821 bag recipes

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Chow down on this savory dish that is so easy to make, you can use your crockpot!

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.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

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.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.