10,000 manie recipes

Breaded paprika pork tenderloin sandwiches pounded thin, pan-fried crispy, and served on onion rolls. A homemade take on the Midwest pork tenderloin sandwich with a golden, crunchy crust.

Pizza roll-ups made from flattened bread slices stuffed with tomato sauce, mozzarella, olives, and Italian seasoning, brushed with butter and chilled until bake time.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Plantain casserole with green plantains sauteed in peanut oil, tossed with tomato, and slow-baked until tender. A simple Caribbean-style dish with just five ingredients.

Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.

Basic roast turkey guide with defrosting times, roasting times by weight at 325F, and stuffing adjustments. A simple reference for your Thanksgiving bird.

Onion and prosciutto tart on puff pastry with thyme, rosemary, and black olives. A savory French-style tart with slow-cooked onions and salty cured ham on a flaky, golden crust.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Sour cream dip with diced carrots, chili powder, cumin, and Dijon mustard. A no-cook party dip with smoky spice and crunch that comes together in minutes.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Traditional Texas chili with overnight-marinated chuck beef, slow-simmered in tomato purée, cumin, and bay leaf until fork-tender. No beans, just deeply flavored beef in thick chile-spiced gravy. Worth the wait.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.

Plum-teri turkey breast glazed with a sweet-savoury mix of teriyaki, plum jam, sherry, and garlic. Roasted hot-then-low for tender meat and a lacquered, fruit-forward crust.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.