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    You are in: Home / Cookbooks / Main Dishes
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    185 recipes in

    Main Dishes

    « Previous 1 2 3 4 . . . 8 9 10 Next »
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    A wonderfully fragrant and tasty dish using fresh carrots, onion, spices and rice. It's a 1-pot dish and easy to make. It's especially delicious when served with dollops of tart plain yogurt.

    Recipe #420598

    The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:

    Recipe #420012

    This is an Iraqi dish thought to have originated in Iran. It's tangy and sweet and is a special treat in my family. I have not included the directions for making the rice as I sometimes use a rice cooker and at other times I make it steamed the traditional way. Either way is fine. Sour salt, also called citric acid crystals looks like sugar and can be found in most stores. Careful, it is very potent. The weight of the apricots is a guess. It is one box or bag of dried apricots as packaged in the stores.

    Recipe #420605

    Per Whole Foods website, "Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.

    Recipe #416187

    From Cooking Light--this was just too interesting for me to pass up! Posted for safekeeping. I will likely reduce the oil a bit...

    Recipe #414212

    I saw a few recipes similar to this during my "Love for Ricotta Cheese" phase and came up with this recipe when I had tons of leftover butternut squash from my mother in law's garden. Its pretty good...my son loved its sweetness!

    Recipe #413176

    1 Reviews |  By Hwin

    My friend Sirisha, from South India, introduced me to this. It is great! I like it hot and cold. There are several versions on 'zaar, but this one has stronger spices than most. It is somewhat hot, but mostly just very flavorful! I prefer it without the onion. The amounts are approximate, as she never measure. I do, though. :)

    Recipe #410801

    Recipe #409313

    This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.

    Recipe #408141

    This is an adaptation of a Cantonese banquet dish.

    Recipe #408249

    From Veganomicon- Isa Chandra Moskowitz and Terry Hope, when I made this I omitted tarragon cos I didn’t have any in, and I substituted the olive oil with spray cal to cut down on fat. I usually don’t like TVP but this was absolutely awesome, my meat loving husband adored it. oh yeah my dog helped write this recipe, by treading on keyboard and licking my hand which was resting on mouse she wanted stroking you see.

    Recipe #407543

    This loaf was modified from a found recipe, very hearty and rich. Tons of protein and easy to make. I added ground flax seed for extra health benefit!

    Recipe #346040

    This vegetable dish is my favorite since childhood.

    Recipe #344407

    I think I got this from AllRecipes...? Serve over hot Basmati or Jasmine rice, with plain yogurt on the side.

    Recipe #341511

    Oh, this is just delcious! A vegetarian delight! I have found out that the Africans cook alot with peppers and frequently stuff them with rice and/or grains.

    Recipe #121942

    Red (ripe) pablano peppers with spiced soy-rizo, tomato, and rice stuffing. It's savory with a kick. This recipe sprung up from what was in my kitchen.

    Recipe #338468

    Frozen potato pierogies go gourmet with a savory homemade sauce of golden sauteed onions, crunchy cabbage and tart Granny Smith apples. It has been triple tested at the Goodhousekeeping Research Institute 09/2008 issue. Seems like I always find good recipes at the Dr's. office, then I have to ask them to copy it for me - in between hello's and goodbye's. It sounds really good!!! Haven't tried it as yet - hope to soon.

    Recipe #337633

    1 Reviews |  By batya

    I haven't tried this, but have a bag of frozen Artichoke bottoms that I've wanted to use. I modified this recipe to make it vegan, but you can use 1/4 heavy cream instead of the basil-tofu ricotta filling that I found in another Zaar recipe. This recipe is modified form one i found onien from Solo Verdura ,by Anne Bianchi; ill review after trying it

    Recipe #335658

    Food & Wine. Serve with Jacob's Creek Cabernet Sauvignon.

    Recipe #331945

    Hearty and full of fiber and protein!

    Recipe #331954

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