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    You are in: Home / Cookbooks / main dishes
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    256 recipes in

    main dishes

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    My family has been bugging me to submit this recipe as they feel it is the best brisket they have ever eaten. To me it is simplicity at its finest but the results are to die for. Cooking time includes marinading time. Hope you enjoy

    Recipe #37996

    The most amazing "no hassle" beef recipe I know. My mom-in-law gave it to me (one of my hubb'y favorites)and I love making it for crowds of people. Enjoy! Enjoy! Enjoy!

    Recipe #53344

    Quick and simple dinner for those busy weeknights that we all know and love! Serve over steamed rice for a tasty meal.

    Recipe #57790

    There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

    Recipe #112912

    This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

    Recipe #90739

    N'awlin's style of chicken with an updated Alfredo sauce.

    Recipe #39087

    24 Reviews |  By boots

    Great tasting dish found at the goldmine site

    Recipe #53496

    A very easy pasta dish for busy evenings. I like it served with crusty bread (to dip in the sauce) and a tossed salad. I have even doubled the recipe and served it to guest on a casual evening.

    Recipe #73450

    I used broccoli when I made this and it was good. This is great for one of those busy days or nights, since it is so quick and easy. Throw in a salad and some garlic bread and you've got a quick meal.

    Recipe #56528

    50 Reviews |  By keen5

    This ham recipe was given to my mother by a mom & pop restaraunt owner. The owner did all of her own cooking and had a little restaraunt right on the corner of our street. Everyone raved about her ham. My mother helped her out a lot so she gave mom the recipe. Everyone raves about this ham at Christmas and Easter! The secret is to slice it soon after it is done and let the slices sit in the juice in the fridge. Then when you are ready to serve, reheat at 350 in the oven right in the roaster with the juice. Leftovers are great on a soft roll with butter. Prep and cook time is approximate.

    Recipe #57765

    I needed to put dinner in the oven ASAP and had no time to marinate. After looking around on the web, I combined a couple different recipes and came up with this. We really enjoy it...hope you will too!

    Recipe #105972

    7 Reviews |  By Gremi

    This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version of Psycho Chicken appeared as the Featured Reader Recipe in the June, 2002 issue-- and while I was grateful to have been spotlighted, I couldn't help feeling that the published rendition lost something of the original spirit of the recipe. Psycho Chicken is less about ingredients than it is a technique-- it is about a slashing and slathering method of infusing flavor into the chicken, then dredging the meat in the juices after cooking. Play with the quantities of flavorings, change herbs, don't even worry about whether you use a rack. But use the method. Please. THAT'S what Psycho Chick is all about.

    Recipe #105446

    This is a simple recipe, but tasty, and with ingredients always on hand. Any leftovers make good sandwiches, or a topping for pizza when sliced up.

    Recipe #66512

    79 Reviews |  By bratty

    This is the way I always prepare my BBQ ribs. They result in fall off the bone tender ribs, and they are always a hit. The spices listed are what I submitted for this recipe, however I probably never use the same thing twice. Play around with those ingredients you enjoy the most. Prep time includes marinating time.

    Recipe #67063

    Really good as a light meal served with crusty rolls. Easy and quick to make.

    Recipe #48915

    This is a really good change of pace from your normal baked ham. Be sure to watch closely as you grill so that you don't burn the ham slices since the sauce does contain sugar.

    Recipe #46456

    60 Reviews |  By Laudee

    This recipe comes from Denver Fire Fighters Favorites cookbook published in 1976. This is a quick and very tasty dish and you can increase ingredients to make a larger batch, if needed. It's always been a big seller in my house.

    Recipe #40879

    The sweet tangy sauce this chicken cooks in results in delicious, sweet, slightly sticky chicken that is just delicious. It may be the ugliest chicken you've ever seen (especially if you skin the chicken first, as I usually do), but it sure does taste good.I usually grab a "family pack" of select chicken parts or I use drumsticks and yank off all the skin with the help of kitchen shears. A serving is two pieces each. I originally found this in one of my favorite community cookbooks, "Enough to Feed an Army" years ago. This is my adaptation and I gave it the name "Ugly Naked" based on my method of skinning the chicken.

    Recipe #40106

    This is a very good and tasty recipe, takes only 30 minutes to prepare. Panko is available in well-stocked supermarkets and Asian grocery stores. The recipe comes from Sunset.

    Recipe #85475

    This delicious ham is a nice break from the burgers and chicken we do. The glaze is so good!

    Recipe #26792

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