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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

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    Cookbook by

    Gina*S

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    The main reason you came to the table!
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    Ligurain Chicken
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    Be the first to review! |  By Splash035

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    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

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    Spiced Quail With Curried Butter Sauce
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    Be the first to review! |  By JustJanS

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

    Recipe #106839

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    Escargot a La Bourguignonne
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     11 Reviews |  By Julesong

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    The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

    Recipe #7373

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    Oriental Mini Meatloaves With Honey Garlic Sauce
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     52 Reviews |  By * Pamela *

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    A yummy variation on traditional meatloaf. I have also made this mixture into meatballs as well.

    Recipe #57770

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    Sassy's Beef and Broccoli
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     64 Reviews |  By Sassy Sandra

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    This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

    Recipe #39554

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    Pork Chops in Mustard Sauce
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     1 Reviews |  By ms_bold

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    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

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    Baked Buttermilk Mustard Chicken Thighs
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     42 Reviews |  By Julesong

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

    Recipe #32422

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    Linguine With White Clam Sauce
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     6 Reviews |  By Bev

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

    Recipe #42310

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    guinness braised brisket
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     7 Reviews |  By chia

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

    Recipe #55630

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    Shawarma
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     7 Reviews |  By Dib's

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    A very tasty grilled meat sandwich.

    Recipe #10392

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    Beef and Mushrooms
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     4 Reviews |  By Sandra Hyde

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    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

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    Mom's Shawerma(شاورما)
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     11 Reviews |  By najwa

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

    Recipe #13432

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    Roast Beef with Peppercorn-Herb Crust
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     4 Reviews |  By :(

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    Slow-roasted to maximize the flavor.

    Recipe #44214

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    Chinese Southern Fried Chicken
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     5 Reviews |  By Mirj

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    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

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    Moroccan Meatballs -- Tagine Kefta
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     51 Reviews |  By Sackville

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    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

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    Castle Burger Bites
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     18 Reviews |  By ms_bold

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    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

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    Pork Chops Dijonnaise
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     1 Reviews |  By spatchcock

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    Posting in response to a request.

    Recipe #64892

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    Spetsofai
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     1 Reviews |  By echo echo

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    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

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    Rumbledthumps
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     12 Reviews |  By Mille®

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    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

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    Skillet Runza
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     9 Reviews |  By Chef Boy of Dee's

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    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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