5,582 peen peen recipes

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Ground venison mixed with oats, ketchup, and evaporated milk bakes right on top of sliced potatoes for a one-dish meal straight from hunting camp. Ready in under an hour.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Make-Ahead: Baked Curried Beef and Sweet Potatoes recipe

Cider beef stew braises stew meat in apple cider with a splash of vinegar and thyme. The fruity-tart broth deepens into a fall-perfect dinner with carrots, celery, and potatoes.

Butter-seared shrimp with fennel and lemon, topped with a tangy pineapple-ginger sweet and sour sauce. A 30-minute seafood dinner that bridges Italian scampi and Asian flair.

Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.

Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.

Sauteed spinach with garlic and fresh tomato wedges, cooked low and slow until silky and tender. A simple 4-ingredient Italian-style side dish that's diabetic-friendly.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.