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5592 recipes found
Empanadas (Beef Turnovers)
This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course.
Smoked Salmon Mousse
This salmon mousse is a great way to serve a gourmet treat to your guests. Pipe it onto cucumber slices, or spread it on your favorite crackers, bread, veggies — whatever you like!
Baked Maryland Lump Crab Cakes
These baked crab cakes are authentic Maryland-style crab cakes. Many people claim to make a true Maryland crab cake, but I have lived by the Chesapeake Bay on Kent Island, MD, nearly my whole life and can say that this recipe with all lump meat with almost no filler tastes incredible!
Pepperoni Pigs in a Blanket
For these pepperoni pigs in a blanket, cocktail franks are wrapped twice—first in a slice of pepperoni, and then in ready-to-bake crescent roll dough, and baked until deeply golden brown. Even a regular cocktail frank wrapped in pastry is a wonderful thing to eat, but the pepperoni adds lots of flavor and texture—those crispy edges elevate the experience even more.
Copycat Cheesecake Factory Buffalo Blasts
These copycat Cheesecake Factory Buffalo blasts are crispy fried wontons with Buffalo chicken filling, served with blue cheese dressing and celery sticks.
Blue Cheese and Pear Tartlets
These tasty pear and blue cheese tartlets take little time to prepare but will impress your guests!
Gorgonzola-Walnut Stuffed Dates
Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!
Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze
A rich and elegant savory appetizer, worthy of the time and effort. Excellent for wine tasting parties, holiday gatherings and special occasions. The best part is that it can be made days in advance and topped just before serving. I created this for a gathering of Allrecipes foodies in Southern California.
Deep-Fried Sous Vide Egg Yolks
Frying egg yolks isn't a new thing, but frying sous vide egg yolks is – if sous vide eggs had been invented 2,000 years ago, there would have been entire books of the Bible dedicated to their praise. But at the last meeting of the Jet City Gastrophysics, we took a giant leap forward. You see, the beauty of a sous vide egg lies in its exquisite texture. After about an hour in the water bath, the yolk becomes buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy coating. These fried egg yolks make excellent tapas, particularly if your guests aren't expecting what's inside. Perhaps in another thousand or so years, we'll discover something even more delicious.
Raspberry Salsa
This raspberry salsa recipe is sweet, tart, and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeño and cilantro to create a crowd-pleasing topper for pork and other savory foods.
Puff Pastry with Figs, Goat Cheese, and Caramelized Onion
A great addition to any buffet - this puff pastry dish tastes great warm, lukewarm, or cold, or serve as an appetizer for your guests. The combination of goat cheese, figs, and caramelized onions is to die for!
Apple Pie Dip
Cream cheese, sweetened with brown sugar and spiked with apple pie spice, forms the base of this spread. Bits of red apple and pecans give it texture and add to the apple-pie-like flavor. Garnish as desired and serve with crackers.
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