10,000 main dish recipes

Potato and bologna scalloped casserole with cubed bologna, sliced potatoes, peas, and a creamy cheddar-soup sauce spiked with sage. A retro pantry casserole for an easy weeknight family dinner.

Texas-style competition chili with cubed round steak, bold chili powder, and cumin simmered low and slow for 2.5 hours. No beans, no shortcuts, just pure beefy heat the way Texans do it.

Impossible ham and Swiss pie makes its own crust from Bisquick, eggs, and milk. Layer ham, Swiss cheese, and onions in a pie plate, pour the batter over, and bake until golden and set.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Traditional Southern Maryland stuffed ham packed with seasoned kale, watercress, cabbage, and celery. A spectacular heritage recipe where greens are stuffed into slits throughout a whole country ham.

Creamy tuna macaroni bake with cream cheese, mushroom soup, and a buttered cracker crumb topping. A comforting family casserole from scratch.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

A quick but scrumptious dinner made with vegetables and cream of mushroom soup.

Meatball paprikash with pork meatballs simmered in a smoky paprika and tomato sauce finished with sour cream, served over egg noodles. A Hungarian-inspired one-skillet dinner for four.

Pork ribs roasted with lemon and onion slices, then basted every 15 minutes in a tangy ketchup-Worcestershire sauce until the meat turns mahogany. Dad's method delivers fork-tender ribs with layers of sweet, sour, and savory flavor.

Saffron-infused chicken braised with bright lemon zest and briny olives, Moroccan style. Aromatic ginger and garlic perfume the silky sauce. Serve over fluffy couscous for a North African feast.

Pan-seared beef tenderloin steaks with a quick red wine pan sauce, butter, and scallions. A 25-minute restaurant-quality steak dinner for two with classic French technique.

Cajun-seasoned salmon fillets and spiral-cut fries baked together on two sheet pans in a hot oven. Four ingredients, 30 minutes total, and dinner is solved with zero frying and easy foil cleanup.