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 cans cannellini beans, drained
1 large sweet potato
2 tbsp. tahini (optional)
2 tsp. maple syrup or agave nectar
1 tsp. lemon pepper or cajun seasoning
1/4 cup flour
salt and pepper to taste
plentiful breadcrumbs
1 tbsp. oil
Garnishes:
buns
avocado
onions
Bake sweet potato at 400 for 35-45 minutes or until fork-tender.  Peel and place in a large mixing bowl.  Add drained beans.  Mash beans and
potato together.  Mash in seasoning, flour, and any additional seasoning.  (Mixture will be soft and moist but should be able to form a patty...if it is
too moist, add some bread crumbs).  Heat oil in a large pan.  Form mixture into patties and coat well in bread crumbs.  Cook patty in pan on both
sides until brown (about 5-10 minutes).  Place on bun and garnish with avocado and onion if desired.
2 cans cannellini beans, drained
1 large sweet potato
2 tbsp. tahini (optional)
2 tsp. maple syrup or agave nectar
1 tsp. lemon pepper or cajun seasoning
1/4 cup flour
salt and pepper to taste
plentiful breadcrumbs
1 tbsp. oil
1 lb. elbow noodles
1 tbsp. oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
2 cups broccoli slaw (optional)
2 tsp. poultry seasoning
8 cups chicken broth
3 cups cooked turkey or ham, cubed
salt and pepper to taste
Cook pasta according to package directions, reserving 1 cup pasta water.  Meanwhile, heat oil in a large pan over medium-high until hot.  Add onion, carrots, celery, and bell pepper.  Cook two minutes, stirring occasionally.  Add broccoli slaw and cook an additional minute.  Stir in poultry seasoning.  Add chicken broth; bring to a boil.  Reduce heat; simmer 5 minutes.  Stir in turkey and pasta.  Add reserved cooking liquid if more liquid is desired.  Season with salt and pepper to taste.
1 lb. elbow noodles
1 tbsp. oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
2 cups broccoli slaw (optional)
2 tsp. poultry seasoning
8 cups chicken broth
3 cups cooked turkey or ham, cubed
salt and pepper to taste
1 pound ground pork
1 tablespoon oil
3 tablespoons uncooked jasmine, long-grain, or sticky rice
1 tablespoon fish sauce
1 to 2 teaspoons chili sauce
1 teaspoon sugar
Juice from 1 small lime
1 shallot, thinly sliced
2 green onions, chopped
1/4 cup cilantro
1/4 cup mint
3 or 4 dried red chilis for garnish (optional)
cabbage, lettuce, or rice to serve on
Heat the cooking oil in a wok or large skillet over medium heat. Cook and crumble ground pork until done, about 3-4 minutes. Set aside
to cool.  Heat a small skillet over medium heat.  Toast the uncooked rice in the skillet, stirring every few seconds to avoid burning until the
rice is golden brown and has a nutty fragrance.  Use a coffee grinder or mortar to pound rice until it turns to a powder.  Once the pork has
cooled for at least 5 minutes, stir in the toasted rice powder, fish sauce, chili sauce, sugar, and lime juice.  Add pepper to taste.  Toss the
pork with shallots, green onions, cilantro, and mint.  Garnish with red chilis if desired.  Serve over rice or wrapped in cabbage or lettuce
leaves.
1 pound ground pork
1 tablespoon oil
3 tablespoons uncooked jasmine, long-grain, or sticky rice
1 tablespoon fish sauce
1 to 2 teaspoons chili sauce
1 teaspoon sugar 
Juice from 1 small lime
1 shallot, thinly sliced
2 green onions, chopped
1/4 cup cilantro
1/4 cup mint
3 or 4 dried red chilis for garnish (optional)
cabbage, lettuce, or rice to serve on
3/4 cup rice milk
1 egg replacer
1 1/2 lbs. chicken breasts, cut into bite-sized pieces
1 1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
oil for frying
Combine the rice milk and egg replacers in a medium bowl.  Add the chicken bites and stir to coat.  Cover and marinate in the fridge for 2 to 8 hours.  Using a gallon ziploc bag, combine flour, powdered sugar, salt, and pepper.  Seal and shake to combine.  Heat a couple of inches of oil in a deep fry pan over medium heat until 375 degrees.  Using tongs, transfer half the marinated chicken from the milk mixture into the bag with the flour.  Seal and shake to coat the chicken pieces.  Fry 6-10 nuggets at a time until cooked through, about 2-3 minutes.  Transfer to a plate lined with paper towels to drain.  Repeat with remaining nuggets.
3/4 cup rice milk
1 1/2 lbs. chicken breasts, cut into bite-sized pieces
1 1/4 cups flour
2 tbsp. powdered sugar
2 tsp. salt
1 tsp. pepper
oil for frying
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
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
6" flour tortillas
non-stick spray
salt
Turn muffin tin upside down.  Spray desired number of flour tortillas with non-stick spray and lightly salt.  Put flour tortillas in the spaces between the cups.  Bake at 375 for 10 minutes or until browned.  Fill with desired taco ingredients.
6" flour tortillas
non-stick spray
salt
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