Main Dish Recipes

We have so many dinner recipes for you that we add daily. Whether you are looking for simple or exotic food recipes we have what you are looking for.

Chicken with White Wine and Mushrooms

Chicken with White Wine and Mushrooms

4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 (14 1/2 to 15 ounce) can diced tomatoes in juice
1 cup dry white wine

Sprinkle chicken with salt and pepper; dust with flour.

Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and saut

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Apricot-Onion Wings

 

Apricot-Onion Wings

Apricot-Onion Wings

1 (5 pound) bag frozen chicken wings
1 (10 ounce) jar apricot preserves
1 (1 ounce) packet dry onion soup mix
1 (16 ounce) bottle Catalina-style salad dressing

Preheat oven to 400 degrees F.

Cut the chicken wings into individual pieces and place on two lightly greased cookie sheets.

Spread apricot preserves over wings. Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over. Bake for 1 hour.

Makes 20 to 25 servings.

Succulent Roasted Lemon Basil Chicken

succulent lemon basil grilled chicken

1 whole chicken
1 box Minute rice
2 lemons, juiced
1 bunch parsley leaves, finely chopped
1/2 cup fresh basil leaves
8 ounces cream cheese
Butter for braising meat

Prepare white Minute Rice for 4 servings as directed. When done, fluff and squeeze the juice of both lemons into the rice. Mix in desired amount of chopped fresh parsley. Stuff chicken with rice.

Preheat oven to 350 degrees F.

Mix together basil and softened cream cheese. Carefully stuff mixture under the skin of chicken. Dab the top of the chicken with butter and bake for about 1 hour or until done.

Yield: 4 servings

Chicken with Olives

Chicken with Olives

Substitute green olives if you can’t find Greek-style black olives.

4 boneless, skinless chicken thighs
Salt and pepper
Flour
2 tablespoons olive oil or vegetable oil
1 medium onion, minced finely
3 cloves garlic, minced
1 to 2 cups chicken broth
12 Kalamata or other Greek-style or
Mediterranean-style olives

Season chicken with salt and pepper. Coat with flour and shake off excess. Heat vegetable oil in a wide skillet over medium-high heat. Add chicken thighs and cook 5 minutes; they should be golden. Turn the thighs and cook 5 minutes more.

Remove chicken to a plate. Add onion and garlic to the pan and cook about 5 minutes, until softened. Add chicken broth. Bring to a boil over high heat and add chicken back to pan. Lower heat and boil gently for about 20 minutes, or until chicken is cooked through and the liquid is quite reduced and sauce-like.

While the chicken cooks, pit olives if necessary. Chop and add to pan.

Serves 4.

Diabolical Chicken

Diabolical Chicken

Diabolical Chicken

1 chicken
Coarse salt
Ground black pepper
1/2 cup grainy or smooth French mustard
1 cup toasted bread crumbs
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1/2 teaspoon hot red pepper flakes
2 tablespoons melted butter
Lemon wedges
Tarragon leaves

Rinse chicken inside and out under cold running water then blot dry inside and out with paper towels.

Place the chicken on its breast. Using poultry shears and starting on the neck end, cut out the backbone, making one lengthwise cut on either side. Remove and discard backbone. Remove breastbone. Cut off the wing tips and trim any loose skin. Pull down on legs to lay them flat. Season chicken generously on both sides with salt and pepper. Paint both sides with mustard.

Place bread crumbs, tarragon, garlic and hot red pepper flakes in a large shallow bowl or baking dish and stir to mix the chicken skin side down in the crumbs, then turn it over and do the same on the bone side.

When ready to cook, brush and oil the grill grate. Place the chicken, skin side up in the center of the hot grate, over the drip pan and away from the heat. Drizzle butter over the top of chicken. Cover the grill and cook the chicken until the crust is a golden brown and the meat is cooked through, about 40 minutes. If the crust starts to brown too much, loosely tent the bird with the aluminum bird with aluminum foil.

Apple Pie Applesauce

Apple Pie Applesauce

Apple Pie Applesauce

8 medium size apples
1 cup water
2/3 cup brown sugar
1/2 teaspoon cinnamon

Peel, core and cut up apples into medium saucepan. Add water and simmer until apples are tender. Mash the apples with a potato masher.

Add brown sugar, cinnamon and continue simmering 5-10 minutes.

Country Pan-Fried Chicken

Country Pan-Fried Chicken

3 pounds chicken breasts and legs
1 egg
2/3 cup buttermilk
2 cups flour
Salt, to taste
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup lard
1 cup solid white vegetable shortening

Let chicken warm to room temperature. Wipe with a damp cloth. In a wide bowl, beat egg with buttermilk.

Place flour, salt and peppers in a brown paper bag. In a large skillet (preferably cast iron) heat lard and shortening. Dip each piece of chicken into the buttermilk-egg mixture and place in a brown paper bag. Close top of bag and shake until piece is well coated. Remove, and repeat for each piece.

When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken into pan and cook over high heat, turning so both sides cook evenly. Do not crowd more than a few pieces of chicken into pan at one time. When chicken is light gold on both sides, turn down heat to low and partially cover skillet. Cook 15 minutes, turning chicken once.

Remove chicken and drain on brown paper bags. Serve warm or cold. Serves 6 to 8.

NOTE: You may use all shortening instead of lard.

Chicken Scaloppini

Chicken Scaloppini

Olive oil
1/2 cup chopped onion
4 finely chopped garlic cloves
1/2 cup chopped celery
1 1/2 tablespoons basil, or to taste
1 tablespoon marjoram, or to taste
1 (14.5 ounce) can diced tomatoes or 5 fresh seeded tomatoes
Salt and pepper to taste
1 cup white wine
2 pounds boneless skinless chicken breasts (or equal amounts
veal or peeled shrimp)
1/2 pound chopped mushrooms

Heat thin layer of olive oil in large saute pan. Saute onion and garlic for about 3 minutes; add celery. Saute for 5 minutes more then add the basil and marjoram. Cook for 3 minutes; add tomatoes. Season with salt and pepper. Add the wine and simmer for 30 minutes on lowest heat setting.

Meanwhile, season chicken (or veal) with salt and pepper. Heat a thin layer of olive oil in a skillet and saute until just browned. (If using shrimp, do not saute. Just add to tomato mixture). Add meat to tomato mixture and cook until no longer pink, about 20 minutes for chicken or veal, 10 minutes for shrimp.

Add mushrooms before serving and heat through.

Serve over pasta.

Chicken Wings with Curry Dip

Chicken Wings with Curry Dip

24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip

In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.

Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.

Serve hot or cold with Curry Dip.

Makes 24.

Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder

Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.

Cinnamon Garlic Roast Chicken

Cinnamon Garlic Roast Chicken

1 (3 pound) chicken, cut up
Pinch of salt
1/2 teaspoon pepper
1 teaspoon garlic powder (or 2 cloves fresh, minced)
2/3 teaspoon cinnamon
Paprika
1 onion, thinly sliced
1 cup water

Clean chicken well.

Combine salt, pepper, garlic, and cinnamon. Sprinkle mixture onto all parts of the chicken. Refrigerate for at least an hour.

Preheat oven to 400 degrees F. Spray a roasting pan with vegetable oil spray.

Remove chicken from refrigerator, and place in roasting pan. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered for 35 minutes.

Reduce heat to 350 degrees F.

Stir onion slices, add the cup of water, and continue roasting for an additional 50 minutes until tender, basting occasionally.

Braised Chicken in Dijon Cream Sauce

Braised Chicken in Dijon Cream Sauce

 

Source: Martha Sheppard

This is very tasty and oh, so delicious!

2 boned and skinned chicken breast halves
3 tablespoons olive oil
1 medium onion or 4 shallots, chopped
2 cloves garlic chopped
1/2 cup dry white wine
14 1/2 ounces chicken stock
Salt and pepper to taste
3 tablespoons Dijon mustard
8 ounces heavy cream

In a skillet with high sides, heat the olive over medium high heat. Sear the chicken breast halves in the hot oil about 2 minutes on each side, until just golden brown on the outside.

Reduce the heat to medium, move the chicken to one side, add the onion and garlic, and cook a couple of minutes more until the onion and garlic are lightly browned. Add the wine and scrape up any browned bits from the bottom of the pan. Replace the chicken in the center of the pan, spacing it evenly, and add the chicken stock, salt, and pepper. The stock should come up only about halfway on the chicken pieces. Bring the liquid to a simmer and reduce the heat to low. Partially cover the pan and let the chicken braise for one hour, turning the chicken over once or twice near the end of the cooking time. Remove the chicken pieces and keep warm.

To the liquid in the pan add the Dijon and cream, and stir. Raise the heat to medium and boil the sauce until it reaches the desired thickness. Taste and add salt or pepper if desired.

Serve the chicken with the warm sauce.

Deep Dish Shrimp Bake

Deep Dish Shrimp Bake

 

Deep Dish Shrimp Bake

2 pounds potatoes, peeled and quartered
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh or frozen salad shrimp
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (8 3/4 ounce) can whole-kernel corn, drained

Preheat the oven to 425 degrees F.

Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.

Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.

In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.

Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.

Deep Dish Hamburger Pie

 

Deep Dish Hamburger PieDeep Dish Hamburger Pie

1 pound ground beef
1 can green beans
Salt and pepper to taste
Ketchup
2 cups mashed potatoes
1 cup shredded Cheddar cheese

Brown the meat and add your seasonings.

Stir in enough ketchup to suit your tastes.

Add green beans and stir in well.

Place this mixture in a casserole dish and top with the mashed taters and then top that with the cheese.

Bake at 350 degrees F until heated through and cheese is browned.

Aloha Chicken and Pineapple

Aloha Chicken and Pineapple

1 cup white rice
1 tablespoon canola oil
2 tablespoons honey
2 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon-style mustard
4 boneless, skinless chicken breast halves
1 (20 ounce) can sliced pineapple in juice, pineapple
drained and 1 tablespoon juice reserved

Cook rice according to package directions. Preheat oven to 400 degrees F.

In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done.

Brush pineapple rings with other half of marinade, reserving leftover marinade.

Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken’s juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

Top rice with chicken and pineapple rings.

Makes 4 servings.

Per serving: 403 calories, 44g carbohydrates, 42g protein, 6g total fat (1g saturated), 98mg cholesterol, 1g fiber, 342mg sodium. Calories from fat: 13%

Emeril Lagasse’s Hot-Sauced Fried Chicken

Emeril Lagasse's Hot-Sauced Fried Chicken

Source: McCall’s Magazine on-line – June 2001

1 (4 1/2 pound) fryer chicken, cut into 10 pieces
1/2 cup each hot-red-pepper sauce and buttermilk
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 cups vegetable oil
2 cups all-purpose flour
1 tablespoon Creole seasoning

Put chicken into 1-gallon plastic food-storage bag. In bowl, whisk pepper sauce, buttermilk, salt and pepper; pour in bag. Refrigerate 8 hours or overnight.

Drain chicken. Pour oil into large, deep cast-iron skillet; attach deep-fry thermometer to side of skillet. Heat oil to 360 degrees F.

In bowl, combine flour and 2 teaspoons Creole seasoning. Dredge several pieces of chicken at a time in flour mixture. Fry chicken, 5 pieces at a time, until golden brown, 5 to 6 minutes per side. Drain on paper towels or brown-bag-lined baking sheet. Sprinkle with remaining Creole seasoning. Serve hot or at room temperature, with slaw if desired.

Makes 4 servings.

Per serving: 668 calories, 33 g protein, 13 g carbohydrate, 53 g fat, 1 g fiber, 126 mg cholesterol, 814 mg sodium

Chicken, Pepperidge Farm Style

Chicken, Pepperidge Farm Style

6 chicken breasts, skinned and boned
1/2 pint sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
1/2` teaspoon garlic powder
1/8 teaspoon pepper
1 package Pepperidge Farm stuffing mix
1/2 cup butter or margarine, melted

Combine the ingredients, except chicken and stuffing. Dip the chicken in the mixture and then into the stuffing, coating the chicken on all sides. Roll chicken up. Place in a buttered baking dish, seam side down. Refrigerate overnight or for several hours.

Pour 1/2 cup melted butter or margarine over chicken. Bake at 350 degreesF for 45 to 50 minutes until golden brown.

Chicken Wings with Caramel-Black Pepper Glaze

Chicken Wings with Caramel-Black Pepper Glaze

Source: Ponzu Restaurant – San Francisco, California

12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper

Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.

Heat the oil in a large pot to 375 degrees F.

Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.

Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.

Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper.

Toss the chicken wings with the sauce and serve.

Serves 3.

Jamaican Fried Chicken with Charred Pineapple Salsa

Jamaican Fried Chicken with Charred Pineapple Salsa

Source: Chef Jason Warden – Scottsdale Culinary Institute, Scottsdale, Arizona

2 (6 ounce) chicken breasts, boneless and skinless
2 cups flour, seasoned with salt and pepper
2 cups buttermilk
2 cups yellow corn meal
2 tablespoons Jamaican seasonings
Oil for frying

Dust chicken breasts with flour, then dip in buttermilk. Combine Jamaican seasoning with corn meal; press chicken breasts into yellow corn meal. Fry chicken in vegetable oil until golden brown and cooked through.

Serve with Charred Pineapple Salsa.

Charred Pineapple Salsa
12 ounces pineapple rings
4 ounces red bell pepper, finely diced
4 ounces green bell pepper, finely diced
3 ounces red onion, minced
2 ounces extra-virgin olive oil
4 ounces lime juice
3 tablespoons fresh mint leaves, chopped
2 ounces champagne vinegar
1 Granny Smith apple, peeled and finely diced
Salt and pepper to taste

Heat your grill or grill pan to medium. Cook pineapple rings until lightly charred on both sides. Dice pineapple, then mix with remaining ingredients in a glass bowl. Chill until served.

Deep Dish Cowboy Pie

Deep Dish Cowboy Pie

Deep Dish Cowboy Pie

4 cups all-purpose flour
1 3/4 tablespoons baking powder
3/4 teaspoon salt
3/4 cup vegetable shortening
1 1/4 cups milk
1/2 cup Cheddar cheese
1/4 cup diced green chives or green onions
1 1/2 pounds lean hamburger
1/2 cup chopped onion
Salt and pepper to taste
1/4 teaspoon garlic powder
1 (8 ounce) can tomato sauce
1 ripe tomato, peeled and sliced
1 cup sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese

Heat oven to 375 degrees F.

In a large bowl combine the flour, baking powder, salt and vegetable shortening. Cut shortening into dry ingredients with a fork or pastry blender. Add cheese, chives, then milk. Mix with a fork to form dough. Pat dough on bottom and up sides of a greased 10-inch plate. Roll out remaining dough and make biscuits. (Will make 10 to 12 biscuits.) Set aside.

In large skillet, brown meat and onion. Drain grease. Add seasonings and tomato sauce. Put meat mixture in uncooked pie shell. Top with sliced tomatoes, mushrooms and cheese. Bake for 45 to 60 minutes.

Apricot Brandied Chicken Breasts

Apricot Brandied Chicken Breasts

4 whole boneless fryer breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon tarragon leaves, crushed
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream

Preheat a large skillet over low heat and melt the butter in it.

Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned.

Add brandy and chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken to a warm platter.

Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately.

Yields 4 servings

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