These easy main dish recipes will be your go-to meal source for delicious home cooked meals.
“What’s for dinner?” These are quick easy dinner recipes that are delicious. Easy homemade recipes for meatloaf, casseroles, simple chicken recipes, ground beef and much more.
PEPPER AND ONION STEAK OVER RICE MAIN DISH
1 lb steak (sirloin-round/rib eye-cube), cut in strips
1 large sweet green pepper, cut in strips
3 cloves garlic, minced
1 large onion, sliced
1 TBS homemade worcestershire sauce
1/2 cup brown sugar, packed
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1-1/2 cups water
1 TBS homemade ketchup
Brown steak in skillet. Add onion and sauté until translucent. Add remaining ingredients. Cover; cook on low 15 minutes. While cooking, make rice and gravy (see below).
1 cup rice
2 cups water
1/4 tsp salt
1/2 tsp homemade unsalted butter
Place the above 4 ingredients into a 2 quart saucepan. Heat over high heat until water boils. Cover and reduce heat to low; cook 15 minutes or until rice is tender.
Remove from heat, leaving covered (stir with fork before serving).
While rice is cooking, in a separate saucepan, combine 2 cups water and bouillon cube or soup base. Stir in 1/2 cup flour; whisk until smooth. Add remaining ingredients. Simmer, uncovered, over medium heat (about 15 minutes).
Season with salt and pepper to taste.
To serve: Add gravy to steak and heat on high for 2 minutes. Serve over rice. A beautiful and delicious easy main dish recipe.
This is one of my favorite easy main dish recipes…was then and still is today.
OLD FASHIONED CHICKEN AND DUMPLINGS
4 lb. broiler or roasting chicken
2 quarts water or chicken broth
1 tsp bouillon powder
2 TBS fresh parsley
1 onion, whole
1 bay leaf
2 cloves garlic, crushed
pinch of black pepper
1/2 lb. baby carrots
2-3 stalks celery, whole
Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted.
Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes).
Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands – if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it’s important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not over mix – about 2 minutes total).
Roll dough out on a work surface which has been lightly sprinkled with flour to prevent sticking. Roll dough out thinly, about 1/8″ thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.
NOTES: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes I serve this with sliced mushrooms, too. Simply add them to the broth during the last 10 minutes.
Easy Main Dish Recipes
Awesome easy main dish recipe, if I say so myself.
MILWAUKEE PORK CHOPS
In a skillet, heat the butter and oil. Add the pork chops and brown them on both sides.
Combine other ingredients and pour over the chops. Simmer, (covered) on low for 30 minutes. A easy main dish recipe that is quick to prepare and very tasty too.
This is creamier than the regular casserole and you must try this easy main dish recipe.
TUNA NOODLE CUSTARD
1 TBS salt
8 oz egg noodles
1 cup evaporated milk
1 cup lukewarm water
2 TBS onions, minced
1/4 tsp paprika
1/8 tsp thyme
3 eggs, slightly beaten
salt and pepper to taste
1 can condensed cream of mushroom soup
1/2 cup milk
1 TBS butter
PREHEAT oven to 325 degrees and grease a 2 quart casserole dish.
Add 1 TBS salt to water in a pot and bring to a boil. Gradually add the egg noodles and cook until tender. Drain.
In a bowl, mix the remaining ingredients together and then add the noodles. Pour into the prepared casserole dish. Season with salt and pepper. Cover and place the casserole dish in a pan of hot water and bake for 1 hour or until firm.
Mix the mushroom sauce ingredients together and heat in a small saucepan. Pour over a slice of the custard.