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.

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.

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Creole Chicken Wings with Peach Mustard Sauce

Creole Chicken Wings with Peach Mustard Sauce

3 pounds chicken wings
4 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon granulated sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice

Cut tips off wings; reserve for stock.

In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature.

Bake at 475 degrees F for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside.

Peach Mustard Sauce
1/2 cup peach jam
1 tablespoon Dijon mustard
2 teaspoons pimento, diced
1 teaspoon cider vinegar

In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping.

Makes 4 entree or 8 appetizer servings.

Apple Cheddar Chicken

Apple Cheddar Chicken

Apple Cheddar Chicken

Serves 4.

4 chicken breasts
4 tablespoons shredded sharp Cheddar cheese
1 teaspoon salt and pepper
2 tablespoons ground walnuts
2 tablespoons olive oil
1 cup cinnamon applesauce
1/2 cup chopped red bell pepper
2 tablespoons diced green onion tops
1 large tart green apple, cored and diced
Red or green apple slices

Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with 1 tablespoon cheese; press to close.

Combine salt, pepper and walnuts; coat each breast with mixture.

Heat oil in heavy fry pan. Cook chicken for 4 to 5 minutes per side or until done. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Remove to platter; cover and keep warm.

Apricot Chicken Breasts

 

Apricot Chicken Breasts

apricot chicken breasts

6 skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Preheat oven to 350 degrees F.

Place the chicken pieces in a 4-quart casserole dish. Mix the soup mix, dressing and jam together and pour the mixture all over the chicken.

Bake, covered, for one hour.

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.

Goose Kebabs

Goose Kebabs

Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire. While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces.

On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

Bourbon Mustard Chicken Thighs

Bourbon Mustard Chicken Thighs

Posted by Marianna on 12/5/2001 11:28 am

Linda posted Bourbon Mustard Chicken a while ago. It’s delicious. Here’s a way to make it with chicken thighs that adds only a few more calories.

I reordered the list of ingredients so dry is measured before wet; reduced salt, used dry minced onion as an alternative to fresh; used skin-on thighs for fuller flavor; defatted sauce.

1/4 cup dark brown sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1 teaspoon dry minced onion
1 teaspoon Worcestershire sauce
6 to 8 chicken thighs, skin on

Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)

Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350 degrees F for 45 minutes. Remove chicken to plate.

Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.

Apple Stuffed Chicken Breasts

Apple Stuffed Chicken Breasts

4 boneless chicken breasts
3 slices bacon, chopped
2 cloves garlic, minced
3 scallions, finely chopped
1 apple, peeled and chopped
Pepper to taste
Salt to taste
1/2 teaspoon thyme
1/3 cup Parmesan cheese
2 tablespoons olive oil

Cut a small pocket into the thickest part of each chicken breast and set aside.

Fry bacon until crisp. Drain on a paper towel. Add garlic and scallions to the bacon drippings; saut

Asian Chicken and Noodles

Asian Chicken and Noodles

1 (3 ounce) package chicken flavor instant ramen noodles
1 (16 ounce) bag frozen broccoli, carrots and water chestnuts*
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce

Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegetables. Cook 3 minutes, stirring occasionally; drain.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir until browned, about 8 minutes. Stir in noodles, vegetables, stir-fry sauce and reserved seasoning packet; heat through.

* Or substitute 1 (16 ounce) bag frozen broccoli cuts.

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.

Chicken and Stuffing Bake

Chicken and Stuffing Bake

1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1 1/2 cups hot water
1/4 cup butter or margarine , cut up
4 boneless skinless chicken breast halves
1 can condensed cream of mushroom soup
1/3 cup sour cream

Mix contents of seasoning packet, hot water and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 minutes.

Place chicken in a 13 x 9-inch baking dish. Mix soup and sour cream, then pour over chicken. Top with stuffing. Bake at 375 degrees F for 35 minutes or until chicken is cooked through.

Makes 4 servings

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.

Baked Sesame Chicken Breasts

Baked Sesame Chicken Breasts

2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter, melted

Preheat oven to 400 degrees F.

Place soy sauce in a 13 x 9-inch baking dish.

On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.

Bake for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Cheddar Bacon Chicken Breasts

Cheddar Bacon Chicken Breasts

Serves 4.

1/2 cup bacon bits
1/2 cup bread crumbs
1/2 teaspoon thyme
1/4 teaspoon savory
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white, whipped
1 pound skinless boneless chicken breasts
1 cup grated Cheddar cheese

Preheat oven to 350 degrees F. Line a baking pan with foil, then spray with cooking spray.

In a shallow bowl, combine bread crumbs, thyme, savory, salt and pepper.

In another shallow bowl, lightly beat egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts.

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.

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.

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.

Deep-Fried Turkey Rub

Deep-Fried Turkey Rub

Deep-Fried Turkey Rub

1 (15 pound) fresh turkey
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight or up to 24 hours in refrigerator.

Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and pope

Chicken under a Brick

Chicken under a Brick

Serves 4.

1 whole 3- to 4-pound chicken, trimmed of excess
fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible.

Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).

When you are ready to cook, preheat the oven to 500 degrees F.

Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes.

Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up. Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface. Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more.

Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so).

Serve hot or at room temperature, with lemon wedges.

Country Style Venison

Country Style Venison

Country Style Venison

1 1/2 pounds venison, 3/4 inch thick
1 cup all-purpose flour
Salt and pepper
1/4 teaspoon seasoned salt
4 tablespoons bacon drippings
2 cloves garlic, minced
1 quart water
1/3 cup all-purpose flour
1 1/2 teaspoons Kitchen Bouquet
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound fresh mushrooms, sliced
Hot cooked rice

Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge venison in flour mixture.

Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; saut

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