1,837 spiced rice recipes

Mushroom and bacon stuffing with sage, marjoram, and bread cubes cooked in bacon drippings. Enough to fill a 12 to 14 pound Thanksgiving turkey.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Add some sophistication to dinner with this succulent chicken dish made with savory mushrooms and burgundy wine.

Vegetarian golden split pea and sweet potato soup spiced with cumin, coriander, turmeric, ginger, and jalapeno. Topped with yogurt, lime, and fresh cilantro.

A massive-batch New England clam chowder with sharp cheddar cheese, potatoes, celery, and 30 cans of minced clams. Feeds 60 people. Built for church suppers, family reunions, and community cookouts.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.

Tired of the same old nachos with cheese? Well try this new rendition that is sure to be one of your favorites. Quick, easy, yummy!

Pork chops with fennel and caper sauce sears thick-cut chops, then braises them in a fennel, shallot, tomato, and white wine sauce finished with capers and lemon zest.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

This delicious dish is quick and easy to make, and it's perfect for lunch or supper.

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.