8,375 fan fan recipes

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

Pork chops and sweet potatoes baked in a currant jelly glaze with orange juice, dry mustard, ginger, and lemon zest for a sweet-savory one-dish dinner.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Tofu cookies are a wholesome whole wheat drop cookie sweetened with honey and built on blended silken tofu, raisins, dates, and warm spices like ginger, cinnamon, and nutmeg.

Bread machine raspberry marshmallow bread with real frozen raspberries, mini marshmallows, and raspberry sauce folded into a soft yeast loaf. Cholesterol-free and perfect toasted for breakfast.

Chewy chocolate chip cookies with powdered oats, grated chocolate bar, and chocolate chips for triple chocolate intensity. A big-batch recipe that makes five dozen.

Hearty potato cheese soup loaded with diced ham, broccoli florets, and carrots in a creamy Velveeta and milk base. A stovetop family supper that lands warm bowls on the table in under 40 minutes.

No-cook chocolate walnut fudge made with just cocoa, powdered sugar, hot butter, and chopped walnuts. Rich, dense, and ready to set in the fridge with no candy thermometer.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

An easy and scrumptious recipe is perfect for a small dinner with friends. One dish that will have you licking your fingers!

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.