Your Favorite Simple Main Dish Recipe
Dill1234
22 years ago
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22 years agolast modified: 9 years agoann_t
22 years agolast modified: 9 years agoRelated Discussions
Need potluck main dish recipe
Comments (13)I've done pinwheel appetizers for potlucks, pretty easy. Can do any type of sandwich filling like refried bean, lettuce, cheese and salsa, or hummus and cukes and lettuce, or ham or turkey and swiss, with some fancy mustard, vegetable cream cheese, etc. Spread on a large wheat tortilla, mix colors if you like, roll up and then slice into short sections, turn on the side for the pinwheel effect. Is easy to make and usually a hit. Here's my bean/cornbread crockpot casserole recipe. Note: the cornbread part which bakes on top of the stew takes at LEAST an hour so make sure you allow enough time for that. Serves 6. 1 med. onion--chopped 1 med. green pepper--chopped (can use a roasted skinned poblano) 2 cloves garlic or 1/4 tsp. garlic powder 1 16oz. can red kidne beans, undrained 1 16 oz. can pinto beans undrained (I don't like pintos, I use black beans) 1 16oz. can diced tomatoes 1 8oz. can tomato sauce 1 tsp. chili powder 1/2 tsp. black pepper 1/2 tsp. prepared mustard 1/8 tsp. hot sauce or use chopped jalepenos if you have them, probably 2 TBLSP or to taste. Top with 1/2 cup yellow cornmeal 1/2 cup all purpose flour 1 1/4 tsp. baking powder 1/4 tsp. salt 1 1/2 tsp. sugar 1/2 cup plus 1/8 cup milk (can use soy) 1 egg beaten 1 TBLSP plus 1 1/2 tsp. veg. oil 1/2 cup (small can) cream style corn. Grease the crock pot. Cook the onion and green pepper and any fresh jalepenos if you are using them, in a small amount of oil in a skillet. When finished, transfer to the crock pot. Stir in all the other ingredients, including the seasonings. Cover and cook on high until it comes to a boil and then reduce to low and cook for 1 hour. You can cook it on low for as long as 8 hours. Meanwhile, mix together the other ingredients including the creamed corn. When the stew is boiling away, spoon on the cornbread topping and cook on high for 1.5-2 more hours. Could also cook on low for a longer time. Note: you could brown some meat and add to this if you wanted to, along with the onion and pepper, but drain it first. Adjust the chili recipe part to your own particular tastes. For example, I would probably add fire roasted tomatoes and some V8 juice for body and flavor, which is how I make my chili most of the time. You can double the recipe if you have a bigger crockpot....See MoreYour Favorite Thanksgiving Recipe
Comments (10)This was posted on another thread, but I'll post it again here. I like it because all the work is done ahead of time. Just add the drippings from your T-day bird at the last minute and you're good to go with gravy. Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling....See MoreRECIPE: favorite lemon dishes
Comments (115)So simple, yet so good. Lemon Salt Marinated Pork Tenderloin Recipe courtesy Michael Chiarello 6 lemons 1 1/2 tablespoons salt 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 pork tenderloins (about 1 1/2 pounds total) Honey Roasted Applesauce, recipe follows Preheat oven to 425 degrees F. Finely zest the lemons. Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork. In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce. Honey Roasted Applesauce: 6 apples, Gravenstein or McIntosh 2 tablespoons sweet butter 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground sea salt, preferably gray salt 1/3 cup honey Preheat oven to 425 degrees F. Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks. Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized. Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold. Yield: 4 to 6 servings Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area....See MoreLOOKING for: Low Fat Tried and True Main/Side Dish Recipes
Comments (7)APPLE COUNTRY CHICKEN Yield: 5 Servings 1 tsp Curry powder 1 lg Golden Delicious apple, Cored and chopped 1 lg Yellow onion, finely chopped 1 tbs Lemon juice 4 oz Mushrooms, sliced 1 tsp Chicken stock 2 c Apple juice or cider 3 1/2 lb Chicken thigh, skinned 1 tbs Flour Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, stock, and 1 1/2 C. of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice. **************** HEALTHY CHICKEN STOCK Yield: 16 Servings 2 lb Chicken bones, back and Neck Water -- to cover 1 Celery stalk 1 Onion -- quartered 1 Bay leaf 1 Carrot In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours. Strain. Makes 4 to 6 cups. Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock. Recipe By : the California Culinary Academy ************** this is excellent..been making it for over 20 years.... Parmesan Rice and Pasta Pilaf After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf. 2 Tbsp olive oil 1/2 C finely broken vermicelli, uncooked 2 Tbsp diced onion 1 C long-grain white rice, uncooked 1-1/4 C hot chicken stock 1-1/4 C hot water 1/4 tsp ground white pepper One bay leaf 2 Tbsp grated Parmesan cheese In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 to 20 minutes. Fluff with fork. Cover and let stand 5 to 20 minutes. Remove bay leaf. Sprinkle with cheese and serve immediately. YIELD: 6 servings - SERVING SIZE: 2/3 cup each...See MoreMichelle_MO
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