M is for Main Dishes
There are some excellent recipes out there on my friend's blogs for main dishes...here are the ones I thought were fit to compete in the drool-contest !!

Penne Pasta with Tomato Vodka Sauce
1 pound Penne pasta
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced
2 15-oz. cans crushed tomatoes
1/2 pound Canadian bacon or smoked ham, diced
1/2 tsp. crushed red pepper
2 cups frozen peas
1 cup heavy cream or half and half
1/2 cup vodka
1/2 cup Romano cheese, grated

Saute onion and garlic in olive oil until just golden brown. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook for about 5 minutes. Add cream and vodka and cook an additional 5 minutes. Meanwhile boil pasta until cooked al dente and drain. Serve sauce over pasta and sprinkle with Romano cheese.

Pork Loin Stuffed with Spinach
10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter
1/2 cup diced onion
1 clove garlic, minced
4 - 5 pound pork tenderloin
Salt and pepper
1 cup grated Fontina cheese (you can substitute Monterey Jack)
1/2 cup grated Parmesan cheese
1/2 cup dry white wine

Saute spinach in butter with onion until onion is tender. Add garlic and saute for a few minutes more. Using a very sharp knife, make a slit across the length of the tenderloin about a third of the way from the top. Continue slicing with the knife to try and "unroll" the tenderloin with slices. The idea is to butterfly the tenderloin and make it evenly as flat as possible. Cover tenderloin with wax paper and pound until about 1 inch thick. Sprinkle with salt and pepper. Spread spinach mixture evenly over the tenderloin. Add slices of Fontina cheese evenly over the spinach. Sprinkle with Parmesan cheese and roll up tenderloin. If you want, you can secure the tenderloin roll with string. I just put the seam side down and it holds together fairly well. Place tenderloin, seam side down in baking pan and sprinkle on the dry white wine. Bake in 400 F degree oven for one and a half to two hours. Start checking after an hour and a half. The meat may cook faster because it is thin. If using a meat thermometer, he internal temperature should be between 160 and 170. Allow tenderloin to sit for 10 - 15 minutes after you take it out of the oven. Slice into 1 to 2 inch slices and serve with juices from the pan.

Fettuccine with Shrimp in Herbed Wine Sauce
12 ounces fresh or frozen peeled, deveined shrimp
6 ounces packaged dried plain and/or spinach fettuccine
2 cups sliced fresh mushrooms
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1/4 cup dry white wine
1 tablespoon instant chicken bouillon granules
1 tablespoon snipped fresh basil
1-1/2 teaspoons snipped fresh oregano
1 teaspoon cornstarch
1/8 teaspoon pepper
2 medium tomatoes, peeled, seeded, and chopped
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley

Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown. In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes; heat through.
Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and parsley. Toss to mix.

Seafood Tomato Alfredo
1 tsp. butter or margarine
1 medium chopped onion
1 can Campbell’s Cream of Mushroom w/ Roasted Garlic Soup
½ cup milk
1 cup diced canned tomatoes
16-20 jumbo cooked shrimp
½ lb lump crabmeat
4 cups hot cooked linguine

Heat butter in skillet. Add onion and cook until tender. Add soup, milk and tomatoes. Heat to a boil. Add shrimp and crabmeat. Cook over a low heat for 10 minutes or until done. Serve over linguine.