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This delicious and hearty Mediterranean Chicken & Black Bean Soup with tomatoes, onions and corn is easy to put tog

  • 11/2 cups dried black beans, soaked overnight
  • 4 cups chicken stock
  • 1 large yellow onion, finely chopped
  • 1 (15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted
  • 2 tablespoons tomato paste
  • 4 cloves garlic, finely chopped
  • 1 bay leaf
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground pepper
  • 2 pounds bone-in chicken thighs, skin removed, trimmed
  • 1 (14-ounce) can artichoke hearts, drained and quartered, opt.
  • 1 can corn, drained
  • 1/4 cup halved pitted oil-cured olives
  • 1/2 teaspoon salt
0/5 (0 Votes)

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Kick this dish up a notch by topping the casserole with your favorite salsa

  • 1 pound hot breakfast sausage
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup stone-ground grits
  • 3 cups shredded cheddar cheese
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
0/5 (0 Votes)

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Mouthwatering hearty meat sauce with pasta, mushrooms, sausage, beef and cheese

  • 1 1/2 pounds lean ground beef
  • 1/2 pound Italian sausage
  • 1 onion, chopped
  • 8 ounces mushrooms, chopped
  • 2 cloves garlic
  • 1 (28-ounce) jar Classico Sauce with Italian Sausage
  • 1/2 (28-ounce) jar Bertolli Rustic Cut Marinara sauce
  • 1 (14-ounce) can tomatoes, diced
  • 1/3 cup red wine
  • 1/2 tablespoon oregano
  • 1/2 tablespoon Italian Seasoning
  • Black pepper to taste
  • Parmesan cheese
  • 1 (20-ounce) package Buitoni refrigerated 4 cheese ravioli
  • 1 (9-ounce) package Buitoni refrigerated 4 cheese ravioli
0/5 (0 Votes)

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1.Preheat oven to 450° F

  • 1 1/2 pound(s) thin asparagus, cut into 2-inch pieces
  • 3 tablespoon(s) olive oil
  • 1 tablespoon(s) fresh lemon thyme leaves, chopped
  • 3/4 teaspoon(s) salt
  • 1 pound(s) rotelli or fusilli pasta
  • 12 ounce(s) (boneless, skinless) chicken-breast halves, cut crosswise into 1/4-inch-thick strips
  • 2 teaspoon(s) lemon zest, grated
  • 3 tablespoon(s) fresh lemon juice
  • 1/4 teaspoon(s) freshly ground pepper
  • 2 ounce(s) Parmesan cheese, shaved with vegetable peeler
1/5 (1 Votes)

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I watched Celebrity Chef Lidia Bastianich making this dinner on her PBS television cooking show, very recently

  • For the sauce:
  • Olive Oil
  • 1 pound Italian, sausage
  • 1 onion, finely chopped
  • 2-3 garlic cloves, finely sliced
  • 1/4 cup white wine
  • 1 large can (32 oz.) peeled whole tomatoes (San Marzano is preferred, lightly crushed
  • 1/4 tsp red pepper flakes (used 1/2 tsp.)
  • salt (to taste)
  • fresh basil (4-6 large leaves)
  • For the Ciccione (dumplings):
  • 4 cups semolina flour
  • 1 1/2 cups water
  • 1/2 cup hot water
  • pinch saffron (or you could use tumeric, which is cheaper and will give the pasta the golden color
5/5 (1 Votes)

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Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amou...

  • 1 medium onion, peeled, ends trimmed, and quartered lengthwise
  • 1 medium rib of celery, cut crosswise into quarters
  • 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
  • 5 medium cloves of garlic, peeled
  • 2 teaspoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
  • 1 1/2 cups long grain white rice (10 ounces)
  • 1 teaspoon table salt
  • 1/2 teaspoon fresh thyme , minced
  • 1/4 teaspoon cayenne pepper (see note)
  • 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
  • 1 cup clam juice
  • 1 1/2 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
  • 2 tablespoons fresh parsley , minced
0/5 (0 Votes)

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Crispy southern fried steak

  • 4 to 6 cube steaks
  • 1/2 teas salt
  • 1 1/2 teas to 1 3/4 teas pepper
  • 1 c flour
  • oil
  • 1 c milk
  • 2 eggs
0/5 (0 Votes)

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Take your mac and cheese to the next level with this deliciously rich and bacon variation of the tradition dish

  • 1 (16-ounce) package cavatappi pasta
  • 16 slices bacon
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups white cheddar cheese, shredded (8-ounces)
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup asiago cheese, shredded
0/5 (0 Votes)

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Chia gel replaces eggs in this recipe, helping keep these chicken meatballs light and fluffy

  • 1/4 cup chia seeds
  • 1/2 cup water
  • 1 pound ground chicken
  • 3/4 cup rolled (old-fashioned) oats
  • 1/3 cup coarsely grated or minced red onion
  • 3 large leaves of lacinato kale, spines removed, finely chopped
  • 1/3 cup plus 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh oregano, or 1/2 teaspoon dried oregano
  • 2 cloves garlic, peeled and minced
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon light olive oil (for pan frying the meatballs)
  • 12 ounces whole grain linguine
  • 1/3 cup half-and-half
  • Juice and zest of 1 large lemon
  • 3/4 cup reserved pasta water
  • 2 tablespoons thinly sliced or chopped fresh basil
0/5 (0 Votes)

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In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken

  • 3 tablespoons all-purpose flour
  • 1 envelope fajita seasoning, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup uncooked instant brown rice
  • 1 can (4 ounces) chopped green chilies
  • 1 can (11 ounces) condensed nacho cheese soup, undiluted
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
0/5 (0 Votes)

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Preheat oven to 350 degrees F

  • 4 * 4 full chicken breasts, (ribs removed and wing intact)
  • 1/2 * 1/2 teaspoon paprika
  • 1/2 * 1/2 teaspoon granulated garlic
  • 1 * 1 teaspoon salt
  • 1 * 1 teaspoon freshly cracked black pepper
  • 1 1/2 * 1 1/2 tablespoons olive oil
  • 1 * 1 cup julienned yellow onion
  • 1 * 1 cup trimmed julienned leeks
  • 2 * 2 tablespoons roughly chopped garlic
  • 1 * 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
  • 1/2 * 1/2 cup white wine
  • * Pinch freshly chopped thyme leaves
  • 2 * 2 tablespoons butter
4/5 (1 Votes)

By

My whole family really enjoyed this! Simple to put together and re-heats well if there are any leftovers - which is

  • 1/2 Pillsbury Pie Crust package
  • 8 ounces lump crabmeat
  • 1/2 cup onion, chopped
  • 3/4 cup (3-ounces) shredded Swiss/Gruyere cheese (or whatever cheese you prefer)
  • 4 cups fresh spinach, coarsely chopped
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon Old Bay
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 cup reduced fat milk
  • 1/2 cup egg substitute
0/5 (0 Votes)

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K's Crab Quiche Florentine Mediterranean Chicken & Black Bean Soup