1,100 meal recipes

Rollitos de jaiba (Mexican crab rolls) with crab meat, chili powder, mustard, and tomato juice, shaped into fingers and broiled. A light, no-fry seafood appetizer.

Veal paprika with mushrooms, sour cream, and caraway seeds cooked entirely in the microwave. A quick Hungarian-style stew served over noodles in 40 minutes.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.

Medallions of veal with sauces: tender stuffed veal cutlets on a bed of sauteed spinach, dressed with a crayfish Nantua sauce and lemon-chive wine butter, garnished with crayfish and asparagus. Fine dining at home.

Bite-sized crab quiche squares with Gouda, dill, and a press-in shortening crust. Freezer-friendly and perfect for party platters, brunch spreads, or make-ahead entertaining.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Bob's creamy hot crab dip: a baked party dip with cream cheese, real crab meat, minced onion, and a hit of hot sauce. Six ingredients, one dish, ready for crackers in under an hour.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Medallions of Veal with Pistachio Butter Sauce recipe

Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.

Spicy stuffed meatloaf with a hidden middle layer of jalapenos and melted Monterey Jack, finished with a pour of spicy tomato sauce. Beef and pork blend for richer texture.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Classic crabmeat au gratin baked in a buttery cream sauce with sauteed vegetables, egg yolks, and a golden cheddar crust. Rich, bubbly, and pure Louisiana comfort.