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    You are in: Home / Cookbooks / Elegant Main Dishes
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    46 recipes in

    Elegant Main Dishes

    These are main dishes that I hope to use on a dinner fit for the best....My husband!
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    Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it!

    Recipe #221492

    This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

    Recipe #113817

    This recipe came from Southern Living. They are the best I have ever tried. Very rich!

    Recipe #27316

    This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!

    Recipe #281377

    Another recipe from a local cooking show. I made this and it went together very quickly and has a wonderful combination of flavors. Even the picky kid who doesn't like spinach ate 2 helpings.

    Recipe #285629

    This recipe for Prime Rib works every time, thus the word "magic." I have relied on it for holiday dinners and special occasion meals for over 25 years. It really gives the chef a lot of wiggle room to make the rest of the meal. It does take 2 1/2 hours of oven time. And it does work! I have the butcher debone then retie it for the best flavor. I have had good luck with this method of cooking for many years with 3-5 pound roasts, but several chefs here at Zaar have said that the roast should be 5-7 plus. Just always go to the butcher and order Prime or get Choice. None of this "Select" or "Blue Ribbon" stuff. If you're spending the money for a prime rib roast, please don't go for these cheap and flavorless grades of meat. We learned this the hard way and should have known better, Hubby's Daddy was a butcher. And they are a dying breed. I hope you enjoy this cooking method and the results!

    Recipe #126865

    7 Reviews |  By Buddy P

    This a fantastic recipe I developed from a chicken cordon bleu recipe a chef gave me about 20 years ago. This recipe takes time to make, but it is well worth the effort! It is the special occasion meal most requested by my family.

    Recipe #87854

    Fancy name for pork loin roast with potatoes and onions. This dish has been around forever and it's always a winner. If you can catch a pork loin on sale, then is the time to buy and freeze for special company dinners. This one is sure to wow them!

    Recipe #145167

    My dietitian gave me the recipe during one of my counseling sessions. I told her it was deeelish. Their dietary dept. is really good about working with what you can/can't and will/won't eat for your special diet. Even though they are a hospital, the food there is surprisingly good.

    Recipe #149627

    This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.

    Recipe #153778

    I LOVE shrimp. Rice too, actually. It doesn't hurt my stomach to eat either, depending on how they're prepared. BUT...this casserole, which I'm not a big fan of casseroles, is different. It's GOOD! and fancy enough for a dinner party. While it only serves 4, it's perfect for a small get-together of two couples. Serve with crusty bread and enjoy the praise you get from your guests!

    Recipe #189658

    18 Reviews |  By Redsie

    Adapted from a Kraft recipe. Wonderful way to use pesto! For a fast supper - it was a hit in my house!

    Recipe #162944

    This is a recipe from one of my student cookbooks. It offers a little something from your average fish cake. Or, if you wanted something a little different, try red salmon. I just stick to the tuna version, but if anyone does use salmon, let me know how it works out.

    Recipe #202158

    This makes such an elegant looking (and tasting) dish. Allow an hour chilling for the crepe batter, crepes can be made up to 3 days ahead of time, just stack them between wax paper sheets, or white paper towels. Cool, than and place them in an airtight container.

    Recipe #118713

    These pork chops add a little zing to ordinary breaded pork chops. My whole family loves the spicy sweet flavor and I won't make plain ones again. If you are concerned about the fat and calories of frying, you can always bake them in the oven.

    Recipe #26159

    This came from a frugal cooking website! It is so simple and delicious!

    Recipe #157154

    This is best if cooked over a charcoal or a wood ember fire but if you’re using gas, you can put some wood chips in a foil pouch and put it over a corner of the burner and get at least some of the smokey flavor. The most important thing to remember is DON'T OVER COOK THE SHRIMP!!

    Recipe #166510

    A nice change from tomato sauce. We love this for a fast dinner. My girls (ages 2 and 5)like it as well and it's a good way for us to get them to eat some spinach! (You know, if you mix anything with cheese it tastes great)!

    Recipe #43974

    Several years ago, I noticed a post on some random cooking site asking for help with dry roast chicken. Someone suggested the 'flipping' method described below. I've been using it ever since, and it works! The actual recipe is a very basic one I found in a little paperback book at the grocery. You can replace the Italian seasonings with any others you prefer, but I think you'll find the general method gives great results. Exact cooking time will vary somewhat according to weight, of course.

    Recipe #98395

    Great tasting and budget friendly!

    Recipe #90309

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