Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Chicken Marsala (Emeril Lagasse)
By á-3145
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
Festive Tuna-Stuffed Tomatoes
By dkanon
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
Classic Chicken Pot Pie
By cwyorkiex3
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
Moroccan Chicken and Butternut Squash Soup
By á-2233
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
Crockpot Cream Cheese Chicken
By Orion
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
Maple-Bourbon Basted Grilled Salmon
By Foodiewife, A Feast for the Eyes
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
Beef Stroganoff (From the "old" Russian Tea Room)
By smoker
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
Stuffed Shells with Rotisserie Chicken
By txnurselaw
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)
Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers
By Foodiewife, A Feast for the Eyes
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!
Rachel Rays Beef and Chicken Fajita Burgers
By Shannon2009
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
Chunky Split Pea Soup with Ham
By Foodiewife, A Feast for the Eyes
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
Tyler Florence's Pan Roasted Cowboy Ribeye with Creamed Swiss Chard
By Foodiewife, A Feast for the Eyes
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
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