5,157 pan pan recipes

Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Creamy crab Romanoff casserole with rice, sour cream, cottage cheese, and mushrooms baked under a bubbly cheese and paprika crust. Cozy comfort in 30 minutes.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

This quick and delicious dish is made with spaghetti, cream of mushroom soup, tuna fish and canned mushrooms.

Instead of going through the hassle of using the oven, use the crockpot to cook this savory and succulent dish that will have you licking your fingers.

Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.

This savory dish made with ground beef, sour cream and a variety of cheeses is bound to become one of your crockpot favorites.

Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.

A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.