489 bag recipes

Quick ground beef stew with tiny meatballs, carrots, potatoes, and celery in herb-spiked broth thickened with red wine and flour: hearty one-pan dinner in 20 minutes.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Buttery sandwich cookies stuffed with a slice of Baby Ruth candy bar, baked into pockets of melted peanut, caramel and nougat. Tender shortbread-style dough, six ingredients.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Traditional German braune bohnen: green beans tossed in a dark brown roux gravy with clove-studded onion and bay leaf. A savory-sweet side dish that turns simple beans into something extraordinary.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Try this side dish that adds a unique look and taste to any meal!

Microwave spiced red cabbage with vinegar, cloves, coriander seeds, peppercorns, and tart apple cooked tender in 20 minutes. A quick German-style braised cabbage side dish without the long stove time.

Gooey baked s'mores bars made with golden sugar cookie dough, milk chocolate, and marshmallow creme layered in a pan. No campfire needed for this ooey, melty treat that kids go wild for.

Carne mechada is a Latin American shredded beef braised in red wine with garlic, onions, and bay leaves until pull-apart tender. Sauced with sauteed peppers for a rich, savory filling.

This is a nice spinach rice recipe, low-fat, low-calories, very healthy!

Three-ingredient rocky road bars with melted milk chocolate, miniature marshmallows, and chopped walnuts. No baking required, just melt, mix, and chill.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.