489 bag recipes

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

No-bake Butterfinger dessert with a buttery graham cracker crust, creamy vanilla-butterscotch pudding layer, and crushed candy bar topping. Easy to assemble and feeds a crowd!

Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.

Spicy brown rice simmered with whole cardamom, cinnamon stick, turmeric, bay leaf, and black peppercorns. A fragrant, golden side dish with six simple ingredients.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Frozen Heath bar ice cream cake with ladyfingers, coffee, vanilla ice cream, and creme de cacao whipped cream. A no-bake freezer dessert cut into elegant wedges.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.