4,352 marinated recipes

Crustless zucchini quiche with Bisquick, Parmesan, and marjoram. Mix everything in one bowl and bake. No pie crust to fuss with, just pour and go.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Red snapper fillets simmered on a bed of sauteed onion rings with tomato sauce and sweet basil. A simple, healthy fish dinner ready in 30 minutes with just a handful of ingredients.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Broiled turkey tenderloins rubbed with olive oil and lemon pepper, served with bearnaise sauce or salsa verde. A lean, high-protein main dish ready in under an hour.

Filet mignon wrapped in buttered phyllo pastry with Madeira mushrooms and chives, tied with a leek ribbon. An elegant beef Wellington-style entree with a seared steak center and crispy, flaky shell.

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.

Impossible tuna melt pie with flaked tuna, sharp cheddar, and browned onions in a self-crusting Bisquick batter. A crustless quiche-style dinner that forms its own base as it bakes.

High-heat roasted turkey cooked in just 2 hours by starting breast-side down at 500F, then flipping and finishing at 450F. Stuffed with onion, carrot, and rosemary for a juicy bird with crispy golden skin.

Crispy fried chicken marinated overnight in an Italian dressing paste, dipped in milk and club soda, dusted with pancake mix, deep-fried, then oven-finished. A two-stage cooking method for shatteringly crisp skin and juicy meat.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.