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Beef Eater Pie: a vintage ground beef casserole with a crouton crust, cheesy beef filling sweetened with BBQ sauce, and a tomato-and-cheddar top. Family-friendly weeknight dinner.
Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.
Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.
Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.
Polynesian pork stir-fry with pineapple chunks, soy sauce, ginger, and green pepper in a glossy cornstarch glaze. Garnished with coconut and ready in 40 minutes.
Szechuan princess chicken stir-fried with dried chili peppers, Szechuan peppercorns, ginger, and roasted peanuts in a soy-sherry seasoning sauce. Spicy, numbing, and bold.
Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.
Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.
Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!
One of my favorite Mexican dishes, so many delicious flavors and great textures.
Grilled succulent chicken breasts are stuffed with tart apples that become tender yet juicy after grilling. Serve it with some thickened apple cider.
The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.
Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.
Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.
A dead-simple 30-minute vegetarian dinner: chickpeas and brown rice simmered in a garlicky crushed tomato sauce. Five ingredients, six servings, zero stress.
Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!