5,297 bull recipes

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

Big-batch chili with ground beef, cubed steak, and 75 whole chilies floating in the pot. A killer party chili where the green floaters decide how hot your bowl gets.

Teriyaki meatloaf with ginger, soy sauce, and a sweet brown sugar glaze poured on halfway through baking. A retro Hawaiian-style ground beef loaf with grated carrots and bell peppers folded in.

Indonesian nasi goreng (fried rice) with shrimp, chicken, and barbecued pork, built on a shrimp paste and chili spice paste with tamarind and kecap manis. Authentic Southeast Asian flavor.

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.

Savory beef pie in a bacon dripping crust with ground beef, corn, green chiles, cheddar, and a chili-oregano spiced filling. A Southwestern meat pie with a cheesy, bubbly topping.

Slow cooker one-dish meal with ground beef, bacon, smoked sausage, and four kinds of beans in a sweet-smoky ketchup and honey sauce. A hearty crowd-feeder for 10.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.

Beef and straw mushroom stir-fry with broccoli, water chestnuts, and red peppers in a soy-sherry glaze. A crunchy, savory skillet dinner served over rice.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.