1,612 pound recipes

Crawfish potato boats stuffed with whipped potato, sharp cheddar, butter, and a pound of crawfish tails. Twice-baked potatoes with a Cajun seafood twist that freeze beautifully.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Creamy pumpkin mushroom soup with honey, nutmeg, and half-and-half. A full pound of mushrooms and chicken broth build a rich, velvety base. Top with croutons or Parmesan.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Seafood gumbo loaded with shrimp, crab, and five pounds of okra smothered with tomatoes, garlic, and hot sauce. An authentic okra-thickened Cajun gumbo, no roux needed.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

El Paso chicken rolls pounded breasts around a cream cheese and salsa filling, then bakes them seam-side down over rice in enchilada sauce. A Tex-Mex one-dish dinner with a creamy surprise inside.

Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.