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

    Fantastic Chili

    cup cooking oil
    3 ribs celery, peeled and diced
    4 yellow onions, minced
    14 cloves garlic, minced
    3 jalapeno peppers, peeled seeded and diced
    4 to 6 chipotle chilies, diced
    3 tablespoons fresh cilantro, minced
    3 pounds ground beef
    2 pounds ground pork
    3 cans (14 ounces each) diced tomatoes
    1 tablespoon ground cumin
    1 cups plus 4 tablespoons chili powder
    3 bay leaves
    6 tablespoons dark tequila
    5 tablespoons dark imported beer
    A few shakes of hot pepper sauce
    3 cans (15 ounces each) tomato sauce
    6 tablespoons tomato paste
    1 teaspoons ground oregano
    teaspoon ground cinnamon
    1 ounces semisweet chocolate

    Heat oil in a large pot or Dutch oven over low heat. Add the celery, onions, garlic, peppers, chili and cilantro and saute 15 minutes. In separate large skillet, saute the beef and pork until no pink remains in the meat. Drain meat in paper toweling to absorb grease. When meat has cooled, mince finely with a cleaver, if necessary. Combine the sauteed vegetables, minced meat and remaining ingredients, in the order they are listed, in the large pot. Stir well and simmer at least 2 hours.
    Makes approximately 1 gallons. I have tried halving this recipe, but the flavor seems different.

    Main Dish Index


    2 Tbs olive oil 1 lbs (750 g) ground lamb or beef
    cup (125 ml) chopped onion
    cup (125 ml) white wine or water
    3 Tbs (45 ml) tomato paste
    2 Tbs (30 ml) chopped parsley
    Salt and freshly ground black pepper to taste
    3 lbs (1.5 Kg) eggplant (aubergine)
    4 to 6 Tbs (60 to 90 ml) olive oil
    1 recipe Bechamel sauce (see below)
    1 cup (250 ml) bread crumbs
    cup (125 ml) grated Parmesan cheese
    3 Tbs (45 ml) melted butter

    Heat the 2 tablespoons of olive oil in a large skillet over moderate heat. Add the chopped meat and onion and brown, stirring frequently to crumble the meat. Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced. Meanwhile, cut the eggplant into slices inch (1 cm) thick and arrange on baking sheets. Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender. Arrange half the eggplant slices in the bottom of a medium-sized baking dish. Sprinkle with half the bread crumbs. Spread the meat mixture over the eggplant, followed by half the Parmesan. Add another layer of eggplant, followed by the bechamel. Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned. Serves 6 to 8.
    Bechamel Sauce
    6 Tbs (90 ml) butter
    8 Tbs (120 ml) flour
    4 cups (1 L) milk
    Salt and white pepper to taste
    A grating of fresh nutmeg

    Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg. Makes 4 cups (1 L).

    Main Dish Index

    Corned Beef & Cabbage w/ Orange Horseradish Sauce

    3 lb (1.5 Kg) corned beef brisket
    1 small onion, peeled and studded with 4 cloves
    2 cloves garlic, peeled and crushed
    2 bay (laurel) leaves
    8 whole black peppercorns
    1 head cabbage, cut into 4 or 6 wedges, core removed
    Salt and freshly ground black pepper to taste
    4 to 6 potatoes, boiled in a separate pot

    Place the corned beef, onion, garlic, bay leaves, peppercorns, and enough water to cover in a large, covered pot. Bring to a boil over moderate heat. Skim off and discard any foam that forms on the surface. Cover the pot and simmer over low heat for about 3 hours. Remove the meat to a platter and keep warm in the oven. Add the cabbage wedges to the pot and simmer covered for 15 to 20 minutes, until the cabbage is tender. Drain the cabbage well and season with salt and pepper. Slice the beef and serve with the cabbage, boiled potatoes, orange horseradish sauce, and some of the pot liquor on the side. Serves 4 to 6.
    Orange Horseradish Sauce
    cup (125 ml) sour cream
    cup (125 ml) mayonnaise
    3 Tbs (45 ml) prepared hot horseradish (or to taste)
    1 Tbs (15 ml) grated orange rind (zest)
    2 tsp (10 ml) fresh orange juice
    1 Tbs (15 ml) Dijon style mustard
    Salt and freshly ground black pepper to taste

    Combine all ingredients in a small bowl and stir to combine. Refrigerate for at least one hour before serving. Makes about 1+ cups.

    Main Dish Index

    Italian Pasta with Amatrice Sauce

    2 Tbs (30 ml) olive oil
    3 cloves garlic, finely chopped
    1 small onion, chopped
    cup (60 ml) dry white wine (optional)
    1 28-oz (794 g) can tomatoes (preferably Italian plum tomatoes), drained and chopped
    1 tsp (5 ml) sugar
    1 tsp (5 ml) chili powder
    1 tsp (5 ml) paprika
    1 tsp (5 ml) dried basil
    tsp (2 ml) dried oregano
    tsp (1 ml) cinnamon
    Salt and freshly ground black pepper to taste
    1 lb (450 g) dried pasta, such as penne or mostacciole, cooked according to package directions
    Parmesan cheese, grated

    Heat the oil in a large sauce pan over medium heat, and saute the garlic and onion for about 5 minutes, stirring frequently, until the onion is softened. Add the optional wine, tomatoes, and spices, and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes. Ladle the sauce over the cooked pasta and serve with grated Parmesan cheese. Serves 4 to 6.

    Main Dish Index

    Chicken Jambalaya

    4 Tbs (60 ml) butter or margarine
    1 cup EACH finely chopped onions, red and/or green bell peppers, and celery
    1 Tbs (15 ml) finely chopped garlic
    2 whole bay (laurel) leaves
    Salt and freshly ground black pepper to taste
    tsp (2 ml) cayenne pepper, or to taste
    tsp (2 ml) Tabasco sauce, or to taste
    lb (250 g) tasso, or other smoked ham, chopped
    1 cup (250 ml) canned tomato sauce
    3 lbs (1.5 Kg) chicken, cut into parts and meat removed from bones
    3 cups (750 ml) canned or fresh chicken stock
    2 cups (500 ml) uncooked white rice

    Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the onions, peppers, celery, garlic, the bay leaves, salt and pepper, cayenne, Tabasco, and the ham and cook over high heat, stirring frequently, until the onions are medium brown, about 15 minutes. Add the tomato sauce, chicken pieces, and the chicken stock and bring to a simmer. Add the rice and stir briefly. Cover the pot, reduce the heat to very low, and cook for about 15 minutes, until the rice is cooked. Serves 4 to 6.

    Main Dish Index

    Honey Masala Chicken

    1 small broiler chicken, or 2 Cornish game hens, skinned and halved or quartered
    1 Tbs (15 ml) minced ginger
    1 Tbs (15 ml) minced garlic
    1 recipe quick garam masala (see below)
    1 tsp (5 ml) salt
    1 cup (250 ml) yogurt
    cup (125 ml) honey
    cup (60 ml) sesame seeds

    Make 2 or 3 slashes inch (5 mm) deep, in the chicken pieces. In a small bowl mix the ginger, garlic, garam masala, and salt and rub this mixture into the chicken. Place the chicken pieces in a bowl or plastic and coat them with the yogurt. Refrigerate for at least 1 hour and as much as 24 hours. Scrape off the yoghurt and bake in a single layer on a baking sheet in a preheated 350F (180C) oven for 30 to 40 minutes. Drizzle the honey over the chicken and sprinkle with the sesame seeds. Place approximately 3 inches (8 cm) under the broiler for 3 to 5 minutes, until browned. Serves 2.
    Quick Garam Masala
    1 Tbs (15 ml) ground cardamom
    1 tsp (5 ml) ground cumin
    tsp (5 ml) ground coriander
    tsp (2 ml) ground cinnamon
    tsp (2 ml) freshly ground black pepper
    tsp (1 ml) ground mace
    tsp (1 ml) ground nutmeg

    Combine the ingredients in a small bowl. Makes about 2 tablespoons (30 ml).

    Main Dish Index

    Broiled Shrimp with Lemon Butter

    1 to 2 lbs (0.75 to 1 Kg) uncooked jumbo shrimp, peeled (with the tail section left on) and deveined
    2 Tbs (30 ml) coarsely crumbled hot pepper flakes
    3 to 4 cloves garlic, peeled and coarsely chopped
    1 cup (250 ml) peanut or vegetable oil
    1 tsp (5 ml) salt
    8 Tbs (100 g) unsalted butter
    cup strained fresh lemon juice

    Rinse the peeled and deveined shrimp and pat completely dry with paper towels. Combine the pepper flakes, garlic, oil, and salt in an electric blender or food processor and process until the seasonings are pulverized. Combine the marinade and the shrimp in a bowl, and toss to thoroughly cover the shrimp. Marinate at room temperature for 2 hours, or in the refrigerator for at least 4 hours. Cook the shrimp over charcoal, or under the broiler, turning them over once, until they are pink and firm to the touch. Meanwhile, melt the butter in a saucepan over moderate heat stir in the lemon juice. Place the cooked shrimp on a serving platter and pour the lemon butter over them, or you may prepare individual servings and serve the lemon butter in small bowls on the side. Serve at once. Serves 4 to 6.

    Main Dish Index

    Petti di Pollo alla Bolognese

    4 skinless, boneless chicken breast halves, about lb (250 g) each
    Salt and freshly ground black pepper to taste
    Flour for dredging
    3 Tbs (45 ml) butter
    2 Tbs (30 ml) olive oil
    8 thin slices prosciutto ham, about 2 x 4 inches (5x10 cm)
    8 thin slices Fontina or Bel Paese cheese,
    about 2 x 4 inches (5x10 cm)
    4 tsp (20 ml) freshly grated Parmesan cheese

    Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side of a cleaver or the bottom of a heavy saucepan to flatten slightly. Season with salt and pepper and dust lightly with flour, shaking off the excess. Heat the butter and olive oil in a heavy skillet over moderate heat, and brown the chicken to a light golden color, 3 or 4 slices at a time. Do not overcook. Transfer the chicken to a baking dish large enough to hold them comfortably. Place a slice of prosciutto and then a slice of cheese on top of each. Sprinkle with the Parmesan cheese and bake uncovered in a preheated 350F (180C) for about 10 minutes, or until the cheese is melted and slightly brown. Serves 4.

    Main Dish Index

    Salmon with Creamy Lime Sauce

    4 salmon fillets(5 oz. ea.)
    1 TBS tequila
    1 TBS lime juice
    C Sour Cream
    2 TBS chopped fresh parsley
    1 TBS chopped chives
    tsp. grated lime peel
    Dash salt and white pepper
    2 TBS butter, melted
    Garnish: lemon & lime slices & Italian (flat leaf) parsley sprigs

    In glass or stainless-steel container (not aluminum) that is large enough to hold salmon in a single layer arrange salmon. In a small bowl combine tequila and lime juice; pour over fillets and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes. In blender combine sour cream, parsley, chives, lime peel, salt & pepper and process until smooth; set aside. Preheat broiler. Transfer salmon to broiling pan, reserving marinade. Pour marinade into a bowl; add butter and stir to combine. Broil salmon, basting with marinade mixture, until fish flakes easily..3 to 4 minutes depending on thickness. (I've even did this on the grill) Transfer salmon to serving platter; top with any juices from bottom of broiling pan and any remaining marinade mixture. Spoon sour cream mixture over fillets and garnish.

    Main Dish Index

    Susanna Cochran Graham's Barbecued Pork Chops

    6 medium pork chops
    1 Tbs (15 ml) oil or butter
    cup (125 ml) brown sugar
    cup (60 ml) vinegar
    1 14 oz (411 g) can tomatoes
    1 tsp (5 ml) allspice
    4 whole cloves
    Salt and freshly ground black pepper to taste

    Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350F (180C) oven for 45 minutes to 1 hour. Serves 4 to 6.

    Main Dish Index

    Shrimp and Scallop Brochettes

    cup (125 ml) packed fresh basil leaves
    2 tsp (10 ml) fresh rosemary leaves
    OR 1 tsp (5 ml) dried rosemary leaves
    2 cloves garlic
    cup (60 ml) dry white wine, vermouth, or water
    2 Tbs (30 ml) olive oil
    Salt and freshly ground black pepper to taste
    16 medium shrimp (about lb, 350 g)
    16 large sea scallops

    Combine the herbs, garlic, wine (or water), olive oil, and salt and pepper in an electric blender or food processor and puree until smooth. Pour half the herb sauce in a bowl and add the shrimp and scallops, tossing to coat thoroughly. Alternate shrimp and scallops on skewers and grill or broil for 5 to 8 minutes, turning once or twice, until slightly browned on the outside edges and the meat has turned opaque. Brush the reserved herb sauce over the brochettes and serve immediately. Serves 4.

    Main Dish Index

    Chicken Elegante

    cup butter
    cup pimento
    cup chopped celery
    cup sliced stuffed olives
    1 clove garlic minced
    pound sliced mushrooms
    cup all purpose flour
    3 tablespoons butter
    2 cups milk
    1 can mushroom soup
    1 pk. cream cheese, cut into chunks
    12 half-breasts of chicken, cut into bite-sized pieces
    1 cup buttered bread crumbs
    Salt & pepper to taste

    Melt butter, add garlic & celery and saute at low temp. Add flour and stir together 2-3 minutes. Whisk in milk and bring to a boil, stir until smooth Add soup and cream cheese, bring to a boil and remove from heat. Add pimento and olives. Set aside. In a separate pan, Saute mushrooms in a small amount of butter ( extra) until moisture evaporates. Add to cream mixture above. Salt & pepper to taste. Freeze this mixture if you are not serving immediately. If you are serving immediately, then add chicken chunks to the mixture, pour into a large, greased casserole dish and top with buttered bread crumbs. Bake in a preheated oven at 350F for 45-60 min. Serve with veggies or a salad. It is so rich that potatoes seem like too much. Depends on how hungry your guests are.

    Main Dish Index

    Sweet and Sour Meatballs

    1 pounds ground beef
    cup bread crumbs
    cup milk
    1 teaspoon salt
    pepper to taste

    Mix and shape into meatballs.Brown in frying pan.transfer to casserole dish.

    2 cups packed brown sugar
    2 tablespoons flour
    cup any kind of vinegar
    cup water
    2 tablespoons soy sauce
    1 tablespoon ketchup

    Combine brown sugar and flour in pot,add rest of ingredients and until boiling.Pour over meatballs, cover and cook in 350 F (180 C) for 20 minutes.Serves 4.

    Main Dish Index

    Spaghetti and White Clam Sauce

    1 large onion, chopped
    1/3 cup olive oil
    3 cans minced clams (7 oz size, Snows brand is best)
    3 tablespoons chopped parsley (fresh or dried, it's up to you)
    1 heaping teaspoon garlic powder
    1 tablespoon chopped green pepper
    teaspoon black pepper

    Saut onion, green pepper and garlic powder in olive oil in saucepan (do not brown onion). Drain and reserve clam liquid. Add half the liquid to onion mixture. Simmer slowly for hour. Then add clams and remaining liquid, black pepper and parsley. Stir to blend and cook 10 minutes longer. Pour over angel hair pasta or thin spaghetti (#14 or #15) in a heated dish. Serves 6-8. Goes great with a salad and/or garlic bread.

    Main Dish Index

    Jiffy Beef Stroganoff

    (Needs to be made in an electric skillet for best results)

    1 lb. ground beef
    1 envelope dry onion soup mix (we use Liptons)
    teaspoon ginger
    3 cups medium-wide uncooked noodles
    1 4 oz. can of sliced mushrooms
    3 cups hot water
    2 tablespoons flour
    1 cup sour cream
    2 tablespoons cooking sherry (optional)

    Brown ground beef in electric skillet at 350. Sprinkle soup mix and ginger over browned meat. Arrange noodles over meat. Add mushrooms with liquid; pour water over noodles. Cover tightly; cook at 225 for 20 minutes or until noodles are done. Blend flour into sour cream; stir into mixture. Cook about 3 minutes or until thickened. Sherry may be added just before serving. 4-6 servings.

    Main Dish Index

    Veal Marsala (Scaloppine al Marsala)

    1 lbs (750 g) veal scallops, pounded to in. (5 mm) thickness
    Freshly ground black pepper
    2 Tbs (30 ml) butter
    3 Tbs (45 ml) olive oil
    cup (125 ml) dry Marsala wine*
    cup (125 ml) canned or fresh beef or chicken stock
    2 Tbs (30 ml) soft butter

    Season the veal scallops with salt and pepper and dust with flour, shaking off the excess. In a large, heavy skillet melt 2 Tbs butter with the 3 Tbs olive oil over moderate heat. When the foam subsides add the scallops 3 or 4 at a time, and brown them 2 to 3 minutes per side. Transfer to a plate. Pour off and discard most of the fat from the skillet and add the Marsala and the cup of the stock. Boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the pan to dissolve the "brown bits". Return the veal to the skillet, cover, reduce the heat to low, and simmer for 10 to 15 minutes. Baste the veal occasionally with the pan juices, or simply turn the veal over 2 or 3 times. To serve, transfer the veal to a heated platter or individual serving plates. Add cup of stock and boil briskly, scraping the bottom and sides of the pan. When the sauce has reduced to a thick, syrupy glaze, remove from the heat and adjust the seasoning with salt and pepper. Stir in the 2 Tbs softened butter and pour the sauce over the scallops. Serves 4.

    *Please do not spoil this dish by using the so-called "Cooking wine" found on supermarket shelves. This is nothing but inferior wine with loads of salt added. If you are unable to locate a bottle of real Marsala, then substitute a good quality, dry Sherry.

    Main Dish Index

    Amish-Style Yum-A-Setta

    2 lbs. hamburger
    2 Tbsp. brown sugar
    c. chopped onion
    1 (10 oz.) can tomato soup, undiluted
    1 (10 oz.) can cream of chicken soup, undiluted
    1 (16 oz.) package egg noodles
    1 (8 oz.) package processed cheese, such as Kraft or Velveeta

    Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package; drain. Add cream of chicken soup to egg noodles. Layer hamburger mixture and noodle mixture in 9x12-inch casserole with processed cheese between layers. Bake at 350F for 30 minutes.

    Main Dish Index

    Atlantic Salmon with Lemon and Caper Cream Sauce

    4 250gm Atlantic salmon steaks or cutlets all skin removed
    cup capers
    1 cup fresh squeezed lemon juice
    4 sprigs of lemon thyme
    600ml double cream

    Lightly brush a griddle pan with olive oil and bring to smoking. Place the salmon in the pan and cook for 4 minutes each side only turn the fish once. place the lemon juice and lemon thyme in a pan and bring to the boil. Chop half of the caper well and add to the juice, add the cream and bring to the boil reduce the heat and simmer until sauce reduces and thickens. add the rest of the whole capers, and pour over the salmon on one side. Garnish with lemon wedges.

    Main Dish Index

    German Roast Pork with Madeira Sauce

    3 to 4 lb (1.5 to 2 Kg) boneless pork roast
    Peel from 1 lemon
    2 bay (laurel) leaves
    Salt and ground white pepper to taste
    2 Tbs (30 ml) red wine vinegar
    1 cup (250 ml) dry white wine (may substitute water)
    2 Tbs (30 ml) flour
    cup (60 ml) Madeira wine (optional)

    Place the roast in a roasting pan, and scatter the lemon peel and bay leaves around it. Add the salt, pepper, white wine (or water) to the roasting pan, and roast at 325F (160C) for 2 to 2 hours, until the internal temperature reaches 170F (75C). Baste the meat with the pan juices every half hour. When roast is done, remove from the pan and skim and discard the fat off the top of the pan juices. Mix the flour with the Marsala wine and add to the pan juices, stirring constantly with a wire whisk over low heat until the juices thicken slightly. Slice the meat and spoon the sauce over it, or serve the sauce in a bowl at the table for diners to add their own. Serves 6 to 8.

    Main Dish Index

    Classic Roast Chicken

    1 stalk celery
    1 (3 -pound) roasting chicken
    teaspoon dried thyme
    teaspoon salt
    1 tablespoon butter, softened, divided
    1 onion, quartered

    Preheat oven to 475F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter. Tuck wingtips under back of chicken. Place breast-side down on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375F. Roast for 20 minutes longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.

    Main Dish Index

    Pepper Sirloin Steak

    1 (2 -pound) sirloin steak, 1 inches thick
    cup butter or margarine
    cup chopped fresh parsley or 4 teaspoons dried parsley
    cup minced onion
    2 tablespoons Worcestershire sauce
    1 teaspoon freshly ground pepper
    teaspoon dried mustard

    Lightly score edges of steak at 1-inch intervals. Preheat grill or broiler. Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat, stirring continually over low heat, until butter melts. Reserve of the mixture. Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium. Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.

    Main Dish Index

    Honey-Mustard Chicken

    1/3 cup Dijon mustard
    1/3 cup honey
    2 tablespoons chopped fresh dill or 1 tablespoon dried dill
    1 teaspoon freshly grated orange peel
    1 (2 -pound) chicken, quartered

    Preheat oven to 400F. Combine honey and mustard in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

    For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

    Main Dish Index

    Angel Hair Pasta with Chicken

    2 tablespoons olive oil, divided
    2 skinless, boneless chicken breast halves
    1 carrot, sliced diagonally into -inch pieces
    1 (10-ounce) pkg. frozen broccoli florets, thawed
    2 cloves garlic, minced
    12 ounces angel hair pasta
    2/3 cup chicken broth
    1 teaspoon dried basil
    cup grated parmesan cheese

    Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to pkg. directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

    Main Dish Index

    All-Season Grilled Chicken

    1 cups chili sauce
    cup red-wine vinegar
    1 tablespoons prepared horseradish
    2 small cloves garlic, halved
    1 teas. salt
    4 bone-in chicken breasts

    Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve half of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes. Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan. Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes. Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

    Main Dish Index


    1-2 layers of sliced potatoes
    1 layer of sliced onions
    1 layer of sliced carrots
    cup of uncooked rice
    Add 1 tin of green peas and liquid
    put mince meat on top (you could roll it into tiny balls)

    Mix tomato soup and can of water, pour over top. Bake at 350F for 1 hour with cover on and 1 hour without cover.

    Main Dish Index

    Pasty Pie

    Make a double pie crust( I recommend the Butter Flavor Crisco shortening recipe.)
    1 pounds round steak cut into 1 inch squares.
    3-4 potatoes cut into bite size pieces
    1 small onion chopped
    shredded carrots(optional)
    stick margarine or butter (1 stick if larger pie)
    salt and pepper

    Place bottom crust into pie plate. Layer starting with steak, potatoes, onion, stick margarine. Continue until full and top with most of the margarine because when it is baked the margarine will melt and drip down. Place the top crust on and bake at 425F for about 20 minutes or until brown. Reduce heat to 350F and bake for 1 hour. Let sit for 15 to 20 minutes then cut and serve. Your family will love this.

    Main Dish Index

    Stuffed Avocado

    1-2 cups left over chicken or turkey(any meat will also do)
    2 hard boiled eggs (chopped)
    small sweet(green) pepper
    2 tbs mayonnaise
    i stick celery (chopped)
    1 medium onion (grated)
    2 large avocado pears
    1 tbs lime juice

    Shred, cut or dice meat Mix with eggs, celery, sweet pepper, mayonnaise and onion Wash and cut avocado in half length-wise remove seeds, and fill avocado with meat filling Serve on a bed of lettuce and sliced tomatoes. Serves 4

    Tip: If avocado will not be served instantly, sprinkle with lemon juice. this will prevent pears from getting dark. Avocado, is also a good source of Folic acid and vitamin C.

    Main Dish Index

    Golden Tomato Gazpacho with Crayfish

    4 yellow bell peppers
    4 banana peppers
    3 Tbs (45 ml) sherry or balsamic vinegar
    4 medium yellow tomatoes
    3 celery ribs
    1 small purple onion
    1 seedless cucumber
    4 garlic cloves
    cup (125 ml) fresh cilantro
    1 cup (250 ml) olive oil
    1 lb (450 g) cooked, peeled crawfish tails (you may substitute 1 lb (450 g) cooked peeled shrimp)
    tsp (2 ml) salt
    1 cup (250 ml) vegetable broth

    Place peppers on an aluminum foil-lined baking sheet. Broil 5 inches (12 cm) from heat (with oven door partially open) about 5 minutes on each side or until peppers look blistered. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Process vinegar and half each of the roasted peppers, tomatoes, celery, onion, cucumber, and garlic in an electric blender until smooth, stopping once to scrape down the sides. Pour mixture through a wire-mesh strainer, discarding the solids. Dice the remaining vegetables and garlic. Stir vegetables, cilantro, olive oil, crawfish or shrimp, salt, and broth into the pureed vegetables. Chill 2 to 4 hours. Makes about 8 cups (2 L) to serve 8 to 12 as an appetizer or first course.

    Main Dish Index

    Pierro's Chicken and Spinach

    3 skinless, boneless chicken breasts
    2 boxes frozen spinach(thawed)
    1 cup of rice
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 med onion chopped
    1 tsp minced garlic(more if you like, I do)
    bread crumbs
    grated cheese (whatever kind you like, I use Pecorino) olive oil

    Cook rice as per the directions. Cut chicken in to cubes(about an inch). coat the bottom of the pan with olive oil. Saute the onion until tender. Then add the chicken and salt and pepper(how ever much you want) brown, when browned set to the side. Take the spinach and squeeze the water out of it. Take the frying pan and add olive oil to it then add garlic to the pan, let it saute but do not let it brown. Put the spinach in the pan and coat it with the olive oil and garlic. Do not do that longer than 2 minutes(because I said so that's why) Get a square Pyrex baking dish and cover the bottom of it with the rice(you will have extra rice save it to eat with the meal or use it for another meal) then add the spinach as the next layer. Next comes the chicken, then add the two cans of soup. If you like to thin it out a bit add half a can of milk. Cover the top with the bread crumbs and then the grated cheese. Bake in the oven at 350 for 45 minutes.

    Main Dish Index

    Honey Mustard Chicken

    4 boneless/skinless chicken breasts
    Approx 3 Tbs Marie's Honey Mustard Dressing
    1 lemon - sliced
    1 small red onion - sliced into small ringlets
    Lawry's Lemon Pepper

    Place chicken breasts in casserole dish sprayed with non-stick cooking spray. Lightly sprinkle with Lemon Pepper. "Drizzle" Honey Mustard Dressing over chicken breasts. Place lemon slices on top followed by the red onion ringlets. Cover, and bake at 350F for approx. 40 minutes. (Oven temperatures vary, as well, as the size of your chicken breasts may vary also....test well for doneness)

    Main Dish Index

    New England Boiled Dinner

    1-4 to 5 lb (approx. 2 kg) corned beef
    10 to 12 medium-sized beets, peeled
    3 to 4 parsnips, peeled and cut into large pieces
    6 to 8 large carrots, scrubbed and cut into large pieces
    3 to 4 turnips, peeled and quartered
    10 to 15 small onions, peeled
    6 to 8 medium-sized potatoes, scrubbed and quartered
    1 head cabbage, cut into wedges
    Dijon style mustard and prepared horseradish as condiments

    Place the corned beef along with the pickling liquid and spices in a large pot and add enough water to cover it. Simmer for about one hour per pound, adding water as necessary to keep the beef covered. Remove from the liquid, leaving the liquid in the pot, and place in a shallow baking dish or other container. Place a cutting board or other baking dish on top, and place several heavy weights (cans of food, cast iron cookware, etc) on top to compress it. Boil the beets in a separate pot for 30 to 45 minutes, until tender. Meanwhile add the parsnips, carrots, and turnips to the beef cooking liquid and simmer for 30 minutes. Add the potatoes and simmer for an additional 15 minutes, then add the cabbage wedges and simmer 15 minutes more. Slice the beef and arrange with the vegetables on a large, deep platter, along with a generous amount of the cooking liquid. Serve mustard and horseradish on the side. Serves 8 to 12.

    Main Dish Index

    Chilies, Cheese and Rice

    cup margarine or butter
    1 cup chopped onion
    4 cups freshly cooked white rice
    1 cup sour cream
    2 cups cream style large curd cottage cheese
    1 large bay leaf, crumbled
    tsp salt
    tsp pepper
    3 4-oz cans green chilies, drained and halved lengthwise, leaving the seeds
    2 cups grated sharp cheddar cheese
    chopped parsley

    Preheat oven to 375. Lightly grease a 12x8x2 inch baking dish. Saute onions until golden in butter or margarine. Remove from heat and stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix. Layer half the rice in dish then half the chilies, and sprinkle with half the cheese. Repeat layers. Bake uncovered 25 minutes. Sprinkle with parsley.
    Serves 10.

    Main Dish Index

    Meat Loaf Surprise

    1 lb of ground Chuck or other lean meat
    lb of ground pork
    1 cups of seasoned bread crumbs (Pepperage Farm stuffing if you don't have time to make your own)
    teaspoon of sage (or poultry seasoning ) optional
    1 package of Lipton Onion soup mix
    1 package of Lipton vegetable soup mix
    1 can of Spicy hot V8 juice (11.5 oz can)
    2 eggs
    2 ribs of diced celery
    diced red bell pepper
    (You can use green or yellow peppers,or combination, if you prefer)
    ground black pepper to taste
    1 can of sauer kraut (I like Bavarian kraut for this)
    1 cup Mozzarella cheese shredded

    Put the bread in mixing bowl along with the onion soup and vegetable soup mixes, and the poultry seasoning and pepper. Add the spicey hot V8 (Plain V8 or tomato juice both work well also) juice and eggs. Mix thoroughly, let it stand for 10 minutes or until the bread crumbs have soaked up the liquid. In a large bowl or pan put the meat , celery and diced pepper. Add the bread mixture to the meat and vegetables and mix well. Press about of this meat loaf mixture into a loaf pan. Make a small trough in down the center of the mixture. Put the well drained sauerkraut in the trough. Sprinkle cheese over sauerkraut and add the remaining meat loaf mixture on the top to form the complete loaf. Preheat oven to 350. Bake for 60-65 minutes. Let the meatloaf "rest" for 10 minutes or so before serving.

    Microwave directions: This can be cooked in the microwave . Use a microwave safe loaf pan covered with Saran wrap. Cook on medium for 20 minutes then on medium high for 2 minutes. Check it after 15 minutes and after 20 minutes. When it has started to shrink from the sides of the loaf pan turn the microwave off and allow the meatloaf to sit for 10 minutes.It is wise to put a container, platter or something under the loaf pan, as the juice from the meat may run over. Note: this is just as good with any kind of cheese that you might prefer, so long as it will melt and run down to hold the sauerkraut together when it is sliced.

    Main Dish Index

    Pasta with Basil Salsa

    1 cup (250 ml) fresh parsley, coarsely chopped and loosely packed
    1 cup (250 ml) fresh basil, coarsely chopped and loosely packed
    2 Tbs (30 ml) balsamic or red wine vinegar
    cup (60 ml) grated Parmesan cheese
    2 cloves garlic, chopped
    2 Tbs finely chopped walnuts, pecans, or pine nuts (pignoli)
    cup chicken broth (more if a thinner sauce is desired)
    Salt and freshly ground black pepper to taste
    1 lb (450 g) dried pasta of your choice, cooked according to package directions

    Combine all ingredients except cooked pasta in an electric blender or food processor and blend until all ingredients are finely chopped and thoroughly combined. Toss with cooked pasta.
    Serves 4 to 6.

    Main Dish Index

    Iranian Cutlet

    1 lb. (500 grams) minced meat
    1 lb. (500 grams) potato
    1 medium onion
    3 eggs
    About cup (125 ml) bread crumbs for coating
    salt and pepper to taste (I'd suggest tablespoon salt and teaspoon pepper)
    2 tsp (10 ml) turmeric
    tsp (2 ml) cinnamon (optional)
    cup (125 ml) oil for frying

    Boil, peel, and grind the potatoes and finely chop the onion. In a large bowl mix meat, potato, onion, eggs, salt, pepper, turmeric, and, if you like, cinnamon. Knead the mixture for about 5 minutes. From the mixture take a ball as big as an egg and form it to a flat oval patty about 0.5 centimeter thick ( inch). Cover both sides of the patty with bread crumbs. Heat the oil in a pan and put the patties in the hot oil. When one side is fully fried and you can see the brown edges, turn the cutlet so that the other side gets fried too. You may serve the cutlets with pita bread, potato puree, green peas, and salad. This recipe serves 4 to 6 people.

    Main Dish Index

    Steamed Chicken with Shredded Spring Onion

    1 medium chicken
    2 spring onions (scallions, green onions), smashed
    2 slices ginger, smashed
    1 Tbs (20 ml) salt
    1 Tbs (20 ml) wine (sherry or rice wine)
    1 cup (250 ml) shredded spring onion (scallions, green onions)
    some shredded ginger
    3 Tbs (45 ml) oil

    Rub the chicken with spring onion, ginger, salt and wine. Leave for about 6 hours. Steam it in a steamer over a high heat for about 20-30 minutes and leave the chicken in the covered steamer for another 5 to 10 minutes. Remove and test with a stick if cooked. If not, steam for another 5 min or longer until cooked. Remove and drain, pick out the spring onion and ginger. Cool slightly. Reserve the liquid in the bottom of the steamer. Cut the chicken into bite-size pieces. Arrange the chicken pieces on a plate. Sprinkle with shredded spring onion and shredded ginger. Heat the oil until very hot (seems like it's going to boil) and pour over chicken pieces (which are "covered" with spring onion and ginger). Sprinkle about 3 Tbs (45 ml) of the reserved chicken "stock" over chicken. Serve immediately if you want it warm. If you want a cold dish as a starter, before pouring the hot oil onto the chicken and spring onion, leave the chicken in the refrigerator until cool, then heat the oil to pour.

    Main Dish Index

    Lamb Kebabs

    2 pounds (900 g) boneless leg of lamb, trimmed of excess fat and cut into 1 !/2 inch (4 cm) cubes
    1 tsp (5 ml) ground cumin
    tsp (2 ml) turmeric
    2 tsp (10 ml) salt
    cup (60 ml) unflavored yogurt
    cup (60 ml) finely chopped onions
    2 Tbs (30 ml) finely chopped fresh coriander (cilantro)
    2 Tbs (30 ml) scraped, finely chopped fresh ginger root
    1 tsp (5 ml) finely chopped garlic
    2 Tbs (30 ml) garam masala (see below) or commercial curry powder

    Place the lamb in a deep bowl and sprinkle it with cumin, turmeric and salt, turning the cubes about with a spoon to coat them evenly. Add the yogurt, onions, coriander, ginger and garlic, and toss the ingredients together until thoroughly blended. Marinate the lamb (covered loosely with foil) at room temperature for at least 2 hours or in the refrigerator for 4 to 6 hours. Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface, or preheat the broiler of your kitchen stove to the highest possible point. Remove the lamb from the marinade and string it on 3 or 4 long skewers, pressing the cubes tightly together. If you plan to broil the lamb in the stove, suspend the skewers side by side across the length or width of a large baking pan, preferable lined with an open-meshed racked upon which the bottom of the meat can rest. Broil about 3 inches (8 cm) from the heat, turning the skewers occasionally, for 10 to 20 minutes, or until the lamb is brown and is done to your taste. To serve, slide the lamb off the skewers with a knife, mound it attractively on a heated platter, and sprinkle it with garam masala.
    Serves 4.
    Garam Masala
    5 three inch (8 cm) pieces cinnamon stick
    1 cup (250 ml) whole cardamom pods, preferably green cardamoms
    cup (125 ml) whole cloves
    cup (125 ml) whole cumin seeds
    cup (60 ml) whole coriander seeds
    cup (125 ml) whole black peppercorns

    Preheat the oven to 200F (90C). Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown. Break open the cardamom pods between your fingers or place them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed. Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed. Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid. Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.

    Main Dish Index

    Steak and Kidney Pie

    1 lbs (700 g) lean boneless sirloin or top round steak, trimmed of fat and cut into 1 inch (2.5 cm) cubes
    1 lb (450 g) veal kidneys, trimmed of fat and cut into 1 inch (2.5 cm) cubes
    2 tsp (10 ml) salt
    1 tsp (5 ml) freshly ground black pepper
    cup (60 ml) flour
    3 Tbs (45 ml) butter
    1 Tbs (15 ml) vegetable oil
    1 cup thinly sliced mushrooms (approx. lb, 100 g)
    cup coarsely chopped onions
    1 cups (375 ml) water
    cup (60 ml) pale dry sherry or dry red wine (optional)
    2 Tbs (30 ml) Cognac or other brandy (optional)
    1 Tbs (15 ml) finely chopped parsley
    tsp (1 ml) dried thyme
    1 tsp (5 ml) Worcestershire sauce
    Puff pastry dough (recipe follows, or use a pre made puff pastry dough, or your own favorite pie crust recipe)
    1 egg yolk combined with 1 Tbs (15 ml) heavy cream

    Pat the cubes of beef and kidney dry with paper towels. In a plastic or paper bag combine the flour, salt, and pepper, and toss the steak and kidneys in the flour mixture to coat lightly but thoroughly. Heat the butter and vegetable oil in a heavy skillet over high heat until it is splutters. Add the cubes of meat and stir frequently, until they are browned on all sides. Using a slotted spoon transfer the meat to a heavy 2 quart (2 L) casserole about 4 inches (10 cm) deep. Add the mushrooms and the chopped onions to the skillet and cook over high heat, stirring constantly, for 2 to 3 minutes. Transfer these to the casserole. Pour the water into the skillet and bring to a boil, scraping the bottom and the sides of the pan to dissolve all the "brown bits". Pour this liquid into the casserole, and add the sherry or wine, brandy, parsley, thyme, and Worcestershire sauce. Stir together gently.
    On a lightly floured surface roll the pastry dough into a rectangle about inch (5 mm) thick, and cut 2 strips about 12 inches long by inch wide (30 x 2 cm). Lay the strips end-to-end around the rim of the casserole and press firmly into place. Moisten the dough around the rim with a pastry brush dipped in water. Drape the remaining dough over the rolling pin and gently drape it over the casserole. Using a small knife or scissors, trim off the excess pastry and secure the edges to the rim by crimping tightly with your fingers or the tines of a fork. Reroll the scraps of pastry and cut them into simple flower or leaf shapes and apply to the top of the pie. Make three or four slits in the top of the pie with a sharp knife and paint the surface of the pie with the egg yolk and cream mixture. Bake in a preheated 425F (220C) oven for 30 minutes, then reduce the heat to 350F (180C) for an additional 30 minutes, until the crust is golden brown. Serve immediately, directly from the baking dish.
    Serves 4 to 6.

    Making puff pastry really is a thankless task, but here is a standard, easy-to-do recipe if premaid puff pastry is not available in your area. Note that you may also use your favorite flaky pie crust recipe for this dish.
    Puff Pastry
    2 cups (500 ml) all-purpose flour
    tsp (1 ml) salt
    lb (1 stick, 113 g) unsalted butter, cut into inch (5 mm) bits, thoroughly chilled
    cup (60 ml) lard, cut into inch (5 mm) bits, thoroughly chilled
    4 to 6 Tbs (60 to 90 ml) ice water

    Sift the flour and the salt together into a large mixing bowl. Add the butter and the lard and, working quickly, use your fingertips to rub the flour and fat together until the mixture looks like flakes of coarse meal. Pour 4 Tbs (60 ml) of ice water over the mixture all at once and gather the dough into a ball. If the dough crumbles add more ice water until it will form a ball. Dust the dough lightly with flour, wrap in plastic wrap, and refrigerated for 30 minutes.
    Place the dough on a lightly floured surface and press into a rectangle about 1 inch (2.5 cm) thick. Dust a little flour over it and under it and roll it out into a rectangle about 21 inches long and 6 inches wide (approx 50 x 15 cm). (Note: These dimensions are only approximations. Once you do it you'll get the idea) Fold the strip into thirds, forming a packet about 7 x 6 inches (18 x 15 cm). Roll the pastry out again to the 21 x 6 size, and fold the ends over the middle again. Repeat this process two more times. Wrap the pastry tightly in plastic wrap and refrigerate for at least 1 hour. The pastry may be kept in the refrigerator for 3 to 4 days before being used, and may be frozen for several weeks.

    Main Dish Index

    Welsh Rabbit

    4 slices homemade-type white bread, trimmed of crusts and toasted
    2 cups (500 ml) freshly grated sharp Cheddar cheese (approx. lb, 225 g) combined with 1 Tbs (15 ml) flour
    cup (60 ml) beer
    1 Tbs (15 ml) butter
    1 tsp (5 ml) Worcestershire sauce
    tsp (1 ml) dry English mustard
    A pinch of cayenne pepper

    Combine in a heavy 2 to 3 qt (2 to 3 L) saucepan the cheese and flour mixture, beer, butter, Worcestershire sauce, mustard, and cayenne pepper. Cook over moderate heat, stirring constantly and not allowing the mixture to boil, until it is smooth. Place the slices of toast in a shallow ovenproof dish just large enough to hold them (you may use more than one dish if you do not have one the right size to fit all four pieces snugly) and pour the rabbit evenly over them. Place the dish under the broiler for one or two minutes to brown the cheese lightly and serve immediately.
    Serves 2 to 4.

    Main Dish Index

    Beef Tenderloin Salad

    1 Tbs (15 ml) vegetable oil
    1 lbs (1350 g) 1-inch (2.5 cm) thick beef tenderloin steaks (this roughly equates to 5-6 steaks)
    4 cloves of garlic peeled and crushed

    Salad Dressing:

    1 cups (300 ml) olive oil (extra virgin olive oil, less pungent with a smoother consistency)
    1/3 cup (80 ml) balsamic vinegar (please do not substitute this for red wine vinegar, ick!!!)
    3 Tbs (45 ml) chopped chives - the fresh variety
    2 Tbs (30 ml) orange juice (if you choose to freshly squeeze, do so without pulp)
    2 Tbs (30 ml) poppy seeds


    1 cup (250 ml) fresh green beans, washed, trimmed and snapped
    1 head of Bibb Lettuce, torn (not chopped) into bite sized pieces
    1 head of Red Lettuce, torn (not chopped) into bite sized pieces
    3 small Roma Tomatoes, chopped into small diamond wedges
    1 16-ounce can (450 g) mandarin oranges, drained
    1 cup (250 ml) of feta cheese, crumbled
    cups (180 ml) chopped pecans, walnuts, almonds, or cashews (the nut of your choice)
    1 small red onion thinly sliced into rings

    Heat oil in a heavy large skillet over medium high heat. Season the steaks with fresh ground pepper. Brown crushed garlic, do not burn, add meat and cook to desired doneness. This should be about 5 minutes per side for medium rare. Transfer steaks to platter. Let stand until they are cool enough to handle. Cover and refrigerate until well chilled.
    For dressing, whisk all ingredients in a medium sized bowl. Season to taste with salt and pepper.
    For Salad, cook green beans in a large pot of boiling salted water until just crisp - tender. Drain, rinse under cold water. Drain well, and pat dry. Combine beans, and remaining ingredients in a large bowl. Cut Tenderloin diagonally into thin slices. Add to salad, add dressing, toss to coat, and serve.
    Serves about 6.
    I really enjoy a rum type drink with dish. Also hot crusty French bread, with the below creamy buttery spread is wonderful:
    French Bread Spread
    1 stick (113 g) butter
    4 gloves of garlic crushed
    8 oz (225 g) cream cheese
    cup (60 ml) Parmesan cheese

    Take butter that has been softened to room temperature, along with cream cheese, and mix until a creamy consistency, add garlic, and parmesan cheese and mix well. Split French Bread in half and spread over loaf, transfer to oven at 350 for about 15 minutes, until golden brown.

    Main Dish Index

    Oven Brisket

    10 to 14 lb (5 to 7 kg) beef brisket
    Seasoning salt to taste (your choice - I like the commercial "Adobo" and "Greek Seasoning" mixtures)
    Freshly ground black pepper to taste
    6 large onions, thinly sliced
    2-12 oz (375 ml) bottles dark beer (or beef stock or water)
    3 stems fresh rosemary, or 2 tsp (30 ml) dried
    2-12 oz (375 ml) jars chili sauce

    Season the brisket with the seasoning salt and the pepper. Place it in a large roasting pan, place the sliced onions on top, add the rosemary, and pour the beer over it. Cover tightly with aluminum foil and bake in a 200F (100C) oven for at least 5 hours. Remove the foil to 1 hour before serving and pour the chili sauce over the meat. Raise the temperature of the oven to 300F (150C) if necessary to reduce the pan juices. Remove from the pan and allow to sit for 15 minutes before carving into thin slices. Serves at least 6, with leftovers for sandwiches.

    Main Dish Index

    Shrimp Curry

    2 lbs (900 g) large raw shrimp, peeled and deveined
    2 tsp (10 ml) cumin seeds
    2 tsp (10 ml) coriander seeds
    2 tsp (10 ml) mustard seeds
    2 tsp (10 ml) turmeric
    2 tsp (10 ml) whole black peppercorns
    tsp (2 ml) crushed hot red pepper (or to taste)
    3 Tbs (45 ml) vegetable oil
    1 cup finely chopped onions
    1 Tbs (15 ml) finely chopped garlic
    1 Tbs (15 ml) finely chopped fresh ginger root
    2 cups (500 ml) finely chopped peeled, seeded fresh tomatoes, or use canned tomatoes, drained
    1 cup water
    Salt to taste
    cup (60 ml) fresh lime juice

    Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized. (You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown. Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated. Add the shrimp and stir to combine them with the vegetable and spice mixture. Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink. DO NOT OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is traditionally served with mango chutney and boiled rice.
    Serves 4 to 6.

    Main Dish Index

    Beef Stroganoff

    3 Tbs (45 ml) butter
    1 Tbs (15 ml) vegetable oil
    2 lb (1 kg) fillet of beef, trimmed of fat and cut across the grain in in (1 cm) slices
    cup (125 ml) thinly sliced scallions
    lb (100 g) mushrooms, thinly sliced
    1 Tbs (15 ml) flour
    (125 ml) cup white wine
    cup (125 ml) sour cream
    1 Tbs (15 ml) tomato paste
    tsp (1 ml) Worcestershire sauce
    Salt and freshly ground black pepper to taste
    1 Tbs (15 ml) finely chopped parsley

    Heat the butter and the oil in a heavy skillet over high heat. Fry the slices of beef about 2 minutes on each side, until lightly browned. Transfer the meat to a plate. Add the scallions and mushrooms to the skillet and cook, stirring frequently, 3 to 4 minutes, until lightly browned. Add the flour and mix thoroughly with the vegetables, then pour in the white wine and stir until well combined and slightly thickened. Add the sour cream, tomato paste, Worcestershire sauce, salt and pepper and stir to combine. Return the beef to the skillet, along with any juices that have accumulated in the plate. Coat the meat thoroughly with the sauce, cover the pan, and simmer over low heat for 2 or 3 minutes, until the meat is heated through. Sprinkle with parsley and serve immediately. May be served with noodles (a must for me) or rice.
    Serves 4 to 6.

    Main Dish Index

    Tortilla de Patatas

    2 Tbs (30 ml) olive oil
    1 medium-sized onion, thinly sliced
    3 medium-sized potatoes (1 lb, 450 g) peeled and cut into 1/8 in (5 mm) slices
    Salt and freshly ground black pepper to taste
    4 eggs

    Heat the olive oil in a skillet (preferably one with a non stick surface) and cook the onions and potatoes over moderate heat, tossing occasionally, until they have colored lightly. Cover the skillet and cook over low heat for 12 to 15 minutes, or until the potatoes are tender. In a small bowl beat the egg with the salt and pepper until frothy. Pour into the skillet and cook uncovered for 3 to 5 minutes, until the eggs are set. Place an inverted plate over the skillet and, grasping plate and skillet firmly together, turn them over, transferring the omelet to the plate. Add an additional tablespoon (15 ml) of oil to the skillet if necessary, then slide the omelet back into the skillet, browned side up. Cook over moderate heat for an additional 3 to 5 minutes.
    Serves 4.

    Main Dish Index

    Almost Cabbage Rolls

    1 pound ground beef
    3 garlic cloves -- minced
    2 onions -- chopped
    cup rice
    2 cans tomato sauce
    1/3 cup apple cider vinegar
    2 tablespoon brown sugar
    1 tablespoon Worcestershire sauce
    teaspoon salt
    teaspoon pepper
    Tabasco sauce to taste
    8 cups chopped cabbage
    cup water

    Cook beef with garlic and onions, stir in rice and set aside. In bowl,combine next 6 ingredients (not the water). Stir well. Pour water into bottom of a 4 quart casserole dish. Layer 1/3 of the cabbage , arrange the rice-beef mixture on top and drizzle 1/3 of the tomato mixture. Repeat, ending with cabbage and remaining tomato mixture. Cover and bake at 350F for 1 hours.

    Main Dish Index

    Chicken Carbonara

    1 pkg spaghetti
    10 slices bacon (crumbled) save 1 tsp fat
    1 med onion (chopped)
    2 cloves garlic (minced)
    2 cups cooked cut-up chicken
    cup parmesan cheese
    cup whipping (heavy) cream

    Cook spaghetti, set aside. Cook onions & garlic in bacon fat till tender. In sauce pan heat cream and cheese till slightly thick. Combine chicken , onions, garlic and spaghetti. Pour sauce and top with bacon.

    Main Dish Index

    Recipe Index or More Main Dishes