3,103 la king recipes

Pita pizza bites loaded with mushrooms, red onion, bell pepper, and melted mozzarella. Split, top, and bake in 20 minutes for a quick vegetarian appetizer.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Butterscotch monkey bread: frozen dinner rolls layered with nuts, butterscotch pudding, and cinnamon-sugar butter, left to rise overnight, then baked into a gooey caramel pull-apart. An easy brunch treat.

Sole fillets wrapped around tender carrot strips and topped with buttery herb stuffing, baked until flaky. An elegant fish dinner that looks fancy but takes under 40 minutes.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

Hot turkey sandwich melts loaded with cheddar, mustard, and dill pickles, baked under foil until gooey. Just 5 minutes prep and a brilliant way to use leftover turkey.

Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.

Classic meatloaf with cream of mushroom soup baked into the loaf and spooned over the top. Old-school comfort food with a built-in mushroom gravy, no ketchup glaze required.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.