4,323 fried hop recipes

Joe Cooper's chili is a classic Texas bowl of red: three pounds of beef simmered with dried chiles, garlic, cumin, oregano, and a hint of cocoa. No beans, no tomatoes, just deep beef-and-chile flavor thickened with cornmeal and flour.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Freezer-friendly eggplant and tuna casserole layered with breaded eggplant, zucchini, mozzarella, and a seasoned tomato-wine sauce. Make two, bake one now, freeze one for later.

Apple, cheddar and walnuts make this buttery bread super moist, cheesy and heavenly delicious.

Layered ground beef casserole with sliced potatoes, corn, carrots, green pepper, and melted cheddar baked under tomato sauce. A complete one-dish dinner with 15 minutes of prep.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Hearty stew loaded with boiled whole chicken, browned Italian sausage, crispy bacon, and elbow macaroni in a rich tomato broth. A 5-star rated crowd-feeding powerhouse.

Crustless halibut and broccoli pie with cheddar cheese, eggs, and Bisquick batter seasoned with lemon pepper and thyme. A savory impossible pie that forms its own crust.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.