10,000 brack recipes

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Beef and pork meatballs simmered in smoky chipotle sauce with fresh cilantro. A spicy Mexican-inspired main dish ready in 45 minutes over rice or noodles.

Lemon garlic pasta sauce with white wine, stewed tomatoes, fresh basil, and Parmesan. A bright, light vegetarian sauce made in one skillet in under 20 minutes.

Veal fricassee with fiddleheads gently simmers cubed veal in white wine and cream with onions and fresh chervil, finished with tender spring fiddlehead ferns. Elegant French country dinner.

Easy appetizer, and tastes very well too. Everyone loves it.

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Chicken saute Creole style with sieved tomatoes, green peppers, onions, garlic, and basil. Flour-dredged and browned, then simmered until fork-tender in a rich tomato sauce.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Italian chicken breasts dredged and pan-seared, then simmered in a garlic, sherry, and rosemary broth. Rustic one-skillet Italian dinner with crisp edges and a silky pan sauce.

Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Pan-fried perch fillets in a rosemary-Parmesan cornmeal crust with garlic butter. Crispy, herby, and on the table in under 30 minutes.