194 none recipes

Old-fashioned navy bean soup simmered low and slow with a meaty ham bone, onions, and bay leaf. Just 7 ingredients, feeds a crowd of 15, and freezes like a dream.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Traditional French onion soup starting with homemade beef bone stock simmered for 3 hours, then finished with caramelized onions and melted Gruyere. This from-scratch version takes patience but delivers deep, rich flavor.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Simple baked oatmeal with mashed banana and powdered milk. Just four ingredients, 25 minutes, and breakfast for two is served warm from the oven.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

A honey-sweetened oatmeal bread machine recipe with a soft, tender crumb and buttery flavor. Includes both regular and large loaf sizes. Works with regular, rapid, or delayed time bake cycles.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Bread machine pizza dough made with basic pantry ingredients. Let the machine knead, pull it before the bake cycle, and shape for homemade pizza night.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Cost-effective version of the classic British Shepherd's Pie.