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And Now, Our Feature Presentation

The main reason you came to the table!
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This is a super helpful recipe I found in a "Company's Coming" cookbook. The whole family tucks into this dish with a salad on the side. I also like it because it follows the technique of Hamburger Helper (read: easy to do) without having to buy a box from the store.

Recipe #82750

1 Reviews |  By Ms B.

I adopted this recipe and prepared these with rice and veggies for complete meal. We loved the flavor of the sauce, and found that it didn't need the pinch of sugar. In the future, we would add some chicken broth with the beer to make more sauce for our rice, noodles or other side dishes. The original chef wrote: "I found the recipe years ago in one of my cookbooks. The original requires equal parts of sherry and chicken stock. Since I had neither and love the taste of beer when cooking pork, I just added it instead plus a pinch of sugar. YUMM"

Recipe #102748

A nice simple recipe I'm posting for a request. Cooking time doesn't include marinating.

Recipe #106839

From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.

Recipe #109067

This tastes like you might get at a fancy restaurant, yet it's pretty easy to make.

Recipe #109642

This one is a great dish to eat with your hands. Its messy and fun. Scoop up the extra sauce with some good bread. Leftovers make an awesome sandwich the next day.

Recipe #111765

7 Reviews |  By Dib's

A very tasty grilled meat sandwich.

Recipe #10392

12 Reviews |  By najwa

Before I got married, I had this for lunch every single day (Mom made it for me!)

Recipe #13432

This was a quick easy meal which I designed when I had a family and worked. I have cooked it for many American friends who call it Aussie Beef and Mushrooms. They all seem to love it.

Recipe #16429

These are really tasty, and easy to make, too. :) Prep time is the chilling in the fridge.

Recipe #32422

6 Reviews |  By Bev

A traditional version (*This recipe was originally posted by a former Zaar member.)

Recipe #42310

7 Reviews |  By chia

there's nothing like coming home to dinner ready in the crockpot!

Recipe #55630

4 Reviews |  By Sue Lau

Slow-roasted to maximize the flavor.

Recipe #44214

5 Reviews |  By Mirj

Sounds weird, huh? But I promise you, it tastes really good. This recipe was invented to give fried chicken a Chinese flavor. Prep time includes the time the chicken is having its Chinese bath before frying.

Recipe #57567

The name for this British dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat.

Recipe #17574

Posting in response to a request.

Recipe #64892

18 Reviews |  By Ms B.

I found this recipe in a Pillsbury Appetizer Cookbook. It is a great addition to casual get-togethers. Kids and adults really enjoy the tiny bites of burger.

Recipe #80979

I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

Recipe #87354

Greek dish of sausages, eggplants and peppers. The 50 minutes cooking time is not really all "passive" time, because part of the time the sauce is simmering you are sauteing the meat and vegetables.

Recipe #109643

My Spousal Unit Elaine found this recipe when she was living in Nebraska..It is similar to the Runza recipe posted elsewhere on the website, however it is a one-pan recipe and does not call for the inclusion of the bread dough...(which is the part of the Runza I disliked)

Recipe #92145

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