8,375 fan fan recipes

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

If you're in a hurry, try this succulent pork dinner that can easily be made in your crockpot.

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.