10,000 flack recipes

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

Thin-sliced flank steak stir-fried with zucchini and scallions in a thick salsa sauce, served in crispy baked tortilla cups topped with melted Monterey Jack. A lighter take on tostadas the whole family will love.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

Mim's cabbage rolls are stuffed with ground beef, rice, and nutmeg in a sweet-tangy tomato sauce with brown sugar and lemon juice. Make-ahead freezer-friendly casserole, classic comfort.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.

Curried rice with sauteed onions, green pepper, and egg yolk stirred into hot cooked rice with curry powder and cayenne. A quick, flavorful side dish ready in 10 minutes.

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

Spice up your crockpot with this savory dish that is sure to be your family's favorite.

This is a tasty burritos, nutritional and healthy too.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.