4,036 maize recipes

Impossible turkey pie with Bisquick that forms its own crust as it bakes. Leftover turkey, Swiss cheese, and mushrooms in a savory egg custard. Great for using up holiday turkey.

Try this simple, yet succulent Japanese dish that is made with chicken broth, soy sauce and a bit of sherry.

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Reuben burgers made with ground beef and corned beef, broiled and topped with sauerkraut and melted Swiss cheese. All the classic Reuben sandwich flavors in a burger.

Triple cheese burgers: stuffed beef patties with cottage cheese and Parmesan inside, simmered in tomato sauce and topped with melted cheese. Retro skillet dinner.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Flour tortillas stuffed with chicken, green chiles, black olives, sharp cheddar, and Monterey Jack in a creamy chicken soup sauce. Make ahead, freeze, and bake when you're ready.

Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France's Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.

Spicy barbequed chuck steak slathered with a homemade ketchup, soy, horseradish, and mustard sauce, grilled over medium-hot coals. Budget-cut backyard barbecue with real backyard-cookout flavor.

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.