4,323 fried hop recipes

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

A classic rustic french dish. Slow cooked pork shoulder.

Fettuccine with chicken and peppers in a creamy basil-cheddar sauce over spinach pasta. Stir-fried broccoli and bell peppers keep it colorful and light.

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Frijoles Borrachos simmer dried pinto beans with beer, bacon, jalapenos, tomato sauce, cumin, and oregano until thick and tender. Authentic Mexican drunken beans from scratch.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

Pork Pinwheels with Roasted-Garlic Mayonnaise recipe

Ricotta stuffed shells with arrabbiata sauce fills jumbo pasta shells with creamy ricotta, Parm, and herbs, then bakes in spicy pancetta-laced marinara. Italian comfort food with a fiery red-pepper kick.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Fresh baked dinner rolls with basil and sun-dried tomatoes, that can be made ahead, frozen and baked fresh when needed.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Caesar salad with thinly sliced fennel, red bell pepper, and toasted walnuts in a classic anchovy-garlic-Parmesan dressing. A fresh twist on the original with extra crunch.

Chicken breasts stuffed with Swiss and ricotta cheese, pan-seared in butter, and served over fettuccine with a brandy-tomato pan sauce. Elegant enough for date night, ready in under an hour.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

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

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.