What is your favorite main dish?

Question

What is the recipe for your favorite main dish?

Answer 1

Mmmmm...

Steamed Snow Crab legs dipped in drawn butter served with spring roll or fishcake with Jasmine rice and sweet vegetables.

I once tasted American Cajun-style seafood gumbo soup and it was wonderful.

I would very much like to try home made Shepard's pie from the UK. I bet it is delicious.

I love any Chocolate!



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Answer 2

Another Ramen Recipe

A simple, quick recipe using Ramen Noodles. Great for college students! A friend of mine from China tried these and said they were the best noodles he had eaten since coming to the States! Tip: Tastes best with chopsticks. No need to add any metal flavor to this dish!

1 servings 11 min 1 min prep

1 cup water
1 tablespoon shoyu (soy sauce)
1 fluid ounce sake (Japanese rice wine)
1 (3 ounce) package of maruchan ramen noodles (any flavor)

Combine water, shoyu, and sake into either a small or medium size pot and stir to mix well.

Bring to a boil.

Open Ramen package and THROW AWAY THE SEASONING unless you care to save it for something else.

When the water has come to a boil, add the noodles.

Cook for about 4 minutes or until the noodles appear soft and have absorbed most of the broth.

Serve in a bowl!

Answer 3

This has been tested many times with my family and always has recieved stellar results :)

Beef Stroganoff with Egg Noodles

Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 to 6 servings

2 Tbsp vegetable oil
1 pound beef tenderloin
salt and pepper
2 Tbsp butter
1 small onion, sliced
2 Tbsp flour
2 15-oz. cans beef consommé
2 Tbsp Dijon mustard
1 cup sour cream
1/4 cup chopped parsley, divided
6 chopped cornichons or baby gherkins, for garnish (optional)
12-oz. package egg noodles, large elbow macaroni, or other pasta
1 Tbsp butter

Place the beef into the freezer for 10-15 minutes. (This is a recommendation that Ray makes in 30-Minute Get Real Meals, and it's a good one. Putting it in the freezer for a few minutes firms up the meat and makes it easier to slice.)

Bring a large pot of water to boil for the pasta. When water is boiling, salt liberally and add pasta. Cook according to package directions then drain. Toss with 1 Tbsp butter and 1 to 2 Tbsp chopped parsley. Set aside and keep warm.

Thinly slice the beef and trim pieces so that you have 2-inch by 3 or 4-inch strips. Preheat a large skillet with 1 Tbsp of the vegetable oil over high heat. When very hot, add half the beef in an even layer and sear for 2 minutes without stirring. When caramelized on the first side, turn with tongs and continue to cook for about 1 more minute. Remove beef and repeat with remaining vegetable oil and meat. Reserve all the beef on a plate.

Reduce heat to medium low and add 2 Tbsp butter to the pan. When melted, add the sliced onion. Cook for 2 to 3 minutes, then add the flour, stirring to distribute. Cook flour for 30 seconds, then whisk in the beef consommé. Add Dijon mustard, then reduce heat to low. Simmer gently for 10 minutes.

Whisk sour cream into the stroganoff sauce. When completely incorporated, add the meat back to the pan. Simmer for 10 minutes. Check seasoning, correcting for salt and pepper if necessary. Serve atop a bed of buttered pasta. Garnish with cornichons and remaining parsley, if desired.

Answer 4

Oven Stew
(to be served over brown rice, brown & wild rice mix, or your favorite pasta)

2 to 2-1/2 lb top round London broil, nicely trimmed and reserve the trimmings
1-1/2 to 2 C beef stock (or one can REDUCED FAT & LOW SODIUM beef broth)
2 Tbs Worcestershire sauce
Black pepper, to taste
1 tsp garlic powder (or fresh garlic, crushed and chopped)
1 tsp dried thyme, crushed and rubbed in your hand
1/4 C dried parsley
1 lb baby carrots or peeled carrots (fake baby carrots, cut to baby size)
2-3 ribs celery in 1/2 to 3/4" slices
1 large onion, coarsely chopped
12 oz fresh mushrooms, sliced or chopped (or canned mushrooms, drained)
1 large can diced tomatoes, I think they're 28 oz now (or equivalent fresh tomatoes)

In a large skillet, fry the beef trimmings then discard. In the fat, brown your beef on all sides like you would for a pot roast. Discard the fat. (Or you can use and discard 2 T vegetable oil.) Place the beef into a roast pan, but do not use the roasting rack. Mix the broth and Worcestershire sauce and pour over roast. Pepper lightly, if desired. Throw the herbs and veggies on top. Bake at 325F-350F until the carrots are tender and meat is done to your liking.

Remove beef and slice. Remove veggies from cooking juices. Using a roux, make a thin gravy from juices. Place rice or pasta on a large platter. Place sliced beef on top and arrange veggies around it. You can either pour gravy over all, or serve in a gravy boat.

I use the leftovers as the base for beef vegetable soup.

Answer 5

Lemon chicken strips
2-3 chicken breasts
breadcrumbs (approx: 1cup)
lemon pepper (approx:1/4 cup or to taste)
egg (1-2)
Mix lemon pepper & breadcrumbs in a bowl
Beat egg in a bowl
Cut chicken into strips, dip into egg then into lemonpepper & breadcrumb mixture
Deep fry in virgin olive oil at 170c aprox. 4 minutes or until light brown.
Serve with either salads or hot veg and can be eaten cold.

Answer 6

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 7

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bad. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

Spaghetti and meat sauce.
I just take some ground beed and brown it then I put some spaghtetti sauce in it and boil the spaghetti and put the meat sauce on top of it.

Answer 9

Heat up a blonde and eat til full.

Answer 10

rice with meat and veg