10,000 main dish recipes

A scrumptious recipe for a succulent steak that is given a little boost in flavor from a bit of rosemary.

Beanless Texas-style chili built on 4 pounds of sirloin, both ground and cubed, with bold chili powder, cumin, and a generous pour of hot sauce. All-beef and slow-simmered until thick, fiery, and fork-tender. Feeds ten.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Veal Oscar layers pounded veal cutlets with asparagus spears and a creamy white wine seafood sauce. The classic Scandinavian dish named for Sweden's King Oscar II.

The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.

Carroll Shelby's gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.

Ground beef browns with onions, then folds into five canned soups and crispy chow mein noodles for a retro Midwestern casserole that bakes into pure comfort food in 45 minutes.

An easy way to braise pork chops and zucchini for a one skillet meal.

Or How to feed boys with hollow legs in 15 minutes, even if you forgot to thaw out the ground beef.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.

A quick warm comfort food, can be served with chips.

Braised brisket slow-cooked in cranberry sauce, French onion soup, ketchup, and ginger ale. A sweet-savory Jewish holiday brisket that practically cooks itself. Just 5 ingredients.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.