2,268 maize recipes

Turkey sautéed with pears and pecans pan-cooks sliced turkey breast in a quick apple juice and cream sauce, finished with sliced pears and toasted nuts. Elegant 20-minute fall dinner.

Gluten-free quinoa jambalaya built on a whole-wheat flour roux, crushed tomatoes, bell pepper, and celery. A lighter Louisiana-inspired one-pot with optional shrimp.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Cheese Stuffed Shells with Turkey Mushroom Sauce recipe

Stuffed baked potatoes topped with a creamy chicken, scallion, and Parmesan mixture. A fast microwave-then-bake dinner that turns pantry cans into a weeknight meal.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Easy lasagna with jarred spaghetti sauce, cottage cheese instead of ricotta, and a simple meat layer. Weeknight-friendly with big shortcut flavor.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Crispy oven-baked chicken coated in a crunchy oat and Parmesan crust with paprika. A Quaker Oats classic that gives you golden, crunchy chicken without deep frying.

This tasty side dish can now be made with that new crockpot you've been dying to use!

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Fireside brisket braises beef low and slow in beer, chili sauce, onion soup mix, and Worcestershire, with rye cornbread thickening the pan into rich, self-saucing gravy.