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.

3 tbsp. "soy" sauce
2 tbsp. oyster sauce
2 tsp. sugar
2 tsp. vinegar
2 cloves garlic, chopped
8 oz. rice noodles
1/2 lb. chicken breasts, thinly sliced
3 tbsp. oil
2 cups chinese broccoli or baby bok choy, chopped coarsely
1 egg (optional)
Mix together "soy" sauce, oyster sauce, sugar, vinegar, and garlic.  Heat a large pot of water to boiling.  Blanch the chicken slices until mostly done.  Do the same for the rice noodles for 5-7 minutes or until soft.  Heat oil in a large skillet.  If using an egg, crack the egg into the oil and scramble quickly.  Add the chinese broccoli or bok choy and stir fry until wilted.  Add the rice noodles, chicken, and sauce and stir fry until liquid is mostly absorbed.
3 tbsp. "soy" sauce
2 tbsp. oyster sauce
2 tsp. sugar
2 tsp. vinegar
2 cloves garlic, chopped
8 oz. rice noodles
1/2 lb. chicken breasts, thinly sliced
3 tbsp. oil
2 cups chinese broccoli or baby bok choy, chopped coarsely
1 egg (optional)
1 lb. ground meat
1/2 onion, finely chopped
1 1/2 tsp. curry powder
1/4 tsp. cumin
1 tsp. salt
1 egg replacer
1/3 cup bread crumbs
Combine all ingredients.  Roll into about 20 meatballs.  Bake at 400 for 15-20 minutes or until cooked through.  Serve with rice.
1 lb. ground meat
1/2 onion, finely chopped
1 1/2 tsp. curry powder
1/4 tsp. cumin
1 tsp. salt
1/3 cup bread crumbs
2 lbs. pork chops
2 tsp. salt
1/2 tsp. pepper
2 tsp. italian seasoning
Rub salt and pepper on the pork chops until evenly distributed on both sides.  Sprinkle the italian seasoning and let stand for 30 minutes.  Place pork chops on a roasting pan with a rack and bake at 450 for 35-45 minutes.
2 lbs. pork chops
2 tsp. salt
1/2 tsp. pepper
2 tsp. italian seasoning
1 cup water
1 cup barbeque sauce
2 cups ketchup
1 cup brown sugar
1 tbsp. sweet pickle juice or vinegar
1 tbsp. mustard
1 tsp. salt
1 tsp. pepper
4 lbs. country style spare ribs
Combine ingredients (other than ribs) in a medium saucepan.  Heat to boiling and stir constantly until sugar melts.  Place spare ribs in a 9x13 pan.  Cover ribs with sauce.  Cover pan with foil.  Bake at 350 for 3 hours.
1 cup water
1 cup barbeque sauce
2 cups ketchup
1 cup brown sugar
1 tbsp. sweet pickle juice or vinegar
1 tbsp. mustard
1 tsp. salt
1 tsp. pepper
4 lbs. country style spare ribs
2 chicken breasts, cut into bite size pieces
1 cup flour
1 tsp. garlic powder
salt and pepper to taste
3 enerG egg replacers or 2 eggs
1/4 cup rice milk
oil for frying
2/3 cup sweet chili sauce
cilantro for garnish
Pour 2" oil into a deep skillet.  Heat over medium heat.  In a smallow dish, stir together flour, garlic powder, salt and pepper.  In another shallow dish, whisk egg replacers,
rice milk, salt and pepper together.  Toss chicken pieces into dry mixture, then egg mixture, then back to dry mixture.  Fry in hot oil until golden brown.  Remove and drain
on paper towels.  Transfer to a large bowl and toss with sweet chili sauce.  Garnish with cilantro if desired.
2 chicken breasts, cut into bite size pieces
1 cup flour
1 tsp. garlic powder
salt and pepper to taste
3 enerG egg replacers or 2 eggs
1/4 cup rice milk
oil for frying
2/3 cup sweet chili sauce
cilantro for garnish
1 lb. chicken, cut into bite-size pieces
1 tbsp. cornstarch or arrowroot
2 tsp. sesame oil
3 tbsp. green onions, chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/2 tsp. ground ginger
2 tbsp. rice wine vinegar
2 tbsp. "soy" sauce
2 tsp. sugar
1/3 cup dry roasted peanuts (optional)
Combine chicken and cornstarch in a small bowl and toss to coat.  Heat sesame oil in a wok or large skillet over medium heat.  Add chicken and stir fry 5 minutes or until no longer pink.  Remove chicken from pan.  Add green onions, garlic, red pepper flakes, and ginger and stir fry for 15 seconds.  Combine vinegar, "soy" sauce, and sugar in a small bowl.  Add the sauce to the pan.  Return chicken to the pan and coat with sauce.  Stir in peanuts if using.  Serve over rice.
1 lb. chicken, cut into bite-size pieces
1 tbsp. cornstarch or arrowroot
2 tsp. sesame oil
3 tbsp. green onions, chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/2 tsp. ground ginger
2 tbsp. rice wine vinegar
2 tbsp. "soy" sauce
2 tsp. sugar
1/3 cup dry roasted peanuts (optional)
8 oz. angel hair pasta
4 cloves garlic, minced
4 green onions, chopped
4 tbsp. margarine
1 tbsp. "soy" sauce
2 tbsp. brown sugar
2 tsp. sesame oil
2 tbsp. oyster sauce
In a large pot, bring water to boil and cook noodles according to package directions.  While the pasta cooks, melt margarine in a large skillet over medium heat.  Add garlic and green onions and saute until they are soft but not browned.  In a small bowl, mix together "soy" sauce, brown sugar, sesame oil, and oyster sauce.  Drain pasta.  Add the drained pasta and oyster sauce mixture to the skillet with the margarine and stirl well to coat the pasta.  Add a little "soy" sauce or oyster sauce as needed to coat pasta.
8 oz. angel hair pasta
4 cloves garlic, minced
4 green onions, chopped
4 tbsp. margarine
1 tbsp. "soy" sauce
2 tbsp. brown sugar
2 tsp. sesame oil
2 tbsp. oyster sauce
2 chicken breasts
1 tsp. paprika
2 tsp. salt
1 1/2 tsp. pepper
oil for frying (peanut oil preferred)
2 egg replacers or 1 egg
1/2 cup rice milk
3/4 cup white flour
1/4 cup whole wheat flour
1 tbsp. vance's dari-free or dry milk
1 tbsp. powdered sugar
1/4 tsp. baking soda
1/4 tsp. dry mustard
sour pickle, sliced
4 hamburger buns
3 tbsp. margarine
Cut the chicken breast in half horizontally to make 4 thin pieces.  Place each in a ziploc bag and pound to 1/8" thick with a mallet.  Season the chicken with 1 tsp. of the
salt and 1/2 tsp. of the pepper and 1/2 tsp. of the paprika.  In a shallow baking dish, whisk together egg replacers and rice milk.  In another baking dish, whisk together
flours, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 tsp. paprika, 1 tsp. salt, and 1 tsp. pepper.  Meanwhile, heat about 2" of oil to 325 in a large
heavy saucepan.  Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off excess.  Fry the chicken in hot oil until
golden, about 4 minutes.  Drain on paper towels.  Meanwhile, in a small skillet, melt margarine and toast buns in the margarine skillet.  To assemble, place fillet on each
bun with some sliced pickes.
2 chicken breasts
1 tsp. paprika
2 tsp. salt
1 1/2 tsp. pepper
oil for frying (peanut oil preferred)
2 egg replacers or 1 egg
1/2 cup rice milk
3/4 cup white flour
1/4 cup whole wheat flour
1 tbsp. vance's dari-free or dry milk
1 tbsp. powdered sugar
1/4 tsp. baking soda
1/4 tsp. dry mustard
sour pickle, sliced
4 hamburger buns
3 tbsp. margarine
hot dog
Place hot dog on it's end and cut in half about 2/3 the way to the other end.  Turn a quarter turn and cut 2/3 down as well to make it into
fourths.  Cut each fourth in half again to make 8 legs.  Heat in the microwave for up to 30 seconds.
hot dog
2 cups water
1 cup quinoa
1 lb. ground turkey
1/4 tsp. allspice
1 tsp. cumin
pinch red pepper flakes
6 tbsp. fresh mint, chopped
3 green onions, chopped
1 tsp. salt
2 tbsp. oil
Bring water to a boil, stir in quinoa, reduce heat to low; cover and cook 15 minutes or until all the water has absorbed.  Once cooled, in a large bowl, combine ground turkey, all spice, cumin, red pepper flakes, mint, onions, and salt.  Add the quinoa about 1/3 at a time, using your hands to incorporate.  Form mixture into patties (makes about 8-10).  Heat oil in a skillet.  Cook patties about 6-8 minutes per side or until patties are firm and lightly browned.  Continue until all patties are done, adding more oil as needed.  Serve on a bed of lettuce, bun, or with potatoes.
2 cups water
1 cup quinoa
1 lb. ground turkey
1/4 tsp. allspice
1 tsp. cumin
pinch red pepper flakes
6 tbsp. fresh mint, chopped
3 green onions, chopped
1 tsp. salt
2 tbsp. oil
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