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    You are in: Home / Cookbooks / Main Events that ROCK
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    24 recipes in

    Main Events that ROCK

    Main dishes that my friends and family love and that are requested often.
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    Delicious lemon thighs with a nice herby glaze!

    Recipe #8384

    32 Reviews |  By tgobbi

    Found on a recipe card at the supermarket. It looks very simple and delicious.

    Recipe #23942

    This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.

    Recipe #49414

    64 Reviews |  By Tebo

    This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it."

    Recipe #12794

    Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.

    Recipe #108572

    172 Reviews |  By Sidd

    I got this delicious recipe from www.atkinsdietbulletboard.com the orginal chef is Bikergoddess. We all thank her for creating this great recipe. It's not exactly like pizza, but it's pretty close. I like it alot. I've made it twice now, and will be making it over and over again.

    Recipe #84516

    I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

    Recipe #47656

    Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.

    Recipe #23275

    Just Cher and I are doing the South Beach Diet and she asked me to share a chicken recipe I created. How could I resist not calling it Chicken for Chering. Get it?

    Recipe #108004

    This is VERY good! It is best with corn flake crumbs, but it is good however you do it.

    Recipe #27440

    quick easy, and CHEAP! Dinner for 6 for about $5.00.

    Recipe #60402

    Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye!

    Recipe #14838

    Recipe #30354

    I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.

    Recipe #10808

    30 Reviews |  By Risë

    Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)

    Recipe #28520

    27 Reviews |  By Donna

    This is something I have made for years. My hubby loves it and my picky 7 year old requests it often. It is so easy but tastes harder. You can also easily double the recipe. This is one of my favorites!

    Recipe #26907

    Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.

    Recipe #29634

    I came up with this recipe when my husband wanted fried chicken, but I wasn't in the mood for traditional. Now, he asks for this at least once a month. I usually serve it with a salad and garlic bread. It's delicious!

    Recipe #75348

    This was my daughter's favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.

    Recipe #21882

    Good with rice pilaf and a salad

    Recipe #3989

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