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.

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
3 cups cabbage, shredded
1 tbsp. sesame oil
4 cloves garlic, minced
1 tbsp. ginger, minced
1 red long chili, seeded and diced
1 tbsp. rice vinegar
2 tbsp. "soy" sauce
salt to taste
1 tbsp. sweetener (sugar, agave, honey, ketchup)
dash pepper
5 green onions, chopped
6-8 rice papers
Heat pan on medium heat and add the oil and then the cabbage.  Fry until cabbage has become soft and translucent.  Push the cabbage to one side and add the garlic, ginger, chili, vinegar, "soy" sauce, sugar, salt, and pepper.  Add the green onions and fry until softening and fragrant.  Taste and adjust seasonings to taste.  Dip rice paper in water to soften it.  Place it on a damp towel, add about 2 tbsp. of filling, then wrap up by pulling in one end, the two sides, and then rolling into the last end.  Brush with oil and bake at 400 for 20 minutes or until crisp.
3 cups cabbage, shredded
1 tbsp. sesame oil
4 cloves garlic, minced
1 tbsp. ginger, minced
1 red long chili, seeded and diced
1 tbsp. rice vinegar
2 tbsp. "soy" sauce
salt to taste
1 tbsp. sweetener (sugar, agave, honey, ketchup)
dash pepper
5 green onions, chopped
6-8 rice papers
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
2/3 cup "soy" sauce
1/2 cup chicken broth
1/3 cup rice wine
1/4 cup sugar
3 tbsp. sesame oil, divided
2 tbsp. cornstarch
1/4 cup water
1/4 tsp. white pepper
1 tbsp. garlic, minced
1 tbsp. ginger, minced
4-6 cups desired vegetables (broccoli, snow peas, zucchini, carrots, bell pepper, mushrooms, water chestnuts, etc.)
rice
To Make Sauce:
In a bowl, combine "soy" sauce, broth, rice wine, sugar, 1 tbsp. of sesame oil, and white pepper.  Dissolve the cornstarch in the water.  Heat a pan over high heat; add the remaining 2 tbsp. sesame oil, swirling to coat.  Add the garlic and ginger; cook, stirring, utnil fragrant, about 15 seconds.  Add the soy sauce mixture; bring to a boil.  Reduce heat to medium and cook for 1 minute.  Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
To Make Stir Fry:
Heat additional oil in a large skillet.  Stir fry vegetables until it is your desired tenderness.  Toss sauce into vegetables.  Serve over rice.
1/2 cup chicken broth
1/3 cup rice wine
1/4 cup sugar
3 tbsp. sesame oil, divided
2 tbsp. cornstarch
1/4 cup water
1/4 tsp. white pepper
1 tbsp. garlic, minced
1 tbsp. ginger, minced
4-6 cups desired vegetables (broccoli, snow peas, zucchini, carrots, bell pepper, mushrooms, water chestnuts, etc.)
rice
2 fillets salmon
1 medium potato
1 egg
cilantro
parsley
1/4 tsp. chili powder
1 lime
1/2 tsp. black pepper
1/4 tsp. salt
flour
sprouts
shredded carrots
Peel, roughly dice, and then boil the potato.  Steam the fillets of salmon over the top of the boiling potato, and then gently peel away the skin of the salmon and check for bones.  When
the potato is soft and the fish is lightly steamed (it does not have to be completely cooked yet), take it off the heat, drain and mash the potato, and crumble the salmon into the mash.
Crack the egg into the mash and fold it in until it has an even consistency.  Add a generous pinch of torn cilantro and parsley, and chili powder.  Cut the lime in two and squeeze the
juice in, and add black pepper and salt.  Continue mixing and add in flour as needed for bulking.  When the mixture is dense enough to hold in your hand, fashion it into the desired
cake/patty shape.  Lightly fry both sides in a pan until both sides are golden brown.  Put salmon cakes into the oven at 400 for 15-20 minutes.  Garnish with shredded carrots, cilantro,
and sprouts and serve with sweet chili sauce.  Makes 6-8 fish cakes.
2 fillets salmon
1 medium potato
1 egg
cilantro
parsley
1/4 tsp. chili powder
1 lime
1/2 tsp. black pepper
1/4 tsp. salt
flour
sprouts
shredded carrots
3 lbs. chicken pieces, skin removed
1 lb. carrots, peeled and cut into 2" chunks
3-4 medium potatoes, cut in forths
16 oz. italian dressing
Place potatoes and carrots in the bottom of a crockpot.  Cover with chicken pieces.  Pour italian dressing over the top.  Cover and cook on high for 5-6 hours.
3 lbs. chicken pieces, skin removed
1 lb. carrots, peeled and cut into 2" chunks
3-4 medium potatoes, cut in forths
16 oz. italian dressing
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
2 lbs. chicken thighs (boneless, skinless)
salt and pepper to taste
1/4 cup shallot, chopped
1/4 cup balsamic vinegar
Spray large frying pan, preheat.  Rinse and pat dry thighs.  Season with salt and pepper to taste.  Brown well on all sides.  Cover, reduce heat to medium and cook for approximately 25 minutes, or until thighs are done depending on size.  Add shallots, cook for 2-3 minutes until they soften.  Stir in balsamic vinegar, cook for about 1 more minute, turn chicken to coat thoroughly.  Spoon sauce over thighs to serve.
2 lbs. chicken thighs (boneless, skinless)
salt and pepper to taste
1/4 cup shallot, chopped
1/4 cup balsamic vinegar
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