636 seasoning recipes

Three-ingredient onion burgers seasoned with a packet of onion soup mix and a splash of water for juicy, well-seasoned patties. Grill or broil for 8 hearty burgers. Ready in 20 minutes.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

A simply seasoned sweet and sour refreshing cucumber salad.

Creamy warm peach pie, perfect during summer peach season.

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Barramundi smoked in paperbark, and seasoned with lemon myrtle.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Fennel and carrots cooked slowly in an seasoned olive oil.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Greek-seasoned burgers with oregano, cumin, lemon juice, and fresh tomato tucked into whole wheat pita pockets with romaine and red onion. Low-fat and diabetic-friendly.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Texas' premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken. A descendant of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.