3,401 maize recipes

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

This is the easiest way I know to cook tender and delicate salmon. It's especially good prepared with fresh dillQbut if you prefer chives or basil, it's still a delightful dish.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Spiced cranberry relish caramelizes sugar, then cooks fresh cranberries with diced orange, lime, raisins, ginger, cinnamon, and vanilla bean for a complex holiday relish that improves with time.

Peanut butter and honey sandwiches with raisins mixed right into the spread. A freezer-friendly lunch box staple that takes 5 minutes to make a batch of four.

Ground turkey, elbow macaroni, and chili spices simmered together in one Dutch oven. Topped with Parmesan and ready in under an hour, this is the weeknight comfort food your family will request on repeat.

Simple homemade pizza dough with just five ingredients: flour, yeast, olive oil, sugar, and salt. Knead by hand or food processor for chewy, bubbly crusts every time.

Mushroom steak pan-sears lean steaks and finishes them with a quick pan sauce of mushrooms, onion, Worcestershire, and beef stock. Pub-style steak dinner ready in under 20 minutes.

Bread machine pizza dough: dump the ingredients into your machine, set to dough mode, then shape into four personal pizzas and bake at high heat for crispy homemade pies.

Creamy peanut butter, crispy bacon, and crunchy chopped apple wrapped in a flour tortilla. This 3-ingredient roll-up takes 10 minutes and hits every flavor note kids and grown-ups crave.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.