786 fig fig recipes

Orange pepper steaks are beef tenderloin crusted in coarse black pepper and broiled with an orange marmalade, ginger, and vinegar glaze. Five ingredients, big flavor.

Famous oatmeal cookies with 3 cups of rolled oats, brown sugar, and vanilla. A big-batch base recipe that yields 5 dozen and welcomes raisins, chocolate chips, nuts, or coconut mix-ins.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Buttery angel hair pasta with broccoli, browned garlic, red pepper flakes, and Parmesan. A 15-minute Italian-style weeknight dinner with big flavor.

Grilled chicken kabobs marinated in soy, mustard, and Worcestershire, then skewered with zucchini, peppers, onion, and mushrooms. Simple backyard dinner with big flavor.

Big seven-fruit salad with apples, pears, oranges, grapes, pineapple, peaches and bananas, finished with whipped topping. A summer-table classic for gatherings.

A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.

A Texas-style no-bean chili with cubed beef round and pork loin slow-simmered in beef broth, tomato sauce, and a bold blend of chili powder, cumin, and paprika. Fork-tender meat, big flavor.

Fairy cookies made with both powdered and granulated sugar, margarine, and oil for a melt-in-your-mouth texture. A big batch sugar cookie recipe that bakes up light, tender, and crisp.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.

Southern Thai grilled chicken: chicken rubbed with a fragrant spice paste, even under the skin, marinated, then grilled over low coals until charred and juicy. Big, bold Thai flavor off the grill.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.