Get the latest Maindish recipes from Group Recipes. http://www.grouprecipes.com/tag/maindish A very easy meal of bacon and Cabbage. It really tuns out very tasty as the bacon juices mix with the cabbage to make it yummy http://www.grouprecipes.com/110629/bubbles-and-squeaks.html An easy all-in-one-dish meal. http://www.grouprecipes.com/105127/curry-meatballs-in-coconut-milk.html If you haven't tried spaghetti squash, you're in for a treat. The texture is slightly crunchy with a nutty flavor. The cooked squash innards are pulled w a fork to resemble spaghetti. Usually I serve with butter, s&p, parmesan cheese & herbs; or I make spaghetti squash pancakes. This is a nice & tasty departure from the usual, packed with flavor. Enjoy. http://www.grouprecipes.com/104651/spaghetti-squash-lasagna.html Straws & Hay comes from the mixture of green (spinach) fettucine with the traditional white color. I sometimes use spaghetti squash for a different (healthier) take on the dish. http://www.grouprecipes.com/104650/straws-and-hay.html So simple! Preparing grilled fish in this manner will yield delectable results. I learned this method from my Brazilian family. This is the fastest & simplest way to prepare grilled fish, allowing the natural flavor to shine forth. (Prep Time does not include heating the grill. It is preferable to use a charcoal &/or wood fire, as almost all Brazilians do.) http://www.grouprecipes.com/95782/grilled-salmon-brazilian-style.html A quick easy vegan dish that can be made in advance. Or add an egg and serve in pita bread for a vegetarian meal. http://www.grouprecipes.com/93651/falafel-with-yogurt-tahini-sauces.html It doesn’t have to be grilling weather to enjoy your favorite bratwurst. No bun here -- the brat is stuffed into a jumbo pasta shell with all the usual toppings. These would be good for a regular meal at home, an appetizer for parties or for a potluck. Feel free to toss on some kind of garnish to make ‘em look purdy for guests. http://www.grouprecipes.com/93077/breezy-bratwurst-stuffed-shells.html Just in time for St. Patricks Day, hope you enjoy these cute little sandwiches. http://www.grouprecipes.com/89783/shamrock-sandwiches.html This recipe was part of the second course menu at the 2009 Inaugural Luncheon. Luisa has the entire menu posted. I made this using wild pheasant. I am quite sure they used farm raised….;-)~ It took a while to get them cleaned up and shot free. When I first looked at the recipe, it was obvious to me the chefs were taking steps to keep it on a theme of healthy and low fat ie boiling the aromatics in with the rice instead of sautéing them in butter or oil first. I wanted to follow the recipe as close as possible to see how well it worked. I did make a couple of alterations. I brined the pheasant breasts in sugar and salt to keep them moist. I also preheated my pan in the oven and started the breasts skin side down to get a little color and I toasted some pine nuts to use as garnish. The meat was very flavorful and juicy and the wild rice stuffing was awesome. I used five birds instead of ten but made the full amount of rice stuffing. I used the leftovers to stuff pork chops the next night. http://www.grouprecipes.com/86250/2009-inaugural-herb-roasted-pheasant-with-wild-rice-stuffing.html The true meaning of Christmas seems to have gotten lost in all the commercialism, this is so neat. Hope you enjoy! http://www.grouprecipes.com/81658/the-true-meaning-of-christmas.html