8,461 mince recipes

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Crawfish canapes with sweet tails in a quick vermouth-cream sauce with shallots, dill, and briny capers, spooned into crisp pastry shells. An elegant Louisiana-meets-French cocktail bite.

Clyde’s Meatloaf is a comforting, home-style dish that combines juicy ground beef chuck with a unique blend of rolled oats, sweet honey, and whole milk for a tender texture. Sautéed onions and garlic add savory depth, while grated carrots bring a subtle sweetness and extra moisture to every bite. Finished with a tangy ketchup and dry mustard glaze, this meatloaf bakes to golden perfection, making it an ideal centerpiece for a hearty family dinner. Serve it alongside mashed potatoes.

Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.

Topped with Tzaziki, olives and Greek feta cheese with cucumber, tomato, lettuce and onion. You can use any favorite sliced meat or vegetarian slices. Quick, easy and delicious!

Puerto Rican-style larded pot roast studded with garlic-rubbed ham strips, browned and braised in tomato puree with onion and red pepper. Bold, old-school Latin comfort food.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

A fiery Cajun shrimp sauce piquant loaded with three types of pepper, jalapenos, the holy trinity, and tomatoes simmered in seafood stock. Spooned over rice, this Louisiana classic brings serious heat and soul.

Impossible crawfish pie is a crustless Cajun pie that makes its own crust: sweet crawfish tails and the trinity baked into a Swiss cheese custard with Bisquick batter. No pastry, no rolling, just pour and bake.

This is a low fat and low calorie recipe, very light flavor, very tasty.

Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.

I LOVE getting fettuccine alfredo at most restaurants, but the jarred stuff always tastes bland and terrible to me. After trying many online recipes, I mixed a few basics and few ideas to find a recipe that was perfect for me and my family. And here it is! We serve our alfredo sauce over fettuccine or tortellini. It's also great to use as a sauce on a homemade veggie pizza or in veggie lasagna. Enjoy!

Chicken and beef burgoo, the hearty Kentucky stew that simmers two meats with corn, lima beans, potatoes, okra, and tomatoes, thickened with a bacon-drippings roux. A big-batch Southern crowd-pleaser.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Golden deep-fried fish croquettes made with flaked croaker, white sauce, pimento, and green pepper. A classic Southern coastal recipe served with tomato sauce. Crispy outside, creamy inside.