171 largo recipes

A quick microwave chickpea and zucchini curry with seitan, raisins, and mild curry paste in tomato sauce. Vegetarian, low-fat, and ready in 30 minutes.

Grilled shrimp over penne pasta tossed with fresh tomatoes, basil, and a balsamic-Dijon vinaigrette. A summery main dish that comes together while the grill is hot.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Smashed spiced sweet potatoes are oven-roasted whole, then smashed rustic-chunky with butter, maple syrup, chili powder, cumin, and ginger. A warm-spiced holiday side that beats marshmallow casseroles.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Mississippi mud cake with cocoa, marshmallow cream, and a rich chocolate-butter frosting loaded with pecans. A dense, fudgy Southern sheet cake classic.

Bread machine Irish soda bread with raisins, caraway seeds, and buttermilk powder. A hands-off yeasted soda bread variation sized for small, medium, or large breadmakers.

Breaded eggplant slices rolled around a ricotta and mozzarella filling, then baked in homemade tomato sauce with Parmesan. A vegetarian Italian casserole with golden, crispy edges.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

Venison kabobs marinate cubed deer meat in soy sauce, ginger, dry mustard, and garlic, then grill with onions, jalapeños, and bell pepper. Big-batch hunter's BBQ.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Was pleasantly surprised by the taste of this recipe. Was very good recipe, even without onions or sour cream. Would recommend!!

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.