Main Dish Recipes

  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon ground fennel
  • 1 (3-pound) chuck roast
  • Extra virgin olive oil
  • 3 large carrots, peeled and cut into 2-inch-long chunks
  • 1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
  • 3 garlic cloves, smashed
  • 1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
  • 3 1/2 cups beef broth
  • 6 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 fresh or dried bay leaf
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste

Perfect Pot Roast

Dinner , HarperCollins , Beef , Braise , Apple Juice , Winter , main-dish

Author: Patricia Heaton

Growing Up, My Mother Would Make Pot Roast For A Sunday Meal, Or For When We Had Company; It's A Lovely Reminder Of Home.

Yield: 4 servings

Number Of Ingredients: 14

  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.
Nutrition Facts:

  • 1 5- to 6-pound roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons butter, melted
  • 1 Spanish onion, thickly sliced
  • 1 cup chicken stock
  • 2 tablespoons all-purpose flour

Perfect Roast Chicken

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Ina Garten

Time: 1h50m

Yield: 3 to 4 servings

Number Of Ingredients: 10

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.
Nutrition Facts:

THE BEST CHILI Ingredient:
  • 1/4 cup vegetable oil
  • 1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
  • 1 large yellow onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons tomato paste
  • 1 1/2 cups low-sodium beef broth
  • One 28-ounce can whole peeled tomatoes, crushed
  • Two 15.5-ounce cans kidney beans, undrained
  • Sour cream, shredded Cheddar and sliced scallions, for serving
  • Tortilla chips, for serving

The Best Chili


Author: Food Network Kitchen

There Are A Thousand Ways To Make Chili, But This Is The Quintessential, Totally Classic Version. We Used Ground Beef, Kidney Beans And The Perfect Blend Of Spices. You Can Slather It On Hot Dogs And Burgers Or Serve It As A Dip, But It Can Surely Stand On Its Own. Chances Are, You Have Everything You Need Right In Your Pantry. Top It With Your Favorite Garnishes And Serve With Plenty Of Tortilla Chips.

Time: 1h30m

Yield: 4 to 6 servings

Number Of Ingredients: 16

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
Nutrition Facts:

  • 2 eggs
  • ⅔ cup milk
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 3 slices bread, crumbled
  • 1 ½ pounds ground beef
  • 1 onion, chopped
  • 1 cup shredded Cheddar cheese
  • ½ cup shredded carrot
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • 1 tablespoon prepared yellow mustard

Best Ever Meat Loaf

Main Dish Recipes , Meatloaf Recipes , Beef Meatloaf Recipes

Author: Matt O

The Best Meat Loaf I Have Ever Found. Try It And You Will See.

Time: 1h20m

Yield: 6

Number Of Ingredients: 12

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
  • Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts:

Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g

  • 1 ½ pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried bread crumbs
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • ⅓ cup ketchup

Easy Meatloaf

Main Dish Recipes , Meatloaf Recipes , Beef Meatloaf Recipes

Author: Janet Caldwell

This Is A Very Easy And No Fail Recipe For Meatloaf. It Won't Take Long To Make At All, And It's Quite Good!

Yield: 8

Number Of Ingredients: 9

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
  • In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts:

Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g

  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • Pinch kosher salt and freshly ground black pepper
  • 6 racks baby back ribs (about 2 pounds each), membranes removed
  • 2 cups yellow mustard
  • 2 cups dark brown sugar
  • 1 1/2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 2 heaping teaspoons garlic powder
  • 2 heaping teaspoons onion powder
  • 1/2 teaspoon smoked paprika
  • One 15-ounce can tomato sauce
  • Kosher salt and freshly ground black pepper

No-fuss Baked Baby Back Ribs


Author: Kardea Brown

Time: 4h25m

Yield: 15 to 20 servings

Number Of Ingredients: 16

  • For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
  • Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
  • Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
  • For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
  • Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
  • Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.
Nutrition Facts:

  • 2 slabs baby back ribs, about 1 pound each (see Cook's Note)
  • 1/4 cup light brown sugar
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced

Baked Baby Back Ribs


Author: Food Network Kitchen

Even A Barbeque Purist Cannot Scoff At These Foil-wrapped, Baked And Glazed Baby Back Ribs. They're Satisfyingly Sweet, Savory, Smoky And Flavorful. The Meat Falls Off The Bones! Baking In Foil Also Reduces The Amount Of Clean Up. You'll Be Busy Enjoying These Ribs -- Who Has Time For Dishes?

Time: 3h20m

Yield: 4 servings

Number Of Ingredients: 13

  • In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
  • Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
  • In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
  • Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
  • Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
  • While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
Nutrition Facts:

  • 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, sliced
  • 8 ounces white button mushrooms, quartered
  • 7 ounces shiitakes, caps sliced (stems removed and discarded)
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth or beef stock
  • 10 ounces medium or wide egg noodles
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon chopped chives, plus more for serving

The Best Beef Stroganoff


Author: Food Network Kitchen

We Used A Marbled, Tender Piece Of Ribeye As The Star Of This Comfort Food Classic. Two Kinds Of Mushrooms Are Cooked Until Crispy To Add An Extra Element Of Flavor. The Whole Dish Is Brought Together With A Rich, Tangy Sauce Made With Sour Cream And Dijon And Served Over Egg Noodles.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 18

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
Nutrition Facts:

  • 1 1/2 pounds ground beef
  • 3/4 cup dry bread crumbs
  • 1/2 cup milk
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 egg
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) spaghetti
  • Grated Parmesan cheese

Spaghetti And Meatballs

main-dish , Entree

Author: By Betty Crocker Kitchens

Add Something Italian To Your Family Dinner! Serve Spaghetti And Meatballs - A Flavorful International Fare!

Time: 1h35m

Yield: 6

Number Of Ingredients: 23

  • Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
  • Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
  • Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
  • Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.
Nutrition Facts:

Calories 700, Carbohydrate 87 g, Cholesterol 105 mg, Fiber 6 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1470 mg

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil
  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Real Meatballs And Spaghetti

main-dish , Spaghetti , Pasta

Author: Ina Garten

For Homemade Italian Comfort, Make Ina Garten's Real Meatballs And Spaghetti Recipe From Barefoot Contessa On Food Network, Starring Veal, Pork And Beef.

Time: 2h

Yield: 6 servings

Number Of Ingredients: 23

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Nutrition Facts:

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