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.

Apple PizzaApple Topping

Apple PizzaApple Topping
2 tablespoons butter
2 large cooking apples
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon

Peel and slice the apples. Melt butter in skillet, add apples, sugar, flour, and cinnamon. Simmer 15 minutes, then cool.

Cheese Topping
4 ounces cream cheese
2 tablespoons granulated sugar
1 tablespoon lemon juice
1/4 teaspoon nutmeg

Mix in a bowl and set aside.

Streusel Topping
1/3 cup flour
1/3 cup granulated sugar
1/4 cup soft butter

Mix in a bowl and set aside.

Crust
2 3/4 to 3 cups flour
1 package dry yeast
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup water
1/4 cup milk
1/4 cup butter or margarine

Blend 1 1/2 cups flour, yeast, sugar, and salt in a large mixer bowl.

Heat water, milk, and butter until very warm; add to flour mixture and beat three minutes. By hand, stir in enough flour to make a soft dough. Cover and let rise 15 minutes.

Pat dough onto a large oiled pizza pan, forming a rim around the edge. Spread on cheese topping, then apple topping over cheese; sprinkle with streusel topping. Cover and let rise for 15 minutes. Bake at 375 degrees F for 25 to 30 minutes.

Serve warm or cold.

Serves 16.

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Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts

4 boneless skinless chicken breasts
4 tablespoons butter, divided
1/4 cup flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 (6 ounce) can crab meat or 6 ounce imitation crab meat
1 can mushroom stems
1/3 cup crushed saltines (10)
2 tablespoons parsley
1/2 teaspoon salt pepper
1 cup shredded Swiss cheese
1/2 teaspoon paprika

Cover chicken breasts with plastic wrap and pound to a 1/4-inch thickness.

In saucepan, melt 3 tablespoons of the butter. Stir in flour until smooth. Gradually stir in chicken broth and milk and bring to a boil. Boil and stir for 2 minutes. Remove from heat and set aside.

In a skillet, saute onion in remaining 1 tablespoon butter until tender. Add crab meat, mushrooms, crushed saltines, parsley, salt and pepper and 2 tablespoons of the white sauce; heat until warm.

Place 1/2 cup or less of mixture on each chicken breast. Roll up and secure with wooden picks. Place in greased baking dish with secured side down. Top with remaining sauce. Cover and bake at 350 degrees F for 30 minutes or until chicken runs clear.

Sprinkle cheese and paprika on top. Bake uncovered 8 minutes longer or until cheese is melted.

Chicken and Tortilla Dumplings

Chicken and Tortilla Dumplings

This will serve a large family.

1 whole chicken or chicken parts (such as leg quarters)
10 burrito-size flour tortillas
Salt and pepper to taste or Mrs. Dash
1 can cream of chicken soup
1 tablespoon butter or margarine
Water or 1 can chicken broth
1 cup milk or 1 regular size can evaporated milk
Grated cheese or cheese slices (optional)

Cut up chicken; cover with water. Simmer until done, without seasoning.

Remove chicken from broth; cool and debone. Set aside.

Bring broth to a boil; season with salt and pepper or Mrs. Dash.

While broth is boiling, remove 1 cup.

In medium-size bowl add the cup of broth, butter and cream of chicken soup; beat together with fork as you would an egg. Stir in milk (for a richer, creamier sauce, I use evaporated milk). Set aside.

On cutting board, cut tortillas into 1 1/2-inch strips. Place 1 layer of strips into boiling broth; crisscross with second layer. (Do not stir.) With wooden spoon or large spoon, gently push strips into broth. Allow broth to soak through and moisten both layers, 40 to 60 seconds. (Placing too many strips too soon can cause them to “glue” together.) Add layer of chicken. Alternate layers of tortilla strips and chicken; remembering to gently push layers into broth. If too much broth cooks away while alternating, add chicken broth or water. If boiling is too rapid, turn down to medium heat but be sure broth continues to boil while alternating. Add prepared sauce to dumplings. Stir through very gently from sides with a wooden spoon. (Too much stirring will cause strips to tear apart.) Turn heat to low. Top with sliced or grated cheese (optional). Simmer 7 to 10 minutes.

Jalapeno Orange Mustard Chicken

Jalapeno Orange Mustard Chicken

2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1 teaspoon olive oil
4 skinless chicken breast halves

Preheat oven to 350 degrees F. Liberally spray a rack with Pam. Place rack in a pan.

Combine mustard, marmalade, jalapeno, lime juice and olive oil. Add a pinch of cayenne pepper if you want it hotter.

Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

Place chicken on prepared rack. Bake for 30 minutes or until chicken tests done. Baste once during cooking with mustard mixture.

This recipe freezes well.

Caribbean Fried Chicken

Caribbean Fried Chicken

1 (2 1/2 to 3 pound) frying chicken, cut up
1 lemon, cut in half
3 garlic cloves, finely chopped
3 tablespoons Hungarian paprika
2 tablespoons pepper
2 teaspoons salt
2 tablespoons dark soy sauce
2 tablespoons Louisiana hot sauce
3 cups all-purpose flour
2 cups vegetable oil

Arrange chicken on a plate in a single layer. Squeeze the lemon over the chicken. Chill chicken for 15 to 30 minutes.

Rub the garlic into the chicken. Sprinkle with the paprika, pepper and salt. Sprinkle the soy sauce and hot sauce evenly over the  chicken. Shake the chicken in the flour until well coated. Cook the chicken in the oil until brown and cooked through.

p>Serves 4 to 6.

Classic Buffalo Wings

Classic Buffalo Wings

To get them any better, you’ll have to go to Buffalo, New York.

12 chicken wings
4 tablespoons butter
1 bottle Frank’s Louisiana Hot Sauce
1 tablespoon white vinegar
1 cup mayonnaise
2 teaspoons minced onion
1/2 cup sour cream
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon white vinegar
1/4 cup blue cheese, crumbled

Cut off all chicken wing tips. Cut remaining wing into two pieces (for a total of 24 pieces). Salt and pepper wings. Heat oil to 375 degrees F and deep fry wings in 2 to 4 batches until they are very crisp and golden; drain on paper towels.

In a saucepan, melt the butter with the hot sauce and the 1 tablespoon white vinegar. Dip wings in hot sauce.

For the dipping sauce, mix remaining ingredients well.

Baked Bananas

Baked Bananas

Baked Bananas

4 bananas, peeled and cut in half lengthwise
6 tablespoons apricot or peach preserves
2 tablespoons rum, brandy or water
1/4 cup chopped fresh mint
2 teaspoons grated lemon zest
4 teaspoons butter

Place two banana halves on pieces of aluminum foil large enough to wrap them with. Mix the preserves and the rum together and spoon over the bananas. Sprinkle with chopped mint and lemon zest, and dot each banana with butter. Wrap in the foil and bake in a preheated 400 degree F oven for 10 minutes.

Serve hot or warm.

Serves 4.

Chicken Lover’s Pizza Casserole

Chicken Lover's Pizza Casserole

1 3/4 cups Hunts Family Favorite Soup & Stew Tomato Sauce
1 teaspoon Italian seasoning
1/4 cup (3/4 ounce) grated Kraft fat free Parmesan cheese
1 cup (5 ounces) diced cooked chicken breast
1/4 cup (1 ounce) sliced ripe olives
2 cups hot cooked rice
1/3 cup (1 1/2 ounces) shredded Kraft reduced fat Mozzarella cheese

Preheat oven to 375 degrees F.

Spray an 8-inch square baking dish with olive oil flavored cooking spray.

In a large bowl, combine tomato sauce, Italian seasoning, and parmesan cheese. Add chicken, olives, and rice. Mix well to combine. Evenly spread mixture into prepared baking dish.

Bake 20-25 minutes. Evenly sprinkle mozzarella cheese over top. Continue baking 8-10 minutes or until mozzarella cheese is melted. Place baking dish on a wire rack. Let set 5 minutes.

Divide into 4 servings.

HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups

Serves 4.

Each serving equals: HE: 2 protein, 1 3/4 vegetable, 1 bread, 1/4 fat 241 calories;5 g fat;21 g protein;28 g carbs;873 mg sodium;2 g fiber Diabetic: 2 meat, 2 vegetable, 1 starch

5 WW points

Source: Jo Anna Lund

Baked Chicken and Gravy

Baked Chicken and Gravy

3 1/2 pounds frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2 cups drained whole canned onions
1/4 pound sliced mushrooms
2/3 cup evaporated milk
1 can cream of mushroom soup
1 cup grated American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of paprika

Coat chicken with flour. Arrange in single layer, skins down, in butter in 13 x 9-inch baking dish. Bake, uncovered at 425 degrees F for 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until brown and tender. Remove from oven.

Reduce heat to 325 degrees F. Pour off fat. Add onions and mushrooms to chicken.

Combine evaporated milk, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Bake 15 to 20 minutes.

Serves 6.

Iowa Chicken

Iowa Chicken

2 to 4 pounds poultry
1/2 cup catsup
1/2 cup prepared smoked barbecue sauce
1/2 cup brown sugar
1 tablespoon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper

Put ribs in a heavy greased pan with a lid. Bake uncovered in a 400 degrees F oven for 20 minutes. Remove from oven and reduce heat to 325 degrees F.

Meanwhile, combine remaining ingredients. Pour over ribs, cover, and return to oven. Bake about one hour or longer at 325 degrees F.

This sauce is very, very good on country style ribs, pork chops and chicken.

Coconut Chicken

coconut Chicken

Coconut Chicken

3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
Salt and pepper, to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy cream

Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl. Add chicken strips, cover and refrigerate 4 hours or overnight.

Place flour in pie plate and add salt and pepper. Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl. Dredge chicken pieces in flour, then egg mixture, then coconut.

Heat just enough peanut oil in a saut

Easy Baked Chicken and Stuffing

Easy Baked Chicken and StuffingEasy Baked Chicken and Stuffing

From the kitchen of Shellie Tow – Casa Grande, Arizona

4 to 6 chicken breasts, bones and skin removed
1 large can (not box) Stove Top Stuffing
1 family size can cream of mushroom soup

Wash chicken and pat dry. Mix stuffing and soup together. Place chicken in a baking dish, cover with stuffing mixture. Bake, uncovered, for 25 to 30 minutes or until meat thermometer reads 180 degrees F.

Grilled Hawaiian Chicken

Grilled Hawaiian Chicken

Grilled Hawaiian Chicken

 

6 chicken breasts, boneless
2 cups pineapple juice
2 tablespoons Worcestershire sauce
2 ounces soy sauce (regular or low sodium)
2 tablespoons brown sugar

Combine all ingredients except chicken and stir. Poke about 5-8 sets of holes in each chicken breast. Put chicken in marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover tightly, and refrigerate for 24-36 hours. Grill when desired.

Cajun Wings

Cajun WingsCajun Wings

2 pounds chicken wings, cut in half at joint,
1/4 cup butter
1/3 cup Louisiana hot sauce or cayenne pepper
1/3 cup catsup
3 teaspoons Cajun seasoning

Grill wings until fully cooked and crispy. Mix margarine, Louisiana hot sauce, catsup and Cajun seasoning. Brush sauce on cooked wings. For hotter tasting wings, sprinkle Cajun Seasoning over sauce to taste.

Serve with celery and blue cheese dip.

Sun Dried Tomato and Garlic Encrusted Chicken

Sun Dried Tomato and Garlic Encrusted Chicken

4 boneless, skinless chicken breast halves
1/2 cup sun-dried tomatoes, soaked, drained and minced
4 cloves garlic, minced
2 cups seasoned bread crumbs
1/4 cup olive oil
Salt and pepper to taste
Water

Preheat oven to 350 degrees F.

Flatten out the chicken to about 1/2 inch thick.

In a medium bowl mix the bread crumbs, sun dried tomatoes, garlic and olive oil to form a somewhat stiff paste.

Wet the chicken breasts with some water; salt and pepper to taste.

Press each chicken breast into the bread crumbs, making sure to do both sides and cover with bread crumbs. Place on to a baking tray sprayed with pan release.

Bake for 35 to 45 minutes.

Boneless Chicken Breast Bake

Boneless Chicken Breast Bake

Boneless Chicken Breast Bake

8 chicken breast halves, de-boned
1 jar dried beef
Black pepper
Red pepper
8 slices bacon
1 can cream of mushroom soup
1 cup sour cream

Lay 2 slices of dried beef on top of each half. Sprinkle with black and red pepper. Do not use any salt. Fold the breast in half and wrap one slice of bacon around the breast. Place in a 13 x 9-inch baking dish with the ends of the bacon down.

Combine cream of mushroom soup with sour cream. After all the chicken breasts are wrapped, pour this mixture over the breasts. Bake, tightly covered, at 250 degrees F for 2 1/2 to 3 hours.

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

Abby Dalton’s Lamb Stew with Parsley Dumplings

Abby Dalton's Lamb Stew with Parsley Dumplings

Abby Dalton’s Lamb Stew with Parsley Dumplings

Lamb Stew
1 1/2 to 2 pounds lean boneless lamb,
from leg or breast, cut into cubes
Well-seasoned flour
vegetable oil
Lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled, chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt, to taste
Water
1 (10 3/4 ounce) can chicken broth (optional _
3 or 4 carrots, scraped, cut into large pieces
3 large stalks celery
2 large onions, peeled, cut in large pieces
1 cup frozen or fresh peas
Parsley Dumplings

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb.

Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 3 to 4 hours, until stock is well flavored.

Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 12 minutes. Serve piping hot!

Parsley Dumplings
2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup parsley, minced
2 egg yolks
1/2 cup cold buttermilk
Parsley, chopped, optional

Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley.

Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small teaspoonsful into simmering stew. Cover tightly, cook 12 minutes without peeking!

Serve hot dusted with additional parsley if desired.

Antelope Steaks

Antelope Steaks

Antelope Steaks

Antelope steaks
Flour
Garlic salt
2 tablespoons oil
2 bay leaves
1 cup sour cream

Shake well-trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling hot oil.

Add bay leaves and sour cream. Simmer several hours until very tender.

Serve with rice and the sour cream gravy.

Best Chicken Croquettes

Best Chicken Croquettes

1 (10 3/4 ounce) Campbell’s Condensed
Cream of Chicken Soup
1 1/2 cups finely chopped cooked chicken
1/4 cup fine dry bread crumbs
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1/4 teaspoon poultry seasoning
Shortening
1/2 cup milk

To make croquettes, combine 1/3 cup soup, chicken, bread crumbs, celery, onion and 1/8 teaspoon poultry seasoning. Mix well; shape into 6 croquettes or patties (if mixture is difficult to handle, chill before shaping). Roll in additional bread crumbs. In skillet, brown croquettes in shortening.

Meanwhile, in saucepan, combine remaining soup, 1/8 teaspoon poultry seasoning and milk. Heat; stir occasionally.

Serve with croquettes.

Makes 3 servings.

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