9,128 grave recipes

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.

There are tasty bars, and very healthy too, a lot of fibire and other nutrition.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Easy calzones use refrigerated pizza dough cut into squares, folded over a sausage-mushroom or ham-spinach filling, brushed with egg, and baked golden. Six personal-sized handheld pizza pockets ready in 25 minutes.

Creamy microwave casserole with tuna, elbow macaroni, olives, and Parmesan in a mushroom soup sauce, ready in minutes.

A succulent beef roast that is tender and juicy to the bone and served with a savory gravy.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Leftover beef and frozen hash browns simmer with onions and gravy in the crockpot for a hands-off comfort meal that transforms leftovers into something special.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Baked artichoke dip with Parmesan, mayo, and chunky salsa. Just 4 ingredients mixed and baked for 20 minutes. A hot, cheesy party dip with a Mexican-style twist.

Frozen fruit cups made with applesauce, strawberries, mandarin oranges, grapes, and orange juice concentrate. Healthy no-sugar-added frozen snack for kids and lunchboxes.

Don't be alarmed by the name because this scrumptious dish is savory down to the last forkful.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.

Another succulent beef dish that can be cooked in your crockpot while you're away from the kitchen.