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This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!

Recipe #109943

121 Reviews |  By Marie

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Recipe #40497

These are really close to the real thing. My family was in heaven! They're great for dinner, football parties, or kid's birthday parties. I'm not real fond of White Castle myself but I gobbled these up. Note: To freeze: Assemble hamburgers less the condiments. Flash freeze, wrap in plastic wrap, put in a ziplock bag and label. To heat: Microwave until heated through.

Recipe #109264

Just like the famous restaraunt's dish.

Recipe #8596

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.

Recipe #5478

Comfort food from www.schneiders.ca

Recipe #472235

Meat sauce, cheese sauce, noodles and barely a tomato to be found in this 9" x 13" lasagne. Total comfort food, limit: one per year.

Recipe #74875

This is a Weight Watchers recipe. Theirs includes tomatoes etc but it's easier to just buy salsa, lol! The thing I love most about this recipe is the marinade.

Recipe #494261

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Recipe #45809

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

Recipe #48760

A delicious way to serve pork tenderloin, that my kids will eat happily!

Recipe #490101

13 Reviews |  By LAURIE

Pork tenderloins are one of my favorites. This stew is so quick, tasty and easy to do on the stove that even you wont believe it. The German in me loves the flavors and we love it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

Recipe #139893

So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences

Recipe #488246

This recipe is exactly what is written on the side of the McCormick's Montreal Steak Seasoning Container. I've been using it for several years and never bothered to write it down until I bought a new container and it didn't have it on it. Talk about panic. The recipe is good for I pound of steak so adjust it according to how many steaks you're making.

Recipe #409800

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

Recipe #302120

I went hunting recently for a tortiere recipe, this is an amalgamation of several recipes and my personal preferences to boot. And to add to the debate of what to serve with tortiere? My family likes HP sauce with theirs. For the pastry you need a double-crust pie dough, chilled for an hour. I usually make the full block of shortening, and add an egg and a tablespoon of vinegar to my water, it makes an awesome crust. Even though I am now making dough enough for 3 double-crust pies that way. The rest I often turn into butter tarts or an apple pie, no one ever complains about that!

Recipe #407367

A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

Recipe #429784

My brother got this recipe from his best friend's mother when he was a teenager, passed it on to me when I was in my 20s, and it has been a favourite ever since. Even my kids like it, if I omit the peppers.

Recipe #469682

This is a recipe my mother used to make, that she got from my Oma. While it looks fancy, it is actually pretty easy. Rouladen is a thin slice of round steak, thin enough that you can roll it easily. Yummy German cooking!

Recipe #469638

I make this casserole frequently for supper because it is cheap, fast, filling and great for kids. It's even good for very young kids who are just beginning to eat table foods. When I was a kid, we would have this as a side dish for holiday dinners, but I make it as a simple supper with crackers or dinner rolls and salad. You can substitute ingredients to fit what you have on hand.

Recipe #408848

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