10,000 recipes
A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.
An easy to make chicken pot pie using a can of soup to speed the process and a quick easy to make topping.
Easy almond oatmeal bread for use in bread maker or bread machine.
A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.
Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.
A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.
Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.
Meatball parmigiana just got a whole lot easier with baked meatballs! No frying on the stove, no splatter, no mess! Perfect for a quick meal during the week! You can use your favorite store bought sauce or make your own.
A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!
Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.
Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.
Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.
Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.
Louisiana-style Christmas crawfish stuffing with cornbread, Creole seasoning, bell pepper, and water chestnuts. Stuff it in your holiday bird or bake it as a bayou-flavored side dish.
A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.
Traditional beef stroganoff prepared with health in mind.