496 pound recipes

Broiled chicken breasts marinated in Dijon mustard, lime juice, ground ginger, shallots, and light sour cream. A tangy, low-fat chicken dinner that cooks in just 10 minutes under the broiler.

Smoked beef rubs a lean roast with garlic, onion, paprika, cumin, and cayenne, then smokes it low and slow over hickory with indirect heat. Backyard barbecue technique for tender, smoky beef.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Jalapeno cream cheese stuffed chicken breast wraps pounded chicken around a smooth, spicy jalapeno-and-herb cream cheese filling, then bakes it blanketed in more of the same. A jalapeno-popper twist on chicken.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

A rustic German egg dish: leftover cooked beef fried with golden onions and lightly beaten eggs. Serve with cranberries and a crisp green salad for a fast, satisfying meal.

Step-by-step guide to boning whole pheasants for the Champagne Cabbage recipe, removing breasts and leg-thigh portions with clean knife work. A masterchef technique for preparing wild game birds.

Microwave steamed lobster cooked in salted lemon water in just 12 minutes. A fast, no-fuss method for whole live lobster with tender, sweet meat.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.