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Baked Crab Dip

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  • 6 oz/170 g fresh crabmeat, well drained
  • 1/2 cup/75 g diced red pepper/capsicum
  • 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  • 3 tbsp snipped fresh chives
  • 1/2 cup/120 ml reduced-fat mayonnaise
  • 4 oz/115 g whipped cream cheese
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp hot sauce, such as Tabasco
  • 1/4 cup/20 g panko (Japanese bread crumbs)
  • 1/2 tsp grated lemon zest


  1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
  2. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

Dip Do-Ahead:

The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.

Skinny Dippers:

Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips


Chick-Fil-A copycat chicken

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  • 4 chicken breasts
  • 1 cup pickle juice (use dill pickles, great way to use up that empty jar!)
  • 2 eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon msg (Accent, leave it out if you prefer)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • peanut oil


  1. Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets. 

  2. Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight). 

  3. Mix up eggs in seperate bowl for the egg wash. 

  4. Mix flour and remaining spices in another shallow bowl. 

  5. Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture. 

  6. Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.
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Crab and Swiss Quiche

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  • 2 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1 teaspoon cornstarch
  • 1/2 pound imitation crab meat, flaked
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9 inch) unbaked pie crust
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
  3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.


Last Updated ( Saturday, 04 September 2010 17:21 )

Five Spice Tofu & Noodles

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  • 12 ounces of dried thin noodles
  • 2 tbsps honey
  • 1/4 cup water
  • 2 tbsps lemon juice
  • 2 tbsps rice vinegar
  • 1.5 tbsps soy sauce
  • 1.5 tbsps toasted sesame oil
  • 1 inch piece of fresh ginger
  • 1 container tofu, extra firm
  • 2 eggs
  • 1 tbsp oil for cooking
  • 2 tsps chinese five spice powder
  • 3/4 cup kale, chopped


  1. Cook noodles according to package directions.
  2. While it's cooking, chop up the ginger root into really small pieces (or use a grater) so that you end up with 2 1/2 tablespoons.
  3. Slice the tofu into inch sized chunks.
  4. In a wok or large cooking pan, stir fry together the oil, lemon juice, Chinese five spice powder, and salt.
  5. Mix tofu in and make sure all pieces are covered in sauce.
  6. Stir in already cooked noodles and add kale
  7. Serve hot and add soy sauce to taste.
Last Updated ( Friday, 01 November 2013 10:51 )

Grilled Tofu and Chicken Pad Thai

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  • 8 ounces extra-firm tofu
  • 2 (8-ounce) boneless, skinless, chicken breasts
  • 2 tablespoons peanut oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ancho chili powder
  • 1/4 cup tamarind paste, reconstituted in 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar 1/4 cup creamy peanut butter
  • 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped cilantro leaves
  • 4 ounces bean sprouts
  • 1/4 cup cashews, toasted and coarsely chopped
  • 2 limes, halved and grilled


Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.

Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

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