10,000 manie recipes

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Pan-seared tuna with Madeira, orange, and soy: yellowfin medallions dusted in flour and browned fast, then plated under a reduced sauce of fortified wine, citrus, cream, and a glossy butter swirl.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

Grilled chicken marinated in lime and cumin, then basted with a sticky guava jelly glaze spiked with jalapeño and Worcestershire. Sweet, smoky, and unmistakably Cuban.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

This dump-and-bake chicken and rice casserole uses just 5 ingredients and one pan. Onion soup mix seasons everything while the rice absorbs all those savory juices as it bakes. Weeknight dinner, handled.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Baked mostaccioli and ground turkey casserole layered with tomato sauce, cinnamon, nutmeg, and a light bechamel topped with mozzarella. Greek pastitsio meets weeknight dinner.

Hunan hot pepper and black bean sauce made with crushed red pepper, fermented black beans, garlic, and sherry. A fiery condiment steamed in a jar that keeps indefinitely in the fridge.

Creamed tuna and peas over toasted English muffins: a milk-and-sherry white sauce binds flaked tuna and bright green peas. Old-fashioned 1950s comfort food in 30 minutes.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Hungarian Szeged goulash with braised pork, sauerkraut, apple cider, and sour cream. Caraway and sweet paprika build deep, smoky flavor in this hearty one-pot classic.

Grilled tuna steaks brushed with a pineapple-ginger glaze made from reduced pineapple juice, soy sauce, brown sugar, and fresh lime. Seared medium-rare in 6 minutes.