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    You are in: Home / Cookbooks / And Now, Our Feature Presentation
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    175 recipes in

    And Now, Our Feature Presentation

    The main reason you came to the table!
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    Recipe #330

    These are VERY good. Could be used as appetizers or dinner course. Goes great with rice pilaf.

    Recipe #17658

    2 Reviews |  By Tish

    Got this recipe from the vegan chef. It is wonderful...even your non veg guests and family will love it.

    Recipe #48004

    This wonderful name simply means "Chopped Beef Patties". An ancestor to the hamburger, no doubt, with far more character and personality than its' degenerate offspring.

    Recipe #67907

    This is a great fall dinner. Our family really likes this with mashed potatoes and steamed veggies.

    Recipe #75704

    4 Reviews |  By Xiney

    My mother's family originate from Eastern Europe, so we get a lot of ethnic dishes from the area at home. This is my favourite, it is like goulash but it is chicken instead of beef.

    Recipe #76651

    This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)

    Recipe #78814

    This is a comfort dish. Can be made ahead & place in the frig. I make this, if I require any minor surgery as this dish is easy on the stomach. This is low salt as my diet requires. It is best when Beef broth is replaced with a can of consume beef broth undiluted. To much salt for me.

    Recipe #83913

    This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.

    Recipe #84221

    An easy slow-cooker recipe that my family enjoyed.

    Recipe #93368

    This is one of the best recipes I've come up with for beef roast. The cheapest cuts come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious.

    Recipe #103403

    This is an adopted recipe, that I have tweaked just a tiny bit. It really didn't need any extra work so I thank whoever it came from! Delicious and Easy!

    Recipe #105299

    Leftover beef roast? Not anymore, here is a quick and easy way to use up that roast.

    Recipe #28799

    I use chili sauce or salsa instead of ketchup to give a nice contrast to the sweetness of the brown sugar. A lighter version can be made using Splenda brown sugar blend, skim milk, and Egg Beaters. Got this one from the AllRecipes website. It's one of their most popular recipes.

    Recipe #38641

    This is an actual grand prize chili recipe and it comes from the "Texas bragging rights" recipe book.

    Recipe #43537

    This is my copycat version of Paesano's Restaurant signature dish. You will love this garlic shrimp dish. Paesano's Restaurant is on the Riverwalk in San Antonio, Texas.

    Recipe #64300

    I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"

    Recipe #81675

    My mother made these for us four girls. Money was tight and she couldn't afford steak very often. These use ground beef. I use a 80/20 lean to fat. You can use ground round but it tends to be a little too dry. This is great with mashed potatoes. Everyone I have ever made it for loved it. The first time my DH had it he never knew it was ground beef. He just commented on the tenderness of the steak!

    Recipe #92894

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