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Main Dishes

  • Sir Sloppy Pepper


    Turn oven to low broil.

    In a baking safe dish, place peppers halves and drizzle with a touch of olive oil. Broil each side for 5 minutes or until just starting to char. Remove from oven.

    Preheat oven to 350 degrees.

  • Cream Cheese Spaghetti Bake


    Preheat oven to 350 degrees.

    In a skillet, brown the meat, drain the fat, add the spaghetti sauce and set aside.

    Place cooked spaghetti noodles in a large bowl. Add the cream cheese, Italian seasoning and garlic, stirring until cream cheese is melted and is well blended.

  • Creamy Enchiladas


    Preheat oven to 350° degrees.

  • Creamy White Bean Chili


    In a large sauce pan, sauté the chicken and garlic powder in oil until the chicken is done. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

    Remove from heat, stir in sour cream. Serve immediately.

  • Gorgonzola Burgers


    In a large bowl, combine the beef, 3 Tablespoons Bar-B-Que sauce and the egg with your hands. Form 4 patties and wrap with 2 slices of bacon per patty, securing with a toothpick.

    Slice the apple perpendicular to the core in 1⁄8 inch slices. Carefully remove seeds.

    For Gorgonzola topping, mix Gorgonzola with 1⁄3 cup Bar-B-Que sauce until well combined.

  • Coconut Fried Shrimp


    Mix coconut, flour, salt and pepper together. Dip shrimp in the egg then roll in the coconut mixture.

    In a large deep skillet, heat oil on medium to about 325 degrees. Add the shrimp to the oil and cook for 3-4 minutes on each side or until golden brown.

    Drain on a paper towel and serve with lemon wedges or a sauce, if desired for dipping.


  • Clam Chowder


    In a large pot, soften the onion in the butter over medium-high heat. Add the half and half and the stock. Slowly stir in the flour until well blended. Add the potatoes, corn, celery, bay leaf and salt and pepper.

    Cook over medium heat until potatoes are softened; about 20 minutes.

  • Greek Chicken


    Using a meat tenderizer, pound chicken to about 1-inch thickness.

    In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.