1,000 beet egg recipes

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.

Always loved manicotti stuffed with seasoned ground beef, mozzarella, and a soft bread filling, then slow-baked in a from-scratch tomato-mushroom sauce. The Italian-American Sunday-dinner classic that needs no pre-cooking of the shells.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Cored apples packed with a savory-sweet filling of ground veal, Parmesan, walnuts, raisins, and sage, then baked until soft and drizzled with a honey-apple brandy butter. An Italian-inspired showstopper that blurs the line between entree and autumn celebration.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.

Vegan vegetable pasta dough kneads semolina flour with pureed carrots, beets, spinach, or tomato juice for natural color. No eggs needed, made by hand, food processor, or bread machine.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Brighten up your mornings with these delicious muffins that are perfect to take with you to work.

Make these delicious egg noodles from the scratch by following this recipe. Nothing can beat freshly made noodles!

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.