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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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    We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.

    Recipe #484420

    This recipe is submitted for play in ZWT8 – Spain/Portugal. It is a recipe by Ana Patuleia Ortins. Which came first, the Prego rolls of South Africa or the Portuguese Prego no Pão on the mainland. In South Africa, you will find these are very popular for Saturday lunches and served up with an ice-cold beer. This dish is also called by some as Bife no Prego.

    Recipe #482404

    Recipe from Taste.com which says this an Aussie favorite. Posted for ZWT-8-AUS/NZ.

    Recipe #482285

    6 Reviews |  By awalde

    Serve this sensual creamy dish best with chapattis. Recipe by Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.

    Recipe #460378

    I got this recipe from my roommate who had grown up with it. I try not to eat much meat but the sauce alone over rice or pasta is to die for. It is such a great mixture of savory, earthy, salty and a tiny bit sweet.

    Recipe #455735

    If you don't have a large zip lock bag, you can marinate in a shallow pan, but the bag works best. This tastes great! Prep time does not include the marinating time!

    Recipe #439605

    6 Reviews |  By PanNan

    This recipe is adapted from Perfect Greek a collection of essential recipes. You can broil the chicken or grill on the back yard barbecue. Note: The times indicated do not include marinating time of at least 2 hours.

    Recipe #427687

    2 Reviews |  By Scoutie

    This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.

    Recipe #420966

    This is a Deen Brothers' recipe and it is absolutely delicious. Although the recipe calls for four tenderloins (2 double packs), the meat disappears fast especially if you have a hungry family or crowd. This is a great entertaining dish for company.

    Recipe #418002

    5 Reviews |  By Zurie

    Created for RSC #15. (POSTSCRIPT: I don't understand the fairly critical reviews, as I make this at least once a week with different veggies! So what you'll read now is an edit of the original recipe!) A healthy, easy, all-in-one family meal or casual dinner for guests. Garlic is roasted separately, so everyone has a choice whether they want garlic paste on their serving or not! Quick to assemble, and totally delicious! This recipe makes a generous meal, and a crisp salad would be nice with it. (It's the meal I make when I am really very busy, and want to shove a healthy yet easy dinner into the oven! Often, I use a "chicken flattie" on top of the veggies -- a spatchcocked chicken -- or I butterfly the chicken myself. In my convection oven it is almost always perfectly done within 1 hour -- but do test!!)

    Recipe #413639

    Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan.

    Recipe #364484

    Fall apart tender this Chile Verde Rocks!!

    Recipe #360072

    Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar.

    Recipe #359228

    This is a simple dish to prepare, which is a real plus for all you busy parents with hectic week-night schedules. And I think--or at least I hope--you'll agree that the combination of ingredients form a well-rounded taste sensation with a delectable tarragon cream sauce to serve over your tender chicken breasts. And you can even use the extra sauce to drizzle over a side dish of fresh asparagus or other vegetable dish. Prep time does NOT include the 3 hours of marinating the chicken breasts in the refrigerator (because marinating time can be reduced if you are short on time).

    Recipe #356127

    This tastes very good over coconut rice. http://www.recipezaar.com/Coconut-Rice-336835

    Recipe #336894

    5 Reviews |  By PaulaG

    The recipe is from Kraft. The citrus flavors are wonderful with this spicy and moist tenderloin. The original recipe calls for a chipotle barbecue sauce; however, a diced chipotle in adobo can be used or chipotle ground chili powder. There are 2 cooking methods as when I originally made this the grill wasn't doing its job. Either on the grill or in the oven this is a wonderful recipe.

    Recipe #312481

    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

    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 found this cutting from the Chicago Tribune lying around and decided to try it. The rub adds a pleasant but not overwhelming heat to the pork, and an added plus is that it's really fast to make on those busy nights we all seem to have. The rub makes enough for two tenderloins, but also try mixing some of it with mayonnaise for a delicious spread on your sandwiches, in chicken salad and the like.

    Recipe #274990

    This is hands down my favorite meal. Based upon the consensus of the people I have made a minor change to the recipe by sauteeing the onions before putting in the cheese mixture to assist with cooking the onions thoroughly.

    Recipe #267811

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