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I love simple recipes that can made with little effort

  • 3 to 4 wild sockeye salmon fillets (the largest one was about 1″ thick)
  • 2 lemons, juice one and slice the other one
  • 1 to 2 tablespoons Nanami Togarashi (assorted chili pepper)
  • Sea salt, to taste
  • Pepper, to taste
  • 1 cup water
4.1/5 (15 Votes)

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Colorful and elegant, this creamy bisque provided by executive chef Michael Pivoney of the Mid-America Club in Chic...

  • 1 butternut squash, about 2 pounds
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • 1 cup white onions, diced
  • 1 cup parsnips, diced
  • 1 tablespoon fresh ginger, grated
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 quart clam juice or fish stock
  • 1 tablespoon curry powder
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon tarragon, chopped
  • 1 cup heavy cream
  • 1 cup lump crabmeat
  • lemon slices
3.7/5 (48 Votes)

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A great cake recipe to use those sweet summer black berries! Dump cakes aren't anything new, but most recipe are ma...

  • 4 cups fresh black berries
  • 1 (3 ounce) box raspberry or black berry jello
  • 1.3 cup white sugar
  • 1 (18 ounce) box yellow cake mix
  • 1 cup water (if using frozen berries decrease water to 1/2 cup)
  • 1-2 sticks melted butter(I recommend 2 sticks)
  • 1/2 cup pecan pieces, optional
3.9/5 (18 Votes)

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Combine water, butter/margarine (margarine might work better because it has a less distinct flavor) and sugar in a ...

  • 125 ml or 1/2 cup water
  • 250 g/9 oz butter or margarine
  • 400 g/14 oz sugar
  • 400 g/14 oz powdered milk
  • 250 g/9 oz dried shredded coconut
  • 100 g/4 oz toasted almonds or hazelnuts
4/5 (20 Votes)

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This Cream Cheese Pineapple Pepper Spread makes great party food! Delicious with crackers & vegetables

  • 2 (8-ounce) packages cream cheese
  • 1/2 cup green pepper, chopped
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 tablespoons green onion, chopped
  • 3/4 tablespoons seasoned salt
  • 1 cup nuts (walnuts, pecans or your favorite) chopped
4.1/5 (16 Votes)

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Here's my version of dump cake

  • 1 can cherry pie filling
  • 1 can apple pie filling
  • 1 box JIFFY yellow cake mix
  • 1 stick butter, melted
  • 1 cup pecans, chopped
3.9/5 (64 Votes)

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Amazing lemon cheesecake - worth the work

  • CHEESECAKE:
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 egg yolks
  • 1 to 2 tablespoons ice-cold water
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups Quick and Easy Lemon Curd, divided
  • Candied lemon slices
  • QUICK AND EASY LEMON CURD:
  • 6 lemons
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • CANDIED LEMON SLICES:
  • 2 small lemons
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup water
4.5/5 (22 Votes)

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1. In large bowl, stir together cream cheese and 2 tsp

  • 4 oz. reduced-fat cream cheese, at room temperature
  • 4 limes, juiced (about 1/2 cup juice) and 2 tsp. freshly-grated lime zest, plus more zest for garnish, divided
  • 1 can (14 oz.) Sweetened Condensed Milk
  • 1 can (12 oz.) Evaporated Milk
  • 1 pkg. (7 oz.) Maria Cookies
3.9/5 (130 Votes)

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Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat

  • 16 uncooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 cups diced eggplant
  • 1 cup diced red bell pepper
  • 3/4 cup diced zucchini
  • 3/4 cup chopped plum tomato
  • 1/2 cup canned unsalted chickpeas, rinsed and drained
  • 1 3/4 cups low-sodium marinara sauce (such as Dell'Amore), divided
  • 1/2 cup plus 2 Tbsp. torn fresh basil, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 4 ounces preshredded Italian 5-cheese blend (about 1 cup)
3.9/5 (18 Votes)

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Makes 2-4 servings, depending on the size of the head of cauliflower and what else you're serving it with; recipe c...

  • 1 head cauliflower, core cut away and cut into bite-sized flowerets
  • 1-2 T olive oil (enough to coat all the cauliflower)
  • salt and fresh-ground black pepper to taste
  • 2-3 T freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)
4.2/5 (11 Votes)

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Serves: 12 Serving size: 1/12th Calories: 114 Fat: 1

  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, 1%
  • 1/2 cup applesauce, unsweetened
  • 1 teaspoon vanilla liquid stevia
  • 2 bananas, mashed
  • 2 cups whole wheat pastry flour OR gluten free flour ( I used Bob's Red Mill)
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum optional with whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
4.1/5 (15 Votes)

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The result is a simple healthy and delicious salad that makes the perfect side dish

  • PEANUT SAUCE:
  • 1 large head broccoli, cut into small florets
  • 1 cup shelled cooked edamame
  • 1/2 cup green onions, thinly-sliced
  • 1/2 cup peanuts
  • 1 batch peanut sauce (recipe below)
  • Sesame or hemp seeds, for garnish
  • 1/4 cup organic peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
  • 1 tablespoon honey or agave nectar
  • 1/8 teaspoon sesame oil
  • 1 to 2 tablespoons hot water, as needed to thin the sauce
4.2/5 (13 Votes)

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Asian Broccoli Salad with Peanut Sauce Lemon Salmon - Instant Pot