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. olive oil, divided
1/2 tbsp. paprika
1 tsp. oregano
salt and pepper to taste
2 lb. your choice of meats (chicken breasts, cut in 2" pieces; chorizo, casings removed; shrimp, peeled and deveined)
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 cup uncooked rice
1 pinch saffron threads (or 1/2 tsp. tumeric)
1 bay leaf
1/4 cup parsley, chopped
2 cups chicken stock
1 lemon, zested
1/2 onion, chopped
1/2 red bell pepper, chopped
In a medium bowl, combine 1 tbsp. olive oil, paprika, oregano, salt, pepper, and raw meat; set aside.  Heat 1 tbsp. of olive oil in a large saucepan.  Stir in garlic, red pepper flakes, and rice.  Cook, stirring to coat rice with oil, about 3 minutes.  Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.  Bring to a boil, cover, and reduce heat to low.  Simmer 20 minutes.  Meanwhile, in a large skillet, heat the last tablespoon of oil over medium heat.  Pour in marinated meat along with onion and bell pepper.  Brown and cook for about 10 minutes or until cooked through.  To serve, pour rice on a serving tray and top with meat and seafood mixture or just fold all together and serve.
3 tbsp. olive oil, divided
1/2 tbsp. paprika
1 tsp. oregano
salt and pepper to taste
2 lb. your choice of meats (chicken breasts, cut in 2" pieces; chorizo, casings removed; shrimp, peeled and deveined)
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 cup uncooked rice
1 pinch saffron threads (or 1/2 tsp. tumeric)
1 bay leaf
1/4 cup parsley, chopped
2 cups chicken stock
1 lemon, zested
1/2 onion, chopped
1/2 red bell pepper, chopped
1 cup mayonnaise
4 cloves garlic, minced
2 lbs. ground meat (lamb is most authentic)
1/4 cup bread crumbs or oats
1 bulb fennel, chopped
3 tbsp. shallots, minced
1 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper
In a small bowl, mix together mayonnaise and garlic.  Cover and refrigerate at least 2 hours.  In a large bowl, mix together lamb, bread crumbs, fennel, shallot, oregano, salt, and pepper.  Form into 8 patties.  Grill over medium-high heat for 4-6 minutes per side.  Serve on buns if desired with garlic mayonnaise.
1 cup mayonnaise
4 cloves garlic, minced
2 lbs. ground meat (lamb is most authentic)
1/4 cup bread crumbs or oats
1 bulb fennel, chopped
3 tbsp. shallots, minced
1 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper
1 tbsp. oil
4 potatoes, peeled and cut into chunks
1 onion, chopped
2 bell peppers, julienned
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 lb. package kielbasa sausage, cut into 1" pieces
Heat oil in a large skillet over medium-high heat.  Cook onions and potatoes for 15 minutes, stirring occasionally.  Reduce heat to medium and stir in bell pepper, onion, powder, garlic powder, salt, and pepper.  Cover, and cook 5 minutes.  Stir in kielbasa and cook for 15 minutes or until onions are caramelized.
1 tbsp. oil
4 potatoes, peeled and cut into chunks
1 onion, chopped
2 bell peppers, julienned
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 lb. package kielbasa sausage, cut into 1" pieces
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
1/2 lb. rice noodles
1/3 cup fresh lime juice
3 tbsp. fish sauce
1 tbsp. rice vinegar
1 tbsp. sugar or honey
2 tbsp. sweet chili sauce
1 tbsp. oil
1 shallot, finely minced
2 cloves garlic, minced
1 tsp. olive oil
2 eggs, lightly beaten
1/4 cup chopped peanuts (optional)
2 cups bean sprouts
4 green onions, sliced
1/2 cup cilantro, chopped
Bring a large pot of salted water to a boil and cook the rice noodles according to package instructions.  Drain and set aside.  Meanwhile, in a small bowl, combine lime juice, 1/3 cup of water, fish sauce, rice vinegar, sugar, sweet chili sauce, oil, shallot, and garlic.  Add the warm noodles and toss.  Heat the olive oil in a medium skillet and add the eggs.  Tilt the skillet so the eggs cover the inside of pan.  Cook for 30 seconds, flip the eggs over and cook until done.  Cut into strips and toss with pasta along with peanuts, sprouts, green onions, and cilantro.  Serve immediately.
1/2 lb. rice noodles
1/3 cup fresh lime juice
3 tbsp. fish sauce
1 tbsp. rice vinegar
1 tbsp. sugar or honey
2 tbsp. sweet chili sauce
1 tbsp. oil
1 shallot, finely minced
2 cloves garlic, minced
1 tsp. olive oil
2 eggs, lightly beaten
1/4 cup chopped peanuts (optional)
2 cups bean sprouts
4 green onions, sliced
1/2 cup cilantro, chopped
3 lbs. chicken wings
1 cup barbeque sauce
18 oz. jar apricot preserve
1 tp. dry mustard powder
1 tbsp. tabasco sauce
Spread the wings out on a large cookie sheet and bake in the oven for 10 minutes at 400.  Put the wings into a slow cooker.  In a mixing bowl, combine the barbeque sauce, apricot preserve, dry mustard, and tabasco sauce.  Cover and cook on low for 5 hours.
3 lbs. chicken wings
1 cup barbecue sauce
18 oz. jar apricot preserve
1 tp. dry mustard powder
1 tbsp. tabasco sauce
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
Marinade:
1/2 cup olive oil
1/3 cup "soy" sauce
1/4 cup red wine vnegar
juice from 1 lemon
1-2 tbsp. worcestershire sauce
1-2 tbsp. fresh parsley, finely chopped
2 tsp. dry mustard
black pepper to taste
4 cloves garlic, minced
1 lb. pork tenderloin
For Sauce:
pan scrapings from tenderloin
1/2 cup chicken broth
1/4 cup pork marinade
1-2 tsp. margarine
Combine all marinade ingredients and reserve 1/4 cup of the marinade.  Place the pork tenderloin and the marinade in a ziploc bag and marinate for 3-8 hours.  Heat oven to 350.  In a heavy-duty, oven-safe skillet, sear each side of tenderloin for 2-3 minutes.  Place in the oven and cook for 45-60 minutes or until done.  Remove from pan and let rest.  Meanwhile, place the skillet back on the stove with the pork juices.  Add the chicken broth and scrape up all the browned pieces from the pan.  Add the marinade and let it boil down for 2-3 minutes.  Add the margarine and remove from heat.  Pour over the pork tenderloin.
Marinade:
1/2 cup olive oil
1/3 cup "soy" sauce
1/4 cup red wine vnegar
juice from 1 lemon
1-2 tbsp. worcestershire sauce
1-2 tbsp. fresh parsley, finely chopped
2 tsp. dry mustard
black pepper to taste
4 cloves garlic, minced
1 lb. pork tenderloin
For Sauce:
pan scrapings from tenderloin
1/2 cup chicken broth
1/4 cup pork marinade
1-2 tsp. margarine
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
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