940 meet recipes

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Pressure cooker seitan made from a boxed wheat gluten mix and broth, ready in about 25 minutes under pressure. A faster path to chewy, meaty seitan without hours of simmering.

Restaurant-style crab cakes from Basil's, made with blue and snow crab plus chopped shrimp, Cajun spice, and garlic mayo. Pan-seared then oven-finished, served with champagne sauce.

Classic sausage cheese balls: raw breakfast sausage, sharp cheddar, and Bisquick mixed and baked until browned. The church-cookbook party snack that vanishes off every Christmas platter.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

This tasty treats made with smoked meat are especially good served with a dipping sauce of your choice.

Maine-style seafood casserole loaded with haddock, scallops, and lobster meat baked in butter. Just four ingredients, 30 minutes, and feeds a crowd of 16.

Whole lobsters split and stuffed with crab meat, buttery bread crumbs, tomalley, and coral for the ultimate seafood feast. A New England classic that's worth every minute of prep.

Traditional Swedish sillsallad with chopped herring, beets, potatoes, apple, and dill in an egg yolk dressing, served with a pink beet-sour cream sauce. A Scandinavian holiday classic.

This is a wonderful detoxifying and blood cleansing juice. Beetroots are a wonder vegetable and have recently been shown in clinical trials to lower blood pressure. They are also loaded with folic acid (critical during pregnancy) and the mineral silica, which helps the body use calcium more efficiently, thus preventing osteoporosis.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Vietnamese spring rolls (cha gio): crisp rice-paper rolls stuffed with ground pork, crab, glass noodles, garlic, and shallots, fried to a deep golden crunch. The crackly fried appetizer everyone fights over.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Seafood Gumbo From the New Basic's Cookbook recipe