6,099 hell recipes

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.

Grilled salmon soft tacos with cabbage slaw, citrus salsa, and cilantro-serrano crema. A chile-rubbed 20-minute summer grill dinner loaded with fresh acid, creamy heat, and crunchy texture.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.