595 acorn recipes

San Antonio chili made Texas-style with coarse ground beef chuck, no beans, no tomatoes. Slow-simmered with chili powder, cumin, oregano, and cayenne, thickened with cornmeal.

Green bean casserole built with cream of celery soup, sour cream, sweet corn, and a buttery Ritz cracker topping crowned with slivered almonds. A creamier, crunchier riff on the holiday-table classic.

Tired of the same old buttery popcorn taste? This new recipe will add a new spice to your life and become one of your family's favorites!

Asian-style burger sauce with soy sauce, sherry, garlic, and ginger thickened with cornstarch. A 5-minute teriyaki-inspired topping for grilled burgers.

German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.

These classic yet delicious rum balls are always one of holiday's favorites in many family. They are so easy to make and too yummy to stop addiction.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Chocolate popcorn haystacks with popped corn, peanuts, and chow mein noodles coated in melted chocolate chips. A 4-ingredient no-bake snack kids can help make, ready in 15 minutes.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Six flavored popcorn ideas: strawberry, cappuccino, blue cheese, curry-cumin, chili, and Tabasco. One base recipe, six seasoning combos mixed into melted butter.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Six pounds of cubed beef browned in suet, simmered in beef stock with a full cup of chili powder and crushed cumin seeds, thickened with masa harina. No tomatoes. No beans. This is Texas Red in its purest form.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.