4,943 tell recipes

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

The meatloaf was easy to make, and the flavour was spot-on. Definitely satisfied my taste buds.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

This is an easy and quick recipe. Tastes very well.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing topped with buttery bread crumbs. All the deli sandwich flavors in one dish.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Cream cheese and Cajun seasoning add nice change to an ordinary casserole dish.

Mediterranean stir-fry with angel hair pasta tosses eggplant, zucchini, red pepper, and artichoke hearts in a basil-tomato sauce, served over crisped sesame-oil angel hair. A healthy, fast vegetarian dinner.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Easy tamale pie tops a quick ground beef chili with a corn muffin batter, then bakes everything until the cornbread is golden and cheddar melts into pools. Weeknight Tex-Mex casserole in 45 minutes.

This hearty Cajun chicken and andouille gumbo starts with a deep chestnut roux, the holy trinity, and smoky sausage simmered into a rich, soul-warming bowl. Serve over rice with a splash of sherry.

Quick microwave Italian potato salad with new red potatoes, olives, bell peppers, and fresh tomatoes tossed in zesty Italian dressing. Ready in 25 minutes with no stove required.

Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that's as wild as the bayou itself.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.