You are in: Home / Cookbooks / The Main Event
Lost? Site Map

26 recipes in

The Main Event

These are in my 'Tried and True' list for a delicious dinner.
« Previous 1 2 Next »
Displaying up to 20 pages of results. To see all results, or register.

I made this for my BF's birthday.. he loved it.. so did all my guests! I served this with angel hair pasta. It can be made ahead, then reheated on low heat. Or you can let the stew cook on low heat for 4 hours. (the cooking time is just an estimation, the longer you simmer it, the more tender the meat will be)

Recipe #112495

Semi-authentic Chinese dish that my BF and I love! With all the colorful vegetables, this makes a pretty dish.

Recipe #116339

Adopted in the Great Zaar Adoption of 2005. Recipe from the Kraft website.

Recipe #3168

I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!

Recipe #108330

An appetizing summer treat. Yummy over jasmin rice.

Recipe #31514

Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.

Recipe #74844

When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.

Recipe #37139

Very tender meat. Lots of flavour. Good with rice.

Recipe #66763

I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!

Recipe #22525

I love these tender chicken pieces in fragrant coconut curry gravy. When served with hot coconut rice and fried anchovies, it's called Nasi Lemak. (Check out my recipe for the rice). I'd like to think this is lower in fat than those restaurant ones. Eat the leftover with crusty French bread. Yum...

Recipe #69487

I believe this recipe is adapted from a Chinese cookbook, I can't remember which one. Usually i just do it from memory. It's really simple, just dump and turn on the rice cooker, and EAT!

Recipe #76012

Quick and easy dish, and it's delicious! It's important to use mirin as sherry/other wine does not give the authentic taste of shogayaki. Serve it with steamed cabbage/other vegetables and japanese rice for a yummy meal! You can substitute pork with sliced beef too.

Recipe #77183

i found this recipe in a local singapore magazine. Instead of using red wine like the traditional Coq Au Vin, this one uses a slightly sweet German white wine. It's comfort food at its best - tender, juicy chicken braised in sweet creamy sauce. It's as aromatic as it is delicious. The pancetta gives the dish a slightly smoky taste. Impressive and easy too!

Recipe #84305

Recipe by Nicole Routhier, found in "Classic Cooks". The marinade and chilli sauce is to-die-for! Prep time includes marinating time. You can baste with marinade when grilling the skewers. Can also do without skewers; just don't cut chicken too small.

Recipe #84396

I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.

Recipe #86409

This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same.

Recipe #98923

20 Reviews |  By chia

This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

Recipe #61838

This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.

Recipe #62089

« Previous 1 2 Next »
Displaying up to 20 pages of results. To see all results, or register.
Advertisement

Free Weekly Newsletter

Get the latest recipes and tips delivered right to your inbox.

Your e-mail is safe. Privacy Policy
Advertisement