940 meet recipes

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Zucchini-layered meatloaf hides ribbons of melty Swiss cheese, sliced zucchini, and sweet pimento between layers of seasoned beef. A cheese-stuffed meatloaf that slices into a colorful, juicy cross-section.

Wirsingroellchen are German Savoy cabbage rolls stuffed with ground leftover meat, parsley, and breadcrumbs, baked under a basting of sour cream. A thrifty, nutmeg-warmed classic from the old country.

Classic West Indies crab salad marinated in olive oil, vinegar, and ice water with sweet onions. A Gulf Coast favorite with just 6 ingredients that lets fresh crab shine.

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.

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Add some style to your dinner with these scrumptious crab cakes that will have everyone talking about how delicious they are!

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.

If you're feeding a large family, then try this succulent venison dish that can easily be made with your crockpot.

A vibrant Persian beet and yogurt dip with golden butter-fried onions and crushed garlic. Earthy, tangy, and stunning in color, Borani-ye Choghandar is a beautiful addition to any mezze spread.

Crab butter dip with cream cheese, mayo, lemon, Worcestershire, and real crab meat, chilled and topped with cocktail sauce. A rich, no-cook party appetizer for crackers.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

This is a fantastic omelet, I love it very much, every week, I cook it for at least 3 times, even more.

Swedish-style pickled herring platter with sour cream, arranged with alternating mounds of chopped egg white, egg yolk, cucumber, pickled beets, and parsley. A no-cook Scandinavian appetizer ready in 10 minutes.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.