10,000 maize recipes

Mincemeat sandwiches with sweetened cooked mincemeat, cream cheese, and ground nuts piled between slices of bread. Retro holiday tea sandwich that uses up leftover mincemeat from Christmas baking.

Baked beef braises cubed roast with onions, flour, garlic powder, and beef broth in one roaster for fork-tender cubes and a thick built-in gravy. Old-school weeknight comfort food.

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.

This is my son's recipe for sea scallops, He is executive chef at the East End Cafe in Washington.

Try this succulent pot roast that has a fresh, extravagant apple taste.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Steak with Green Peppers and Water Chestnuts recipe

This is a very tasty and nice recipe, garlic whipped potatoes as the base of the meat loaf, delicious and yummy.

Beer-spiked Welsh rarebit with melted cheese, dry mustard, and Worcestershire poured over warm toast. A 20-minute pub-style supper that's pure comfort food.

Polynesian beef and peppers stir-fried with soy sauce, sherry, and fresh tomatoes. Thin-sliced steak in a savory-sweet glaze, ready in 30 minutes for a fast weeknight dinner.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Quick and easy colorful Chinese beef stir-fry with red bell peppers, baby corn and snow peas.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

Oklahoma-style brisket sandwiches braised until fork-tender, then baked in a ketchup-Worcestershire sauce spiked with instant coffee and brown sugar. Sliced thin and piled on buns.

This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.

Pork spiedis from upstate New York: cubed pork tenderloin marinated overnight in tomato juice, garlic, onion, and herbs, then grilled and served wrapped in Italian bread.