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    You are in: Home / Cookbooks / And Now, Our Feature Presentation
    Lost? Site Map

    175 recipes in

    And Now, Our Feature Presentation

    The main reason you came to the table!
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    Displaying up to 20 pages of results. To see all results, or register.

    Don't worry if your not a spicy food lover, we don't find it spicy at all-

    Recipe #114744

    I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.

    Recipe #111169

    This is pretty quick to make and has a great flavor. Dill is so tasty. I found this in a land of lakes cookbook years ago.

    Recipe #109577

    Pasta in a light Caesar sauce topped with crisp, browned croutons.

    Recipe #109536

    I went on a missions trip almost 13 years ago with Teen Missions International and this was one of the meals served. I made sure to come home with the recipe as it was a team favourite!

    Recipe #109503

    When I visited Amish country in Penn. I fell in love with the Fried Chicken they made. Here is one of their recipes. Very tasty!

    Recipe #107674

    If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

    Recipe #107072

    28 Reviews |  By Marie

    You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.

    Recipe #106334

    7 Reviews |  By Gremi

    This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version of Psycho Chicken appeared as the Featured Reader Recipe in the June, 2002 issue-- and while I was grateful to have been spotlighted, I couldn't help feeling that the published rendition lost something of the original spirit of the recipe. Psycho Chicken is less about ingredients than it is a technique-- it is about a slashing and slathering method of infusing flavor into the chicken, then dredging the meat in the juices after cooking. Play with the quantities of flavorings, change herbs, don't even worry about whether you use a rack. But use the method. Please. THAT'S what Psycho Chick is all about.

    Recipe #105446

    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

    6 Reviews |  By Kim D.

    This recipe comes from The Pillsbury Complete Cookbook, which I received as a wedding present from my husband's Aunt Wilma. I adapted the recipe to suit my family's taste. The chops always come out tender and very flavorful!

    Recipe #104551

    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

    1 Reviews |  By ms_bold

    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

    This is the ONLY way that I've fixed corned beef since this recipe was given to me years ago by a former co-worker - and I think of him fondly every time I make it. Not only is it the tastiest corned beef I've ever had, it doesn't shrink as much this way so there is more of it for me to eat!

    Recipe #102682

    Found this recipe in the local paper. It has become a regular ever since. It can be used with Pork as well as Chicken. Amounts of ingredients can be varied to suit your own taste. Prep. time can be kept to a minimum.

    Recipe #101206

    4 Reviews |  By PanNan

    This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.

    Recipe #99669

    1 Reviews |  By koala03

    Dh made this last night.. awesome

    Recipe #98042

    This is one of the recipe from the book that mom sent from Japan.

    Recipe #97744

    Oven slow cooked beef with beer.

    Recipe #96740

    Another from Ina Garten. Wanted to make sure I had it in my cookbook. Hope you enjoy it, too.

    Recipe #95533

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