2,522 pan recipes

Broiled chuck steak baked in a casserole with sliced potatoes, tomatoes, cilantro, and chili pepper strips. A hearty, low-calorie ranch-style Mexican beef and potato dinner.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Dressed-up pork and beans with green chile sauce, molasses, and dill relish. This old-school stovetop side comes together fast with pantry staples and packs a sweet-tangy-spicy punch.

Hawaiian dump cake with cherry pie filling, crushed pineapple, yellow cake mix, coconut, and macadamia nuts. No mixing required, just layer and bake.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

Pineapple delights are no-bake squares with a digestive biscuit base, butter icing, crushed pineapple, and fresh whipped cream. A retro tropical dessert from the British tea-table tradition.

Pumpkin crunch with a spiced pumpkin custard base topped with dry yellow cake mix, chopped pecans, and drizzled melted margarine. A dump cake with a crunchy, buttery top.

Kentucky baked beans with pork and beans, ketchup, brown sugar, molasses, mustard, and sweet gherkin juice, topped with a crisscross of thick-cut bacon. A sweet, tangy, smoky Southern side dish.

Bay scallops simmered with spinach in a garlicky tomato sauce with fish stock and lemon, served over pasta. A low-fat, low-calorie seafood dinner ready in 30 minutes.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Italian stromboli with ham, salami, provolone, pepperoni, and mushrooms wrapped in a braided bread loaf. Made easy with frozen bread dough, baked golden, and sliced like a pizza loaf.

Irish hot pot casserole layered with sliced potatoes, onions, carrots, peas, rice, and smoked sausage baked in tomato soup. A hearty one-dish dinner that feeds a crowd.

Salmon potato casserole combines canned salmon with cream of potato soup, evaporated milk, and a crunchy shredded wheat topping browned under the broiler. A pantry-friendly weeknight casserole ready in 25 minutes.

Chicken cordon bleu with sweet-sour pineapple sauce wraps ham and Swiss in pounded chicken breasts, breaded and baked, then drizzled with a brown-sugar pineapple-sherry sauce.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.