Recipes: Main Courses
- Chicken Scallopini `a la Phyllis
- Grilled Honey Mustard Chicken
- 24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella
- Beef Lasagne
- Beef Mother Clone
- BEEF TENDERLOIN WITH CABERNET SAUVIGNON SAUCE
- Beef Tournedos with Blue Cheese Mashed Potatoes
- BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS
- Braised Lamb Shanks with White Beans
- Campanelle with Asparagus, Basil, and Balsamic Glaze
- CHICKEN IN CRANBERRY ZINFANDEL SAUCE
- Chicken Lidia
- Chile-Glazed Salmon with Orange Salsa
- Chili con Carne
- Coq au Zin
- Drunken Steak with Shiitake Mushrooms
- Gary's Smoked Chicken
- Grilled Chicken Breasts with Grilled Corn and Tomato Salad
- Grilled Chicken with Dijon Marinade
- Grilled Pork Tenderloin with Peach Salsa
- Grilled Porterhouse Steak with Spicy Roasted Potatoes
- Grilled Thai Prawns
- Herb and Caper Poached Salmon
- Joe’s Chili-spiced burgers
- JOE’S SPECIAL FRITTATA
- Moroccan Beef Stew
- One-Pan Sage-and-Onion Chicken and Sausage
- PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
- Poached Pears in Spiced Red Wine
- Polenta with Sausage
- Pork Chops with Orange-Ginger Glaze
- Pork Loin with Cherry-Cranberry Stuffing
- Pork Roast with Dried Cherry-Cranberry Stuffing
- Pork Tenderloin with Spicy Soy Glaze
- Pork with Port Wine Sauce
- Pork with Sour Cherries
- Quick Cassoulet
- Red Hot Beans
- Risotto with Snap Peas and Prawns
- Rosemary Pasta with Black Olives & Carrots
- Salmon with Balsamic Glaze
- Seared Salmon with Balsamic Sauce
- SHIRLEY’S SPECIAL CHICKEN
- Skillet Lasagna
- Slow Roasted Lamb Ragout
- Slow-Cooker Beef and Barley Soup
- Soupe Au Pistou
- Spice-rubbed Leg of Lamb
- STUFFED TURKEY ROULADE
- Sun-dried Tomato & Pinot Noir Risotto with Sausage
- SWEET AND TANGY OVEN-BARBECUED CHICKEN
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