Not sure what's for dinner?  Check out these recipes for your main dish.  There is enough variety to suit anyone's palate: Asian, Italian, Mexican, and more.

2 tbsp. bacon grease
1 large onion, chopped
3 cloves garlic, chopped
1 tsp. salt
1/2 tsp. red pepper flakes
3 tbsp. paprika
2-3 lbs. chicken pieces
1 cup water
15 oz. can diced tomatoes, drained with sauce reserved
3 tbsp. flour or flour substitute
8 oz. sour cream (optional)
Heat bacon grease in a large skillet over medium heat.  Add onion, garlic, salt, red pepper flakes, and paprika.  Stir together and saute until onion is translucent.  Add chicken pieces and pour water over all.  Cook over medium heat for 1hour, adding more water if necessary.  Stir in drained tomatoes.  Stir flour into reserved tomato juice, then slowly add mixture to chicken, stirring constantly.  Cook until mixture is thick.  Stir sour cream in to sauce for those who can have it.  Serve with spaetzel.
2 tbsp. bacon grease
1 large onion, chopped
3 cloves garlic, chopped
1 tsp. salt
1/2 tsp. red pepper flakes
3 tbsp. paprika
2-3 lbs. chicken pieces
1 cup water
15 oz. can diced tomatoes, drained with sauce reserved
3 tbsp. flour or flour substitute
8 oz. sour cream (optional)
4-6 sausages
1 lb. potatoes (about 6-8), peeled and quartered
1/2 lb. carrots, peeled and cut in 2" chunks
1 bell pepper, julienned
1 onion, quartered
1 fennel bulb or 3 ribs celery, cut into chunks
6-10 cloves garlic, peeled
2 tbsp. oil
1 1/2 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
Put potatoes, carrots, bell pepper, onion, fennel, and garlic into a sprayed 9x13 pan.  Combine oil, italian seasoning, salt, pepper, and chicken broth.  Pour sauce over everything in pan.  Cover with foil and bake at 450 for 45 minutes.    Remove pan, top with sausages.  Pour balsamic vinegar over everything.  Put pan back in oven, uncovered, for another 30 minutes.  Turn oven off and broiler on and place tray under the broiler for 5 minutes or until sausages are golden brown.
4-6 sausages
1 lb. potatoes (about 6-8), peeled and quartered
1/2 lb. carrots, peeled and cut in 2" chunks
1 bell pepper, julienned
1 onion, quartered
1 fennel bulb or 3 ribs celery, cut into chunks
6-10 cloves garlic, peeled
2 tbsp. oil
1 1/2 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 cups basil
3 cloves garlic
1/2 cup sunflower seeds
3/4 cup olive oil
1/2 tsp. salt
Combine all ingredients in a blender and blend until smooth.  Serve on 1 lb. cooked pasta or as a dip.
2 cups basil
3 cloves garlic
1/2 cup sunflower seeds
3/4 cup olive oil
1/2 tsp. salt
1 onion, sliced
2-3 bell peppers, sliced
1 1/2 lbs. boneless chicken thighs or breasts
1/4 cup chicken broth
1/2 tsp. salt
2 tbsp. cumin
1 1/2 tbsp. chili powder
1 tsp. lime juice
tortillas (corn or flour or rice)
fajita fixings: rice, avocado, salsa, sour cream, cheese, etc.
Combine onion and peppers at the bottom of a greased crockpot.  Lay chicken on top of veggies.  Pour chicken broth over top.  Sprinkle everything with spices.  Pour lime juice over the top.  Cover and cook on low 8 hours (or high for 4-6 hours).  When meat is done, shred with two forks and stir back into juices.  Serve meat with slotted spoon on tortillas with your choice of fixings.
1 onion, sliced
2-3 bell peppers, sliced
1 1/2 lbs. boneless chicken thighs or breasts
1/4 cup chicken broth
1/2 tsp. salt
2 tbsp. cumin
1 1/2 tbsp. chili powder
1 tsp. lime juice
tortillas (corn or flour or rice)
fajita fixings: rice, avocado, salsa, sour cream, cheese, etc.
1 1/2 lbs. boneless pork chops
1 cup flour
2 tsp. salt
2 tsp. black pepper
1 1/2 tbsp. ground ginger
1 tbsp. nutmeg
1 tsp. thyme
1 tsp. sage
1 tbsp. paprika
1/2 tsp. cayenne pepper
4 enerG egg replacers
oil for frying
For Sauce:
2 tbsp. olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup "soy" sauce
1/2 tsp. pepper
Make sauce by heating oil in a medium saucepan; add garlic and cook over medium heat to soften the garlic but not brown it.  Add honey, "soy" sauce, and pepper.  Simmer together for 10 minutes, then remove from heat and allow to cool and thicken while your pork fries.
Heat about 1/2" of oil in a large skillet over medium heat (important to not make it too hot so as to burn the outside before the inside gets cooked).  Combine flour, salt, and spices.  Make enerG eggs.  Dip the pork chop into the flour mixture, then the egg mixture, then the flour mixture again.  Place in oil and cook about 4-5 minutes per side or until golden brown and crispy.  Drain on paper towels.  Meanwhile, make sauce by heating oil in a medium saucepan; add garlic and cook over medium heat to soften the garlic but not brown it.  Add honey, "soy" sauce, and pepper.  Simmer together for 10 minutes, then remove from heat and allow to cool and thicken while your pork fries.
To serve, dip your pork chops in the sauce or allow everyone to do their own dipping.  Serve with rice.
1 1/2 lbs. boneless pork chops
1 cup flour or flour substitute
2 tsp. salt
2 tsp. black pepper
1 1/2 tbsp. ground ginger
1 tbsp. nutmeg
1 tsp. thyme
1 tsp. sage
1 tbsp. paprika
1/2 tsp. cayenne pepper
4 enerG egg replacers
oil for frying
For Sauce:
2 tbsp. olive oil
3-4 cloves garlic, minced
1 cup honey
1/4 cup "soy" sauce
1/2 tsp. pepper
1 package (13.5 oz.) sausage, diced
1 tbsp. olive oil
3 stalks celery, diced
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1/2 cup water
2 bay leaves
cayenne pepper to taste
2 cans (15 oz.) kidney beans
In a skillet, brown sausage in oil for 3-4 minutes.  Add celery, onion, bell pepper, and garlic.  Continue to cook until vegetables are tender.  Add water, bay leaves, cayenne pepper, and beans.  Cover and simmer for 15-20 minutes.  Remove bay leaves.  Serve over hot rice.
1 package (13.5 oz.) andouille sausage, diced
1 tbsp. olive oil
3 stalks celery, diced
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1/2 cup water
2 bay leaves
cayenne pepper to taste
2 cans (15 oz.) kidney beans
1 cup water
1/2 cup quinoa, rinsed
1 small potato (about 8 oz.), peeled and chopped in 1" pieces
1 can (15 oz.) cannellini beans, drained and rinsed
1/4 cup parsley, chopped
1 tbsp. fresh ginger, chopped
1 tbsp. lemon juice
3/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. olive oil
1 1/2 cups sliced mushrooms
1 bell pepper, sliced
1 cloves garlic, minced
Bring water to boiling in a medium saucepan.  Add quinoa and potato.  Return to boiling; reduce heat to medium.  Simmer, covered, for 15 minutes or until water is absorbed.  Let stand for 5 minutes before transferring to a large bowl.  Add beans to quinoa mixture and mash using a potato masher.  Stir in parsley, ginger, lemon juice, salt, and pepper.  Refrigerate for 30 minutes to an hour if you have the time to make it easier to shape patties.  Using wet hands, shape mixture into 4 thick patties.  Place on greased baking sheet and bake at 400 for 20 minutes; flip and bake for 5 minutes more.
Meanwhile, heat olive oil in a large skillet over medium heat.  Add mushrooms, bell pepper, and galric.  Saute for 5-6 minutes or until tender.  Top burger with veggie mixture.  Serve on bun if desired.
1 cup water
1/2 cup quinoa, rinsed
1 small potato (about 8 oz.), peeled and chopped in 1" pieces
1 can (15 oz.) cannellini beans, drained and rinsed
1/4 cup parsley, chopped
1 tbsp. fresh ginger, chopped
1 tbsp. lemon juice
3/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. olive oil
1 1/2 cups sliced mushrooms
1 bell pepper, sliced
1 cloves garlic, minced
14 oz. udon noodles
1 clove garlic, minced
1-2 tbsp. water
1-2 medium carrots, sliced lengthwise
20 whole sugar snap peas
10 small baby corn, cut in half
1 green onion, chopped
10-15 medium sized raw prawns
sweet chili sauce to taste
1/4 cup cilantro, chopped
Prepare udon according to package directions.  In a non-stick pan, cook garlic for a few minutes.  Add
carrots, sugar snap peas, corn, and onions.  Cook until veggies soften up a bit.  Throw in the raw prawns
until they turn pink.  Add the udon into the pan along with sweet chili sauce to taste.  Toss with cilantro and
serve.
14 oz. udon noodles
1 clove garlic, minced
1-2 tbsp. water
1-2 medium carrots, sliced lengthwise
20 whole sugar snap peas
10 small baby corn, cut in half
1 green onion, chopped
10-15 medium sized raw prawns
sweet chili sauce to taste
1/4 cup cilantro, chopped
1 1/2 lbs. chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tbsp. red wine vinegar
salt and pepper
3 tbsp. cornstarch, divided
1/2 cup water plus 2 tbsp. water, divided
1/2 tsp. garlic powder
1 lb. bonelss round steak or 1 lb. charcoal chuck steak, cut into thin 3" strips
2 tbsp. oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup "soy" sauce
2 tbsp. brown sugar
1 tsp. ground ginger
cooked rice
In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water, and garlic powder until smooth.  Add beef and toss.  In a large skillet over medium-high heat, stir fry beef in 1 tbsp. oil until beef reaches desired doneness; remove and keep warm.  Stir fry broccoli and onion in remaining oil for 4-5 minutes.  Return beef to pan.  Combine "soy" sauce, brown sugar, ginger, and remaining cornstarch and water until smooth.  Add to the pan.  Cook and stir for 2 minutes.  Serve over rice.
3 tbsp. cornstarch, divided
1/2 cup water plus 2 tbsp. water, divided
1/2 tsp. garlic powder
1 lb. bonelss round steak or 1 lb. charcoal chuck steak, cut into thin 3" strips
2 tbsp. oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
2 tbsp. brown sugar
1 tsp. ground ginger
cooked rice
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
Page 3 of 22

Terms of UsePrivacy Policy
Copyright © 2018 • Intolerant Offspring • All Rights Reserved