Course: Main Dish

WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC

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 WHOLE BAKED TILAPIA WITH FLAT-LEAF PARSLEY AND GARLIC
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Course Main Dish
Cuisine English
Servings
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Course Main Dish
Cuisine English
Servings
Ingredients
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Instructions
  1. Pre-heat the oven to 200C (392F). Prepare two squares of aluminium foil large enough to completely wrap each fish and spray with a little olive oil on the shiny side.
  2. Mix together the softened butter, garlic and lemon juice.
  3. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side.
  4. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish.
  5. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel. Place on a baking sheet in the pre-heated oven for 20-30 minutes or until the fish is just cooked. Carefully open each parcel (be careful not to lose the juices!) and place under the grill for a further 5 minutes to brown a little before serving.
Recipe Notes

http://www.cooksister.com/2008/11/whole-grilled-tilapia-with-flat-leaf-parsley.html

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Char Siu (Chinese BBQ Pork)

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 Char Siu (Chinese BBQ Pork)
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Course Main Dish
Cuisine Chinese
Servings
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Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Instructions
  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Recipe Notes

Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.

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Jerk Chicken

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 Jerk Chicken
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Course Main Dish
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Course Main Dish
Servings
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Instructions
  1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

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Ham and Shell Salad

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 Ham and Shell Salad
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
  2. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, Ranch dressing, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
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Nutrition Facts
Ham and Shell Salad
Amount Per Serving
Calories 369 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 43mg 14%
Sodium 645mg 27%
Potassium 87mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 16g 32%
Vitamin A 9%
Vitamin C 14%
Calcium 22%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Potpie Recipe

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 Chicken Potpie Recipe
Test Kitchen Tips Feel free to use your favorite homemade pie pastry. When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
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Rating: 3
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Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 5 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  5. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).
Recipe Notes

Nutritional Facts 1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

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Nutrition Facts
Chicken Potpie Recipe
Amount Per Serving
Calories 484 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 52mg 17%
Sodium 1034mg 43%
Potassium 449mg 13%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 94%
Vitamin C 18%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Four-Cheese Stuffed Manicotti

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 Four-Cheese Stuffed Manicotti
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Course Main Dish
Cuisine Italian
Prep Time 70 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 70 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook noodles in a large pot of boiling salted water, stirring occasionally, until still firm, about 4-6 minutes. Drain and transfer to a lightly oiled rimmed baking sheet.
  2. Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1–2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
  3. Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
  4. Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30–35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
Recipe Notes

I am going to try just half the recipe, and I am also going to cook 1/2 lb. of Italian sausage to add to my sauce before I put it in the oven.

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Cheesy Ham Chowder Recipe

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 Cheesy Ham Chowder Recipe
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Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Recipe Notes

Yield: 10 servings.

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Chicken Rice Enchilada Casserole

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 Chicken Rice Enchilada Casserole
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Mix rice, broth, enchilada & sauce together in a 3-quart casserole or square baking dish.
  3. Spread cheese on top, then lay the lightly salted and peppered on top.
  4. Bake for 1 1/4 hour, until liquid absorbed and chicken is done.
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Nutrition Facts
Chicken Rice Enchilada Casserole
Amount Per Serving
Calories 500 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Cholesterol 160mg 53%
Sodium 1243mg 52%
Potassium 21mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 39g 78%
Vitamin A 15%
Calcium 45%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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Irish Lamb Stew

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 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
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Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
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Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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