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Light and fluffy, buttery fresh made biscuits are just a few minutes away

  • 1/2 cup salted butter (1-stick)
  • 4 1/2 cups all-purpose baking mix such as Bisquick (I used Great Value brand)
  • 1 cup 7-Up soda pop (or other lemon-lime soda), well chilled
  • 1 cup cold sour cream (I used Daisy brand, Light)
2.6/5 (5 Votes)

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1. Sauté onions and garlic in hot oil in a skillet over medium-high heat 3 to 5 minutes or until tender

  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons jarred beef soup base
  • 1 cup chicken broth
  • 1 cup water
  • 1 rotisserie chicken, deboned and coarsely chopped/shredded
  • 1 (28-oz.) can fire-roasted crushed tomatoes
  • 1 (12-oz.) package frozen white shoepeg or whole kernel corn, thawed
  • 1 (10-oz.) package frozen cream-style corn, thawed (or 1 8 oz. can cream style corn)
  • 1 (9-oz.) package frozen baby lima beans, cooked
  • 1 (12-oz.) bottle chili sauce
  • 1-1/2 tablespoons brown sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarsely ground pepper
  • 1 pound chopped barbecued pulled pork (without sauce)
  • 1 tablespoon fresh lemon juice
  • Hot sauce (optional)
2.2/5 (5 Votes)

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Keep warm and guilt free with this low cal version of peppermint mocha topped with whipped cream

  • 1 tablespoon cocoa powder (Hershey’s brand Special Dark works best)
  • 2 tablespoons no-calorie sweetener (or 3 packets)
  • 1/4 rounded teaspoon cornstarch
  • 2/3 cup warm water
  • 1/2 teaspoon instant coffee, optional
  • 1/8 teaspoon peppermint extract
  • 1/4 cup low-fat milk
  • 2 tablespoons light whipped cream (from aerosol can)
3/5 (2 Votes)

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A delicious hummus style Cauliflower dip that is low carb, vegan, and gluten free

  • 1 1/2 pounds cauliflower, chopped
  • 3 small garlic cloves, peeled
  • 2 tablespoons sesame tahini
  • 2 teaspoons lemon juice
  • ½ tsp cumin
  • Salt, to taste
0/5 (0 Votes)

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Delicious and creamy cheese soup with broccoli, cauliflower, onion s and celery

  • 3 cups fresh broccoli florets
  • 3 cups fresh cauliflower florets
  • 3 celery ribs
  • 1 small onion, chopped
  • 2 cups water
  • 1/2 teaspoon celery salt
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 1/3 cups milk
  • 1 pound Velveeta cheese, cubed
0/5 (0 Votes)

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An allergy-friendly breakfast or dessert option made with fresh, organic blueberries

  • 1 1/3 cups gluten-free flour mix
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup pureed pears
  • 2 tablespoons light olive oil
  • 1/2 cup rice or almond milk
  • 1 to 2 cups organic blueberries
0/5 (0 Votes)

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Stuffed peppers are so versatile, adding whatever types of veggies or beans are favored as fillings

  • 2 large bell peppers, tops cut off and chopped
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon olive oil
  • 1/2 cup cooked pinto beans (any bean will do)
  • 1 cup cooked rice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup cheddar cheese (optional)
  • Salt and pepper, to taste
1/5 (1 Votes)

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The perfect soup/stew for stormy days, adjust the amount of water or stock to desired consistency

  • 1/2 cups leek, sliced
  • 1/2 cup sweet onion, sliced
  • 2 cloves garlic, minced
  • 2 medium carrots, grated
  • 3/4 cup lentils
  • Water or stock to cover
  • 2 tablespoons olive oil
  • Pinch red pepper flakes
  • 2 teaspoon Italian herbs
  • 1 bay leaf
  • salt to taste
  • 1 Tablespoons parsley
0/5 (0 Votes)

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A nut-free version of pesto that's a snap to make in the food processor

  • 3 cups fresh basil leaves
  • 2 to 3 cloves garlic
  • 1/4 cup parmesan cheese, grated
  • Splash fresh lemon juice
  • 1/2 cup olive oil
  • Salt and pepper, to taste
0/5 (0 Votes)

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This simple recipe has a surprise ingredient, cinnamon

  • 1/2 yellow onion, diced
  • Olive oil
  • 3 sweet potatoes, chopped
  • Salt
  • Fresh herbs of choice
  • 1 teaspoon cinnamon (optional)
  • Water or bone broth
1/5 (1 Votes)

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Easy to make Caponata is a perfect appetizer with terrific mix of flavors

  • 6 tablespoons olive oil, divided
  • 1 large onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 large eggplant, peeled and diced (1/2 inch pieces)
  • 1 roasted red pepper, diced
  • 1 can petite diced tomatoes
  • 1/2 can tomato paste (about 1/4 cup)
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 can black olives, drained and sliced
  • 3 tablespoons capers, rinsed
  • 1 oz dark chocolate
  • 2 tablespoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

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Pumpkin pie lovers move over

  • 2 tablespoon gelatin
  • 1/4 cup cold water
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 1/3 cup pumpkin
  • 3 large egg yolks
  • 1/2 cup milk
0/5 (0 Votes)

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