1,100 meal recipes

Three-meat combo burgers: ground sirloin, pork, and veal blended with oats, chili sauce, and Worcestershire. Grilled patties with serious depth.

Simple and delicious, especially if the “lobsta” is at 5.99 per lb. like it is in MA. right now

These buttery and yummy turnovers will for sure turn you over. It's not easy to stop popping these tasty treats into your mouth, they are additively delicious.

Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

Chunks of pork with a sour cream sauce. An easy simmering recipe.

Crab and broccoli casserole layered with cheddar cheese, topped with a curry-tinged creamy crab sauce and a buttery breadcrumb crown. A retro one-dish casserole with hundreds of loyal fans.

Hanz's Swiss-German bratwurst: a homemade pork and veal sausage seasoned with white wine and freshly ground spices, double-ground for a fine texture and stuffed into hog casings. An old family recipe.

Bright and spicy, even better it's a great way to use up leftover chicken.

Crab and Swiss cheese melt together on a crispy grilled sandwich creating a wonderful combination of warm filling, melted cheese and crispy grilled bread. Best of all it comes together in about 10 minutes!

Delicately flavored crab stuffed between fillets of buttery and flaky Dover sole. It's a match made in heaven and the ingredients perfectly compliment each other. Best of all it's quite quick and fairly easy to make!

My man can't get tired of spaghetti. I try to add new ingredients and play around with the recipe. This one is yummy and it contains some vegetables. I try to add vegtables as much as possible in our dinner. My kids love it too.

Crab, bacon and cheese melts. A match made in heaven.

Mud Crab seasoned Alpine Pepper and served with smoked sweet potato gnocchi

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.