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Explore an array of tantalizing main dishes with our extensive collection of recipes. From savory pasta dishes and aromatic stir-fries to hearty casseroles and succulent roasts, discover a variety of culinary delights that will satisfy any appetite. Learn how to cook main dishes using techniques such as braising, grilling, baking, and slow cooking, ensuring each dish is bursting with flavor and cooked to perfection. Explore popular recipes like classic lasagna, flavorful chicken stir-fry, tender beef stew, and festive holiday roasts. Find inspiration for vegetarian main dishes, gluten-free options, and quick weeknight dinners that fit into busy schedules. Whether you’re planning a family meal, a dinner party, or simply seeking new flavors to enjoy, our curated selection caters to every taste and occasion. Elevate your cooking skills with our popular main dish recipes and transform ordinary meals into extraordinary dining experiences.

Dorado fillet

  • Fish
  • Main Dishes
  • European European
Easy and very tasty dish fried dorado fillet. The main thing in this recipe is not to overcook the fish, dorado fillet should be fried for no more than a...
Read More

Roast duck with apples

  • Main Dishes
  • European European
Duck with apples is a classic dish that combines the rich, savory flavor of duck with the natural sweetness and tartness of apples.  The combination of savory duck and sweet...
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Roasted potatoes and meat in the oven

  • Main Dishes
  • Meat
  • European European
A simple and at the same time satisfying dish, potatoes and meat combined with herbs and cream give a delicate and at the same time piquant taste. This dish is...
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Whole roasted chicken in the oven

  • Chicken
  • Main Dishes
  • Japanese Japanese
  • Thai Thai
Very juicy and tasty whole baked chicken in the oven, perfect for the holiday table for Thanksgiving, Christmas and New Year. This dish can be considered low-calorie, prepared without oil....
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Duck breast

  • Main Dishes
  • European European
Duck breast in pomegranate sauce is a refined dish that beautifully balances the rich, tender flavor of duck with the tart sweetness of pomegranate. Often served in high-end restaurants, this...
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Roast duck with orange

  • Main Dishes
  • French French
Roast duck with oranges is a classic dish that beautifully combines rich, juicy duck with bright, zesty citrus notes. This recipe is a great choice for special occasions and holidays....
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Pork knuckle

  • Main Dishes
  • Meat
  • German German
This dish of pork knuckle in honey-mustard sauce is wonderful for the Christmas holiday table, and can be an excellent appetizer for a good company of friends. The shank according...
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Pasta carbonara

  • Main Dishes
  • Italian Italian
Spaghetti Carbonara, a classic Italian dish that epitomizes simplicity and elegance. Originating from Rome, this beloved recipe features al dente spaghetti tossed in a creamy sauce made from fresh eggs,...
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Baked pork loin

  • Main Dishes
  • Meat
  • European European
Pork loin baked in the oven is a very easy and satisfying recipe. The meat turns out incredibly tasty, juicy and soft. It can be eaten separately, with salad, baked...
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Grilled pork ribs

  • Main Dishes
  • Meat
  • European European
In this recipe, it is important to marinate the ribs in advance so that they are saturated with the marinade, then the meat will be softer and tastier. You can...
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Quick recipes for every day

Georgian Khinkali (juicy dumplings recipe) IN A CR Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings
Crispy fried mozzarella Crispy fried mozzarella i Crispy fried mozzarella

Crispy fried mozzarella is perfect as an appetizer for both a festive table and an everyday snack.
You can choose the sauce to your taste. I prefer to serve fried mozzarella with ketchup.

1. Beat the egg a little.
2. Place breadcrumbs in a deep bowl.
3. Heat vegetable oil for deep-frying.
4. Dip each mozzarella ball first in the egg, and then in the breadcrumbs.
5. Place each mozzarella ball in the fryer and fry until lightly golden brown.
6. The cheese itself is very soft, we just need to warm it up a little and add crunch to the crust, so don’t overdo it. 
More recipes you can find here: dishmagazine.com

#recipe #food #meal #mealprep #mozzarella
Cruffin WITH DRIED CRANBERRIES, CHERRIES AND RAISI Cruffin
WITH DRIED CRANBERRIES, CHERRIES AND RAISINS

PREPARATION OF RAISINS, DRIED CRANBERRIES AND CHERRIES

1. In a small bowl, soak the raisins, dried cranberries and cherries in rum for at least 1 hour.

THE DOUGH

1. Take a large container, break the eggs into it, add sugar, vanilla and salt, beat well with a whisk until the sugar is almost dissolved.
2. Add 50 ml of melted butter and mix.
3. Add 120 ml of warm milk and 7 grams of dry yeast.
4. Add flour, knead the dough.
5. Cover the dough with cling film and leave to rest for 1 hour. The dough should increase in volume.

PREPARING THE CRUFFIN

1. Roll out the dough to a thickness of 3-4 mm. Evenly grease the dough with soft butter (100 g).
2. Remove raisins, dry cranberries and dry cherries from the rum and dry with a towel.
3. Evenly distribute raisins, dry cranberries and dry cherries over the rolled out dough. You can also add crushed almonds.
4. Roll the dough into a roll and make a cut in the middle along the entire roll.
5. Roll the halves of the roll cut lengthwise into two curls again and place one on top of the other, forming a cruffin.
6. Cover the craffin baking pan with parchment paper and transfer the craffin into it.
7. Cover the cruffin pan with cling film and let rest for 30 minutes.
8. Remove the film and place in a preheated oven at 320°F (160°C). Bake for 40-50 minutes.
9. Check the readiness of the craffin with a toothpick; if it comes out of the craffin dry, the craffin is ready.
10. Let the cruffin cool completely.
11. You can simply brush the top of the cruffin with honey and sprinkle with powdered sugar, but I like to top the cruffin with icing.

MAKING GLAZE FOR CRAFFIN

1. Pour 1.5 teaspoons of gelatin into a bowl, add 2 tablespoons of warm water, mix, wait until the gelatin swells…. https://dishmagazine.com/recipe/cruffin/

More recipes you can find here: dishmagazine.com 
#food #mealprep #recipe #cake
Ham and cheese quiche DOUGH 250 g wheat flour 150 Ham and cheese quiche

DOUGH
250 g wheat flour
150 ml butter
1 egg
1 tablespoon of milk
1/2 teaspoon of sugar
a pinch of salt

FILLING
150 g ham
150 g cheese
50 g parmesan
1 onion
3 egg
200 ml heavy cream
1 teaspoon of butter
2 tablespoones of olive oil
to taste salt
to taste black pepper
a few sprigs of parsley

THE DOUGH

1. Sift the flour, add salt, sugar and cooled diced butter, grind into crumbs.
2. Then add cold milk and egg, knead the dough.
3. Place the dough on parchment paper, cover with a second sheet of parchment paper and roll out.
4. Place the dough in the refrigerator for 20-30 minutes.
5. Place the dough in the mold and pierce it with a fork.
6. Bake in oven at 374°F (190°C) for about 12 minutes.

PREPARATION

Filling:
1. Cut the ham into strips, fry it in a frying pan with the addition of 1 tablespoon of olive oil, cool.
2. Peel and finely chop the onion, also fry it in a frying pan with the addition of olive and butter.
3. In a deep bowl, mix well eggs, grated hard cheese, Parmesan, cream and all spices, then add onion and ham. Mix thoroughly. Add chopped parsley.

Preparation:
1. Place the filling in the prepared form.
2. Bake in the oven at 170°C for about 25 minutes.

Bon appetit!
 
More recipes you can find here: dishmagazine.com

#mealprep #pie #ham #recipe #dinner
Dorado fillet WITH PUMPKIN PUREE AND GREENS Easy Dorado fillet
WITH PUMPKIN PUREE AND GREENS

Easy and very tasty dish fried dorado fillet.
The main thing in this recipe is not to overcook the fish, dorado fillet should be fried for no more than a minute on each side.
I serve this dish with pumpkin puree, you can find the recipe here: https://dishmagazine.com/recipe/pumpkin-puree/

PREPARATION

1. Rinse and dry with a paper towel fillet Drado. Pepper and salt the fish.
2. Pour olive oil into the pan, add several twigs of thyme to it.
3. When the oil in a pan heats up, put the drado fillet into it.
4. Fry the fish one minute on each side.
5. Frying fish, before serving, can be slightly sprinkled with lemon juice. You can serve a dorado fillet with rice and salad. I like a combination of fish, pumpkin puree and fresh arugula, sprinkled with olive oil and lemon juice.

Bon appetit!

#food #meal #mealprep #mealprepideas  #dinner #fish #dorado #recipe
Eggplant sweet pepper stew AJAPSANDAL STEWED IN A Eggplant sweet pepper stew
AJAPSANDAL STEWED IN A FRYING PAN

PREPARATION OF INGREDIENTS

1. Wash, cut off the tails of the eggplants, cut into cubes.
2. Peel the onion and cut into cubes.
3. Remove seeds from sweet peppers and chop coarsely.
4. Wash and coarsely chop the tomato. For this dish you need one large or a couple of medium tomatoes.
5. Place the frying pan on the heat and fry the onions, eggplants and bell peppers one by one in a small amount of olive oil.

PREPARING THE DRESSING
1. Place tomatoes and peeled garlic in a blender.
2. Add spices, lemon juice, honey, salt, pepper.
3. Blend in a blender until smooth.

PREPARING THE DISH
1. Place the fried vegetables in a saucepan or large frying pan with a thick bottom.
2. Pour over the dressing, stir, add fresh cilantro leaves, cover and simmer over low heat until the vegetables are tender, about 15 minutes.
3. Divide the dish among plates and garnish with fresh cilantro leaves.

More recipes you can find here: dishmagazine.com

#food #mealprep #vegetables #vegan #dinner
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
6 months ago
Dish Magazine

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings
... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplingsImage attachmentImage attachment+2Image attachment
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