Category Archives: Main Dish

Main Dish, Pork

Olive Garden’s Pork Filettino

October 7, 2011 Sharon Leave a comment

Four 10-12 oz. pork tenderloins

8 tablespoons extra-virgin olive oil

4 tablespoons garlic, minced

4 tablespoons fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately 2 hours. Cook on a hot grill until internal temperature reaches 165º F.

4 Servings

Chicken, Italian, Main Dish

Olive Garden’s Chicken Marsala

October 7, 2011 Sharon Leave a comment

1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine

In shallow dish, combine flour, salt, pepper and oregano; stir to blend. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly. Dredge chicken in seasoned flour; shake off excess; sauté in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes. Transfer to plates and serve.

4 Servings

Beef, Main Dish

Old Fashioned Beef Stew

October 7, 2011 Sharon Leave a comment

2 pounds stew beef

2 tablespoons vegetable oil

2 cans beef broth

1 tablespoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground allspice or ground cloves

4 red potatoes, skin on, diced

3 large carrots, sliced

3 ribs celery, chopped

2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add potatoes, carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

6 Servings

Main Dish, Pork

Mouth-watering, Fall-off-the-Bone Ribs

October 7, 2011 Sharon Leave a comment

2 racks (4 pounds) St. Louis ribs, skin removed from the backside of the ribs

Water

Barbecue sauce (any variety)

Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with aluminum foil (to create a steaming effect); bake at 450 degrees F for 2 hours. Remove from oven about 10 minutes before ready to serve. Heat grill to high. Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone to begin to bubble, turn over and baste the other side of the ribs with barbecue sauce. Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.

4 Servings

Asian, Chicken, Main Dish, Wraps

Moo Shoo Wraps

October 7, 2011 Sharon Leave a comment

8 flour tortillas

1 package broccoli slaw

1 cup chicken breasts, cooked and cut bite sized, or use frozen bourbon chicken nuggets

1 onion, sliced

6 mushrooms, sliced (or small can of mushrooms)

2 tablespoons teriyaki sauce

1 tablespoon hoisin sauce

1 tablespoon lime juice

1 tablespoon molasses

1 clove garlic, minced

1 teaspoon fresh ginger, minced (or dried ginger)

dash hot pepper flakes

dash balsamic vinegar

1 tablespoon cornstarch, mixed with 1/4 cup water

Heat wok or large skillet. Stir fry meat until cooked. Add onion and cook for a couple minutes. Add slaw mixture and mushrooms. Stir in remaining ingredients. Cook until vegetables are crisp tender and sauce is thickened. Serve in wraps.

8 Servings