544 bag recipes

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Layered toffee cake with angel food cake split into three layers, filled and frosted with caramel whipped cream, and covered in crushed Heath bars. No baking required.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Veal cutlets pan-fried with capers and deglazed with white wine and bay leaf, finished with a creamy evaporated milk sauce. A quick German-style schnitzel variation ready in 20 minutes.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.