3,376 manie recipes

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.

Another scrumptious corned beef dish that will have you hooked just by making it! Tastes terrific over rice!

Golden egg noodles stir-fried with Chinese BBQ pork, bok choy, and mushrooms in savory oyster sauce gravy. This classic Cantonese comfort food is ready in 50 minutes.

Lots of onion and garlic flavor in the hearty main dish soup. This version is low in fat.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.

Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.

Great tofu with mushroom recipes, so delicious, we all love it.

Note: red wine broth can be used in place of chicken

Peanut noodles toss fresh Chinese flour noodles with a quick peanut butter, chili-garlic paste, and fish sauce sauce. Six ingredients, 20 minutes, proper Southeast Asian flavor.

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.