Grain recipe collection

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.

Sauce Chien, a spicy Caribbean condiment made with red and green jalapenos, garlic, onion, oregano, and hot vinegar. A fiery French Antillean table sauce for grilled meats and fish.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Sauteed sea scallops with feta and mozzarella, bell peppers, jalapenos, and white wine. A cheesy, spicy skillet seafood dish served over rice.

Savory beef pie in a bacon dripping crust with ground beef, corn, green chiles, cheddar, and a chili-oregano spiced filling. A Southwestern meat pie with a cheesy, bubbly topping.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Slow-cooker pepper steak with round steak strips, green bell peppers, onion, garlic, tomatoes, and a soy-Worcestershire gravy. Hands-off Chinese-American classic served over fluffy rice.

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.

Tender scallops poached in their own cooking liquid, then folded into a velvety mayonnaise sauce flavored with thyme. Served over buttered toast for an elegant brunch or light supper that feels special.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

A classic oatmeal cookie recipe yielding chewy, golden treats with warm cinnamon notes. Optional add-ins like raisins or chocolate chips make it versatile.

Scottish meatballs in a sweet-savory sauce made with crushed pineapple, Scotch whisky, soy sauce, and red wine vinegar. Serve over rice for Hogmanay or any night.