7,444 crown recipes

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Beef stew casserole topped with golden buttermilk biscuits, like a shortcut pot pie. Browned beef, vegetables, and rich gravy baked under a fluffy biscuit crust for a cozy cold-day dinner.

Gone All Day Stew with beef, potatoes, carrots, mushrooms, and onions baked low and slow in a tomato soup gravy. No browning, no watching, just oven time.

Twice-baked potato 'boats' stuffed with scrambled eggs, ham, zucchini, red pepper, and Parmesan. A hearty handheld brunch dish that delivers the eggs-and-hash-browns combo in one shell.

Bourbon orange chicken with just four ingredients: chicken breasts browned in butter, simmered in orange juice concentrate that reduces to a glossy glaze, then finished with a splash of bourbon. Sweet, sticky and weeknight-fast.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Four hour beef stew baked low and slow with cream of mushroom soup, onion soup mix, and tapioca for a thick, rich gravy. No browning, no stovetop fuss.

Drop biscuits loaded with browned sausage, onion, and cheddar soup made with Bisquick. Makes 4 dozen savory bites that are gone before they cool.

Caramelized candied almonds cooked in sugar and butter until golden brown with a splash of vanilla. Crunchy, sweet clusters perfect for snacking or gifting.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Rich Portuguese chickpea soup partially pureed for creamy body, studded with browned pepperoni, stir-fried spinach, potatoes, thyme, and coriander. A hearty, layered bowl.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.