Best 20 Main Recipes

CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)

Steps:

• Put the noodles in a mixing bowl and add warm water to cover. Let stand at least 30 minutes.
• Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg. Blend well.
• Lightly oil a plate that will fit in the top rack of a steamer. Shape the pork mixture into 16 to 18 round balls. Arrange them on the plate in the steamer and cover closely. Place the rack over boiling water and steam 20 minutes.
• Meanwhile, bring the broth to the boil.
• In a separate saucepan, bring enough water to the boil to cover the watercress when added. Cut off the tough stems of the watercress and discard. Add the watercress tops. Turn off the heat and let stand two minutes. Drain and chill in a basin of cold water. Drain and set aside.
• Drain the noodles and cut them approximately in half with scissors. Put them in a saucepan and add cold water to cover. Bring to the boil and let simmer 10 minutes. Place the noodles and watercress in the bottom of a soup tureen.
• Put the meat balls and broth in the tureen. Sprinkle with a little more freshly ground pepper, preferably white, and serve.

MAIN CHALLENGE: SPICY SOUTHERN COLLARD GREENS WITH SWEET MAPLE CORNBREAD

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.
• Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
• In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.
• Once baked, remove from the oven and brush with butter. Serve immediately.

ASPARAGUS CHEESE STRATA MAIN DISH

Steps:

• In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13x9-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325° for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted in the center comes out clean.

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Steps:

• In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
• Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
• If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
• Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

BASIC QUICHE - YOU PICK THE MAIN INGREDIENTS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Combine eggs, flour, cream, salt and pepper in a blender until mixed well or mix well with a hand mixer. Set aside.
• 3. Layer your ingredients of choice in the pie crust... ***You can use 2 reg. size pie crusts instead of the one deep dish, it works out well, especially since there always seems to be extra egg mixture. Perhaps I just use to many ingredients in the quiche...lol ***You can also use mini pie crusts and make mini quiches, using many flavors. Making everyone at the table happy!
• 4. Pour egg mixture over the top.
• 5. Bake 45 minutes or until egg mixture is set. Let rest 10-15 minutes. Cut into 8 wedges and serve.
• 6. Ingredient Ideas- -2c fresh chopped spinach, 1/2# of crumbled bacon, and 1 1/2c shredded swiss cheese. -1c cooked asparagus, 1/2# chopped crab, 3/4c shredded swiss cheese, and 3/4c of shredded cheddar. -1c carmelized mushrooms and onions, 1/2c grated parmesean cheese, 1/2c shredded swiss cheese and 1/2c shredded cheddar cheese. Can add diced ham to this one too, if desired. -1/2# crumbled bacon, fried onions, shredded potatoe, thawed. 1 1/2 c monteray jack cheese or cheddar. etc. etc. etc. mix and match to create your own families favortie blend!

TUNA NOODLE MAIN DISH

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles.

MAIN DISH MACARONI SALAD

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside.
• In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill several hours.

PINEAPPLE BAKED RICE (MAIN COURSE FOR CHINESE NEW YEAR)

Steps:

• Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C).
• Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
• Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
• Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
• Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
• Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 15 minutes.

IOWA HAM BALLS MAIN DISH

Steps:

• In a large bowl, combine the crumbs, eggs and milk. Crumble ham and beef over mixture. Shape meat mixture, 1/2 cup at a time, into individual balls and place in a 13x9-in. baking dish. , Combine the sauce ingredients and pour over balls. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°.

MAIN DISH COLCANNON (CABBAGE, POTATOES AND SAUSAGES)

Steps:

• In large skillet or dutch oven, brown the sausages in the butter.
• Remove sausages.
• Add potatoes and onions to drippings in pan and stir to coat.
• Add cabbage and parsley and mix well.
• Place sausages on top of mixture.
• Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.
• Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).
• As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.
• Add salt and white pepper to taste.
• Replace the sausages and serve.

GRILLED LIME CHICKEN (SANDWICH, SALAD, WRAP OR MAIN DISH)

Steps:

• Mix together seasoning blend; set aside.
• Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
• Serving Suggestions:.
• Grilled Chicken: Serve along side your favorite vegetable.
• Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
• Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
• Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.

POTATOES IN MILK MAIN DISH

Steps:

• Preheat oven to 350°.
• Put potatoes, onions and Canadian bacon in large roasting pan.
• Salt and pepper to taste.
• Add the flour.
• Then toss all together to evenly distribute the items together.
• Pour milk into roasting pan until it get to be about 3/4 up the way to the potatoes.
• Dot with the Shedd Spread Country Crock.
• Bake in the over for about and hour or until looks like it is almost absorbed all the milk.
• Then top with Swiss cheese. Bake again till it is all melted.
• Let sit outside of oven for about 15 minutes.
• Serve with nice salad.
• Enjoy.

MAIN-DISH MINESTRONE

Steps:

• In 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.
• Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.

MAIN LINE CHICKEN CHILI

Steps:

• Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.

NO-TIME-TO-COOK MAIN DISH

Steps:

• Preheat oven to 375F.
• Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish.
• Layer sliced onions and mushrooms over the steaks.
• Combine soup and water; pour over steak, onions and mushrooms in baking dish.
• Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes.
• Note: Time may be more or less depending on the thickness of the cube steak.

MAIN DISH MAC SALAD

Steps:

• Mix all ingredients together except salad dressing.
• Add salad dressing and stir.
• Chill.
• If needed,add more salad dressing,to make salad creamy before serving.

MAIN DISH MINESTRONE (SOUP)

Steps:

• 1. In a large pot, over medium high heat, in hot butter, cook carrots,celery,onions, garlic and cabbage. You will want to carmelize these vegetables, so this will take some time. (at least 20 minutes) The carmelized vegetables are what gives this soup such great flavor, so dont hurry this step! You want the vegetables to brown up a bit, to release the natural sugars. (it is worth the time and rewarded with a very rich flavor!)
• 2. When the above are carmelized, add the rest of the ingredients except for the Parmesan cheese. Cook over high heat, heat to boiling. Then turn down to low and simmer 30 minutes or until vegetables and rice are tender. Add more water if necessary as the barley and rice can suck up some of the moisture. Serve with Parmesan cheese. Makes about 18 cups. Very low in calories too!

MAIN COURSE SOUP

Steps:

• In soup pot, fry ground beef until browned. Add onion and celery and fry until soft.
• Add tomato juice, potatoes, salt, carrots, and water and simmer for one hour.
• Make a paste with flour and 1/2 cup milk. Stir into soup. Add remaining milk and heat through before serving.

MAIN CHALLENGE: ROASTED TOMATO AND RED CHILI SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
• Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.
• Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
• Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
• Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
• Combine all the ingredients in a bowl and stir to combine.

MILLET MUNG BEAN MAIN DISH

Steps:

• Bring 4 cups water and mung beans to a boil in a pot; cover, reduce heat to medium-low, and simmer until beans are tender, 45 to 60 minutes.
• Bring 5 cups water and millet to a boil in a separate pot; cover, reduce heat to medium-low, and simmer until water is absorbed and millet is tender, 10 to 20 minutes.
• Heat oil in a skillet over medium heat; cook and stir onion, green bell pepper, celery, carrot, parsley, garlic, ginger, basil, oregano, cumin, curry powder, and cayenne pepper until vegetables are slightly tender, 5 to 10 minutes. Stir tomatoes, salt, and pepper into vegetable mixture.
• Mix mung beans, millet, and Cheddar cheese into vegetable mixture; cook and stir until cheese is melted, 2 to 3 minutes.