4,036 maize recipes

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Ground beef meatloaf loaded with finely chopped eggplant for extra moisture and a veggie boost, seasoned with basil and oats, baked in a square pan, and served with a garlicky stewed tomato sauce. Sneaky vegetables, happy eaters.

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Crustless green bean pie with cheddar cheese, mushrooms, and a Bisquick batter that forms its own crust as it bakes. A savory vegetable main dish.

Have some fun making and enjoying this scrumptious crockpot dish.

Chinese-style broiled chicken breasts marinated in soy sauce, maple syrup, sesame oil, and garlic with a hint of red pepper. Crispy-skinned and lacquered with a sweet-savory glaze.

Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Greek beef pita pockets stuffed with seasoned patties made with oregano, cinnamon, and red wine vinegar, topped with cucumber, lettuce, and a cool yogurt mint sauce.

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Slightly Italian crockpot chicken: slow-cooked chicken breasts with artichoke hearts, mushrooms, and Italian dressing sauce thickened with tapioca. Set-and-forget weeknight dinner for four.