7,477 browne recipes

A delicious meal. Succulent chicken and browned mushroom sauce are served over a bed of angel hair pasta that's also tossed with mushroom sauce.

Layered venison and rice pie with browned ground deer meat, breadcrumbs, cheese, and tomato sauce baked in a pie shell. Hunter's pantry comfort food.

Baked lentils and brown rice with cauliflower, celery, and thyme. A simple vegetarian main dish with just 7 ingredients, tossed and baked in 15 minutes.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Fresh peach slices topped with buttery cinnamon-sugar crumble, baked until golden brown. Classic summer dessert ready in an hour.

Boneless and skinless chicken thighs, browned, coated in honey orange glaze and then finished in the oven to keep them juicy.

Oven-baked risotto with peas, scallions, brown rice, and rosemary. A no-stir, hands-off Italian-style rice dish with no constant ladling required. Done in 45 minutes.

Vegetarian asparagus mushroom casserole bound with brown rice, eggs, garlic and cashews under a mozzarella crown. A one-dish supper with fresh spring vegetables and earthy aromatics.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Yellow colored coconut flakes make these Easter chicks cupcakes look fluffy and cute, this is a great recipe to make with your kids, they will love these cutest chick cupcakes!

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

Meaty cod with a tasty, crusty Italian inspired fresh breadcrumb top crust. The crust bakes golden brown and delivers texture and rich flavour to the fish.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.