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fred is asking: (4 answers)
I need recipes for hearty soups and stews and casseroles, some vegetarian, that can be frozen and kept for several months, then thawed and reheated. Does anyone know of a website where I can get free recipes? I've seen a lot of sites but most are either not free or the recipes are too exotic for what I need. I'm not looking for haute cusine, just good basic recipes.

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Last updated: Jan. 13, 2013 10:53 am
Posted: Jan. 13, 2013 9:04 am
Answered by: Koriekiss
Jan. 13, 2013 9:10 am
Hi Fred, if you repost this as a "request a recipe" than folks can add some recipes that you might like into the page.
Answered by: Mike Harvey, daPITA
Jan. 13, 2013 9:14 am
This site has tens of thousands free recipes, their most by earth- bound folks who enjoy feeding their families. If you find a recipe too fancy you can tone it down just by removing or replacing those elements you dislike. ... here's a search link to help you along...
Answered by: Don
Jan. 13, 2013 9:57 am
Hi, again, repost as recipe request. In meantime this cheers. Simple Bacon and Vegetable Soup 2 tbsp Extra Virgin Olive Oil 150gr/5oz streaky Smoked Bacon - chopped 1 Onion - chopped 2 large Carrots - chopped 75g/2½oz Turnip/Swede - chopped 2 sticks Celery - chopped 4 fresh large Tomatoes - peeled and chopped 3 large Leeks - white and green bits - chopped 60g/2oz Cabbage - shredded 1 litre/2 pints Ham Stock Salt and freshly ground Black Pepper. Gently fry bacon in oil for 3 to 4 minutes until slightly browned; Add onion, carrot and celery and cook gently for about 2 minutes until slightly softened; Add tomatoes, leeks and cabbage and continue to cook gently a further 8 minutes; Add stock, season and bring to boil; Simmer, covered, for some 20 minutes or until vegetables are tender; Remove from heat, "Blitz" with blender and taste for seasoning; Serve.
Jan. 13, 2013 9:58 am
Scottish Style Steak Casserole 4tbsp Extra Virgin Olive Oil 750g/1½lbs Rump Steak - cut into 3 or 4 slices 2/3 medium Potatoes - peeled and finely sliced in 1/8in slices 1 clove Garlic - finely chopped 1 large Onion - finely sliced 2 medium Carrots - finely sliced 1 Leek - finely sliced 1 heaped tbsp Plain Flour 400g/14oz tin chopped Tomatoes 250ml/8fl oz Beef Stock 75ml/5tbsp Red Wine Sprinkling of Worcestershire Sauce - to taste 1 Bay Leaf Salt and Freshly Ground Black Pepper - to taste Pre-heat the oven to 150°C/300°F/Gas 2 You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste; Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat slices; Cook, stirring constantly, for a couple of minutes until the slices are browned on all sides; Place in a large casserole dish and pour the meat juices into the stock; Pour the remaining oil into the frying pan, heat to a low heat, add the garlic, onions and leeks and, stirring occasionally, cook for some 5 minutes or so until soften a bit; Sprinkle the flour over the onions, stirring for a minute to mix well; Slowly pour in the stock, bring the mixture to the boil and turn the heat to low; Stir in the tomatoes, Worcestershire sauce, red wine, season with salt and pepper, bring to boil, and heat on medium high for 3 to 4 minutes or so to thicken slightly then simmer for two or so minutes more; Pour the tomato and onion mixture into the casserole dish; Add the potatoes, carrots, bay leaves and combine everything together well; Cover and put in the pre-heated oven for 2½ to 3 hours until potatoes soft and meat tender.
Jan. 13, 2013 10:00 am
Jan. 13, 2013 10:02 am

Scottish Beef Stew Serves 4 4tbsp Extra Virgin Olive oil 500g Stewing Steak - diced and cubed 1 large Onion - chopped 1 Leek - finely sliced 1 large Carrot - finely sliced 100g/3½oz Swede - cut into small cubes 750ml /1½pts Gravy Stock (Gravy Granules/Powder) Salt and freshly ground Black Pepper Pour 2tbsp oil into a large pan, heat to a high temperature and add the beef; Cook, stirring constantly, for a couple of minutes or so until the cubes are browned and sealed on all sides; Pour the juices into the stock; Reduce heat to gentle and add other 2tbsp oil with onion, leek, swede and carrot stirring well to combine; Cook, stirring occasionally, for some 5 minutes or so until the mixture has softened slightly; Return the meat to the pot, mix well and add the gravy stock and season with pepper, stirring continuously to combine everything together; Bring to boil and then simmer on a gentle heat for 1 to 2 hours, checking regularly after an hour or so, until the beef is soft and tender; If mixture becomes too thick, add a little water and cover for a bit; Taste for seasoning and serve with mash.
Jan. 13, 2013 10:38 am
Hi Fred, I have recently made a turkey burger casserole that you can sub with any kind of burger that I think would come out alright still. I will post a link to the recipe for you here I hope this one works for you. I have made it twice now and I really enjoy it during the week.
Answered by: pomplemousse
Jan. 13, 2013 10:39 am
I'm not sure what you mean by exotic and haute cuisine, since I don't feel that there are tons of them out there. However, there are loads of websites with basic recipes. Try (used to be recipezaar), here,, and Yes, they have loads of recipes on the websites, but here you can search by ingredient, which I like. I like Ina Garten's recipes on foodnetwork--she makes a lot of simple, but really good food.
Jan. 13, 2013 10:53 am
^^ I agree, there are probably hundreds of websites with free recipes. If you have specific interests probably best to do a websearch and see which one come up. Very few recipe sites require you to pay for the recipes, mostly because there are already so many free ones around.
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