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Yield: 8 Servings

1 lb Ground Beef; Brown, Drain
1 c Onions; Minced
28 oz Tomatoes; Canned,
-With Liquid, chop
1 tb Worcestershire Sauce
1 ts Salt
2 c Potatoes; Sliced
1/3 c Flour; All-Purpose
10 oz Corn; Frozen, Thaw
10 oz Lima Beans; Frozen, Thaw
1 Pepper; Bell,Large,
-Cut in strips
1 1/2 c Cheddar Cheese; Shredded,
-6 oz

1- In a bowl, combine browned and drained beef, onion, tomatoes with
liquid, worcestershire sauce and salt.
2-Spoon into a greased 3-quart casserole.
3-Layer the potatoes, flour, corn, lima beans and green peppers on
4-Cover and bake at 375~ for 45 minutes.Sprinkle with the cheese and
continue baking, uncovered, for 30 minutes longer.

Very good for preparing ahead of time. To reheat, place foil loosely
over top and reheat in oven for about 20 minutes.

Jo Anne Merrill, recipe from Kitchen Classics


Recipe Books

Yield: 16 Servings

2 tb Chicken fat or
Any other shortening
2 ea Eggs, lightly beaten
1/2 c Matzoh Meal
1 ts Salt
2 tb Water or soup stock

Mix together shortening and eggs, add matzoh meal and
salt and blend the mixture well. Add water or stock.
Cover the mixture and chill it for at least 20
minutes. form into plum-size balls and drop them
gently in boiling salted water or soup. cook the
dumplings for 30 to 40 minutes and serve them in soup.
Makes about 16 K'naidlach.

VARIATION: For lighter, fluffier K'naidlach, separate
the eggs and beat the yolks and whites separately.
proceed as above, but fold the egg whites into the
yolks carefully before adding the matzoh meal.


Yield: 1 Recipe

1/2 c Oregon hazelnut butter
1/3 c Hot water
1/4 c Soy sauce
2 tb Red wine vinegar
2 tb Oriental sesame oil
2 ts Granulated sugar
2 Garlic cloves; crushed
1 ts Crushed hot red pepper
1 Can (5 oz.) white turkey
- (or chicken meat)
1/2 lb Pasta (linguine, fettuccine,
- seashells, etc.)
1 tb Vegetable oil
3/4 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
1/2 c Green onions
1 Bunch broccoli
-- cut into 1" florets
6 sm Carrots
-- cut in half lengthwise

Combine hazelnut butter and hot water in blender or processor, mix
until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and
red pepper, blend. Place meat (shredded slightly) in a medium bowl.
Add hazelnut sesame sauce and stir. Cover and marinate in the
refrigerator 2 hours. In a large pot of boiling water, cook pasta
until tender but firm, about 10 minutes. Drain and rinse under cool
water. Drain well. In a large saucepan of boiling water, cook carrots
about 3 minutes, then add broccoli and cook 3 more minutes, until
broccoli is bright green and crisp-tender. Drain and rinse until
cool; drain well. In a large bowl, toss pasta with vegetable oil. Add
meat and sauce, vegetables, hazelnuts and onions. Toss and serve
slightly chilled or at room temperature.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board


Recipe Books

Yield: 6 Servings

6 c Chicken broth
1/4 c Diced onion
1 c Diced potatoes
1 c Chopped chicken
1/4 c Corn-meal
Salt and pepper

Heat broth to boiling. Add vegetables. Cover. Simmer until
vegetables are tender. Sift in corn-meal slowly, stirring
constantly. Add chicken. Season to taste. Cover. Simmer 10 minutes.
10 servings.

Mrs. H.C. Miller, Milton, KY.


Yield: 12 Servings

2 sm Onions, chopped
1 Bell pepper, chopped
1 Clove garlic, minced
2 lb Lean ground beef
Salt and pepper
Chili powder
1 Pkg. egg noodles
1 lb Grated sharp Cheddar cheese
1 Can corn niblets
18 to 20 jumbo black olives
Button mushrooms

Saute onions, bell pepper and garlic clove in butter until soft.
Slowly fry ground beef until done. Season to taste. Drain off any
fat. Cook noodles in salted water until tender. Drain in a colander
and immediately put in a preheated, 3 quart casserole that has been
lightly rubbed with oil. Add onion, bell pepper, garlic and ground
beef. Add remaining ingredients. Bake at 275 for 1 hour.

From "Delicioso" typed by jessann :)


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