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    You are in: Home / Cookbooks / Company Coming!
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    194 recipes in

    Company Coming!

    Entertaining doesn't need to be stressful...Zaar Chefs to the rescue. Check out some company-worthy recipes that I've collected and/or made. YUM!
    « Previous 1 2 3 4 . . . 8 9 10 Next »
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    These impressive pastries are so simple using refrigerated crescent rolls and a few pantry staples. Based on Pillsbury recipe.

    Recipe #162557

    Outstanding company and Holiday dish

    Recipe #107054

    "This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.)

    Recipe #386177

    The title of the recipe says it all. I've made this many times for both friends and family and everyone that's tasted it has loved it. You need to use 1" or thicker boneless loin chops. I sometimes double the sauce because its so delicious. I wish I could take credit for this recipe, but its from my favorite cookbook, that will remain nameless since my dog ate the cover and I can't remember the title.

    Recipe #393794

    For a quick and easy way to prepare this wonderful fish, this is your answer. Found this recipe in Charlotte Observor.

    Recipe #279646

    My grandmother gave me this apple pie recipe after she made it for me during a visit about 5 years ago. I like to use Granny Smith apples, leave the peel on, and cut slices that are a little thick, but do whatever you wish! This is a very good pie and I'm always asked to make it! Thanks, Grandma!! (Very good served with vanilla ice cream!)

    Recipe #31128

    One taste and you won't be able to resist saying: "C'est magnifique!" Chicken breasts are stuffed with fresh asparagus, wrapped in ham and swiss cheese, and topped off with bread stuffing and a creamy-wine sauce. While it may taste like you cooked it all day, this delicious chicken with its' "french flair" takes only about 1 hour to prepare.

    Recipe #384590

    This is one of those nice desserts you can serve at any luncheon or dinner.

    Recipe #352329

    While I don't consider this an everyday meal, it's nice to have on a Saturday night with a good bottle of wine and good friends.. I usually serve this with twice baked potatoes and a Ceaser salad. Tip.. Have all the prep work and ingredients ready before starting steaks

    Recipe #377754

    Use brandy or calvados for this recipe. If you prefer to cook without brandy..just leave it out. For a gluten-free version- use gf stock and gf flour ( I use a fine brown or regular rice flour and Massell brand stock). If you dont have a non-stick frypan you may need to use a little more oil. I like to serve with veges and rice on the side Calvados is an apple flavoured brandy from the Calvados region of France

    Recipe #381267

    One of the chefs in a local Italian Ristorante developed this recipe for his customers and it is "died and gone to heaven" delicious. It can easily be doubled for more than two. It has all my favorite foods in it and can be served with a green salad and choice wine to make you and your guests want it again and again!

    Recipe #384777

    4 Reviews |  By Marie

    It's amazing that so few ingredients can make such a delicious cheesecake. Really easy.

    Recipe #61301

    Cobblers are an easy way to get a "pretend pie". They are easy to make and soooo good. It makes a dinner end with a real treat. You can make them with the wild blueberries which have tons of flavor, or you can use the frozen ones. This may be doubled and put in a 9"x13" baking dish.

    Recipe #390551

    I found this recipe in an old Xmas cookbook some years back and have been making throughout the year. It is almost a meal by itself and most people enjoy the blend of flavors. Also, it can be made ahead which is always a boost.

    Recipe #257742

    Yummmmm! My guests rave about this, I have made it twice now. The herbs that the roast lay on give such a great taste to the pork along with the mustard and the shallots. And the sauce is heavenly! I have used onions instead of the shallots with fine results. From Gourmet magazine.

    Recipe #364601

    This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.

    Recipe #50284

    This recipe came from my grandmother. It's simple to make and won't last long.

    Recipe #138552

    3 Reviews |  By twissis

    Except for my Recipe #166973 & Recipe #176535, I am largely recipe-oriented & just not esp good at orig recipes. BUT this unique & highly touted recipe was pictured in a newspaper restaurant review & inspired me to get copycat-creative. Described as the most popular appy at the Oliveto Italian Bistro in Tulsa, OK, the ingredients were listed & I combined them w/my imagination + a basil-marinated tomatoes recipe borrowed from the Vic’s Recipes website & credited to *It Is About Time* by Michael Schlow. This is a very easy-fix, so do not be put-off by my penchant for detail. Altho an appy at Oliveto, I can easily see this recipe expanded to a luncheon entrée & I included a note at the end of the prep to suggest other optional adds for that purpose. *Enjoy* !

    Recipe #336248

    12 Reviews |  By Rita~

    These are a great Appetizers or you can make a Meal out of them!

    Recipe #163997

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