Main Dishes I of IV
  • Recipe Index or More Main Dishes II, III or IV










    Shepherd's Pie

    1 pound of ground beef, browned and drained
    1 can of Tomato Soup
    1 can of your favorite veggie
    3 cups of mashed potatoes
    1 cup of shredded Cheddar cheese

    Drain can of vegetables, and pour in bottom of 9 x 13 pan. Brown the ground beef in a pan, drain and return to the pan. Add the can of tomato soup to the drained beef, and mix well. Pour on top of veggie in pan. Mash potatoes and spread on top of ground beef mixture. Spread cheese on top of potatoes and heat in a 350F oven until cheese is melted.

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    Indian Spinach Chicken

    2 pounds of chicken (I use chicken breasts)
    3 bags frozen spinach (16 oz. each)
    2 onions
    1 bunch fresh cilantro
    2 teaspoons turmeric
    3 tablespoons canola oil
    cayenne or chili pepper to taste
    salt to taste

    Use a large pot with a cover. Chop onions medium-fine, and fry in the oil until they turn clear (about 2-3 minutes). Add the chicken (cubed), and stir-fry for a few minutes. Add the turmeric, cayenne pepper and salt. After another minute or so, add the three bags of spinach. Cover and cook on medium-high heat for 40-45 minutes. Stir two or three times, adding salt or red pepper if necessary. When almost all the liquid has evaporated, add the bunch of cilantro (chopped). Cook an additional 5 minutes. Serve with white rice.

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    Chicken Caesar Casserole

    2 cups macaroni
    4 boneless chicken breasts (cut into small pieces)
    7 slices chopped and cooked bacon
    cup parmesan cheese
    cup shredded mozzarella cheese
    cup Renee's creamy garlic sauce
    4 chopped green onions

    Combine macaroni and chicken with 2 cups hot water, cover and cook in microwave on high for 12 minutes, or until macaroni is nearly done. Drain extra water off stir in all other ingredients EXCLUDING onions cover and micro on high for an extra 3 minutes. Stir in onions, stir and let sit 5 minutes

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    Hungarian Roast Goose

    lb (325 g) sausage, hot or mild
    4 Tbs (60 ml) butter
    1 medium onion, chopped
    2 stalks celery, chopped
    5 cups (1.25 L) toasted white bread cubes
    1 large apple, peeled and chopped
    tsp (2 ml) dried marjoram
    Salt and freshly ground black pepper to taste
    1- 6 to 8 lb (2.5 to 3.5 Kg) goose
    1 lemon

    Remove the sausage from the casing and fry over medium heat in a large skillet until well browned, breaking it into small pieces as it cooks. Drain well and reserve. Melt the butter in the same skillet and add the onion and celery, cooking for about 5 minutes until tender. Combine in a large mixing bowl the reserved sausage, the onion and celery mixture, bread cubes, apple, marjoram, salt, and pepper, and mix well. Set aside. Wash the goose well and pat dry. Squeeze the lemon and rub the goose inside and out with the lemon juice. Season the goose inside and out with salt and pepper. Stuff the neck and body cavities with the stuffing. Place the goose on a cooking rack in a large roasting pan, breast side up. Prick the skin on the breast and thighs several times with a sharp fork to allow the fat to drain out. Roast at 350F (160C) for 3 to 3 hours, until a meat thermometer registers 185F (85C) in the thickest part of the thigh. Prick the skin approximately every 30 minutes to allow more fat to escape. Allow to rest at room temperature for 10 to 20 minutes before carving. Serves 6 to 8.

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    Beef Brisket

    Combine and set aside:
    tsp. each:

    ground allspice
    chili powder
    garlic powder
    onion powder
    paprika
    seasoned salt
    sugar
    plus tsp. pepper

    Next, put brisket in a shallow pan and pour the following combined sauce over, cover the brisket and allow to marinate in refrigerator overnight.

    Sauce:
    cup cola
    1/3 cup Worcestershire sauce

    The following day, drain marinade and rub in seasoning, put back in pan.

    Combine:
    cup apple cider vinegar
    cup melted margarine
    1/3 cup soy sauce
    cup Open Pit BBQ sauce, or your favorite plus more for baking

    Pour this over the meat, cover and bake at 325 for 2 hours. Drain. Pour over more BBQ sauce, bake for an additional hour. Serve with more BBQ sauce at table.

    This is more delicious the second day. Watch the cooking time if you have a smaller brisket. You don't want your meat to get very dry.

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    Ron's Won Tons

    1 lb. pork sausage
    5 or 6 green onions, chopped (substitute regular onions if needed)
    teaspoon ground ginger OR small piece of ginger root, skinned, chopped fine (preferred)
    cup wine (I prefer blackberry)
    cup brown sugar
    1 package of won ton wrappers (about 50)
    salt and pepper to taste
    1 egg, beaten, to seal wrappers

    Brown pork sausage in skillet and then add onions, ginger, brown sugar, and wine. Cook until the mixture begins to thicken slightly. Drain fat from mixture. Place a heaping teaspoon of mixture onto a wrapper, fold and twist, using beaten egg to seal. Deep fry the won tons in oil, I have used "Fry baby" or a wok. Serve on a heated platter with "sweet sour" sauce for dipping. I use the La Choy sauce from the supermarket.

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    Squash-Carrot Casserole

    6 C thinly sliced crookneck squash
    C chopped onion
    2 C grated carrots
    1 pint sour cream
    1 can cream of mushroom soup
    1 cube butter or margarine
    1 8 oz. package of seasoned stuffing mix
    sliced fresh mushrooms as garnish (optional)

    Parboil squash and onions for about 5 min. or till tender. In large bowl combine sour cream, soup, and carrots. Drain cooked squash and add to this mixture. In another bowl or pan toss the melted butter into the stuffing mix. Place of the stuffing mix in a 13x9 inch baking pan. Pour squash mix over that and then top with remaining stuffing. Garnish top of casserole with mushroom slices if desired and bake at 350F for 25 to 30 minutes or till golden brown. Serve with a nice green salad for a complete meal. Enjoy!

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    Chicken & Broccoli Alfredo

    Prep Time: 10 min. Cook Time: 15 min.

    6 oz of uncooked fettuccine (or spaghetti if you prefer)
    1 cup fresh or frozen broccoli flowerets
    2 tbsp. butter or margarine
    1 lb. skinless boneless chicken breasts, cubed
    1 can (10 oz. condensed Cream of Mushroom soup or 98% fat free cream of mushroom soup)
    cup milk
    cup grated Parmesan cheese
    tsp. freshly ground pepper

    1. Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain
    2. In skillet, over medium-high heat, heat butter. Add chicken and cook until browned, stirring often.
    3. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

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    Curried Lentils and Garbanzos

    2 Tbs (30 ml) olive oil
    1 cup (250 ml) finely chopped onion
    2 medium-sized tomatoes, cut into in (1 cm) dice
    1 red bell pepper, seeded and diced
    1 green bell pepper, seeded and diced
    2 celery stalks, cut into in (5 mm) slices
    3 cups (750 ml) vegetable broth or water
    (or chicken or beef broth for a non-vegetarian version)
    1 cups (375 ml) dried lentils
    1 19 oz (530 g) can of garbanzos (chick peas, ceci) drained and rinsed
    1 to 2 cloves garlic, finely chopped
    1 Tbs (15 ml) grated fresh ginger root
    2 tsp (10 ml) curry powder
    1 tsp (5 ml) ground cumin
    Cayenne pepper to taste
    cup (60 ml) orange juice
    Cooked white rice (for 4 to 6 people)
    Chopped fresh cilantro or parsley for garnish
    Chopped scallions (green onions, spring onions) for garnish

    Heat the oil in a large skillet over moderate heat. Cook the onion, tomatoes, red and green bell peppers, and celery for about 5 minutes, stirring occasionally. Add the remaining ingredients except the cilantro, parsley, and scallions. Cover and simmer over low heat for 25 to 30 minutes. Place portions of cooked rice on plates or large bowls, and spoon the lentil and garbanzo mixture over the rice. Sprinkle cilantro or parsley and chopped scallions on top. Serves 4 to 6.

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    Paprikosh

    2 lb. beef cubes
    6 lg. potatoes, peeled and cubed
    5 carrots, peeled and cubed
    3 onions, sliced thin
    4 beef bouillon cubes
    1/3 c. sweet Hungarian paprika
    salt and pepper to taste
    2 c. water

    Add all of this to the crockpot on high for about 6 hours. The meat is nice and tender. Since I like spicy foods, I add a few dashes of Tabasco or hot pepper relish to my serving. Serve with a good loaf of fresh Italian bread, real butter, and you have a feast.

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    Chicken Morocco

    1 c Bulgur wheat
    c Prune or Orange Juice
    4 ea Skinned Chicken Thighs
    6 ea Pitted prunes - diced
    ea Onion -- chopped
    t Ground Allspice
    1 cn Stewed Tomatoes - 14.5 oz

    In saucepan, bring 1 cups water to boil; add bulgur wheat. Cover and heat over low heat for 20 min. Season chicken with salt free herb dressing, if desired. I use white rice instead of the wheat. It is very good with the rice also. In skillet, brown chicken with onions inn oil over medium heat; drain. Stir in tomatoes, juice, prunes, and allspice. Cover and cook 10 min. Uncover, cook over medium-high heat 10 to 12 min. or until sauce thickens and chicken is done; turn chicken and stir sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired. Yields 4 servings.

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    Superbowl Chili

    2 tbsp of vegetable oil
    2 lbs. stewing beef, cubed
    1 cup chopped onions
    1 green bell pepper, seeded and chopped
    1 clove of garlic, minced
    12oz. can of tomato paste 2 cups of water
    2 pickled Jalapeno peppers, seeded and chopped
    1 tbsp. Chili powder
    tsp. Crushed red pepper
    tsp. Salt
    tsp. Dried oregano
    tsp. Cumin
    15 oz. can pinto beans , drained

    In a large pan, heat oil, and brown beef cubes on all sides. Add onions, bell pepper, and garlic, and fry for about 5 minutes. Add all remaining ingredients except beans. Simmer for 1 hours or until meat is tender. Add beans and simmer 30 minutes longer. YOU HAVE TO MAKE CORN BREAD WITH THIS... IT IS LAW!

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    Braised Chicken with Kumquats

    A large 2 to 3 lb (2 to 2.5 Kg) chicken, cut into 6 to 8 serving pieces
    Salt
    1 cup (250 ml) fresh orange juice
    3 T (45 ml) fresh lemon juice
    cup (60 ml) honey
    tsp (2 ml) cayenne pepper (or to taste)
    12 preserved kumquats
    cup (60 ml) coarsely chopped cilantro or parsley
    Lemon and orange slices to garnish

    Wash the chicken and pat completely dry with paper towels. Sprinkle liberally with salt and place in a baking dish large enough to hold them in a single layer. Mix the orange juice, lemon juice, and honey together and pour it over the chicken, turning the chicken pieces over to moisten thoroughly. Turn the chicken pieces skin side down in the pan and sprinkle with the cayenne. Bake uncovered in a preheated 350F (180C) oven for 15 minutes. Turn the chicken pieces over and add the kumquats. Baste with the liquid, and bake 30 minutes longer, basting occasionally. Cook until the chicken is done and the leg or thigh meat offers no resistance to a fork. Arrange the chicken and kumquats on a serving platter or individual plates and sprinkle with the cilantro or parsley. Garnish with the lemon and orange slices. Serves 4.

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    Lone Star Pot Roast

    1 roast
    2 beef bouillon cubes
    1 can tomatoes w/green chilies
    1 can water
    1 pkg taco seasoning mix

    Toss all ingredients in slow cooker for 8 hours on low.

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    Falafel

    1 cups (375 ml) dried chickpeas (garbanzo beans, ceci) picked over, rinsed, and soaked in water overnight
    or 2 cups (500 ml) canned chickpeas,
    drained and rinsed
    cup (125 ml) chopped onion
    cup (60 ml) cilantro or parsley leaves
    2 cloves garlic, finely chopped
    tsp (2 ml) ground coriander
    tsp (2 ml) ground cumin
    tsp (2 ml) baking soda
    Salt and freshly ground black pepper to taste
    tsp (1 ml) cayenne pepper, or to taste
    2 Tbs (30 ml) all-purpose flour
    Vegetable oil for frying
    1 recipe hilbeh (see below)

    Combine all the ingredients except the flour and the oil in an electric food processor and blend until the mixture is coarsely pureed. Place this mixture in a mixing bowl and add the flour, stirring to combine thoroughly. Form the mixture into four to six patties, using wet hands to help prevent the mixture from sticking. Heat inch (1 cm) of vegetable oil in a heavy skillet until the surface shimmers and fry the patties about 3 or 4 minutes on each side, until golden. Remove to paper towels to drain. Serve with hilbeh. Serves 4 to 6.
    Hilbeh (Spicy Yemenite Relish)
    3 Tbs (45 ml) fenugreek seeds*
    3 medium-sized rip tomatoes, coarsely chopped
    2 cloves garlic, finely chopped
    Salt and freshly ground black pepper to taste
    tsp (1 ml) cardamom seeds
    1 tsp (5 ml) caraway seeds
    tsp (1 ml) ground coriander
    tsp (2 ml) cayenne pepper, or to taste

    *Available in finer supermarkets and Middle Eastern specialty shops. They may be omitted from this recipe if they are not available in your area.

    Crush the fenugreek seed to a fine powder using a mortar and pestle or the back of a spoon. Pour in 1 cup (250 ml) of boiling water and allow to steep for 2 to 3 hours. Drain the fenugreek through a fine sieve, discarding the liquid. Puree the tomatoes in a blender or food processor and add the fenugreek. Using a mortar and pestle or the back of a spoon, mash the garlic, salt, pepper, cardamom seeds, coriander, and cayenne until the mixture is smooth. Stir into the tomato mixture. Makes about 1 cups (375 ml).

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    Spicy Peanut Pork

    4 boneless pork loin chops (well trimmed)
    salt & pepper
    4 medium green onions ( cut 1" diagonal slices)
    8 oz. snow peas (string removed)
    1 tbls minced fresh ginger
    3 garlic cloves (crushed)
    cup creamy peanut butter
    1 tbls sugar
    1 tbls soy sauce
    1/8 tsp cayenne (or to taste)

    season pork with salt and pepper. heat non stick skillet (hot) add pork. cook 4 minutes on each side..transfer pork to platter (keep warm) in same skillet add green onions , snow peas and cook 4 minutes stirring frequently. stir in ginger and garlic cook 1 minute. return pork to skillet. meanwhile in small bowl mix peanut butter, sugar, soy sauce, cayenne and cup water until blended. pour mixture into skillet and heat until boiling. reduce heat to low. simmer 1 minute. serve with steamed rice.

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    Green Chili

    This is for a large batch:
    2 lbs. Italian Sausage
    5 - 6 lbs. of pork. Cut up a roast (or chops) to stew size pieces
    2 large cans of crushed tomatoes
    3 large diced onions
    3 - 4 tbsp. of crushed garlic
    3 - 4 caps full of liquid smoke
    2 cans of golden mushroom soup
    2 cans of cheddar cheese soup
    8 - 12 Jalapeno peppers (fresh)
    1 jar hot Ranchero sauce (picante sauce with little vinegar in it)
    cup BBQ sauce
    3 tbsp oregano
    (If you have catsup in fridge you can put some into pot to taste)

    Start with the sausage in the pot and cook while you start dicing the roast or chops to the desired size. Medium heat and add stew size pork to the sausage and continue to cook. Then add onions, chilies and canned tomatoes. Let simmer for about hour when these are in the pot. Then add the rest of the ingredients to the pot and let simmer on low heat for about 2 hours. Serves many, and can be served with flour tortillas with refried beans inside and garnish with cheddar cheese grated, and then add sour cream. (Diced fresh onions on top is optional.

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    Sausage, Cabbage and Potatoes

    Polish Sausage (sliced)
    Potatoes (peeled and diced)
    Cabbage (cut like you would cut lettuce for a salad)

    In a big "dutch oven" pot, slice polish sausage into the bottom of the pan. Make a nice layer of it, as much as you like. Next add the potatoes. Again, use as much as you like. DO NOT MIX TOGETHER. Then add the cabbage on top of the potatoes. Pour some water into the pan, just enough to create a steamer effect (about inch of water in the bottom of the pan). Add salt and pepper to taste. Cook for about 30 minutes over a medium-low fire or until the potatoes and cabbage are well steamed. Mix together and enjoy. Great with cornbread.

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    Easy Enchiladas

    3# Hamburger, cooked and drained
    3 cans (15 oz.) tomato sauce
    1 package enchilada seasoning
    8 oz. sour cream
    4 cups-shredded cheese
    1 dozen 12" flour tortillas

    Set oven at 325F. Grease bottom only of 9x13 pan. Mix the tomato sauce with the seasoning package in a bowl and set aside. Mix hamburger, sour cream, 2 cups cheese, and 1 cup sauce mix in a bowl. Heat package of tortillas in the microwave for one full minute (this makes them easier to handle).

    Now pour 12 ounces of sauce mix into your 9x13 pan and spread around the bottom. Take one tortilla at a time, and put cup of meat mixture in the center and drag down. Roll sides up around the meat and put seam side down into pan. Repeat this until pan is full, or tortillas are gone. Take remaining sauce mix and pour over the top of tortillas. Spread around with a spoon. Sprinkle remaining cheese on top of this. Place in oven until heated through, approximately 25-30 minutes. You can cover this with foil if you want to, but the cheese on top will stick.

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    Chicken Loaves with Marsala

    2 lbs. ground chicken breasts
    c fresh bread crumbs
    c grated parmigiano reggiano
    1 egg, lightly beaten
    1 medium onion, chopped
    2 ribs of celery, chopped
    6 garlic cloves, minced
    3 tbsp. olive oil
    salt & pepper to taste
    c chopped parsley
    lb. Sliced mushrooms
    2 c. reduced chicken stock
    1 c. sweet Marsala
    1 c. cream
    4 tbsp. unsalted butter, at room temperature
    olive oil for browning the chicken loaves

    In the 3 tbsp. of olive oil, sweat the onions, celery & garlic until soft & translucent. Transfer to a large bowl & cool thoroughly. Add the remaining ingredients MINUS the last 5 ingredients. Mix thoroughly & refrigerate, covered, for at least 2 hours. Shape the chicken mixture into 8 oval loaves & brown, on both sides, in a little olive oil. Remove loaves to a platter & in remaining oil, adding more oil as necessary, saute the mushrooms until most of the liquid has evaporated. Add the Marsala & reduce by 2/3ds. Add the chicken stock, return the chicken loaves to the skillet, bring to a boil, cover, & simmer for 20 minutes. Remove the chicken loaves to a platter & keep warm. Reduce the poaching by or until thick. Add the cream & reduce again. When the sauce is thick, remove from heat & swirl in butter, 1 tbsp. at a time. Nap the loaves with the sauce.

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    South African Bobotie (Beef Pie)

    2 ounces butter
    1 cup onions, thinly sliced
    1 apple, peeled, diced
    2 pounds chopped cooked beef
    2 bread slices soaked in milk
    2 tablespoons curry powder
    cup raisins
    2 tablespoons slivered almonds
    2 tablespoons lemon juice
    1 egg
    teaspoon turmeric
    6 bay leaves
    1 egg
    cup whole milk

    Melt the butter in a saucepan. Add the onions and saute for 5 minutes, then add the apple dice and cook for another minute. Add the chopped beef and combine. Squeeze out the excess milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.

    Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the casserole. Bake at 325F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.

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    Indonesian Pork Ribs

    cups creamy peanut butter
    cup soy sauce
    3 tablespoons honey (Ga Mt) or your store brand
    1 tablespoon lemon juice
    1 tablespoon minced ginger
    1 teaspoon minced garlic
    1/8 teaspoon crushed red pepper
    2 pounds pork ribs (country style is best no bone)

    Combine peanut butter, soy sauce, honey,lemon juice, ginger,garlic,and red pepper in a bowl; stir to blend place ribs in swallow baking pan; pour marinade over ribs.. cover and refrigerate 6-8 hours or over night turning meat once wipe excess marinade from meat Bake in 375 F oven for about 1 hour or until tender.

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    No-fuss Chicken

    1 bottle (16 ounces) Russian, Thousand Island or Catalina salad dressing
    2/3 cup apricot preserves
    2 envelopes dry onion soup mix
    16 boneless skinless chicken breast halves (I prefer the thighs with bone in)

    In a bowl, combine dressing, preserves and soup mix. Place chicken in an ungreased baking pan; top with dressing mixture. Cover and bake 350F for 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve juice over rice or cooked egg noodles. Yield: 16 servings.

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    Stuffed Roast of Beef

    1- 5lb roast
    6- hard boiled eggs
    6oz. Dijon Mustard
    2- garlic bulbs
    garlic powder
    oregano
    3 cups bar sour (either whiskey sour or sweet and sour mix)
    3 cups water
    butcher string

    Fillet roast out into a flat one inch thickness being careful not to cut through the meat entirely. Mash the eggs mixing in crushed garlic bulbs and 2/3 of mustard and two generous tablespoons of oregano less if you don't care for oregano. Spread mixture over meat, then roll it together. use butcher string to tie the roast in 4 or 5 places so that it doesn't unroll. put in roasting pan and pour in bar sour and water. Spread remaining mustard on top of roast and a generous amount of garlic powder as well as a little more oregano. You may substitute bar sour for lemon and lime juice with a healthy amount of sugar. I found the bar sour gives it a unique flavor cook at 350F for two and a half hours.

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    Deviled Crabs

    1 Tbs Butter
    C Milk
    1 tsp salt
    1 tsp chopped parsley
    tsp Worcestershire
    1 Tbs flour
    1 Qt Crab meat
    dash red pepper
    1 egg

    Melt butter in saucepan. Add flour. Slowly add cold milk and stir until smooth & creamy! Pour over crab meat. Add salt, parsley and Worcestershire. (Fold into crab gently) Add enough breadcrumbs as needed (only) to form into patties! Dip in 1 egg (beaten) & then breadcrumbs. Bake or fry at 450F.

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    Carpetbagger Steak

    3-4 Steaks, each 10-20 oz and must be a minimum of inch thick
    8 oz King Crab meat
    4-6 oz sea scallops thinly sliced
    3 Shallots, finely diced
    4 cloves Garlic, diced, crushed, pressed or slivered
    2-3 tbs.. Butter
    2-3 oz cooking Sherry or Brandy
    Cayenne Pepper
    Bread Crumbs

    Cut pocket in steaks and sprinkle cayenne pepper on lining of pocket to taste. (Normally I use T-bone, Porterhouse or NY strip steaks for this recipe. You can substitute flank steak for this but then you would be making this as a rolled steak recipe instead of stuffed steak and therefore would have no need of cutting a pocket into the meat.) Set steaks aside.

    In saute pan melt butter at medium heat and then add oysters, shallots, garlic and cayenne pepper. Cook for approximately 5 minutes stirring occasionally. Add in cooking sherry and continue cooking for approximately one minute longer. Turn off heat, add enough bread crumbs so that mixture will hold together but all excess liquid is absorbed. Allow to cool to almost room temperature. Add mixture to steaks and close pocket with toothpicks. For cooking the steaks you can either pan fry, broil or grill. For best results I recommend cooking steaks to at least medium. Makes 3-4 servings. (You can also substitute 8 oz. cleaned whole Oysters, diced for the scallops and king crab, this is what the original recipe calls for.)

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    Shrimp Scampi

    1 cube butter
    1-2 pounds cleaned, deveined, raw shrimp
    1 clove garlic
    salt
    lemon juice
    parsley
    Parmesan cheese

    Melt the butter in a skillet and saut the garlic. Add lemon juice (about 2 tablespoons) and a pinch of salt. Add shrimp and cook for about 5 minutes. Turn shrimp over and top with 1-2 tablespoons of parsley. Continue cooking until shrimp is pink and no longer opaque. Top with 3-4 tablespoons of Parmesan cheese, cover and remove from heat for about 5 minutes.

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    Turkey Tetrazzini

    8 oz (250 g) dried noodles or fettuccine, cooked according to package directions and drained
    2 Tbs (30 ml) olive oil
    2 cloves garlic, mashed
    3 Tbs (45 ml) chopped fresh parsley
    lb (250 g) fresh mushrooms, sliced
    1 bay (laurel) leaf
    Salt and freshly ground black pepper to taste
    6 Tbs (90 ml) butter
    2 Tbs (30 ml) flour
    1 cup (250 ml) hot chicken or turkey broth
    cup half and half (light cream)
    cup (60 ml) dry white wine (optional, or substitute an additional cup (60 ml) broth)
    2 cups (500 ml) diced cooked turkey
    cup (125 ml) grated Parmesan cheese

    Heat the olive oil in a saucepan over moderate heat. Add the garlic, parsley, mushrooms, bay leaf, and salt and pepper and cook for about 4 minutes, stirring frequently. Place the butter in a separate saucepan and melt over moderate heat. Add the flour and blend well, cooking for about 2 minutes to form a roux. Add the chicken or turkey broth and stir constantly until the mixture thickens. Remove from the heat and add the half and half and wine and stir well. Place the drained cooked noodles in a buttered casserole dish and top with the mushroom mixture. Arrange the turkey on top of the mushrooms, and pour the cream sauce over all. Sprinkle with the Parmesan cheese and bake in a preheated 350F (180C) oven for about 15 minutes. Serves 4.

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    Turkey Pasties

    2 frozen pastry-style pie shells (or your favorite recipe)
    2 Tbs (30 ml) butter or margarine
    cup (125 ml) chopped onions
    cup (125 ml) chopped celery
    cup (125 ml) chopped pecans
    3 cups (750 ml) cooked turkey or chicken meat, coarsely chopped
    1 tsp (7 ml) caraway seeds
    Salt and freshly ground black pepper to taste

    Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches (10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a saucepan over moderate heat and saute the onion, celery, and pecans, until the onions are lightly browned. Add the remaining ingredients, stir to combine, and remove from heat. Divide the filling between the 8 pastry squares, and fold each square in half over the filling, forming triangles. Seal the edges with the tines of a fork. Bake in a preheated 400F (200C) oven for 25 to 30 minutes, until browned. Makes 8.

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    Argentinean Empanadas (Meat Pies)

    2 frozen pie shells (pastry type dough OR 10 oz (280 g) frozen puff pastry OR your favorite pie pastry recipe)
    1 cup diced cooked roast beef, or cooked ground beef
    1 medium onion, chopped
    2 cloves garlic, minced
    2 Tbs (30 ml) butter
    Salt and freshly ground black pepper to taste
    tsp (1 ml) dried thyme
    tsp (1 ml) cumin
    tsp (1 ml) cayenne pepper, or to taste
    1 tomato, peeled and chopped
    cup (60 ml) raisins
    cup sliced pimiento stuffed green olives
    2 hard cooked eggs, chopped

    If using frozen dough, allow to thaw. Cut pastry into rounds of any size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside. In a small skillet saute the beef, onion, and garlic in butter over a moderate flame for 5 minutes. Add the salt, pepper, thyme, cumin, cayenne, and tomato and reduce the heat to a simmer. Cook, stirring occasionally, for 10 minutes. Soak the raisins in boiling water for 10 minutes, then drain thoroughly. Add the raisins, olives, and eggs, and stir to combine. Divide the filling among the pastry rounds. Moisten the edges of the pastry with water or milk and fold in half over the meat, sealing the edges with the tines of a fork. Bake on an ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25 minutes, until well browned. Serve hot or at room temperature. Makes 6 to 15, depending on size.

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    Spaghetti Lasagne

    Spaghetti
    1 lb hamburger (ground beef)
    1 jar spaghetti sauce
    1 lg container cottage cheese
    1 lg container sour cream
    Chives (optional)
    Parmesan Cheese

    Boil spaghetti. Brown hamburger and add spaghetti sauce. In separate bowl combine sour cream, cottage cheese and chives. In a 13 x 9 pan layer spaghetti sauce mixture, spaghetti, and sour cream mixture...ideally ending with spaghetti sauce on top. Sprinkle with parmesan cheese. Bake (estimate) 350F for 45 min to 1 hour. It is easier to cut if you let it set for a while after removing from the oven.

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    Salmon Loaf

    1 can Red Salmon, drained
    2 eggs, beaten
    1 Tablespoon lemon juice
    cup finely chopped onion
    C wheat germ
    2/3 can cream of Mushroom Soup
    15 or more crushed Ritz Crackers

    Mix well, bake in greased loaf pan for 45 minutes at 350F.

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    Sweet-Meat Flank Steak

    1 flank steak 1 - 2 lbs (lay flat in freezer for 20 to 40 min)
    1 envelope dry onion soup mix
    2 Tbs white sugar
    Water
    Noodles or rice or even mashed potatoes (especially "garlic" mashed potatoes)

    Once the flank steak has firmed up from being in the freezer, it is easier to cut into thin slices. Cut on the bias as thin as you can. Mean while, melt the sugar over a medium heat in the large skillet that has a lid. Once you have the sugar melted, begin browning off the thin slices of flank steak in the melted sugar. If you need to remove slices from pan, put them on a dish, DO NOT DRAIN. After all the meat is browned off, return the meat to the pan. Add the envelope of onion soup and enough water to cover. Simmer for twenty (20) minutes or until tender. Serve over the noodles, rice or potatoes you have prepared.

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    Spinach and Herb Cannelloni

    2 cups (500 ml) tomato sauce, fresh or canned
    1 tsp (5 ml) dried basil
    1 tsp (5 ml) dried oregano
    1 tsp (5 ml) minced garlic
    12 oz (350 g) fresh spinach (or frozen, thawed and drained)
    12 oz (350 g) low-fat ricotta cheese (or low-fat cottage cheese)
    3 Tbs (45 ml) chopped fresh basil
    3 Tbs (45 ml) chopped fresh parsley
    3 Tbs (45 ml) chopped scallions
    1 tsp (5 ml) chopped garlic
    A grating of fresh nutmeg
    Salt and freshly ground black pepper to taste
    12 cannelloni or manicotti shells, cooked

    Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes. Remove from heat and set aside. Chop the spinach and combine with the remaining ingredients except the pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom. Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan. Top with the remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes, until heated through. Serves 4 to 6.

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    Swiss Cheese Onion Pie

    1 Lb Imported Swiss Cheese grated
    4 Medium Onions chopped fine
    4 Medium Eggs beaten
    2 Cups milk
    Dash Salt
    Dash Pepper
    Stick Butter

    Fry onions in butter until soft, not brown. let cool Mix cheese,eggs,milk, cooled onions and seasonings. fill one 11" uncooked pie crust shell, or two 9" shells. Bake 15 min at 450F then at 350F for 30 min. or until knife comes out clean.

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    Pepper Chicken

    1 chicken, cleaned and cut
    3 tbsp ground pepper
    6 green chillies, cut lengthwise
    tsp turmeric
    2 large onions, sliced
    1-2 tsp vinegar
    tsp ginger and garlic paste
    salt to taste
    cooking oil (5 or 6 tbsp)

    Fry onions in a large pan until brown. Add the ginger/garlic paste and fry for a minute. Next, toss in the green chillies, pepper, turmeric,salt and vinegar. Mix the spices well. Add the chicken pieces and a little water. Mix well and cook covered till done. Serve hot with Nan bread/Chapathis/Pitas.

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    Turkey 'n' Stuffing Bake

    1/3 cup butter or margarine
    2 cups herb-seasoned crumb stuffing mix
    ( of 8oz pkg)
    cup sliced celery
    cup chopped onion
    2 T butter or margarine, melted
    1 can (10 oz) condensed cream of chicken soup
    cup dairy sour cream
    cup water
    2 cups cubed cooked turkey or chicken (about 12 oz)

    Preheat oven to 350F In a medium saucepan over medium heat, melt 1/3 cup butter. Stir in stuffing mix; set aside. In a 10-inch skillet over medium-high heat, saute celery and onion in 2 tablespoons melted butter 8 minutes or until tender and lightly browned. Stir in soup, sour cream, and water until blended. Remove from heat. Stir in turkey and half of the buttered stuffing mix until blended. Transfer to a shallow 1 quart baking dish. Top with remaining stuffing mix. Bake 30 minutes or until edges are bubbly and center is very hot. Serves 4 healthy humans

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    Mexican Pie

    1 Unbaked Pie Crust for a 1 crust pie
    1 lb. of ground beef
    1 Pkg. of Taco Seasoning
    1 16 oz. jar of Salsa - hot or mild, which ever you prefer
    2 Tbsps. of Taco Sauce
    1 4 oz. can of chopped green chilies
    1 16 oz. can of refried beans
    1 8 oz. pkg. of shredded Mexican Cheese
    1 Bag of tortilla chips or 3 flat tortillas, torn

    Directions: Pre-heat oven to 350F. Brown ground beef in a medium skillet, breaking up with a spoon as it browns. Add taco seasoning, salsa, and taco sauce to browned ground beef. Stir beef mixture well. Put the unbaked pie crust in a 10" deep dish pie plate. Layer of the package of cheese on the crust. Next layer the can of chopped chilies. Next layer the can of refried beans. Next layer the beef mixture. Next layer the remaining package of the cheese. Cover with tortilla chips or flat torn tortillas which ever you prefer. Bake at 350F for 25-30 minutes. Let stand 5 minutes before cutting. This serves 4 with lots of leftovers. It is just as good the second time around.

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    Chunky Chili

    10 cloves garlic, crushed
    1 large onion, sliced
    1 beef bouillon cube
    1 can (368 g) Chunky tomato sauce (Optional: Set aside tomato chunks for sauteing.)
    150 g squash, cut into cubes
    1 cup cooked red kidney beans
    1 cup whole kernel corn
    3 medium (350 g) eggplant, cut in 1" cubes
    2 squares (150 g) tokwa, crumbled
    tsp. cinnamon
    2 tbsp. peanut butter

    Saute garlic, onion and bouillon cube in cup olive oil. Add cup water, Chunky tomato sauce, squash, kidney beans and corn. Season with 1 tsp. iodized salt (or 1 tbsp. rock salt) and tsp. pepper. Cook for 10 minutes. Add eggplant, tokwa, cinnamon and peanut butter stir. Cook for another 5 minutes or until cooked.

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    Cowboy Beans

    Brown and drain well lb. ground beef
    1 large Can of pork and beans
    cup of brown sugar
    1 teaspoon of mustard
    dash of Worcestershire sauce
    1 large jar chunky Salsa

    Mix all ingredients except meat and salsa. Add seasoning to taste like baked beans of your choice. Last add drained beef and slowly add Salsa until mixture is thick, approximately jar. Stir well. Bake 350F until bubbly or approximately 45 min to one hour. This is great with grilled hamburgers, or in the winter with a wiener casserole, or anytime you like beefed up baked beans. Dipping with ruffled chips is great too.

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    Tomatoes stuffed with Mediterranean Chicken Salad

    4 Large tomatoes, seeded (probably better to scoop out with spoon)
    to lb. cooked chicken breast
    cut into a small dice
    3 celery stalks cut into small dice
    cup diced red onion
    Juice of 1 medium lime
    4 to 5 Tbls. Roasted Garlic extra-virgin olive oil. *
    3 Tbls. Chopped parsley

    Combine all of the ingredients except the Tomatoes. Mix well and refrigerate at least 3 hours. Over night is better. Seed and drain tomatoes on paper towels. Mix salad well and pack the tomatoes.
    Roasted Garlic Olive Oil
    1 garlic bulb for each cup of olive oil. After cutting off the top of the bulb, wrap the bulb in foil after drizzling it with olive oil. Bake at 400F for 45 minutes to 1 hour. Once cooled, squeeze the garlic into a container and add the oil. I use a catsup style squeeze bottle. Keep refrigerated. Should be ready to use after a day or two.

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    Hearty Potato Chowder

    table salt and pepper to taste
    1 cup broccoli florets
    2 cups finely chopped onions
    3-4 cups diced potatoes
    1 cup finely grated carrot
    3 tablespoons butter
    3 cups water
    3 cups milk
    3 cups chopped smoked sausage
    parsley for garnish (optional)
    celery salt to taste or 1 cup finely chopped celery

    Melt butter in large pot and saute onions. When onions are tender, add water, carrot, celery (or celery salt to taste), potatoes, broccoli and sausage. Add salt and pepper to taste and bring to boil. Simmer for 15 minutes or until potatoes are tender. Add milk, stir thoroughly and serve hot. Served with fresh bread from the oven...this will be a belly warmer meal.

    Main Dish Index




    Carbonada (Argentinean Beef Stew)

    3 Tbs (45 ml) butter
    2 cloves garlic, finely chopped
    1 large onion, chopped
    2 tomatoes, coarsely chopped
    1 green bell pepper, chopped
    1 lb (700 g) tender beef, cut in cubes
    Salt and freshly ground black pepper to taste
    3 white potatoes, peeled and diced
    3 sweet potatoes, peeled and diced
    2 cups beef broth, consomme, or red wine
    8 peach halves (fresh or canned)
    4 ears of corn on the cob, cut into 1 in (2 cm) pieces
    1 6 to 8 lb (3 to 4 kg) pumpkin, top, seeds and membranes removed

    Heat the butter in a large, heavy pot over moderate heat. Add the garlic and onion and cook for 5 minutes, until tender but now browned. Add the tomatoes, pepper, beef, salt and pepper and let cook for 15 minutes, stirring occasionally. Add the potatoes and sweet potatoes and broth or wine. Stir and lower the heat and simmer for 45 minutes, stirring occasionally and adding more liquid if necessary. Add the peach halves and the corn and simmer for an additional 15 minutes. Meanwhile, butter the rim of the pumpkin and salt and pepper the inside liberally. Place in a large oven proof serving dish and bake in a 350F (180C) oven for 20 to 30 minutes, until the flesh is tender but still firm and still offers resistance to a fork. Do not allow the pumpkin to become too soft or it will collapse. Fill the pumpkin with the stew and serve immediately, including some of the cooked pumpkin with each portion. Hint: I recommend you bake and serve the pumpkin in the same dish to avoid breaking the pumpkin by handling it, and in a dish large enough to hold the stew in case the pumpkin bursts. Serves 6 to 8.

    Main Dish Index




    White Chili

    1 Broiler-fryer chicken (3 to 4 lbs.), Cut up.
    2 Cups regular strength chicken broth
    1 Tablespoon salad oil
    2 Large (about 1 lbs.) onions, sliced
    1 Clove garlic, minced or pressed
    2 Cans (15 oz. each) cannelloni beans, drained and rinsed
    Cup lime juice
    1 Can (4 oz.) diced green chilies
    1 Small fresh jalapeno chili, stemmed, seeded and minced
    Cup fresh cilantro (coriander)
    1 Teaspoon dried oregano leaves
    Teaspoon ground cumin
    Teaspoon ground cinnamon
    1 Cup ( lb) shredded Monterey jack cheese
    Condiments:
    Roma tomatoes, diced
    Monterey jack cheese, shredded
    Ripe olives, sliced
    Cilantro sprigs

    Discard chicken skin and fat; rinse meat. Bring broth and 2 quarts water to boiling in a 6 quart pan over high heat. Add chicken legs, thighs and backs; cover and simmer 5 minutes. Add breast and wings; simmer until the thickest part of the breast is no longer pink (cut to test), about 15 minutes longer. Drain chicken; save broth. When chicken is cool enough, tear off meat in chunks; discard bones. Meanwhile boil broth in pan on high heat, uncovered, until reduced to 2 cups, about 25 minutes. Put into a bowl. Wipe pan clean. Pour in oil and place over medium-high heat. Add onions and garlic; stir often until onions are golden and sweet, about 20 minutes. Add the 2 cups broth, beans, lime juice, green chilies, jalapeno, cilantro, oregano, cumin, and cinnamon. Bring to a boil over high heat; cover and simmer 15 minutes. Stir in chicken and cheese; heat until hot. Cup flour can be used for a thicker chili. Ladle into bowls and add condiments to taste. Say grace before eating. Serves 6.

    Main Dish Index




    Poppy-Seed Chicken

    5-6 boneless/skinless chicken breasts
    1 small container sour cream
    1 can Cream of Chicken soup (undiluted)
    1 stick of butter
    1 stack-pack of Ritz Crackers, crushed
    2 tbsp. Poppy seeds
    Salt and pepper to taste

    Boil chicken until done-cut into bite-size pieces. Place chicken in the bottom of an ungreased glass baking dish. In a small bowl, combine sour cream and soup-add salt and pepper to taste; spread over chicken. Melt margarine and add crushed Ritz crackers and poppy seeds; mix well. Spread over sour cream/soup mixture. Bake at 350F for 35-40 minutes (until bubbly).

    Main Dish Index




    Spanish Chicken

    4 boneless chicken breasts
    1 small can Tomato Paste
    1 12 oz. can of Beer
    1 Jar of Green Olives w/ Pimentos (the tall skinny jar & use most of the juice)
    1 Small White Onion (Sliced & separate rings)
    1 Whole Bay Leaf
    Garlic Powder
    Lawry's Season S&P

    Put chicken in pot. You can use the unboned, but if you do please be careful. It is so very easy to get a small bone caught in throat, due to the slow cooking. Pour the Beer and Tomato Paste in a Lg. bowl and mix them together. If you have a French Whisk they blend faster. Pour mixture over chicken, add Olives & juice. Then spread onions over top. Use Garlic, Salt & Pepper to your taste. Make certain Bay Leaf is down close to the chicken.

    On High it should take about 5 Hours (or until tender) Serve over White Rice (I use Uncle Ben's Converted, but mainly because I have good luck with it) A Green Veggie or a Yellow Veggie w/ Mixed Green Salad works beautifully. I hope you'll enjoy this as much as we do.

    Main Dish Index




    Spaghetti Cacio E Pepe
    (Spaghetti with Pecorino Cheese and Pepper)

    1 lb spaghetti kind of pasta
    salt to taste
    chopped smoked bacon (as much as you like)
    black pepper
    Pecorino cheese (you could use Parmesan cheese if you really can't find Pecorino)
    half a glass of olive oil

    Cook pasta in salted water. Put half a glass of olive oil in a pan together with chopped bacon and cook it till bacon gets crunchy. Chop cheese in very small pieces. When pasta is done, drain water and put pasta, oil and bacon in the same pan and stir till they are well mixed. Add cheese and black pepper. Enjoy!

    Main Dish Index




    Breaded Butterfly Pork Loin (Schnitzel)

    4 boneless pork lion butterfly cut chops
    cup flour
    2 eggs
    salt and pepper to taste
    Bread crumbs
    cup oil

    Remove fat from meat and place between plastic wrap. Pound very thin. Mix flour, salt, and pepper on a plate. Beat eggs on a plate. Put bread crumbs on a plate. Press meat in flour mixture till well coated. place in egg wash. Press in bread crumbs till well covered. Must be done in this order. Heat oil in skillet on medium heat and cook schnitzel on each side about 3 to 5 minutes. May be served as a sandwich on German rye bread, or even better, serve with German potato salad.

    Main Dish Index




    Cheesy Chicken Fettuccine

    20 mls oil
    1 onion, chopped
    1 red capsicum [bell pepper] diced
    130 g corn kernels, frozen
    400 g chicken, cooked and diced
    120 g peas, frozen
    375 g fettuccine
    Cheese Sauce
    60 g butter
    60 g plain flour
    600 mls skim milk
    125 g grated cheese
    1 teaspoon freshly ground black pepper
    40 g grain mustard
    teaspoon salt

    Heat oil in pan, add onions and capsicum and saut until onions are soft. Add corn and peas, saut for 2 minutes or until peas and corn are tender. Add chicken, stir until heated through. Place in a casserole dish and keep warm. In a large saucepan bring water to boil. Add fettuccine and cook until tender Meanwhile the fettuccine is cooking. Melt butter in pan, remove for heat. Add flour, salt and pepper to make a roux. Gradually add the milk. Return to heat, stirring until sauce boils and thickens. Add grated cheese and grain mustard. Remove casserole dish from the oven, add the cheesy sauce. Serve over the cooked and drained fettuccine garnished with Parmesan cheese and chopped parsley.

    Main Dish Index




    Zucchini Parmesean

    2 or 3 Zucchinis (depending on size)
    1 large bottle of tomato or spaghetti sauce or Marinara Sauce
    1 bag shredded Mozzarelli cheese
    cup olive oil
    Oregano to taste
    Garlic (may use fresh or powder) to taste
    Parmesean Cheese to taste

    Place olive oil in a skillet and heat. Slice zucchini into 1" sections (I do not peel the zucchini.) Saute the zucchini until soft. Add olive oil in small increments, if necessary. After zucchini is cooked, take a 12 X 9 X 3 pan(or whatever pan you have.) I use Pam. but you can take a little olive oil and spread it around the pan. Put a layer of sauce down, then a layer of zucchini, then parmesean cheese, oregano and garlic to taste, next add tomato sauce, and finally, mozzarelli cheese. Repeat the layering until the ingredients are used up. Bake in 350F for 40 minutes or until cheese is bubbling. Serves 4 to 6. Enjoy!



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