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    You are in: Home / Cookbooks / Main Dish
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    12 recipes in

    Main Dish


    Displaying up to 20 pages of results. To see all results, or register.

    Yes, this seems weird. But it DOES work! Try this method of cooking for use in salads or any dish that calls for cooked chicken. It makes moist, flavorful meat -- the flavor isn't all boiled out into the broth, and it doesn't get the sort of carmelized flavor of roasting, which I don't care for in a chicken salad. If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken for the freezer. The 90 minute cooking time is actually 60 minutes of standing after (approximately) 30 minutes to boil the water twice.

    Recipe #33104

    I love BBQ and I love easy. I put this together by trying others, mixing and matching, adding my own taste and here it is.

    Recipe #60052

    A hand me down recipe of true Italian origin that was shared with me by a good friend. The recipe has been in his Italian family for years. Very simple to make with a fairly short cooking time as compared with others!!!!

    Recipe #75959

    I found this in a pamphlet from the orchard (about Maryland apple orchards) a few years ago when we were picking apples. It is one of the tastiest things I have ever made!

    Recipe #90771

    Wish you could smell my kitchen right now, I'm dyin'! Made a huge pot of this for catering tomorrow. It's taking everything I've got not to just dive into the pot! This serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! I'm serving them this with my green beans w/bacon, onions and balsamic vinegar, homemade bread knots, and cherry pie a la mode! (I'll post my green bean recipe for you, too).

    Recipe #138239

    This is from Rachael Ray’s 365: No Repeats. Yum! Be sure to reduce the sauce long enough or it won’t be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but I promise, it’s easy! Serve with rice pilaf

    Recipe #171481

    This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!

    Recipe #144064

    A yummy stick-to-your-ribs dinner that has become one of my favorites! Inexpensive to make-I use pork shoulder steak (the cheap stuff) and the dish turns out wonderfully.

    Recipe #50650

    A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.

    Recipe #37960

    Oh so good! This is the best homemade teriyaki sauce I have tried so far. I always double the sauce recipe so I can serve it over Chinese mixed vegetables and it is also absolutely delicious over buttered egg noodles (No-Yolk Extra Broad)

    Recipe #49083

    This recipe is a old family favorite that I get asked to make at least twice a month and serve with my cream potatoes.

    Recipe #113861


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