1,612 pound recipes

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Chicken breasts pounded thin and stuffed with a buttery walnut, raisin and bread crumb filling, then baked under a banana, orange liqueur and dark corn syrup glaze. A retro special-occasion dish.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Poppy seed pound cake muffins made with butter, yogurt, and vanilla for a dense, tender crumb. Bakery-style muffins with a subtle crunch from poppy seeds.

Two-layer fudge with a creamy peanut butter chip bottom and rich chocolate chip top, made with marshmallow creme for a melt-in-your-mouth texture. A holiday candy classic that yields 2 pounds of treats.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Pan-fried tarragon chicken with a white wine, shallot, and dual-stock reduction sauce. Pounded thin, seared golden, and done in 30 minutes.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Hobbit Pie is a savory deep-dish mushroom pie with 1 1/2 pounds of mushrooms, cheddar, cottage cheese, white wine, and whole wheat flour under a lattice crust. Hearty vegetarian comfort food.

Veal francese: pounded veal cutlets dipped in flour and egg, sauteed in butter until golden, finished with a bright lemon pan sauce. Italian-American classic, plated in 30 minutes.

Pineapple upside-down cake made in the slow cooker with pineapple rings, maraschino cherries, and brown sugar caramel base. No-oven retro dessert for warm-weather entertaining.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.