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Our favorite main dish recipes - 1855 recipes

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These stuffed zucchini's are a delicious main dish

  • 500g ground beef
  • Bechamel sauce (if buying ready made, about 2 cups)
  • aprx. 5 zucchinis
  • 200g grated cheese
  • 1 tbsp mustard
  • 1 tbsp 7-spice
  • black pepper
  • powdered garlic
  • chili powder
  • a pinch of cinnamon, nutmeg
  • ground coriander
  • cumin
2.4/5 (9 Votes)

By

Heat olive oil in skillet

  • 1 tablespon olive oil
  • 1 pound ground sausage
  • 1/2 teaspoon minced garlic
  • 16 ounces canned mushrooms
  • 2 cups marinara sauce
  • 1/4 cup heavy cream
  • pinch basil
  • 1 pound rigatoni
  • 1/4 cup Parmesan cheese
2.4/5 (9 Votes)

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heat the oven or microwave oven up and cook it till its nice and browned (as crispy as you like)

  • chicken
2.4/5 (9 Votes)

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brown ground beef and onions

  • 1 medium onion chopped
  • 1 1/2 pound ground beef
  • 1 can cream mushroom soup
  • 1 can tomato soup
  • 16 ounces of of spiral noodles cooked and drained
  • cup of chunky salsa
  • 8 slices of american cheese
2.4/5 (17 Votes)

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Add ingredients one at a time to large pot on medium heat

  • 3 C water
  • 1 onion, finely chopped
  • 1 medium potato, cubed
  • 1 medium carrot, cut in strips
  • 1 stalk celery, chopped
  • 1 green pepper, chopped
  • 1 C beets - grated raw
  • 1 can kidney beans, rinsed
  • 2 cloves garlic
  • 1 tbsp sugar
  • 2/3 tbsp oil
  • 1 tsp salt
  • 1 8oz can tomato sauce
  • 1/2 C parsley
2.4/5 (10 Votes)

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Soak red kidney beans over night and boil them with a little salt until very soft

  • Tortillas 4
  • Red kidney beans (rajma) 1/2 cup
  • Salt to taste
  • Zucchini 2 medium
  • Jalapeno 3-4
  • Oil 2 tablespoons
  • Garlic,chopped 7-8 cloves
  • Onion ,chopped 1 small
  • Tomato puree 1/4 cup
  • Cinnamon powder 1/4 teaspoon
  • Fresh coriander leaves-
  • chopped 1/2 cup
  • Monterey Jack cheese-
  • shredded 1 cup
2.4/5 (7 Votes)

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Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla

  • 1 cup bottled salsa, divided
  • 1 (8 oz) sour cream
  • 6 (10 inch) flour tortillas
  • 1 1/2 cups chopped cooked chicken breast
  • 1/3 cup chopped tomato
  • 1/3 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  • cooking spray
  • 3/4 cup (3 oz) shredded cheddar cheese
2.4/5 (7 Votes)

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In advance, marinate meat for at least 3 hours, scouring in honey mix with spices

  • 5 chicken breasts (about 8 oz. Piece)
  • Caribbean 3 peppers (different colors if possible)
  • 1 red pepper
  • 1 knob of butter
  • 1 teaspoon of olive oil
  • 1 pinch of turmeric
  • 1 pinch paprika
  • 1 pinch of cinnamon
  • 1 tbsp of honey
  • 1 onion
  • Salt and pepper
2.4/5 (7 Votes)

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Great for the grill, week night or a party

  • 8 boneless skinless chicken thighs (Any) chicken will do
  • 1/2 cup pineapple, grapefruit, or orange juice
  • 1/2 a cup of soy sauce
  • 1 cup brown sugar
  • 2 tbls olive oil
  • 4 tbls ketchup
  • 1 tbls ginger fresh is best but powder will do just add extra
  • 2-3 cloves of garlic minced fine
  • 1 tsp hot sauce
  • 2 tbls Sesame seeds
  • 1 tbls parsley
  • Salt and pepper
2.4/5 (17 Votes)

*

  • 2 cups flour
  • 2 eggs, whipped
  • 1/4 tsp salt
  • milk
  • 3-5 cups chicken or turkey broth
  • 1 cup water
  • salt and pepper
2/5 (47 Votes)

By

Marinate the breasts in dressing for 30 minutes or longer

  • 2 chicken breasts
  • 1/2 c Prepared Italian dressing
2.4/5 (13 Votes)

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Sauce: In a pan saute the eggplants ( they will absorb a lot of oil,) ** You have the option of brushing or m...

  • 2 mid-size eggplants thinly sliced
  • 1 large onion sliced
  • 2 long green and red peppers, thinly slices
  • 1 large can chopped tomatoes, or about 5 ripe roma tomatoes
  • 1 small can of tomato sauce, in case of need ( if you are not using ripe tomatoes, they will not produce much sauce, then you can add the tomato sauce to create a juicy sauce.
  • 3-4 cloves garlic, crushed
  • 1/3 cup fresh basil leaves
  • 1 cup Olive oil
  • Parmigiano cheese, grated
  • ** If you like some heat in your sauce, add chopped hot chillies , red or green while cooking or right into your plate.
  • 200-300 grams pasta, penne
2.4/5 (15 Votes)

Any burning questions? Our chefs answer!

Eggplant pasta Mom's Zucchini Casserole