1,100 meal recipes

Hungarian pork stew with paprika, caraway seeds, roasted vegetables, red peppers, and tomatoes braised until fork-tender. Serve over wide noodles or rice for a hearty dinner.

A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.

Pork, chicken and shrimp fried rice, optionally with oysters!

Homemade breakfast sausage with pork shoulder, veal, and a warming spice blend of nutmeg, cloves, mace, and sage. Stuff or shape into patties for fresh farm-style flavor.

For meat lovers only, this succulent and scrumptious casserole is sure to satisfy your hunger!

Open-faced crab and melted cheddar sandwiches on English muffins with tomato sauce and sliced olives. Mix, chill, broil, and serve in minutes for a retro seafood lunch or quick appetizer.

Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Italian hero sandwich with assorted deli meats and cheeses on a split loaf, dressed with a tangy Italian mayo made from white wine vinegar, garlic, and herbs. No cooking needed.

Veal with onion, after broiling, very fresh, and nice flavour!

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Homemade Vienna sausages with beef, veal, and pork emulsified smooth and seasoned with nutmeg, cardamom, and cloves. Stuffed into sheep casings and gently cooked.

Savory crab shortcakes with tender crab meat and sliced hard-boiled eggs in a creamy sauce, spooned over warm split biscuits. Comfort food in 30 minutes.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.