821 bag recipes

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Chocolate Heath poke cake soaked in sweetened condensed milk, topped with whipped topping and crushed Heath Bar toffee. Four ingredients and zero baking skills required.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Snickers bar brownie cake with a German chocolate cake mix crust, melted candy center, and crumbly chocolate streusel top. Four-ingredient dump cake magic.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Golden turmeric rice cooked with a bay leaf and a pinch of chili powder for warm color and subtle spice. A simple five-ingredient Indian-style side dish that pairs with curries, stews, and grilled meats.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

A traditional seasoning that is perfect for meats and vegetables.