8,461 mince recipes

Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

If you're just looking for a simple meal to make, try this succulent dish that will have everyone begging for a second helping.

Sweet and sour Asian style chicken for your slow cooker.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

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Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Oven-baked baby back ribs rubbed with brown sugar and celery seed, then glazed with a tangy homemade BBQ sauce. Fall-off-the-bone tender in about two hours, no grill or smoker required.

Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.

Osso buco braises veal shanks in onion butter, white wine, and tomato until fall-apart tender, then finishes with gremolata of garlic, parsley, and lemon zest. A Milanese classic for special dinners.

Stuffed meatloaf rolled jelly-roll style around ham and melted mozzarella, topped with more cheese. A ground sirloin meatloaf with a gooey surprise inside.