10,000 main dish recipes

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

This prosciutto, fontina and sun-dried tomato tart was brilliant. The combination of these three ingredients and the buttery-crispy puff pastry was absolutely delicious!

Simple baked fish with fresh dill, lime juice and garlic. Light and flaky white fish fillets ready in 50 minutes with minimal ingredients.

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

It's hard to go wrong with a combination of bacon and cheddar, especially when it comes down to twice baked potatoes.

These tacos were delicious! Made them for a recent family dinner, and everyone at the table just kept asking for more. Thank goodness that I had enough to cover everyone's appetite :)

A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!

Cheese stuffed chicken breasts pounded thin and rolled around a savory filling of roasted red pepper, mozzarella, basil, and stuffing mix, then baked until golden and bubbling. An Italian-style weeknight main.

An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.

An easy, inexpensive yet tasty one pot hearty meal that uses polish sausage, cabbage, apples seasoned with fennel seeds. Could easily be adapted for a slow cooker or crockpot.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

Classic and easy to prepare old fashioned baked macaroni and cheese baked until bubbly with a crispy top.

Chunks of lobster meat sauteed in butter, peppers, garlic and onions served over bowtie pasta.

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.