Main dish recipes - 1181 recipes
More Main dish recipes
Stuffed carrots

By Blanquet
Peel a big carrot and empty the inside with an apple corer
- 500g large carrots,
- 6 beef burgers,
- salt and pepper
- 2 eggs,
- Beef stock
- parsley
- thyme
- salt
Weeknight Two-Bean Chili

By kenzofish
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, u...
- 1 tablespoon vegetable oil
- 1 small jalapeno, minced (with some seeds)
- 1 small or 1/2 large red onion, finely diced
- 2 teaspoons red wine vinegar
- 1 large clove garlic, minced
- 1 1/4 cups low-sodium vegetable or chicken broth
- 1 cup canned crushed roasted tomatoes
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
- Two 15-ounce cans beans (such as kidney and black), rinsed and drained
- 2 tablespoons chopped fresh cilantro
- 2 cups cooked brown rice
- 1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Chicken, Leek and Lime

By Nancy29
Great supper dish or dinner party dish if you use chicken breasts and stuff them with the leeks
- Chicken breast fillets or chicken breasts
- A large leek
- Juice and zest of a lime
- Chicken stock or a stock cube
- Double cream
- Knob of butter or some light olive oil
Texas style chilli beef

By Chrisoneill
Original chilli with beef
- 1 tbs olive oil
- 130g of pancetta
- 2 large onions peeled and chopped
- 5 cloves of garlic peeled and chopped
- 2 tsp cummin powder
- 2 tsp hot chilli powder
- 1 and a half kilos of diced beef
- 284 ml beef stock
- 200ml red wine
- 2 tbs tomato purée
- 2 tsp oregano
- 1 tsp salt and pepper
- 100ml water
Thai Garlic Pork

By Mog, Mog Food
A really simple Thai Garlic Pork dish that is packed with flavour and is Super Healthy
- 3 Cloves of Garlic, sliced
- Bunch of Coriander, finely sliced
- 2tbsp Fish Sauce
- 2tbsp Oyster Sauce
- Whole Pork Loin
Easy veal blanquette stew

By Soso78410 , blog O miam miam de Soso
Fry the meat in butter until lightly coloured on all sides
Chicken Stir Fry

By clacannon
Velveting the chicken: Slice the chicken into bite-size pieces
- 4 skinless boneless chicken breast fillets
- 1 egg white
- 1 tbsp cornflour, plus 1 tsp extra
- 350g fragrant Thai rice
- thumb sized knob of root ginger
- 1 red pepper
- 1 shallot
- 1 garlic clove
- 1 red chilli (optional)
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- juice 1 lime
- handful basil leaves
Mummy's Chilli

By pedro.smith1@hotmail.com
Add the onion and pepper and cook for a few minutes
- 1 onion
- 1 green pepper
- 1 tsp plain flour
- 1½ tsp hot chilli powder
- 1 tsp paprika
- ½ tsp cumin
- 1 tbsp tomato puree
- 1 tin of chopped tomatoes
- 1 tin of kidney beans
- Quorn mince
Sweet and Sour Chicken

By Tee's
A delicious chicken recipe that it easy, simple and takes very little time to cook
- 2 Boneless Chickens
- 1/2 cup Soy sauce
- 1/2 cup Sweet chili sauce
- 1 teaspoon Honey
- 1/2 cup Vegetable oil
- 1 Small piece of chopped ginger.
- 1 Diced garlic
Slow Cooked Beef Brisket

By Al.E
You can serve this with salad or mash, sauteed potatoes, or a potato gratin
- 1kg beef brisket - unrolled
- 150ml Worcestershire sauce
- 4 onions, peeled and halved
- 4 sticks of celery, halved
- 4 sprigs of rosemary
- 4 bay leaves
- salt and pepper
Risotto with ham and Reblochon cheese crisps

By Anna , blog : La bouilloire bavarde
Bring the beef stock to a simmer and slice the ham into very thin strips
- 350 g rice risotto kind
- 1.25 cl beef bouillon (2 cubes)
- 200 g cured ham
- 150 g of Reblochon,
- 2 onions,
- 60 g butter,
- 3 tablespoons olive oil,
- 1 tablespoon chopped parsley,
- salt and pepper.
Sausage casserole

By amylw1
Family receipe of sausage casserole, my kids love this and i think we will need to up the sausages soon
- 16 spicy sausages
- 1 small onion
- 1/2 clove garlic
- 1 glass red wine
- 1/2 pint chicken stock/gravy
- 1tbs honey
- splash worcestershire sauce
- splash balsalmic vinegar
- 1tbs tomato puree
- 1tbs mustard
- pince dried mixed herbs
- salt
- black pepper
- potatoes
- oven proof dish with lid
Any burning questions? Ask our chefs below!