3,912 manie recipes

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.

Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

A stone-baked three cheese pizza loaded with mozzarella, Swiss, and Parmesan over fresh tomato pulp and herbs. Includes step-by-step dough shaping for a crispy, bubbly, pizzeria-quality pie at home.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

White Castle sliders layered with broccoli and smothered in melted Velveeta, topped with buttery crushed Ritz crackers. A wildly indulgent, no-apologies casserole.

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

Old-fashioned tuna wiggle: canned tuna and green peas in a creamy evaporated milk gravy served over egg noodles or saltines. Three-ingredient comfort food from Grandma's kitchen, on the table in 30 minutes.

Microwave steamed lobster cooked in salted lemon water in just 12 minutes. A fast, no-fuss method for whole live lobster with tender, sweet meat.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.