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Emeril Lagasse Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Essence (Emeril's Creole Seasoning):
  • 1/2 cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms (cremini, oyster, shiitake)
  • 3/4 cup dry Marsala
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives, for garnish
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup
4.1/5 (25 Votes)

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This dish is a beautiful, tasty light lunch or dinner and can also be served as an appetizer

  • 2 (6-ounce) cans white tuna in water, drained, flaked
  • 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1 stalk celery, finely chopped, about 1/3 cup
  • 1/4 cup pitted black olives, chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons cilantro, chopped
  • Juice and zest from 1/2 lemon
  • 4 medium tomatoes
  • Saltine crackers for serving
4.3/5 (17 Votes)

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Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey

  • Crust:
  • 2 cups Gold Medal® all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • Filling:
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
4.4/5 (16 Votes)

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Cooking Light Recipe Calories: 292 Fat: 8g Saturated fat: 1

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/3 cup uncooked couscous
  • 3/4 teaspoon kosher salt
  • 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rinds
4.4/5 (7 Votes)

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Lay a couple of chicken breasts in bottom of crockpot

  • 6 boneless chicken breasts (frozen/thawed)
  • 2 T melted butter
  • 1 pkg. Good Season Italian Dressing
  • 1 can of Cream of Mushroom soup
  • 1 pkg. 8 oz cre4am cheese (cubed)
  • 1 T dry onion flakes
  • 1 bag of egg noodles
  • Salt and Pepper
4.4/5 (17 Votes)

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When I see Wild-Caught Sockeye Salmon, I splurge and buy it

  • 1/4 Pure Maple Syrup (not pancake syrup)
  • 2 Tbsp. bourbon
  • 1 Tbsp. unsalted butter
  • 1 tsp. cider vinegar
  • 4 boneless, skinless Alaskan salmon fillets (6 oz. each)
  • Salt and black pepper
4.1/5 (31 Votes)

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This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over

  • 1 pound lean boneless sirloin (trimmed of fat and gristle) or 1 pound bottom round steaks, in one piece (trimmed of fat and gristle)
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons butter
  • 1/2 medium onion, thinly sliced
  • 1/2 tablespoon flour
  • 1/2 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
  • 1/4 cup dry white wine
  • 1 teaspoon tomato paste (optional)
  • 1/2 tablespoon minced onion
  • 1/4 lb mushroom, thinly sliced
  • 1 tablespoon dry white wine
  • 1/2 cup sour cream, warmed
4.5/5 (8 Votes)

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1. Cover and boil the spinach in one inch of water until completely wilted

  • Stuffed Shells with Rotisserie Chicken
  • Ingredients
  • 10 oz. bag spinach
  • 1 or 2 rotisserie chickens
  • 12 oz. jumbo shells
  • Cheese Filling
  • 2 lbs. ricotta cheese, part-skim
  • 2 cups Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • Sauce
  • 2 pints heavy cream
  • 3/4 teaspoon chicken bouillion powder
  • 2 garlic cloves, minced
  • 1 1/2 cups Italian cheese, shredded
  • salt & pepper, to taste
  • 1 cup Parmesan cheese, grated (for the topping)
3.8/5 (10 Votes)

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What I like about this recipe, is that it's a One Dish Wonder

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • 1 (8- to 10-ounce) package frozen artichoke hearts, thawed, drained
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons drained capers
  • 8 large eggs
  • 1/3 cup freshly grated Parmesan cheese
  • OPTIONAL: Mushrooms would be a great substitute for artichokes hearts, or in addition to!
4.5/5 (6 Votes)

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Heat a grill pan or large skillet over medium high heat

  • Beef Fajita Burgers:
  • 1 1/3 pounds ground sirloin
  • 2 tablespoons Worcestershire sauce, eyeball it
  • 1 tablespoons chili powder, a palm full
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 to 3 tablespoons fresh picked thyme leaves, several sprigs
  • Several drops hot sauce
  • 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • Extra-virgin olive oil, for drizzling
  • Chicken Fajita Burgers:
  • 1 1/3 pounds ground chicken
  • 1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
  • 2 to 3 tablespoons chopped fresh cilantro leaves
  • Several drops hot sauce
  • 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • Extra-virgin olive oil, for drizzling
  • Seared Peppers and Onions:
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 red or green bell peppers, seeded and thinly sliced lengthwise
  • 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
  • 1 jalapeno or serrano, seeded and chopped
  • 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
  • 8 crusty rolls, split
  • Bacon and Black Bean Smash, recipe follows
4.5/5 (6 Votes)

By

This is my favorite pea soup recipe, so far

  • 2 to 3 smoked ham hock or 1 large smoked ham shank (see instructions below for ham stock)
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 pound bag (or about 2 heaping cups) split peas, rinsed and picked through
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 quarts mixed ham and chicken stock (or stock of choice)
  • 2 Yukon gold potatoes, diced
  • 2 teaspoons Old Bay Seasoning (or smoked or hot paprika or combination)
  • Salt and freshly ground black pepper, to taste
4.5/5 (6 Votes)

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This creamed swiss chard is outstanding! So is the steak and the panko crumbs and the other recipe "Caramelized On...

  • BREAD CRUMB TOPPING:
  • 2 large (16 to 18-ounce) bone-in rib-eye steaks
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 to 3 garlic cloves, thinly sliced
  • 2 sprigs fresh thyme, leaves removed
  • 2 sprig fresh rosemary, leaves removed
  • 1 About 1 cup panko bread crumbs
  • Salt and freshly cracked black pepper
  • CREAMED RAINBOW CHARD:
  • 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped (or fresh spinach)
  • 2 cups heavy cream
  • 2 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 to 3 cloves garlic, peeled
  • Freshly grated Parmesan, to taste
  • Salt and freshly cracked black pepper
  • 1 lemon, juiced
4.2/5 (19 Votes)

Any burning questions? Our chefs answer!

Tyler Florence's Pan Roasted Cowboy Ribeye with Creamed Swiss Chard Chicken Marsala (Emeril Lagasse)