435 meal recipes

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.

Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Homemade turkey sausage seasoned with fennel, garlic, and red pepper flakes for authentic Sicilian flavor. Grind, stuff, and pan-fry these lean links in about an hour.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Kalbsschnitzel in Currysosse is German veal cutlets in a creamy curry-lemon sauce with tomato paste, onions, and a splash of cognac. A sophisticated 40-minute dinner.

Homemade Sicilian sausage with a pork and chicken blend, double fennel (whole and crushed), red pepper flakes, and garlic. Five pounds of links ground through a fine disk.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Veal steaks pan-seared and finished in a curried onion sauce with tomato paste, evaporated milk, lemon, and a splash of cognac. A fast German-Indian crossover for weeknights.