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    You are in: Home / Cookbooks / main courses
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    34 recipes in

    main courses

    There's nothing like unwinding after work with the people you love most in the world. Especially if it includes an awesome meal.
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    sometimes I just get tired of grilled or broiled steaks with just another sauce on it.

    Recipe #455494

    One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham.

    Recipe #219370

    BBQ, steak and beer. just the way summer should be.

    Recipe #454231

    From the New Grilling Book. Keep grill covered. adjust heat using air vents in side and bottom of grill. turning chicken on the grill is not necessary. Can also be made in oven, but you will lose the smoked flavor. works well with any type of poultry.

    Recipe #454228

    From the New Grilling Book. I found the directions to be incomplete in a couple spots so I took the liberty of filling in the blanks. Don't open the grill lid when the wood starts smoking or you will lose allot the smoke flavor in the dish.

    Recipe #454227

    1 Reviews |  By snads

    I heard of this recipe on the radio one morning (CBC radio one: Edmonton am) and found it on their website and the website said that the recipe is from Alberta Turkey Producers. I haven't tried it yet but I will soon!! EDIT: I did try it and it was fantastic!! I'm glad that I kept this recipe on here so I can keep it somewhere safe! It's fantastic for Thanksgiving for two people...that's what I made it for.

    Recipe #189848

    I've left the original recipe intact which calls for ground lamb. However, Any ground meat or combination of ground meats will work here. This is a very flexible dish so feel free to use your imagination. When making the sauce use stock from what ever kind of meat you are using.

    Recipe #453887

    Move over cheese steak. Grab a cold beer and enjoy one of these. Served open faced.

    Recipe #453879

    I don't know if this is how they are made in England, but they are good. serve either hot or cold.

    Recipe #453875

    3 Reviews |  By Bergy

    Flavorful. attractive dish that is not too hard on the pocket-book. Make it as hot or as mild as you like. You can make this in advance and bake longer in the final step

    Recipe #52290

    a little time consuming to prepare but well worth the effort if you've never had anything but the store bought ones. You will want to prepare the filling first. The corn shells are made last so they don't dry out. the pork stock will come from boiling the meat. you will need to reserve this. I like to put the meat bone in the pot so the marrow will thicken the flavor of the stock. Can also be made with beef or chicken, if using chicken cut back on the spices a bit so you don't over power the meat. Corn shuck scraps can be boiled with the meat to increase the shuck flavor of the tamale. it'll also make the house smell good.

    Recipe #453710

    Better than eating out for seafood. the fish i use weighs about a pound each.

    Recipe #453706

    When I was a truck driver I traveled all over the country. Occasionally I'd meet someone you wouldn't expect. This recipe is from one of those pleasant surprises in Louisiana. salt meat is simply a dried and salted meat, usually beef. If you don't have that in your area i suggest increasing ham to 1.5 lbs and using salt cured ham. For the pork sausage i use cajon style.

    Recipe #453568

    This is from The Olive Gardens website - www.theolivegarden.com. Now you can make this at home as well! It is nice to find a restaurant that will give out their recipes for a limited time so we can all enjoy them!

    Recipe #364817

    I just wish I could afford lamb more often

    Recipe #453567

    works great with any kind of poultry including wild game birds.

    Recipe #453564

    this is using fresh whole artichokes rather than just the hearts. Can be used as main dish or side.

    Recipe #453430

    A spicier variation on my grilled shrimp. :)

    Recipe #453426

    An easy variation of my grilled shrimp.

    Recipe #453423

    these are great grilled on hibachi or bbq. In the winter I broil them. they are good either way. To broil lay in a shallow pan fairly close to the heat source for about 12 minutes turning 1/2 way through. prep time doesn't include marinade time.

    Recipe #453422

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