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What Are The Best Main Dish Recipe Ideas? - Yahoo Recipe Search
YummlyRaspberry Mousse is an elegant dessert, at once decadently rich yet surprisingly airy and light — an edible oxymoron with the pure flavor of fresh raspberries. Lightened with beaten egg whites and whipped cream, then tinted a perfect pink from the raspberry puree, it brings a light ending to a rich meal. It's classic French sophistication that never fails to impress! ## What is mousse? How is it different from pudding? The word “mousse” is from the French, and translates as “foam” or “froth.” Pudding is dense and heavy (and yes, delicious in its own right) and is typically made with whole milk. Mousse contains heavy cream, but by whipping it and using other light ingredients (like fresh berries and beaten egg whites) the resulting dessert is fluffy and sweet with a soft and delicate texture. ## Does mousse need powdered gelatin to hold its shape? Many mousse recipes call for adding an unflavored gelatin mixture to the base to give firmness to the final dessert. However, with both egg whites (beaten until stiff peaks form) as well as whipped cream, this mousse has enough structure to support itself as is. Not using gelatin ensures that vegetarians can enjoy it as well (most gelatin is animal-based). ## I have regular white sugar in the cupboard — do I really need superfine sugar? In short, yes. Using superfine sugar ensures that the texture of this raspberry mousse will be perfectly smooth — with no unpleasant graininess or crunch — because it dissolves much more quickly. However, there’s a simple solution if you can’t get to the store: Blitz your regular white sugar in a food processor for 30 seconds to 1 minute, and voila! Homemade superfine sugar. ## What kind of cream should I use? You can use either heavy cream or whipping cream. Heavy cream has the most milk fat at about 36%, whereas whipping cream typically has around 30%. You may also see "heavy whipping cream," which is the same thing as heavy cream. Just don't substitute light cream, as it doesn't have enough fat to whip up properly. ## Do I really have to strain the raspberry mixture through a sieve? In this recipe, getting all the seeds out of the raspberries makes a huge difference in how we experience the final dessert. A hallmark of mousse is that it's perfectly smooth, with an intense flavor that comes only from the essence of the main ingredient — whether it’s dark chocolate or the best fresh raspberries. ## Could other berries work in this mousse? Yes! If you have sweet strawberries or ripe blackberries, go for it. Foraged fruit can have varying levels of sweetness, though, so be sure the fruit isn't too tart before using it here. Just cook the fruit in a small saucepan as indicated in the first step, give it a quick taste, and adjust the sugar as needed. While fresh is always better, you could use frozen raspberries if needed — just be sure to defrost them first, and drain off the excess liquid. ## What’s the best way to serve mousse? Mousse benefits from a festive serving dish since it doesn’t have a shape of its own. Clear glass is a great way to highlight raspberry mousse’s ballet-slipper pink color. Stemless wine glasses provide stability and offer a pink window into what’s to come, while 4-ounce Mason jars keep it simple yet sweet. This recipe adds an extra twist by topping the traditional mousse with a decorative frozen mousse topper. This adds not only visual appeal but a contrast in textures and temperature that is sure to wow your guests even more. Need more ideas? Use a cute heart-shaped mold for a special Valentine's Day treat, sprinkle with fresh raspberries, or top the mousse with shaved chocolate for that classic chocolate-raspberry flavor. ## What do I do with the leftover egg yolks? Don’t toss those yolks! Put them in the fridge in a small bowl with plastic wrap touching the surface until ready to use. You can use yolks in a classic Caesar Salad, make a homemade aioli sauce, or use for other dessert recipes such as a classic crème brûlée or custard.Food52It took us 47 emails to figure out what we’d serve. We bounced from side to main to starter and back to main, virtually piling chana masala on top of chard and Gruyère panade on top of broiled mushrooms and mozzarella. Someone had the enlightened idea to address cocktails circa email 25. (Pamplemousses, if you’d like to know.) We had a globally-confused menu yielding enough to feed 20 but destined for only our small group, but it didn't matter: It was a dinner party comprised solely of recipes from Molly Wizenberg’s Orangette. Excess was in order. But the story arc of our epic thread peaked high and early. Following are emails 11 and 12, edited for clarity: “YES BRAISED ONION SAUCE” “BRAISED ONION SAUCE" The reason why all capital letters was a justified choice is disguised in a very short ingredient list from an almost middle-aged book. This braised onion sauce comes from Beard on Pasta, authored by the same man who expects us to put sieved egg yolks in our shortcakes; who dares us to put 40 cloves of garlic in our chicken; and who requests that we make lovely little tea sandwiches and fill their pillow-y insides with nothing but butter and raw onion. It’s a member of the same class, this pasta–just strange enough for you to assume it will fail you, and made up of ingredients so run-of-the-mill they border on drab. Excepting the noodles, you’re asked to call on only six ingredients for this recipe. The yellow onions languishing in the dark corner of your pantry? You’ll need those. Madiera? You’ve got a dusty bottle on a high shelf somewhere, right? If you don't have pasta somewhere in your kitchen I can't help you. This is the political science prerequisite of ingredient lists. Are you still awake? But look a little closer: There’s a borderline obscene amount of butter. And you cook the onions for as long as you can possibly stand it–sautéing slow and low is nothing if not a tantric exercise–and then you cook them a little more, this time soaked in Madiera. What you’ve created is the highest form of caramelized onions known to man. Are you scared of the amount of butter pooling in the pan? Good. Add some more. Then overturn a skein of hot pasta in there, too, its carryover steam loosening everything up, keeping it limber. Toss, and like a couple in the early throes of infatuation, the onions and the pasta will tangle together: the former disappears into the latter, the latter into the former. You’ll detest them for their unabashed PDA, but only for a minute–they are sweet, they are a little salty, they are drunk on syrupy wine. Serve this at your next dinner party, like we did, and understand the capital letters, the exclamations, Beard’s well-known–and well-observed–idea that “pasta is not a mannerly food to eat.” If you make this with pappardelle, which you should, portions forklifted from the serving dish will stretch and stretch, much like the endless scarf trick the magician at your third grade party performed two times too many. Some unwilling strands of pasta will walk the plank and land smack on the table. Try to take a bite–half your plate will spiral onto your fork. You will abandon everything your mother taught you. And you’ll come back to it over and over again, because–despite your manners and those of your guests–this dish tastes worlds deeper than the ingredient list promises it will. And therein lies the genius of James Beard recipes: You scoff and then you love. You scoff and then you are put in your place. You scoff, and then you’ll want to scream this recipe from the rooftops–or into your keyboard, on email 12. Note: This recipe is lightly adapted from James Beard's "Beard on Pasta." He originally calls for two sticks of butter—which you are welcome to do—but I find (as Molly at Orangette has too) that it works just as well with less. I use pappardelle, but feel free to switch that up. It's only important that you make this dish often.Food52It took us 47 emails to figure out what we’d serve. We bounced from side to main to starter and back to main, virtually piling chana masala on top of chard and Gruyère panade on top of broiled mushrooms and mozzarella. Someone had the enlightened idea to address cocktails circa email 25. (Pamplemousses, if you’d like to know.) We had a globally-confused menu yielding enough to feed 20 but destined for only our small group, but it didn't matter: It was a dinner party comprised solely of recipes from Molly Wizenberg’s Orangette. Excess was in order. But the story arc of our epic thread peaked high and early. Following are emails 11 and 12, edited for clarity: “YES BRAISED ONION SAUCE” “BRAISED ONION SAUCE" The reason why all capital letters was a justified choice is disguised in a very short ingredient list from an almost middle-aged book. This braised onion sauce comes from Beard on Pasta, authored by the same man who expects us to put sieved egg yolks in our shortcakes; who dares us to put 40 cloves of garlic in our chicken; and who requests that we make lovely little tea sandwiches and fill their pillow-y insides with nothing but butter and raw onion. It’s a member of the same class, this pasta–just strange enough for you to assume it will fail you, and made up of ingredients so run-of-the-mill they border on drab. Excepting the noodles, you’re asked to call on only six ingredients for this recipe. The yellow onions languishing in the dark corner of your pantry? You’ll need those. Madiera? You’ve got a dusty bottle on a high shelf somewhere, right? If you don't have pasta somewhere in your kitchen I can't help you. This is the political science prerequisite of ingredient lists. Are you still awake? But look a little closer: There’s a borderline obscene amount of butter. And you cook the onions for as long as you can possibly stand it–sautéing slow and low is nothing if not a tantric exercise–and then you cook them a little more, this time soaked in Madiera. What you’ve created is the highest form of caramelized onions known to man. Are you scared of the amount of butter pooling in the pan? Good. Add some more. Then overturn a skein of hot pasta in there, too, its carryover steam loosening everything up, keeping it limber. Toss, and like a couple in the early throes of infatuation, the onions and the pasta will tangle together: the former disappears into the latter, the latter into the former. You’ll detest them for their unabashed PDA, but only for a minute–they are sweet, they are a little salty, they are drunk on syrupy wine. Serve this at your next dinner party, like we did, and understand the capital letters, the exclamations, Beard’s well-known–and well-observed–idea that “pasta is not a mannerly food to eat.” If you make this with pappardelle, which you should, portions forklifted from the serving dish will stretch and stretch, much like the endless scarf trick the magician at your third grade party performed two times too many. Some unwilling strands of pasta will walk the plank and land smack on the table. Try to take a bite–half your plate will spiral onto your fork. You will abandon everything your mother taught you. And you’ll come back to it over and over again, because–despite your manners and those of your guests–this dish tastes worlds deeper than the ingredient list promises it will. And therein lies the genius of James Beard recipes: You scoff and then you love. You scoff and then you are put in your place. You scoff, and then you’ll want to scream this recipe from the rooftops–or into your keyboard, on email 12. Note: This recipe is lightly adapted from James Beard's "Beard on Pasta." He originally calls for two sticks of butter—which you are welcome to do—but I find (as Molly at Orangette has too) that it works just as well with less. I use pappardelle, but feel free to switch that up. It's only important that you make this dish often.Dec 14, 2023 · Our Best Main Dish Recipes for Dinner Parties. There are a few things that are essential for a memorable dinner party: great appetizers, a cocktail or two (plus the right glassware for...
- Food Network Kitchen
Jul 14, 2021 · Check out our favorite main course recipes and dinner party ideas, including grilled pork chops, easy chicken, seared scallops—plus vegetarian options!
- Honey-Garlic Chicken. Honey and garlic are always a dynamic duo, especially when used to create a flavor-packed sauce for chicken thighs. We like serving this main dish over mashed potatoes with Bacon-Balsamic Brussels Sprouts on the side.
- Pan-Seared Strip Steaks. We're sharing the secret to cooking up a restaurant-quality steak at home: mayonnaise. Just trust us, once you prepare your steaks this way, you'll never return to any other method.
- Mini Meatloaves. Mini meatloaves deliver all of the delicious flavor of traditional meatloaf in much less time. They're baked in a muffin pan for just about 20 minutes.
- Chicken-Fried Steak With Cream Gravy. Despite the name, this dish is actually made with an inexpensive cut of beef as the base. For the best results, make sure to pat the meat completely dry before dredging so the coating will stick.
- Overview
- Mom's Chicken Pot Pie
- World's Best Lasagna
- Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
- Cajun Seafood Pasta
- Garlic-Brown Sugar Chicken Thighs
- Amazing Spicy Grilled Shrimp
- Creamy Herbed Pork Chops
- Bacon-Ranch Chicken Enchiladas
- Black Pepper Beef and Cabbage Stir Fry
No more scouring reviews before attempting that dish you've been dying to make. We've done the work for you by rounding up the dinner recipes that have earned thousands of 5-star reviews from our Allrecipes community of home cooks. Scroll through for our 55 most foolproof, best-of-the-best dinner recipes, including chicken pot pie, lasagna, enchila...
This family recipe for chicken pot pie is creamy, cozy, and comforting! Using a store-bought pie crust is a smart shortcut that makes this pot pie easy enough for weeknight dinners.
Just how popular is this top-rated lasagna? It's garnered more than 19,000 ratings and 20,000 reviews! The secret to this 5-star recipe is the delectable, slow-simmering meat sauce and three kinds of cheese. This is a perfect recipe to make on a weekend when you'll have time to simmer the sauce so the flavors can bloom.
Scott Hibb's amazing whiskey grilled baby back ribs are a treat that any barbecue lover will enjoy. When your guests bite into these mouthwatering ribs, they'll savor meat so tender and juicy that it slides right off the bone.
This Cajun seafood pasta recipe is a hot one, but delicious! And, you can easily adjust the spices to suit your taste. It can be prepared either in a skillet or in a casserole dish and placed under the broiler until the top turns golden brown.
You've got to try these garlic-brown sugar chicken thighs. The crunchy chicken skin and brown sugar pan sauce from this recipe are a winning combination.
Simple and easy grilled shrimp! This marinade is super flavorful — full of spice, a touch of sweet, and refreshing lemon. Savory and superb!
Delicious and easy-to-make pork chops with a creamy pan sauce! Pan-fry in butter and savory spices for the perfect tender and flavorful pork chop.
Add a zesty twist of ranch and bacon to your enchiladas for a perfect weeknight dinner! These enchiladas don't claim to be authentic, but they are absolutely delicious!
Cabbage, red bell pepper, and beef combine beautifully with soy sauce and garlic for a simple, but flavorful dish. Serve over a bed of steamed rice.
Feb 12, 2019 · Go to Recipe. Originally Published: February 12, 2019. Feed the whole family (and a few more!) with these delicious dinner recipes that serve 12 or more! Cooking for a crowd has never been tastier!
- Caroline Stanko
Jul 29, 2021 · Find easy dinner ideas to make all week long. Each dish preps fast—in 30 minutes max. We threw in some super easy slow-cooker recipes, too!
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34 dinner party mains. Get 5 issues for £5 when you subscribe to our magazine. Make entertaining fuss-free with these show-stopping dishes, from whole salmon with crispy potatoes to saffron risotto and an epic vegan wellington. Looking for dinner party ideas? Want easy mains to serve at your next dinner?
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Make A Meal The Whole Family Will Enjoy With Hellmann's Parmesan Crusted Chicken Recipe. Try Our Hellmann's Parmesan Crusted Chicken For A Meal That's Sure To Please.
Explore Knorr's Range Of Products, Recipes, And Cooking Tips. Visit Our Site Today. Knorr Has Hundreds Of Recipes That Are Simply Delicious. Get Ready To Get Cooking!
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Find the Perfect Holiday Dish with Recipes from Hidden Valley® Ranch! Dips, Vegetables & More! Find the Perfect Holiday Side Dish for Your Family's Table.
