5,157 pan pan recipes

I used lightly-toasted flaked coconut instead of the nuts and baked it in a 9-inch spring form pan. YUM!

Quick, easy and tasty. Chicken cutlets in a quick pan sauce with wine, mushrooms and artichoke hearts. Great for a week-night meal as it comes together so quickly.

Momma's sloppy joes the old-fashioned way: ground beef simmered with a can of chicken gumbo soup and tomato paste into a thick, savory filling for buns. Three ingredients, one pan, and a crowd-pleasing weeknight dinner.

A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

A quick, easy and tasty one pan meal is perfect for a weeknight supper. Feel free to add whatever veggies you have on hand.

This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

I made mine in mini pie pans and used a cream cheese/sour cream topping slightly sweetened with confectioner's sugar. The filling is excellent.

Fruity, sweet, tangy and minty. This salsa make a perfect accompaniment with grilled or pan seared pork chops for a speedy weeknight dinner.

A fuss-free and delicious one-pan meal is packed with goodness and yumminess, use whole wheat pasta to make it even healthier.

Caramelized bananas pan-fried in butter until golden, tossed in homemade caramel sauce, topped with toasted coconut and chocolate, served with yogurt.

Italian sour cream cake with amaretto, a coconut-pecan meringue lining, and glossy chocolate-amaretto glaze. A tube pan showstopper that starts with boxed cake mix.

A nice alternative to meat burgers, these are packed with veggies and are a good source of protein. Suitable for pan frying or grilling.

Masala coffee, the South Indian spiced coffee with cinnamon, cardamom, sugar, and milk. Boiled, strained, and pulled between pans for a thick, frothy cup.

Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.

Authentic Italian meatballs with ground beef, garlic, parsley, breadcrumbs, and grated Parmesan. Pan-fried golden then simmered low and slow in red sauce for tender, juicy bites.