Home Main dish (Page 37)

Main dish

Showing 1,528 Result(s)
Main dish

Breakfast Biscuit Cups

Save Print
Breakfast Biscuit Cups
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! —Debra Carlson, Columbus Junction, Iowa
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • ½ teaspoon pepper, divided
  • ¾ cup plus 1 tablespoon 2% milk, divided
  • ½ cup frozen cubed hash brown potatoes, thawed
  • 1 tablespoon butter
  • 2 large eggs
  • ⅛ teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • ½ cup shredded Colby-Monterey Jack cheese
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and ¼ teaspoon pepper until blended; gradually add ¾ cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
  3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
  4. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.
Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.

Watch the recipe video here:

Wake up to breakfast in a muffin cup! Get the full recipe for Breakfast Biscuit Cups here–> https://trib.al/Ht30hjF

Posted by Taste of Home on Wednesday, June 26, 2019

Main dish

The Best Grilled Ribs

Save Print
The Best Grilled Ribs
When you're in the mood to grill ribs, you're most likely looking for a magically meaty experience—and trust us, there's a reason we call these the best. The texture of these smokey beauties is everything you want. Grilling your ribs over an indirect heat gives them a crispy exterior bark, while the meat stays tender, but not completely falling-off-the-bone tender—you’re left with the perfect amount of chew. Baby back ribs are readily available at most any supermarket; when shopping, look for the smaller racks as these tend to have more tender meat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup packed dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon black pepper
  • 3 slabs baby back pork ribs, membrane removed (about 6 lb.)
  • 2 tablespoons olive oil
Instructions
  1. Stir together brown sugar, salt, paprika, garlic powder, dry mustard, and pepper in a small bowl.
  2. Rub ribs with olive oil, and coat evenly with brown sugar mixture, pressing to adhere. Stack ribs together, and wrap tightly with plastic wrap. Place on a baking sheet, and chill 8 hours. Remove plastic wrap, and let ribs stand at room temperature 30 minutes before grilling.
  3. Preheat a gas grill to medium (350°F to 400°F) on 1 side; keep other side unlit. Place rib slabs, meaty side up, on oiled grates over unlit side of the grill, stacking 1 on top of another.
  4. Grill, covered, for 2 hours, rotating bottom slab of ribs to top of stack every 40 minutes. Reduce grill temperature to low (250°F to 300°F); unstack rib slabs, and place side by side over unlit side of grill. Grill ribs, covered, until meat is tender and starts to separate under slight pressure and tips of the bones are exposed about ½ inch, about 30 minutes. Remove ribs from grill, and let rest 10 minutes before serving.

Watch the recipe video here:

There's a reason we call these the best ?GET THE RECIPE: https://trib.al/JBj5SRa (via Well Done)

Posted by MyRecipes on Wednesday, June 26, 2019

Main dish

Mashed Potato Wontons

Save Print
Mashed Potato Wontons
Mashed Potato Wontons
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 russet potato, peeled and cut into ½-inch (1 cm) pieces
  • 3 cloves garlic, peeled
  • 3 teaspoons salt, divided
  • 1 ½ tablespoons butter, divided
  • 6 tablespoons sour cream
  • 4 tablespoons grated parmesan cheese
  • ½ shallot, thinly sliced
  • pepper, to taste
  • 1 teaspoon dried thyme
  • 1 package wonton wrapper
  • 2 cups oil, for frying (480 mL)
  • sour cream, to serve
Instructions
  1. Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
  2. Drain the potatoes and garlic in a colander, and transfer to a bowl.
  3. Use a fork or potato masher to mash the potatoes.
  4. Add ½ tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
  5. In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
  6. Once the shallots are golden brown, add the thyme and remove from the heat.
  7. Add the shallot mixture to the bowl of potatoes and mix to combine.
  8. Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
  9. In a large pot, heat oil to 350˚F (180˚F).
  10. Fry the wontons in small batches until golden brown.
  11. Transfer the wontons to a paper towel-lined plate to drain.
  12. Serve with sour cream.
  13. Enjoy!

Watch the recipe video here:

Mashed Potato Wontons ?FULL RECIPE: http://bit.ly/2jHNYi8

Posted by Proper Tasty on Monday, June 24, 2019

Main dish

Garlic Bread Cheesy “Meatball” Subs

Save Print
Garlic Bread Cheesy "Meatball" Subs
GARLIC BREAD CHEESY "MEATBALL" SUBS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ cans black beans
  • 2 tsp oil
  • ½ cup oats
  • 250g mushrooms sliced
  • 1 onion, diced
  • 3 cloves garlic
  • 2 tbsp chopped parsley
  • ½ tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp italian seasoning
  • 1 tsp salt
  • 2 tsp pepper
Tomato Sauce:
  • 2 tsp oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • ½ tsp chili flakes
  • 500ml passata
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp sugar
Salad Dressing:
  • 3tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 2 tsp honey
  • Salt and Pepper to taste
  • 4 cups mixed lettuce
  • ½ cup grape tomatoes halved
  • ½ cup chopped cucumber
  • ¼ cup sliced red onions
  • Sandwich Buns
  • Garlic butter
Instructions
  1. Preheat oven to 180ºC.
  2. Drain and rinse the black beans. Bake for 20-30 minutes until dried out, stirring half-way. Let cool completely.
  3. Meanwhile, add oil to a pan over medium heat. Add onions and mushrooms and cook until softened, remove and let cool.
  4. Add the oats to a food processor and grind to a flour. Add the cooked mushrooms, onions, garlic, parsley, soy sauce, paprika, Italian seasoning, salt and pepper. Blitz until it comes together.
  5. Roll the mixture into golf ball sized balls.
  6. Heat oil in a pan and pan sear the veggie balls until crisp around the edges.remove from the pan.
  7. Add another tsp of oil to the pan. Saute the onions until softened; add the garlic and chilli flakes. Cook until aromatic, then stir in the passata. Cook for 10 minutes to thicken then season with salt, pepper and sugar. Add the balls back to the pan and stir to coat
  8. Slice open sub buns ¾ of the way and brush with garlic butter, grill just until golden brown.
  9. Add 3-4 balls to each sub bun and top with more sauce and sliced mozzarella cheese. Grill for 5 minutes to melt the cheese.
  10. Meanwhile, mix the salad ingredients together in a large bowl. In a small separate bowl, whisk the salad dressing ingredients together. Toss the salad in the dressing, serve on the side
  11. Enjoy!

Watch the recipe video here:

Garlic Bread Cheesy "Meatball" Subs

Posted by Twisted on Monday, June 24, 2019

Main dish

Breakfast of Champions Sandwich

Save Print
Breakfast of Champions Sandwich
Breakfast of Champions Sandwich
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 whole wheat English muffins
  • 1 stick butter
  • 6 thin slices ham
  • 6 medium eggs
  • Salt and ground pepper
  • 6 slices American cheese
Instructions
  1. Separate the halves of the English muffins and spread them with some of the butter. Set them face down on a griddle to lightly brown. Set aside.
  2. Add 1 tablespoon of the butter to a skillet over medium heat. Cut the ham into small circles with a biscuit cutter or ring cutter and quickly brown in the skillet.
  3. In the same skillet (or a separate one if you run out of room), place 6 egg rings into the pan and brush with butter all over the interior of the rings. Crack an egg into each ring. Sprinkle with salt and pepper and cook. Flip the eggs over when the white is 80 percent set, after 3 or 4 minutes, and cook about 30 seconds to 1 minute more.
  4. Lay out the muffins in a row with the bottoms down and the tops ready to go on. Lay a slice of cheese on each. Lay a slice of ham on each. Lay an egg on each. Put the tops on. Immediately wrap them in a foil bag to lock in the heat.

Watch the recipe video here:

https://www.facebook.com/20534666726/posts/10157158071296727/

Main dish

Bacon-Wrapped Pickles

Save Print
Bacon-Wrapped Pickles
You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pickle spears
  • 2 ounces cream cheese, chilled
  • 8 slices bacon
  • ¼ cup ranch dressing
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
  3. Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Watch the recipe video here:

You can pretty much wrap anything in bacon, including pickles!Bacon-Wrapped Pickles: https://trib.al/VBXxLvE

Posted by Allrecipes on Monday, June 24, 2019

Main dish

Instant Pot Dijon Dill Chicken

Save Print
Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Sunday, June 23, 2019

Main dish

Easy-Peasy Potato Curry

Save Print
Easy-Peasy Potato Curry
Easy-Peasy Potato Curry
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons cumin powder
  • ½ teaspoon allspice
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon black pepper
  • 2 lb potato, peeled and cubed (907 g)
  • 15 oz chickpeas, 1 can, drained (425 g)
  • 1 cup vegetable broth (240 mL)
  • 1 tablespoon lemon juice
  • 14 oz diced tomato, 1 can (395 g)
  • 14 oz coconut milk, 1 can (415 mL)
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!

Watch the recipe video here:

This potato curry is so easy to make ?FULL RECIPE https://tasty.co/recipe/easy-peasy-potato-curry

Posted by Proper Tasty on Saturday, June 22, 2019

Main dish

Creamy Corn and Vegetable Soup

Save Print
Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
  • 2 cups nonfat milk
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 medium zucchini, (about ½ pound) diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 plum tomatoes, seeded and diced
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • ½ cup fresh basil leaves, cut into ribbons
Instructions
  1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  2. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Watch the recipe video here:

Ellie Krieger swears by this soup when she's craving something creamy!Save the recipe: https://foodtv.com/2WR52Ad!

Posted by Food Network on Saturday, June 22, 2019

Main dish

Cast-Iron Peach Crostata

Save Print
Cast-Iron Peach Crostata
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons plus ¾ cup packed brown sugar, divided
  • 1-1/4 teaspoons salt, divided
  • ½ cup cold unsalted butter, cubed
  • 2 tablespoons shortening
  • 3 to 5 tablespoons ice water
  • 8 cups sliced peaches (about 7-8 medium)
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar
  • ⅓ cup water
  • 1 cup fresh raspberries, optional
Instructions
  1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
  4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Watch the recipe video here:

Vibrant and so delicious! Get the recipe for Cast-Iron Peach Crostata here–> https://trib.al/YjbT9V7

Posted by Taste of Home on Saturday, June 22, 2019