Main Dishes

Collection by Mike Moore

Venison Tenderloin Bites

Rating: 4.5 stars 66
My husband loves venison, and I'm always trying to come up with creative things to do with it. This is by far one of his favorite dishes.

Venison Wellington

Rating: 4 stars 1
This is your basic beef Wellington adapted for venison. This venison Wellington is delicious and very easy but looks gourmet.

Salisbury Steak

Rating: 4.5 stars 4796
Seasoned ground beef patties are simmered in a savory onion sauce.

USMC SOS

Rating: 4.5 stars 106
My dad was in the Marine Corps and remembers eating this dish often. It's a simple recipe consisting of ground beef mixed with milk, margarine and beef broth. It's also good using ground sausage. Serve this dish over toast.
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Slow Cooker Pinto Beans

Rating: 4.5 stars 253
Tender pinto beans and ham in the slow cooker make an easy, tasty meal!

Asian Salmon Wrap

Rating: 4 stars 26
Moving around a lot, I find that cities often do not share the same restaurants. I lived in Seattle for a few years, and am now in Pensacola, FL. I missed the Samurai Salmon Wrap from World Wrapps. This is my effort for re-creating this taste sensation. It's a wrap with a fabulous Japanese-Asian flavor and a blend of textures to savor.

Southern Chicken and Dumplings

Rating: 4.5 stars 60
Old-fashioned, stick-to-your-ribs, Southern chicken and dumplings recipe made with chicken breasts, condensed soup, and homemade dumplings.

Southern-Style Chocolate Gravy

Rating: 4.5 stars 277
A luscious chocolate gravy for breakfast biscuits using easy ingredients.
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Triple-Dipped Fried Chicken

Rating: 4.5 stars 963
Crispy, spicy, homemade fried chicken; equally good served hot or cold.

Simple BBQ Ribs

Rating: 5 stars 1851
This BBQ ribs recipe combines boiling and baking for super tender barbecue ribs.

Seafood Cioppino

Rating: 5 stars 216
Clams, mussels, shrimp, cod, and scallops in a savory tomato-based broth.

Whole Shrimp Potstickers

Rating: 4 stars 5
There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.
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