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.

Fried Rabbit

Fried Rabbit

Fried Rabbit

1 frying size rabbit, cut into serving pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable oil

Coat rabbit with mixture of flour, salt and pepper. Heat oil in heavy skillet. Place meat in skillet and brown well on both sides. Lower heat and cook, turning once again.

Drain all oil from skillet except 3 tablespoons. Add and brown 1/4 to 1/2 cup flour, stirring to scrape brown bits from skillet bottom. When mixture is brown and smooth, add 1 1/2 cups water slowly. Cook over low heat until gravy thickens to consistency desired.

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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

Kale Salad Recipe

2 bunches kale leaves, very finely chopped
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 tsp chili powder
½ tsp sea salt

Place the kale leaves in a serving bowl.
In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
Pour over kale and toss to combine well.
Taste and adjust seasoning before serving.
Nutritional information
Per serving (About 1½ cups / 121g-wt.):
130 calories (90 from fat) | 10g total fat | 1.5g saturated fat | 3g protein | 11g total carbohydrate (2g dietary fiber, 0g sugar) | 0mg cholesterol, 250mg sodium

Rebel Venison Stew

Rebel Venison Stew

2 pounds venison
1 teaspoon coarsely ground pepper
2 large potatoes, diced
1 can tomato sauce
4 carrots, diced
3 tablespoons chunky peanut butter
1 cup red table wine
2 teaspoons soy sauce
2 medium onions, chopped
Beef broth to cover
2 bay leaves
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon thyme

Combine all ingredients in a crockpot. Cook on LOW for 8 hours and 15 minutes.

Serve with cornbread.

Crispy Peanutty Chicken

Crispy Peanutty Chicken

3 chicken breasts or thighs, boned and cut into halves
3/4 cup dry roasted peanuts
1 cup cornflake crumbs
1/2 cup buttermilk-based salad dressing
Paprika, if desired

Place peanuts in blender and chop fine. Combine crumbs and peanuts. Place on piece of wax paper. Dip chicken pieces in dressing and then into crumb mixture. Arrange in an oiled 7 x 11-inch baking dish. Bake at 325 degrees F for 1 hour. Sprinkle with paprika.

Makes 6 servings.

Crescent Chicken

Crescent Chicken

Shared with Recipe Goldmine by Jamie Lee Allen

Here is one of my best – easy easy easy! This is always a crowd pleaser and I have gotten so many great recipes from this site that I had to share it! (It goes really well with green beans – cooked with a tablespoon of sugar.)

3 chicken breasts, cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup grated Cheddar cheese
1/2 cup milk
1 (8-count) can crescent dinner rolls, uncooked

Preheat oven to 350 degrees F.

- Mix together the cream of mushroom soup, cream of chicken soup, cheese and milk in a heavy saucepan and cook over medium heat until cheese is melted.

Wrap chicken pieces in crescent rolls across a 2-quart long casserole dish (sometimes I put the chicken completely under the crescent rolls and sometimes I layer the bottom first – it’s a matter of taste).

Pour soup and cheese mixture over the chicken and crescent rolls. Bake at 350 degrees F for 25-30 minutes or until top is golden and bubbly.


Daiquiri Scented Chicken

Daiquiri Scented Chicken

Daiquiri Scented Chicken

1 tablespoon vegetable oil
1 very small red onion, thinly sliced
1 clove garlic, minced
1 serrano chile, cored, seeded and minced
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
4 boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons dark rum
1 tablespoon fresh lime juice
2 teaspoons firmly packed brown sugar
1/3 cup chicken broth
1 small mango, peeled, seeded and cut into thin strips
1 tablespoon minced fresh cilantro
1 cup cooked orzo or rice (optional)

Heat oil in large skillet. Add onion, garlic and chile and saute 2 minutes.

Place flour in a plastic bag with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken pieces and shake well to coat. Add chicken to skillet and brown 2 minutes per side.

Add rum and scrape up any browned bits in skillet. Add lime juice, brown sugar, chicken broth, 1/8 teaspoon salt and 1/8 teaspoon pepper. Simmer 1 minute for flavors to blend.

Add mango strips. Cover skillet and simmer 5 minutes or until chicken is completely cooked and sauce is thick. Sprinkle on cilantro.

Serve chicken over orzo or rice, if desired.

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.

Deep South Oven Chicken

Deep South Oven Chicken

Deep South Oven Chicken

4 tablespoons butter or margarine
1 cup buttermilk baking mix
1/2 cup pecans, finely chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon poultry seasoning
2/3 cup evaporated milk
1 broiler-fryer, cut up
Parsley sprigs (for garnish)

In a large open roasting pan in a 400 degree F oven, melt butter and margarine.

Meanwhile, on wax paper, combine baking mix, chopped pecans, paprika, salt and poultry seasoning. Pour evaporated milk into a pie plate. Dip chicken pieces in milk, then coat well with baking mix mixture. Place chicken pieces, skin side down, in a roasting pan. Bake chicken 30 minutes.

With a pancake turner, carefully turn chicken pieces. Bake 20 minutes longer or until juices run clear when chicken is pierced with a fork, covering with foil after 10 minutes if chicken begins to brown too quickly. Arrange chicken on platter. Garnish with parsley sprigs.

Barbecued Doves

Barbecued Doves

Barbecued Doves

This is a hot sauce which is good on anything from chicken to hot dogs.

Barbecue Sauce

Prepare charcoal fire. Wrap the whole dove or dove breast in bacon and anchor with wooden picks. Place wrapped doves in a flat pan and baste with Barbecue Sauce. Let sauce soak in for about 30 minutes at room temperature. Grill the birds until bacon has cooked and birds are tender, usually 5 to 10 minutes. While cooking, turn and baste.

Barbecue Sauce
10 ounces Worcestershire sauce
4 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon salt
3 tablespoons black pepper
1 (9 ounce) jar mustard
1 pound butter
2 lemons, quartered
2 limes, quartered
1 (16 ounce) bottle A-1

Adobo Chicken

1 1/2 packages PERDUE® Fresh Chicken Drumsticks
2 scallions, chopped
1/3 cup lite soy sauce (low-sodium)
1 cup water
1/2 cup rice vinegar
2 bay leaves
2 slices star fruit
4 whole cloves
1 teaspoon sesame oil Adobo Chicken
1/4 cup brown sugar
1/4 teaspoon hot sauce
3 tablespoons cilantro, minced
2 tablespoons unsalted peanuts, chopped


Prepare gas or charcoal grill, or preheat broiler.
In medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesame oil, brown sugar and hot sauce. Stir to combine.
Pour into large, lidded pan. Place chicken drumsticks in single layer in pan. Bring to a boil over high heat; reduce heat to medium-low, cover and gently simmer chicken for 20-25 minutes. (Chicken can be held in the refrigerator, covered in poaching liquid up to two days.)
Remove drumsticks from liquid, place on preheated grill or under broiler, and cook, turning, about 6 minutes per side, until chicken is cooked throughout and skin is crisp and brown.
While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and cook to reduce to about 1 cup of sauce.
Remove chicken from grill, top with cilantro and peanuts, and serve with sauce.

Brandied Chicken

Brandied Chicken

Chicken thighs or breasts
1/2 teaspoon salt
1/16 teaspoon pepper
1/2 teaspoon tarragon
1/3 cup apricot brandy
3/4 cup chicken bouillon
1/2 cup sour cream

Brown chicken in flour with salt, pepper and tarragon. Warm brandy. Add brandy to chicken and light fumes with match, stirring over chicken until flames die down. Add bouillon and cook, covered, 20 to 30 minutes until chicken is tender.

Remove chicken and stir sour cream into drippings to make a sauce. Heat through. Place chicken over cooked noodles or rice. Spoon sauce over chicken. Serve.

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

Coq au Vin

Coq au Vin

1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked

Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken.

Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours.

Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.

Yields 4 to 6 servings.

Chicken with Pineapple Sauce


Chicken with Pineapple Sauce

2 tablespoons brown sugar
1 tablespoon cornstarch
2 (8 ounce) cans crushed pineapple, drained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breasts halves
Minced chives

In saucepan combine brown sugar and cornstarch. Stir in pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened.

Place chicken in greased 9-inch square baking dish. Pour half of sauce over chicken. Bake, uncovered, at 350 degrees F for 15 minutes. Baste; bake 10 minutes longer or until chicken runs clear. Baste several times with remaining sauce.

Sprinkle with chives

Rhubarb Grilled Chicken

Rhubarb Grilled Chicken


Rhubarb Grilled Chicken

Makes 8 servings.

2 cups diced rhubarb
1 cup red wine or orange juice
2 cups granulated sugar
1/2 cup Dijon-style mustard
4 pounds boneless chicken breasts
1 tablespoon olive oil

Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.

Skin and lightly pound the chicken breasts.

Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.

Coca-Cola Wings

Coca-Cola Wings

4 pounds chicken wings
10 ounces Coca-Cola
1 cup packed brown sugar
Garlic salt
Onion salt
1 tablespoon soy sauce

Place chicken wings a in shallow casserole. Sprinkle with garlic and onion salts. Pour mixture of Coca-Cola, sugar and soy sauce over all. Bake at 325 degrees F for 3 to 4 hours or until liquid has evaporated and wings become sticky.

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.

Chicken Smothered with Onions, Peppers and Cheese

Chicken Smothered with Onions, Peppers and Cheese


4 boneless chicken breasts, cut in slices or
pounded a little to make individual servings
Teriyaki sauce
Onions, sliced
Green and red peppers, sliced
Mushrooms, sliced
Provolone cheese slices

Marinate chicken in Teriyaki sauce for 2 hours.

Stir fry chicken, onions, peppers, mushrooms and add more Teriyaki sauce. Depending on the brand of Teriyaki, you may need to add a little sugar.

Separate chicken into servings, mound with onions, peppers and mushrooms and place slices of provolone on top of mound. Make sure there is some Teriyaki sauce on mixture. Melt cheese and serve.

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