174 chuck recipes

A tasty and scrumptious dish that is the perfect side for any dinner you prepare for your family!

Batter-dipped fondue meatballs flash-fried tableside in a fondue pot, served with mustard and horseradish dipping sauces. A retro fondue party throwback that still earns its keep.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Serve with steamed rice and pair with spiced ale or imperial brown ale.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Egg white-battered chicken chunks fried crisp in peanut oil, tossed with roasted peanuts in a spicy sauce of garlic, ginger, dark soy, sesame oil, and red vinegar. Sichuan-inspired heat at home.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Have some fun making and enjoying this scrumptious crockpot dish.

Pot roast of your choice is a flexible Dutch oven method for fork-tender chuck roast. Browned hard, braised low with aromatics, and finished with a skimmed pan sauce you can thicken to gravy. Classic Sunday supper.

A quick but scrumptious dinner made with vegetables and cream of mushroom soup.

Three-ingredient foil-wrapped pot roast with onion soup mix and mushrooms, baked low and slow until fork-tender. A hands-off beef chuck roast that makes its own gravy in the packet.