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A simple macaroni and cheese dish that takes no time to make or even enjoy!
Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.
Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.
Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.
No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.
Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.
A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.
Crustless mushroom quiche where buttered mushrooms and saltine crumbs form the crust instead of pastry, filled with cottage cheese, eggs, and Monterey Jack.
Texas Trail beef macaroni is a one-pot supper: ground beef, garlic, and elbow macaroni simmered right in beef stock with chili powder, then finished with cheddar and scallions. Hearty and weeknight-fast.
Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.
Savory beef strips with green peppers, celery, and tomatoes in a Coca-Cola-sweetened sauce. This one-pot Chinese pepper steak is comfort food at its finest.
One-dish curried chicken baked over rice with dried fruit, raisins, and onion. The chicken roasts on top while the rice absorbs all those warm, fragrant juices. Serves 6.
Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.
A simple but scrumptious casserole dish that doesn't take a lot to make, if you use your crockpot!
Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.
Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.