9,806 fan fan recipes

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Blackberry cream nut tart with a flaky shortening crust, white chocolate cream cheese filling, boysenberry-glazed blackberries, and a walnut lattice topping.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Spicy Sichuan-style pork with peanuts, a fast wok stir-fry of cubed pork tossed in a fiery soy, rice wine, and chili sauce with toasted peanuts and dried chilies. Big heat, deep crunch, restaurant flavor at home.

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

Creamy peanut butter sauce with soy, sesame oil, garlic, and a hit of hot sauce tossed with spaghetti and topped with fresh cilantro. Nutty, savory peanut noodles in 30 minutes flat.

A rich Scottish cloutie dumpling studded with currants, sultanas, grated apple, and carrot, boiled in a cloth for 4 hours and served with a warm ginger wine cream sauce. A proper celebration pudding.

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Streusel caramel apple pie with melted candy caramels coating tart apple slices and a brown sugar crumb topping. Bakery-style fall dessert in your home oven.

Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

A nice dessert, there are three great toppings on the top, mixing very well!