Main Dishes ~ {OFFICIALCONTEST} thread MAINDISHES ONLY

leatherbear

POST YOUR RECIPE in this thread only!!!! MAIN DISHES ONLY!!!!!

serenity1188

I made this recently and my guests loved it:

Fig & Lemon Chicken
1 lemon, juiced
1/4 cup brown sugar (recipe calls for this, but I put a little less, because it can be a little sweet)
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
1 lemon, sliced
12 chicken thighs (I used 6 chicken breasts instead of 12 chicken thighs)
salt to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Yum!!

serenity1188

The time has come when vegetarians no longer need to be relegated to the side dishes. This vegetarian chili recipe is very easy and very hearty, with lots of fiber and protein!

Vegetarian Chili
1 pound dried beans (I use a mixed-variety bag), rinsed 3 times and soaked in water for 8 hours
1 medium onion, diced
3 cloves minced garlic (alternatively, season with garlic powder near end of cooking)
1 large bell pepper, diced
1 can tomatoes (28 oz can; some people prefer crushed, I prefer whole)
1 small can tomato paste
2 tbsp chili powder
2 tbsp cumin
4 dried bay leaves (only need two if they are the huge kind)
salt & pepper
EVOO (extra virgin olive oil)
1 package of Boca ground crumbles (basically, fake ground beef- look for it around your frozen veggie burger section, any brand will work)

Start by boiling your rinsed, soaked beans in plenty of water. You'll want to add at least 2 tbsp of EVOO to keep them from boiling over. Important tip #1: whenever you cook any kind of dried beans, add dried bay leaves at the start– they do wonders for the flavor. Important tip #2: whenever you cook any kind of dried beans, -never- salt them until they are fully cooked-- it will change the texture for the worse. Cook the beans until they soften; make sure that you don't cook all of the water out, but you also don't want too much water in the pot when they are finished. Reduce the heat to medium-low. Add tomatoes, tomato paste

Sautee the onion, garlic, and bell in EVOO. As the onion begins to soften, add the ground crumbles; heat them through.

Add the sautee to the beans. Add the tomatoes, tomato paste, cumin, chili powder, salt and pepper to taste. I often end up adding extra cumin, chili powder, and garlic powder, just depending on where my tastes lie that day. If you think the chili is too thick, you can add water; if on the other hand you find it too thin, cook it a bit longer and consider adding some more tomato paste. If you want to give it an extra kick, add a dash of cayenne pepper or red pepper flakes. You shouldn't eat the bay leaves, but I often leave them in, especially if I'm going to be saving leftovers for a few days. The longer the leaves stay in, the more flavor you get.

Serve hot, with a dollop of sour cream or a dollop of plain nonfat yogurt! Yum!

pompellid

When making your turkey this year, why not try this simple and delicious stuffing.

SAUSAGE MEAT STUFFING FOR TURKEY

Ingredients
200g butter
500g sausage meat
2 cloves garlic (crushed)
2 Tbsp dried tarragon
2 Tbsp chives (snipped)
2 Tbsp fresh parsley (chopped)
250g cream cheese
salt
black pepper

Method
Melt the butter and allow to cool. Combine with the rest of the ingredients and mix well. Stuff into the turkey. Allow 30-45 minutes extra cooking time to ensure that the stuffing is cooked as well.

ScottAtlanta

I've made this at least 10 times, and have never once had a single complaint!! ;D

Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

ScottAtlanta

This is my 2nd favorite, and definitely worth posting for everyone to enjoy! :hug:

Braised Balsamic Chicken

Ingredients

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Directions

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

CableguyLive

Guys, I like food and sex in that order. Once you've had this your going to love it. It's my specialty when I'm trying to impress someone and it works every time. :jiz:

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce I often partially cook my filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.

Ingredients

CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning

PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream

STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Directions

Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

johnmotors13

Indian Chicken Recipe : Chicken And Mushrooms In Barbecue Sauce
Ingredients :
1 kg chicken
250 gms fresh mushrooms

For the Sauce :
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce

Method :
Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like).
Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce.
Fry the onion in a little oil, till light brown.
Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions.
Add 1/2 cup of water and blend well.
Add the rest of the ingredients, except for the orange juice.
Simmer on a low flame for 30 minutes. Stir occasionally.
Stir in the orange juice now and boil.
Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken.

johnmotors13

Ingredients
* 1 ½ kilograms of Chicken (cut into 12 pieces)
* 1 cup Plain Yogurt
* 1 kilogram of Long Grain Rice
* 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
* ½ tsp. Ginger Paste (Pisi Adrak)
* ½ tsp. Garlic Paste (Pisa Lehsan)
* Lemon Juice (from 4 lemons)
* A bunch of Fresh Mint Leaves (Podina)
* 4 Green Chillies (finely chopped)
* 6 Whole Black Peppercorns (Saabut Kaali Mirch)
* 6 Cardamom Pods (Choti Ilaichi)
* 2 medium Onions (thinly sliced)
* 2 cups of Dalda Banaspati or any Clarified Butter (Ghee)
* ½ tsp. Yellow Food Color (soaked in ½ milk)
* Salt (to taste)

Directions
1. Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

2. Cook on low heat without adding any water to the chicken. When water dries up, remove from heat.

3. Seperately in a pan, heat the banaspati or clarified butter; add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.

4. Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot; add half of the rice to it and then all of the chicken mixture on top of that and then the rest of the rice. Add food color mixture on rice.

5. Place pot on a hot tava or griddle and let cook on low heat for 15 minutes. Finally remove from heat; fluff rice and serve.

xXVincentxX

Coca-Cola Ham

This is by far the best flavored and delicious ham I have ever had! I thought I would post the recipe here for all of you to enjoy.

* 3 to 4 pound boneless ham
* 1 medium sweet onion, sliced into thin rings
* 16 ounces Coca-ColaÂ or other cola
* .
* Glaze:
* 1/8 (about) cup cloves
* 1-1/2 Tablespoons molasses
* 2 teaspoons mustard powder
* 2 Tablespoons brown sugar

Preparation:
Place ham in a dutch oven. Place onions rings on top and around ham and pour cola over the top. Cover, leaving lid slightly ajar, and bring to a boil. Immediately lower heat to a low simmer and cook for 20 minutes. Turn ham over and cook an additional 20 minutes.

Remove from pot and reserve 2 tablespoons of the liquid. Let ham cool slightly, about 15 minutes and preheat oven to 500 degrees F. Line a baking pan with nonstick foil.

Place ham in prepared baking pan. Score the ham in a diamond pattern. Poke holes with a sharp knife in the center of each diamond and insert a clove.

For the glaze, combine 1/4 cup of the reserved cooking liquid, molasses, ground mustard powder, and brown sugar until smooth. Brush evenly over the top of the ham, taking care not to dislodge the cloves.

Bake about 10 minutes until glaze is bubbly and browned. Let rest 5 minutes before slicing to serve.

Yield: 6 to 8 servings

qba113

Kutia (A festive dish served on Christmas Eve on the East of Poland)

30 dag wheat-grains
1/2 kg poppy seeds
5 T honey
30 dag sugar
10 dag almonds
20 dag nuts
10 dag raisins
vanilla-oil
boiled water

Carefully rinse the grains of wheat, then drain. Measure the volume and pour in a triple volume of water. Cook in the same way as for grits; when the water has soaked into thegrains, put the covered pot with wheat into a gently, preheated oven. Cool. Pour boiling water over the poppy seeds, drain, pour boiling water into the seeds again and leave for a few hours, preferably overnight. After the seeds have swollen, drain them and mince twice or three times. Mix the minced poppy seeds with the honey and sugar dissolved in 1-2 T water. Add washed and sorted raisins, chopped nuts, peeled and chopped almonds, vanilla-oil and cooked wheat. Mix. Leaver in a cool place. If there is some left after Christmas Eve supper, store the kutia in a cool place. Wheat mixed with poppy seeds and other ingredients should not be stored for longer than one day since it hardens and turns rancid when mixed with sugar and honey.

Enjoy

EDIT: (MrMazda 2010-12-14) - Corrected list tags

leatherbear

Contest Over Voting begins!!!