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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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    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

    65 Reviews |  By Lorac

    Crank up your crock pot, check out your cupboard, chop up some cheese and cook up some chicken. Serve over rice and top with guacamole.

    Recipe #37968

    20 Reviews |  By ciao

    I needed a fast recipe for some boneless chicken, and this was it. Adapted a bit from a recipe I had, it was delicious. Suitable for just family, or company, too.

    Recipe #50564

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    From Donna Hay's "Flavours"

    Recipe #90485

    Oven slow cooked beef with beer.

    Recipe #96740

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

    Recipe #97744

    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

    1 Reviews |  By Xexe

    this is an extra large batch,freeze the left-overs for a quick diner or a quick snack.

    Recipe #107918

    2 Reviews |  By Mirj

    I hate deep frying, this is the way I shallow fry my fish.

    Recipe #108504

    If you are like me, adjust the garlic up to suit your taste, but I have posted the recipe the way I got it originally. Nice quick & easy recipe.

    Recipe #26330

    I had lunch at a steakhouse and not in the mood for steak ordered this dish. I was determined to re-create the dish and this is the result I came up with.

    Recipe #40380

    477 Reviews |  By Mirj

    This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

    Recipe #76930

    The secret ingredient in this roast beef dish is the ketchup...don't leave it out. My husband has been heard to say, you put what in the roast beef?

    Recipe #86936

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