2,748 dried recipes

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Italian sausage and ricotta filling with spinach, pine nuts, and garlic for yeast pastry pockets. Savory hand pies baked golden with an egg wash crust.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

Soy-and-sherry marinated chicken hits a screaming hot wok with colorful sweet peppers, mushrooms, and bamboo shoots in this low-calorie Chinese-style stir-fry. Crisp veggies, tender chicken, glossy sauce.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

Thick and hearty, great with a grilled cheese sandwich or on its own.