1,612 pound recipes

Chicken breasts pounded thin, wrapped around a stick of homemade basil-Parmesan pesto butter, breaded golden, and baked. Make ahead and freeze for an elegant dinner anytime.

Pounded chicken breasts stuffed with Italian sausage and mozzarella, browned and simmered in a hearty red wine tomato sauce with peppers and mushrooms. Sunday dinner, Italian-style.

A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

Whipped cinnamon honey butter with brown sugar and vanilla, blended until fluffy and spreadable. Makes three half-pound portions that freeze beautifully for gifts or everyday toast.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Chicken mushroom piccata pounds chicken thin, pan-fries it quickly, then deglazes with lemon, white wine and sliced mushrooms. A 45-minute Italian-American dinner for two.

Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

Japanese beef negimaki with thinly pounded steak rolled around scallions, glazed with teriyaki, then grilled and sliced into bite-size pinwheels. A classic three-ingredient izakaya appetizer.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Classic chicken piccata pounds boneless breasts thin, dredges in flour, then finishes in a buttery white wine, lemon, and garlic pan sauce. Italian-American restaurant favorite in 35 minutes.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.