Home Main dish (Page 148)

Main dish

Showing 1,528 Result(s)
Main dish

Lasagna Pockets

Save Print
Lasagna Pockets
Lasagna Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g beef mince
  • 2 small carrots, finely diced
  • 1 white onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp chili flakes
  • 2 tbsp tomato paste
  • ½ cup red wine
  • 1½ cups passata
  • 1½ cups bechamel sauce
  • 1½ cups grated mozzarella
  • ¼ cup grated parmesan
  • 8 par cooked flat lasagna noodles
  • Fresh basil
Instructions
  1. In a large skillet heat 1 tsp oil over medium-high heat. Add beef mince and break apart using a wooden spoon. Add one tsp salt and 1 tsp pepper. Cook until browned. Remove from heat and drain in a strainer.
  2. In the same skillet heat remaining oil over medium heat. Add onions and sauté until beginning to soften, add garlic, carrots and continue cooking until vegetables are soft. Stir in tomato paste and cook for 1 minute. Add back cooked mince and stir coat. Season with remaining salt, pepper, and chili flakes. Add wine and cook to reduce about 1 minute. Add passata and cook until just bubbling. Cover with a lid lower heat to medium-low and simmer for 10 minutes. Remove from heat to cool.
  3. Pre-heat oven to 180c (350F). Lay one noodle down horizontally. Spread a thin layer of béchamel over top in the center in a square shape. Top with another lasagna noodle vertically covering the square of béchamel. Spread more béchamel to cover a square again and top with cooled beef mince. Sprinkle over mozzarella evenly.
  4. Fold over left side first, then bottom, then right, then top piece and tuck in the top left corner under the top corner of the left side. Repeat with remaining noodles and mix. Place on a parchment-lined baking sheet, greased with a bit of oil.
  5. Cover each with béchamel, mozzarella and parmesan. Bake in the oven for 20 minutes until bubbling and cooked. Grill until just golden brown.
  6. Enjoy!

Watch the recipe video here:

Lasagna Pockets

Posted by Twisted on Tuesday, October 17, 2017

Main dish

Goddess Bowls

Save Print
Goddess Bowls
Release your inner goddess with these healthy bowls.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ lb. asparagus, ends trimmed
  • 2 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • FOR THE DRESSING
  • 1 c. mayonnaise
  • 1 c. Greek yogurt
  • 1½ c. chopped basil leaves
  • ½ c. chopped parsley
  • ¼ c. chopped chives (plus more for garnish)
  • ¼ c. lemon juice
  • 2 cloves garlic, coarsely chopped
  • FOR THE BOWLS
  • 4 c. cooked brown rice
  • 1 avocado, sliced
  • 1 c. halved cherry tomatoes
Instructions
  1. Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
  2. Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
  3. Make dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
  4. Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.

Watch the recipe video here:

How To Make Goddess Bowls

If you're trying to eat healthy, you need to know about Goddess Bowls.Full recipe: http://dlsh.it/U5IYPqc

Posted by Delish on Monday, October 16, 2017

Main dish

Bacon Wrapped Cheesesteak Meatloaf

Save Print
Bacon Wrapped Cheesesteak Meatloaf
Bacon Wrapped Cheesesteak Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 green peppers, chopped into strips
  • 1 white onion, thinly sliced
  • 1 tsp salt
  • 1k beef mince
  • 2 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices provolone
  • 20 rashers of streaky bacon
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Sauté the peppers and onions with the salt on a medium heat until the peppers have softened and the onions have turned a dark golden colour. Leave to cool in a bowl.
  3. Mix the beef mince with the dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle.
  4. Lay slices of provolone across the middle and top with the peppers and onion mix.
  5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape.
  6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket.
  7. Bake, covered, for 20 minutes, then uncover and bake for a further 30 minutes.

Watch the recipe video here:

Bacon Wrapped Cheesesteak Meatloaf

Posted by Twisted on Friday, October 13, 2017

Main dish

Creamy Peppercorn Steak Fries

Creamy Peppercorn Steak Fries

Posted by Twisted on Thursday, October 5, 2017

Watch the recipe video here:

Save Print
Creamy Peppercorn Steak Fries
Creamy Peppercorn Steak Fries
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 sirloin steaks, sliced as thin as possible
  • 1 cup cream
  • 1 glass white wine
  • 1 cup beef stock
  • 2 cloves garlic, crushed
  • 1 small onion, finely chopped
  • 2 tsp oil
  • 2 tbsp parsley, finely chopped
  • lots of chips
  • salt and pepper, to taste
  • 2 tbsp plain flour
  • 3 tbsp butter
  • 1 tbsp black pepper, freshly ground
  • 1 cup parmesan, grated
Instructions
  1. Fry your steak one steak at a time on a hot cast iron pan greased with your 2 tsp oil. Try not to move too much to minimise boiling and maximise colour (and therefore flavour). Put the steak on top of your fries.
  2. To the steak pan, add your butter, then go in with your onion. Fry until translucent, then add your garlic. Fry briefly, then add your flour. Cook out then add your stock and wine. Bring to a simmer then add cream. Simmer until thick.
  3. Add parsley, pepper, parmesan and stir to combine. When reduced, remove and pour all over fries.
  4. Sprinkle with parsley and…..enjoy!!!
Main dish

Bundt Pan Roast Chicken with Potatoes

Save Print
Bundt Pan Roast Chicken with Potatoes
Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 whole chicken (3½ to 4 pounds)
  • 2 teaspoons herbes de Provence (see Cook's Note)
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
  • 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
  • 4 cloves garlic, 3 smashed and 1 finely grated
  • Zest of 1 lemon and juice of half
  • ½ teaspoon paprika
  • 1 tablespoon roughly chopped fresh Italian flat-leaf parsley leaves
Instructions
  1. Special equipment: a 10-cup nonstick Bundt pan
  2. Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and ¼ teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
  3. Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
  4. Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, ½ teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
  5. Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
  6. Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
  7. Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.

Watch the recipe video here:

How to Make Bundt Pan Roast Chicken with Potatoes

?? Brilliant kitchen hack: Roast chicken and potatoes all in one bundt pan!

Posted by Food Network on Monday, October 9, 2017

Main dish

Cheeseburger Corndogs

Save Print
Cheeseburger Corndogs
Cheeseburger Corndogs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups beef mince
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 12 slices American style cheese
  • 2 cups coarse ground cornmeal
  • 1¼ cups plain flour
  • 1 tbsp baking powder
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 1 egg, beaten
  • 1 tbsp groundnut oil
  • 2 cups milk
  • Groundnut oil, for frying
Instructions
  1. Mix the beef mince with the sea salt, black pepper and garlic powder. Divide the mixture into even sausage shaped patties and wrap them up in the cheese slices, making sure they are slightly longer than the slices. Skewer them on thick wooden skewers then take them away and chill them in the fridge for around an hour.
  2. Meanwhile, whisk together the dry ingredients for the batter then add the wet ones, whisking to make a fairly thick paste. Put this in a wide, high sides jug or jar.
  3. Heat the oil to 175°C/360°F and dip each cheese wrapped burger sausage in the batter, shaking off the excess, then hold in the oil for around 4-5 minutes until internal temp reaches 75°C/170°F. If the corndogs are getting too dark in the oil, transfer to the oven until cooked through.
  4. Enjoy!

Watch the recipe video here:

Cheeseburger Corndogs

Posted by Twisted on Tuesday, October 10, 2017

Main dish

Bacon-wrapped Burger Ring

Save Print
Bacon-wrapped Burger Ring
This bacon-wrapped burger ring is gonna WOW everyone at your next party ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef
  • ¼ cup worcestershire
  • ¼ cup dijon mustard
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lb bacon, cut in half
  • 8 roll
  • 1 cup lettuce, chopped
  • 1 tomato, sliced
  • FONDUE
  • 1 ½ cups milk, divided
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup green chilli
  • ¼ cup dijon mustard
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
  3. Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it’s 2 inches (5 cm) thick.
  4. Place each piece of bacon around the meat ring tucking the bacon underneath.
  5. Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
  6. In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
  7. Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
  8. Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
  9. Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
  10. Place fondue in the center of the meat ring. Slice and serve immediately.
  11. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Burger Ring

This bacon-wrapped burger ring is gonna WOW everyone at your next party ?!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-burger-ringShop our essential products (incl. our favorite mixing bowl set) here: http://bit.ly/2xpIwBG – We may make some $$ if you buy!

Posted by Tasty on Sunday, October 8, 2017

Main dish

Zucchini Ravioli

Save Print
Zucchini Ravioli
These low-carb zucchini "ravioli" from Goodful are a delicious dinner option! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium zucchini
  • olive oil, to taste
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 2 tablespoons fresh basil, finely sliced
  • salt, to taste
  • pepper, to taste
  • 1 cup marinara sauce
  • ½ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  3. Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
  4. Heat a pan over medium-high heat.
  5. Add olive oil then garlic and sauté for 30 seconds to 1 minute.
  6. Add spinach and sauté for 1-2 minutes, until wilted down.
  7. Remove from heat and allow to cool for 10 minutes.
  8. In a large bowl, add the spinach and garlic.
  9. Add the ricotta, basil, salt, and pepper. Mix until well combined.
  10. Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
  11. Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
  12. In a baking dish pour the marinara sauce then smooth with a spatula.
  13. Evenly place the zucchini raviolis then top with mozzarella cheese.
  14. Bake for 15-20 minutes.
  15. Serve with fresh basil.
  16. Enjoy!

Watch the recipe video here:

Low-Carb Zucchini "Ravioli"

These low-carb zucchini "ravioli" from Goodful are a delicious dinner option! ?FULL RECIPE: https://tasty.co/recipe/zucchini-ravioli

Posted by Tasty on Wednesday, October 4, 2017

Main dish

Giant Steak Nacho Party Ring

Save Print
Giant Steak Nacho Party Ring
This steak nacho party ring is going to impress all your friends at the next get-together ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 oz steak, 2
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • 3 cups shredded cheddar cheese
  • 3 jalapeño, sliced
  • 1 red onion, chopped
  • 4 roma tomato, diced
  • 1 can black bean, drained and rinsed
  • 18 oz tortilla chip, 1 bag
  • sour cream, to serve
  • guacamole, to serve
  • pico de gallo, to serve
Instructions
  1. Preheat the oven to 450˚F (230˚C).
  2. Season the steaks with the salt, pepper, paprika, garlic powder, cumin, and cayenne, rubbing fully over the meat.
  3. Add oil to a skillet over medium-high heat and add the steaks. Cook the steaks for 3 minutes per side.
  4. Let the steaks rest for 10 minutes, and then cut into bite-sized pieces. Set aside.
  5. Spray a bundt pan with cooking spray and create three layers of nachos consisting of shredded cheddar cheese, sliced jalapeños, diced red onion, diced tomatoes, black beans, and the steak. Top with more cheese.
  6. Place into the oven to melt and heat up for about 10 minutes.
  7. Take a serving tray and place on top of the warm bundt pan and carefully invert the nacho ring onto the tray.
  8. Top with sour cream, guacamole, pico de gallo, or whatever else you would like.
  9. Enjoy!

Watch the recipe video here:

Giant Steak Nacho Party Ring

This steak nacho party ring is going to impress all your friends at the next get-together ?!FULL RECIPE: https://tasty.co/recipe/giant-steak-nacho-party-ringShop the bundt pan you see in this video here: http://bit.ly/2hKVd89.(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Tuesday, October 3, 2017

Main dish

PARMESAN ROASTED CAULIFLOWER

Save Print
PARMESAN ROASTED CAULIFLOWER
These Parmesan Roasted Cauliflower Bites are the perfect quick and easy side dish, or double as a vegetarian baked chicken nugget!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 cups cauliflower florets, cut to bite sized pieces
  • 3 to 4 tbsp olive oil
  • 1 cup Italian bread crumbs
  • ½ tsp garlic powder
  • ½ tsp salt
  • ⅓ cup parmesan cheese
Instructions
  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
  2. Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
  3. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!

Watch the recipe video here:

Parmesan Roasted Cauliflower by I Wash You Dry

This parmesan-roasted cauliflower from I Wash… You Dry is the perfect dinner side dish ?!Get her recipe: http://www.iwashyoudry.com/parmesan-roasted-cauliflower/

Posted by Tasty on Saturday, September 30, 2017