Recipes with salt and black pepper
3,467 recipes
Zucchini Stroganoff
One-skillet beef stroganoff with julienned zucchini, egg noodles, cream of mushroom soup, and a tangy sour cream finish. Everything cooks in one pan in 30 minutes flat. A weeknight winner the whole family will love.
Prawn Pate
Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.
Baked Guavas Stuffed with Mushrooms & Olives
Baked Guavas Stuffed with Mushrooms and Olives recipe
Easy Venison Swiss Steak
Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.
Palouse Lentil Soup
Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.
Tibetan Roast
A hearty vegetarian loaf of buckwheat, mushrooms, walnuts, and spinach simmered in red wine, then baked until dark and firm. The plant-based centerpiece your holiday table has been missing.
Kale & Buckwheat With Brussels Sprouts & Mushrooms
Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.
Impossible Mexican Fiesta Casserole
Mexican fiesta casserole with seasoned ground beef, tomatoes, and green peppers layered on a Bisquick dough base, topped with a cheesy sour cream and mayo mixture. A Tex-Mex impossible pie.
Fillet of Fish Florentine
Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.
Basic Cream Soup & Variations
One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.
Wyoming Sheepherder Chili
Wyoming Sheepherder Chili is a no-bean ground beef chili with a heavy hand of cumin, chili powder, and worcestershire. Simmered low and slow until the meat goes velvety and the spice settles deep.
Bob's Roasted Cornish Hens
Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.
Tripe Florentine
Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.
Consomme Madrilene
This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.
Potage Bonne Femme (Vegetable Soup)
Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.
Buttery & Citrus Sugar Glazed Carrots & Celery
Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.
One-skillet beef stroganoff with julienned zucchini, egg noodles, cream of mushroom soup, and a tangy sour cream finish. Everything cooks in one pan in 30 minutes flat. A weeknight winner the whole family will love.
Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.
Baked Guavas Stuffed with Mushrooms and Olives recipe
Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.
Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.
A hearty vegetarian loaf of buckwheat, mushrooms, walnuts, and spinach simmered in red wine, then baked until dark and firm. The plant-based centerpiece your holiday table has been missing.
Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.
Mexican fiesta casserole with seasoned ground beef, tomatoes, and green peppers layered on a Bisquick dough base, topped with a cheesy sour cream and mayo mixture. A Tex-Mex impossible pie.
Fish Florentine with tender fillets poached in court bouillon, layered over creamed spinach, and topped with a Swiss cheese sauce broiled until golden.
One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.
Wyoming Sheepherder Chili is a no-bean ground beef chili with a heavy hand of cumin, chili powder, and worcestershire. Simmered low and slow until the meat goes velvety and the spice settles deep.
Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.
Tender strips of tripe slow-braised in tomato sauce with red wine, garlic, herbs, and a hit of lemon zest, finished with freshly grated Parmesan. A rustic Italian classic served over pasta.
This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.
Potage bonne femme: a classic French vegetable soup with leeks, potatoes, carrots, and onions sauteed in butter and simmered in chicken stock. Creamy without cream.
Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.
