5,573 peele recipes

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Saucy shrimp and pasta tosses peeled shrimp into a quick Italian-stewed-tomato sauce with garlic, herbs, and red pepper flakes, served over thin spaghetti. A 25-minute weeknight dinner.

Orange sorbet blends fresh orange juice with peel-infused simple syrup and Grand Marnier for a bright, citrusy frozen dessert. Pipe into hollowed orange shells for an elegant presentation.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

Crescent rolls stuffed with ground beef, white onions, whole peeled tomatoes, and shredded cheddar cheese.

Strawberry rhubarb jam made the old-fashioned way with no commercial pectin. Whole orange (peel and all) supplies the natural pectin, balancing tart rhubarb with sweet berries.

Tart, aromatic marmalade made from bitter Seville-style oranges. Tender peel strips suspended in jewel-bright jelly that's perfect on morning toast or stirred into tea.