10,000 manie recipes

Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Chicken and vegetable lo mein in 30 minutes: stir-fried chicken breast tossed with noodles, snow peas, frozen stir-fry veg, and crunchy roasted peanuts. A quick weeknight wok dinner.

Tex-Mex steak and tortillas with garlic-marinated sirloin grilled fast over hot charcoal and wrapped in warm flour tortillas with a fresh tomato-chile-cilantro salsa.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Chicken thighs coated in a Dijon mustard egg wash and baked with a basil-paprika breadcrumb crust until golden and crisp. A lighter oven-fried chicken with a tangy, spicy kick in just 40 minutes.

A fruity, yet scrumptious chicken dish that will have you licking your lips just waiting for it to finish cooking!

Baked chicken breasts basted with honey, lime juice, canola oil, and paprika until golden brown. A simple 4-ingredient glaze for juicy oven-roasted chicken.

Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as you eat.

Classic baked salmon timbales with olives, tarragon, and a tomato-tinted Mornay sauce. Retro custard-cup fish bakes that unmold neatly for a proper dinner party.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Beef round steak cubes marinated overnight in a homemade teriyaki sauce with brown sugar, ketchup and ginger, then skewered with pineapple, mushrooms, peppers and cherry tomatoes. Grilled and served over rice.

Really wonderful flavor on this pizza. Light and fresh tasting. I had never used Fontina cheese before, and it was excellent. This pizza was incredible, and I didn't change a thing.

Shrimp, cod, and calamari sautéed with garlic and tossed with tagliatelle in a simmered tomato-wine sauce with mussels on top. A showstopping Italian seafood pasta for a crowd.

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.