10,000 main dish recipes

Round steak rolled around carrots and dill pickles then slow-cooked in tomato sauce creates tender Swiss beef rouladen perfect for Sunday dinners or slow cooker comfort meals.

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

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Good way to cook steak with BBQ beans, tastes really very great.

Crab imperial with flaked crab meat, mayonnaise, and stiffly beaten egg whites baked under golden bread crumbs. A Chesapeake Bay classic that's ready in under an hour with just 5 minutes of prep.

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

A scrumptious chicken casserole made with white wine, parsley leaves and rosemary sprigs.

Pork chops Dijon: skillet-seared pork loin chops smothered in a Dijon mustard and Italian dressing glaze, cooked covered with sweet onions for tender 30-minute weeknight dinner.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.

Chicken and dumpling casserole with a savory broth base, green peas, and fluffy Bisquick dumplings baked on top. Hearty comfort food that feeds a crowd in under an hour.

Tender, flaky baked cod draped in melted butter and bright lemon juice. Just 5 ingredients and 30 minutes for an easy weeknight fish dinner the whole family will love.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Classic Aussie battered saveloys on a stick, double-dipped and deep-fried until golden and crunchy. Just like the fish and chip shop, this easy 15-minute recipe brings the carnival home.