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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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    Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious.

    Recipe #70469

    This came to me in a book called "Romancing the Stove--Celebrated Recipes and Delicious Fun for Every Kitchen Goddess," a very lovely gift from a friend. I have not yet prepared it (placing it here for safe-keeping until I can get my hands on some really fine organic tomatoes), but I cannot wait to!

    Recipe #87756

    Adapted from Alton Brown's Good Eats show. The crust on this chicken will really amaze you.

    Recipe #13148

    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

    Recipe #45809

    Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.

    Recipe #56704

    6 Reviews |  By Lorac

    A simple way to dress up pork chops!

    Recipe #91237

    I copied this from The Orlando Sentinel months ago and just now found it. We eat pork chops at least once a week and this is our favorite.

    Recipe #95222

    Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook "A Treasury of Great Recipes" by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.

    Recipe #102134

    Prep time depends on the thickness of your chicken breasts. My first preparation. gained a "very good" rating at home. I'm working on a sauce to add that will turn. this into a good sandwich, also.

    Recipe #32328

    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

    18 Reviews |  By Lali

    This is a good one for Mongolian Beef.

    Recipe #12851

    76 Reviews |  By Shelli

    This recipe is from an old cookbook from my mother's home town. Very hearty and tasty.

    Recipe #40118

    84 Reviews |  By Lorac

    Boston's North End is famous for it's Italian markets, restaurants and saint's day weekend festivals and I miss it so much! I was thrilled to find "The North End Italian Cookbook" by Marguerite Buonopane.

    Recipe #61946

    This makes a pizza-like dish, only with barbecue sauce. A quick, simple, tasty dish for a family supper--a definite kid-pleaser. A 9 1/2-oz package of biscuits gives a relatively thin crust. Use a 16 oz package of biscuits if you want a thicker crust. Update: It may be tempting to substitute ground turkey for ground beef in this recipe to make it more "heart-healthy," but because the beef flavor is an important part of this dish's appeal, I recommend against it. Of course, it's only as good as the barbecue sauce you use, so make sure you use a barbecue sauce--and a hot pepper sauce--you know you like.

    Recipe #91866

    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

    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

    I can't remember where I originally got this recipe. I am a big fan of bratwursts and this gives me another way to serve them up. It is a great comfort food recipe for me.

    Recipe #111888

    This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.

    Recipe #39618

    This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.

    Recipe #72263

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