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    You are in: Home / Cookbooks / What's For Dinner
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    150 recipes in

    What's For Dinner

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    27 Reviews |  By Lorac

    A delightful summer main dish. The cakes can be made ahead and frozen. Make small cakes to serve as an appetizer. This recipe is from our special friends - Ray and Anita. They were our next door neighbors for 23 years. Our children grew up with 2 sets of parents.

    Recipe #64246

    84 Reviews |  By Lorac

    Boston's North End is famous for it's Italian markets, restaurants and saint's day weekend festivals and I miss it so much! I was thrilled to find "The North End Italian Cookbook" by Marguerite Buonopane.

    Recipe #61946

    After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.

    Recipe #8701

    6 Reviews |  By lazyme

    Delicious roast chicken dish from Bon Appetit. The recipe doesn't call for garlic, but I add garlic to everything. I usually quarter the orange after I zest it and put it in the cavity for a little more citrus flavor. The sauce is subtle but good.

    Recipe #180360

    This is a very good recipe, my family really likes it. It's from a 1980 edition of Better Homes and Gardens All-TIme Favorite Hamburger and Ground Meat Recipes cookbook. Typed here for future reference, as I am always misplacing the cookbook! I usually double the bechamel sauce, since we like it that way.

    Recipe #178027

    I found this recipe on-line while looking for South African recipes and it stated: "adapted from South African Gourmet Food and Wine by Rosen & Loon"

    Recipe #309422

    14 Reviews |  By GaylaV

    I have played around with marinades and come up with this one that leaves the chicken flavourful and juicy. I use skinless chicken breasts or thighs. I would also use it for pork chops. This makes enough for 3 or 4 large breasts.

    Recipe #242117

    5 Reviews |  By 2Bleu

    Oh hail ye mighty Reynolds Wrap! (We love this one from the Reynolds company) We have made these in the oven also and gotten great results. :)

    Recipe #254018

    12 Reviews |  By anme

    I very quick and easy pasta dish to impress with! Sometimes I top this with Recipe #238164 to make an even tastier meal.

    Recipe #290934

    I am a single working full time mom of 2 teenagers who can eat their weight weekly. In addition to that, we are always pressed for time in the evening between sports and school work. I hate to serve "breakfast for dinner" more then a couple times a month. I am sure there are a few of you out there who do this too! Anyhow, my kids and I love this meal, it is fast, easy and tasty. *Cook's Notes: Bean threads, or cellophane noodles, are dried green mung beans that become translucent "noodles" when soaked briefly in hot water. You'll find them in various sizes in Asian sections of supermarkets and at Asian grocery stores. Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angeles Japanese-American Cultural League. NOTE: I adopted this recipe from the Zaar account and I wanted to leave in the origonal posters comments since many might find them helpful.(kiwidutch)

    Recipe #149797

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.

    Recipe #88578

    Nice and simple. Prep time includes marinating time.

    Recipe #151177

    This is a great recipe after Thanksgiving when you have an abundance of leftover chicken or turkey!

    Recipe #57332

    88 Reviews |  By Lennie

    It's not a lowfat casserole, but it's so delicious you won't care. Add leftover ham for an even heartier meal.

    Recipe #12360

    This is the best chicken I have ever made or eaten in my life. It is the perfect combination of sweet and savory, and is great for a quick, yet still fancy, meal.

    Recipe #242778

    5 Reviews |  By gertc96

    Here is another good one from my new book, Love Notes to Our Moms. I have tried this one and it is so good. Fixed with pasta and some French bread. It's out of this world.

    Recipe #237196

    This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

    Recipe #71557

    A copycat recipe of the Pasta Milano served at Macaroni Grill. Yum Yum!

    Recipe #50385

    1 Reviews |  By Irmgard

    This recipe from the Beef Information Centre is delicious served with mashed potatoes and a green vegetable.

    Recipe #245433

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