997 fried hop recipes

Baked stuffed manicotti the old-school way: pasta tubes packed with a beef and mozzarella filling, blanketed in a homemade tomato sauce simmered an hour with fennel seed and herbs, then baked bubbling under more cheese.

Greek-style turkey stuffing with three meats, chestnuts, pine nuts, and white raisins simmered in red wine and tomato paste. A meat-forward holiday stuffing with rice instead of bread cubes.

Hearty one-pot stew with browned tortellini, stewed tomatoes, green beans, mushrooms, potatoes, and corn, finished with fresh parsley and Parmesan. Feeds a crowd in 40 minutes.

Layered confetti macaroni casserole with whole wheat pasta, cottage cheese, zucchini, yellow squash, peppers, and tomatoes. No-boil casserole, healthy weeknight dinner.

Baked sole or cod filets topped with sauteed zucchini, onion, bell pepper, and tomatoes in a sherry-basil sauce with Parmesan. A light, complete one-pan fish dinner.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

If you're looking for a healthier version of tomato sauce try this easy-to-make recipe that's perfect with any pasta dish.

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.