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Yield: 4 Servings

2 tb B sugar
1/2 ts Salt
1 Active dry yeast
1/2 c Milk
1/4 c Water
2 tb B margarine

ts o 2 1/2 cups unsifted flour

1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast.

2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe
of my microwave for this. It works great!)

3. Gradually add milk mixture to dry mixture and beat 2 min. at medium
speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir
in enough additional flour to make soft dough.

4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer.
Works very well)

5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an
8-inch round pan.

6. Pour a 1-inch depth of boiling water into large pan on bottom rack
of cold oven. Set rolls on rack above water. Cover. Close oven door;
let rise 30 minutes .

7. Remove the cover! Remove pan of water!

8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light
golden in color. Remove from pan to cool. Serve Warm.

Recipe in Fleischmann's advertisement in about 1982-1983.


Recipe Books

Yield: 4 Servings

2 To 3 pounds pork spareribs
1 1/2 c Hot water
1 md Potatoes, pared and halved
1 1/2 c Canned or cooked green beans
-with liquid

Brown spareribs in frying pan without added fat. Add water andsimmer
for 1 hour.

Add potatoes to meat and cook until tender - about 25 minutes.

Add beans and liquid the last 10 minutes of cooking. If raw beans are
used, add with the potatoes.

Season with salt and pepper. Skim off excess fat before serving.

To complete the meal: Serve with crisp lettuce, tomato and celery
salad, and apple betty with lemon sauce for dessert.

For variety: Beef short ribs may be used with longer cooking.

Corned beef, ham hock, or ham bone may be used in place of shortribs.
Cover with water and simmer about 3 hours or until tender. Omit salt,
and continue as above. Good with sauerkraut.


Yield: 3 Servings

10 oz Ghirardelli Mint Chocolate
3/4 c Butter, softened
2/3 c Sugar
1 Egg
1/4 ts Salt
1 1/3 c Unsifted flour
3/4 c Finely chopped walnuts

DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring
constantly or microwave on medium for about 3 minutes. Set aside.
Cream butter with sugar, egg and salt. Mix in melted chocolate.
Gradually add flour. Chill dough at least 1 hour. Shape dough into
balls, using 1 level Tbsp for each cookie. Roll balls into nuts.
Place on greased baking sheets. Flatten slightly with the palm of
hand. Bake at 350-F for only 8 minutes. Remove from oven and place
Mint Wafer on top of each cookie, pressing slightly. Continue baking
3 5 minutes longer or until cookie is firm.


Yield: 4 Servings

1 1/2 lb Pork steak(cut in strips)
2 tb Oil
1 ea Large onion, sliced
1 ea Small green pepper, sliced
4 oz Can mushrooms, drained
8 oz Tomato sauce
1 1/2 tb Vinegar
3 tb Brown sugar
1 1/2 ts Salt
2 ts Worcestershire sauce

Brown pork in oil. Put in crock pot. Add remaining ingredients and
cook 6-8 hours on low. Serve over rice.


Yield: 24 Servings

2 tb Active dry yeast
1/2 c Warm water
2 tb Caraway seeds or dill weed
2 c Low-fat cottage cheese
1/4 c Sugar
1/2 ts Lite salt
1/2 ts Baking soda
3 ea Egg whites
2 2/3 c White flour
2 c Whole wheat flour

Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat
cottage cheese just until luke warm. Mix cottage cheese, sugar, lite
salt,baking soda and egg whites into yeast mixture. Slowly add the
flours, mixing until dough cleans bowl. Cover and let rise in a warm
place until double, about one hour. Stir down the dough. Place in 24
lightly oiled muffin tins. Cover and let rise again until double,
about 45 minutes. Preheat oven to 350. Bake about 25 minutes. Remove
from muffin tins while warm. Makes 24 rolls.
-------------- ~ 1 roll calories 108,protein 5.9 gm,carb. 19.6
gm,total fat 0.7 gm,CSI Units 0.3,dietary fiber 1.7 gm,sodium 111
mg,potassium 106 mg,calcium 106 mg,iron 20 mg
-------------- The New American Diet by Connor & Connor


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