creamy casserole low in fat and calories. Recipe from Good Food magazine, February 2012.

    Recipe #472064

    This recipe is from the San Antonio Express News food section. It is a very popular dish and a much asked for recipe.

    Recipe #29658

    This recipe was adapted from skinnytaste.com (great site). The photo looked so appetizing, I had to make it. I tweaked it a bit, because I thought it would be a little bland. I didn't have leeks, so I used onion instead. But If you have leeks, I would suggest that you use them (I will next time). I have to say, it is one of the most delicious pasta dishes I have ever eaten. I really hope you try this!

    Recipe #504089

    In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the “nest” to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

    Recipe #192829

    This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, posting (untried by me) for the ZWT event.

    Recipe #503358

    I evolved this over the years based on something a grocery used to make. Feel free to add other crunchy or yummy stuff to your liking. Cucumbers and green peppers come to mind.

    Recipe #502558

    In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.

    Recipe #450592

    This recipe is courtesy of Giada De Laurentiis from her cooking show Everyday Italian. This is my favorite recipe to serve to guests.

    Recipe #157758

    This couscous recipe has you cook the couscous with the rest of the ingredients instead of making it, fluffing and then mixing with the other ingredients. It makes for a different flavor. You can replace 1/2 cup of the broth with white wine for a different take.

    Recipe #501454

    2 Reviews |  By blucoat

    From www.TopSecretRecipes.com Apparently, the secret to this sweet and light couscous salad is to cook the couscous in orange juice. This copycat recipe is from the new cookbook, "Top Secret Restaurant Recipes 3" by Todd Wilbur. Recipe needs time to chill before serving.

    Recipe #442519

    36 Reviews |  By mewmew

    This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.

    Recipe #88433

    This is from this month's Bon Appetit. You might want to use any slaw you like on this. This is for 1 sandwich, scale it for how many you are feeding. The embedded slaw recipe will make 4 sandwiches.

    Recipe #500975

    Light and tangy accompaniment to any dish.

    Recipe #500958

    I like the squash cut in matchsticks as it brings out more flavor and is quick to sauté. This is an easy and tasty recipe. I found this in Bon Appetit magazine.

    Recipe #500954

    This is great for summer or anytime you have fresh ingredients! Vary the cheese for very different effect.

    Recipe #500949

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