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I am always looking for new ways to prepare fish, since my entire childhood I thought that I hated it

  • 2 tablespoons olive oil, divided
  • 1 (24-ounce) bag fresh spinach, rinsed and dried*
  • 3 medium shallots, diced
  • 2 heaping teaspoons Thai red curry paste
  • 1 1/2 cups low sodium chicken broth
  • 1 can lite coconut milk
  • 3/4 teaspoon kosher salt, divided
  • 4 {6 to 8-ounce} white fish fillets, thawed and skin removed (I used fresh halibut, but you can use Barramundi)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, sliced thin on the bias
  • 1 whole lime, juiced
  • 3 stalks fresh lemongrass, optional
  • Note: I don't have any problems wilting baby spinach, but I wilt it low and slow with olive oil. Using frozen spinach really doesn't work with this dish, as there is a LOT of water-- and the texture of wilted fresh spinach is hard to beat!
4.3/5 (15 Votes)

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So simple and delicious! Vibrant colors and a medley of fruit in its filling make this pretty pie a standout

  • 1 (14 1/2-ounce) can pitted tart cherries
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 (3-ounce) package cherry gelatin
  • 10 to 13 drops red food coloring, optional
  • 3 medium firm bananas, sliced
  • 1/2 cup pecans, chopped
  • 1 pastry shell (9-inches), baked
  • Whipped topping
4.3/5 (14 Votes)

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Add some more flavor to your green bean casserole with fresh mushrooms and bacon! Not only is this a great dish for...

  • 1 1/2 pounds fresh green beans, trimmed
  • 1 cup boiling water
  • 1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
  • 8 ounces bacon, cut into small pieces
  • 12 ounces cremini mushrooms, sliced
  • 2 clovesgarlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups half-and-half or light cream
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
4.1/5 (16 Votes)

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Bite into these smooth carrot muffins to reach the surprise sweetened cream cheese filling

  • MUFFINS:
  • 1 (15-ounce) can sliced carrots, drained
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • FILLING:
  • 1 (8-ounce) package cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
4.4/5 (13 Votes)

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This simply sauteed summer squash makes a great tasting side dish

  • 2 pounds summer squash and or zucchini, cut into matchsticks
  • 1 teaspoon kosher salt plus more
  • 1/4 cup almonds, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Parmesan, finely grated
  • Freshly ground black pepper
4.4/5 (13 Votes)

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I had a container of fresh Mission figs that I decided to experiment with

  • 1 container fresh Mission figs (about 12-15 figs)
  • 1/2 cup sugar
  • Zest of 1 small orange
  • Juice of one small orange (about 1/4 cup)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup Ruby Red Port (optional, but takes it to a new level)
  • 1/4 cup almonds, toasted and finely ground
4.3/5 (14 Votes)

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Delicious appetizer sure to please a crowd! No need to dress this Antipasto Tray, all the flavors seem to mingle fr...

  • Roasted Red peppers
  • Provolone cheese wedge cut into slices
  • Marinated Boccacino
  • Black AND green Olives
  • Marinated Mushrooms
  • Stufed Peppadew Peppers
  • Prosciutto wrapped breadsticks
  • Salami rolled up
  • Dried sausage or soppreasatto, hot and sweet cut in thin angled slices
  • Artichokes, jarred
  • Pepproncini, jarred
  • Cherry tomatoes, rinsed
4.4/5 (14 Votes)

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A little bit of heat from the jalapeños, mixed with the cheddar cheese, these muffins are the perfect side to a bi...

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 3 cups sharp cheddar cheese, grated
  • 3 tablespoons pickled jalapeno, diced
  • 12 pickled jalapeno rounds for topping
  • Sea salt and fresh cracked black pepper for topping
4.2/5 (37 Votes)

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Back bean and corn pasta is very easy to make and always a great salad to take to any occasion!

  • 1 (16-ounce) box rotini tri-colored pasta, cooked
  • 2 cans black beans, rinsed and drained
  • 1 small bag frozen corn, thawed
  • 1 can Rotel
  • 4 green onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup white onion, chopped
  • 2 1/2 tablespoons fresh cilantro chopped
  • 3/4 of a large bottle of Zesty Italian dressing
4.1/5 (53 Votes)

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Pair these delicious gluten-free biscuits with your dinner entree to complete a meal

  • 2 1/2 cups almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 cup unsalted butter
  • 2 eggs, lightly beaten
  • 2 Tbsp. unsalted butter
  • 1 clove garlic, minced or 1/4 tsp. garlic powder
  • 1/4 tsp. Old Bay seasoning
  • 1/4 tsp. dried parsley
4.1/5 (33 Votes)

By

The perfect cookie is soft, chewy, slightly puffy, and not cakey

  • Cakey version:
  • Ingredients
  • 2 1/2 cups All Purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1-stick) butter
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 3/4 cup sour cream
  • 3 tablespoons lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • OR
  • CHEWY VERSION:
  • 1 3/4 cups all-purpose flour
  • 1 cups bread flour (can use AP flour, but won't be as chewy)
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1-stick) butter, cut into cubes
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg yolk
  • 1/4 cup lemon juice (about 1 to 2 large lemons)
  • 1 teaspoon lemon zest
  • 1/2 cup sour cream
  • 1 1/2 cup fresh blueberries
3.8/5 (79 Votes)

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Eat like the stars with this artichoke dip! Serve with pita bread, sliced baguettes, or vegetable crudites

  • 4 (15-ounce) cans of artichoke hearts
  • 4 cups mayonnaise
  • 4 cups parmesan cheese, roughly grated
3.8/5 (9 Votes)

Any burning questions? Our chefs answer!

Kelly Ripa's Artichoke Dip Thai Coconut Curry Halibut with Fresh Sauteed Spinach