1,326 recipes
Breaded pan-fried beef strips served with a ketchup-soy sweet and hot dipping sauce. Party-plate appetizer or hearty dinner with fries, finished in 30 seconds per side.
Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.
Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.
This homemade pizza is simply delicious. Spread some pizza sauce over pizza dough, top with freshly sliced mushrooms, bell peppers, sun-dried tomatoes, olives and onions, and sprinkle some mozzarella cheese. Within about 25 minutes, this freshly homemade pizza is ready to serve.
This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.
Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.
Sweet sour pickled mushrooms in tarragon vinegar with garlic and a hit of hot sauce. No-cook overnight marinade for an easy antipasto, salad topper, or party appetizer.
Add a new meaning to meatball soup with this dish full of flavor.
Spice up your dinner with this succulent dish that will have you licking your lips and fingers.
Avocado crab salad served in avocado halfs. Makes an awesome presentation.
Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.
Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.
Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.
We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.
Classic burger for the grill with a slight twist. Instead of bread crumbs as filler this burger recipe uses rolled oats along with a bit of teriyaki sauce for a boost of extra flavor.
Roast Goose with Molasses Glaze & Apricot Stuffing recipe