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Mar 2, 2013 07:27 PM

Your Best Main Dishes

I would like to hear about your absolutely favorite dishes.

Here are the guidelines:

The flavor is primo! You and your family look forward to it.

Prep and active cooking time not to exceed 90 minutes. Unattended cooking time doesn't count.

Required cooking skill should be no higher than intermediate.

It has to be a main dish, not a side dish, not a dessert.

It would be wonderful if you could include a link to a recipe or the recipe but not mandatory.

I have 5 or 6:

Chicken Marsala
Swiss Steak
BBQ Pork Tenderloin
Pulled pork
a Porterhouse or Ribeye steak

I have others but none that live up to these.

Do you have some you can share?

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  1. baby rack of lamb
    veal chops
    prime rib roast
    thanksgiving turkey

    1. Beef stroganoff
      Sweet &sour meatballs
      Fettucini Alfredo

      I am not sure all of those are *that* special, but they are family favorites from the 12-year-old to the 80-year-old, and they are requested often.

      9 Replies
      1. re: jlhinwa

        Is your stroganoff made with Beef Tenderloin or what?

        1. re: Hank Hanover

          My mom's original recipe calls for beef round steak, however I have bastardized it by using ground beef and (gasp) TVP.

        2. re: jlhinwa

          Would love to have your stroganoff recipe.

          1. re: Gail

            Here it is...caveat being I start here but then tweak with seasonings depending on my mood:

            2 lbs round steak, cut into finger sized strips
            6 tbsp flour
            1-1/2 tsp salt
            1/4 tsp pepper
            3 tbsp cooking oil
            1 cup chopped onion
            1 - 4 oz can mushrooms
            2 Tbsp worstershire
            1 TGIF p
            1 can tomato soup
            1 cup sour cream

            Also, to taste: red wine, balsamic vinegar, white pepper, garlic, and more black pepper and worstershire, those these are deviations from my mom's recipe.

            Dredge sliced eat tin flour, salt, and pepper mixture. Brown in oil. Add onion and brown. Add mushrooms with liquid, worstershire sauce, and tomato soup. Simmer for 1-1/2 to 2 hours over low heat or until meat is tender. Taste and adjust seasonings to your preference. Check to make sure it doesn't burn. :-). Just before serving, stir in sour cream and continue cooking until hot. Sere over brown rice or egg noodles.

            Variations: I have a vegetarian husband so will substitute Morningstar beef crumbles for the round steak and skip the dredging in flour. Another variation is to use ground round and skid

            1. re: jlhinwa

              Thanks, j. I've just added it to my net cookbook.

              1 TGIF p ???

              1. re: Gail

                Whoops, sorry! I have no idea what that was supposed to be (typing tired on an iPad last night). All ingredients are present and accounted for so just ignore. :-)

                1. re: jlhinwa

                  Thanks again, j.
                  And I thank God on Fridays too. :)

              2. re: jlhinwa

                Here it is...caveat being I start here but then tweak with seasonings "depending on my mood":

                love moody tweakers :)

                1. re: iL Divo

                  <love moody tweakers >

                  Me, too! But Mr. Pine sometimes declares "this is perfect--make it exactly the same next time." Woops, I "wung" it this time, depending on my mood, probably never to be created exactly the same again in this lifetime.

          2. Pasta puttanesca/grilled eggplant puttanesca
            Chicken, pork or veal piccata or saltimbocca
            Steak au poivre
            skirt steak in red wine reduction
            Pork and green chili stew (easy cheating version)
            Rack of lamb injected with orange liqueur
            Roast chicken
            Quick meat sauce for pasta seasoned with fennel, nutmeg, and pepper

            No links but if any sound good I will reply with recipe.

            5 Replies
            1. re: tim irvine

              tim, I'd love to hear how you make the following:

              grilled eggplant puttanesca
              Pork and green chili stew (easy cheating version)


              1. re: ChristinaMason

                In a frying pan heat a good bit of olive oil with minced or crushed garlic. Don't burn the garlic. Brush 1/2 inch slices of eggplant. Grill them. In what oil remains sweat minced onion. Add several diced tomatoes, pips and all, bits of olive (I usually have pitted kalamata olives around), capers, red pepper flakes, and white wine. As soon as it is hot, layer eggplant with sauce, adding small slices of mozzarella here and there. Everything is already hot. Grate a little Romano and shred one fresh bail on top. Reheats even better.

                Stew, usually done with cubed loin roast. Brown floured cubes in oil, add a can of Green chili enchilada sauce, a little broth, and whatever else trips your trigger, like a can of corn. add seasonings like cumin or more chilies to taste.

                Both of these are about 15 minutes of prep time.

                1. re: tim irvine

                  Nice, thank you! I just happen to have a can of enchilada sauce sitting neglected (impulse clearance-price purchase). :)

              2. re: tim irvine

                Tim, The rack of lamb sounds wonderful! Could you discuss your recipe a bit?

              3. Corned Beef with mustard/brown sugar glaze.
                Marinated grilled flank steak.
                Pesto stuffed chicken rolls...sometimes made with pepperoni instead of pesto.
                Shrimp...scampi, grilled, any which way.

                1. I don't have a ton in my repertoire as I haven't been regularly cooking for very long, but this Chicken stuffed with Pesto and Cheese is my SO's absolute favorite. I just use seasoned breadcrumbs instead of the almond meal in the recipe. I like it because it's easy and made with things I always have on hand.

                  3 Replies
                  1. re: juliejulez

                    This is the recipe that I use. The rolls are browned a bit in a pan before they are baked. I never use toothpicks either. I buy thin sliced chicken cutlets and they hold together pretty well when I saute them.

                    And I don't add the red pepper...that would be a deal breaker for my husband and son.


                    1. re: valerie

                      Looks great! I personally would love the red pepper :)

                    2. re: juliejulez

                      Great recipe, JJ! I love that it is made with ground almonds and not breadcrumbs.