234 stuff recipes

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Filipino-style caldereta: vinegar-marinated lamb braised with dried chiles, cinnamon, peppercorns, potatoes, bell pepper, and green olives. A rich, spiced stew that fills the house with warmth.

Picadillo ground beef simmered with olives, capers, raisins, tomatoes, cumin, and allspice over rice. A classic Latin American comfort dish with sweet-savory depth.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

Tender veal slices pounded thin, stuffed with breadcrumbs, hard-boiled eggs, Romano and Parmesan, then slow-simmered in a homemade herb tomato sauce until fork-tender. A hearty Italian-American Sunday supper classic.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.