2,849 ground recipes

If you're tired of meat, then try these scrumptious turkey meatballs that are bound to be gobbled up in seconds!

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Ground chicken and ramen noodles tossed in a tangy tomato-sour cream sauce with Worcestershire and mustard. A 30-minute skillet dinner that upgrades instant noodles into a real meal.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.

A quick and easy enchilada sauce that you can make in about 10 minutes.

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Easy to make, and the tangy and creamy sauce is a delicious addition.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor. Perhaps a bit much on the vinegar, would be good with plain white rice to balance things out.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

Asparagus and goat cheese are a good pair, and they work perfectly well in this recipe, asparagus adds the tender-crispy crunchiness, and goat cheese gave the souffles more creamy and cheesy taste. It is a great appetizer to impress your guests from the beginning.