10,000 main dish recipes

Oven-fried carrot burgers coated in crushed corn flakes and baked until crispy. A vegetarian patty made from mashed carrots, egg, scallions, and celery with a crunchy golden crust.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

Spam Denver biscuit souffle with a pressed biscuit crust, cream cheese and cheddar filling, cubed Spam, green pepper, and onion. A puffy, Denver omelet-inspired bake with a biscuit base.

Slow cooker pot roast turkey stuffed with packaged stuffing mix and brushed with butter. Set it and forget it for 5 to 11 hours depending on your heat setting.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Salami pizza quiche combines pizza flavors with a creamy egg custard: minced salami and mozzarella in a pie crust with oregano and garlic, topped with hot pizza sauce.

Cool cucumber sandwich on toast with crispy bacon, tomato, and Italian dressing. A quick no-cook lunch ready in 5 minutes with just 5 ingredients.

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

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Pepper steak for two with thin-sliced round steak, green bell peppers, and tomato simmered in a soy-ginger sauce thickened with cornstarch. Served over hot rice for a complete weeknight dinner.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.