3,986 manie recipes

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.

Chinese family-style shredded beef stir-fried with celery, ginger, chili, and nam yuey in a hot wok. A fast, fiery weeknight dish with layers of savory, tangy heat.

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Put down the barbecue lighter and try this succulent dish that is too good to believe it came from a crockpot!

Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Hungarian meatballs simmer in a paprika-rich onion and red wine sauce, fragrant with caraway and marjoram, then thickened into a glossy gravy. Spoon over buttered noodles or boiled potatoes for a cozy main.

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.

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.