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The Easiest 30-Minute Cottage Cheese Muffins You Can Make in a Blender
Throw cottage cheese, egg, milk and a few other ingredients into a blender, then bake. What's not to love, especially with the added protein and good-for-you ingredients!
Old-Fashioned Butter Rolls
These old-fashioned butter rolls are made with a buttery biscuit dough formed into cinnamon swirls, then baked under a milky glaze. They're pillowy and soft, and ready to eat with no rising needed.
Apple Cider Hawaiian Roll Donuts
Try these apple cider stuffed Hawaiian rolls that are reminiscent of apple donuts.
Caramel Apple Cinnamon Rolls
These caramel apple cinnamon rolls are fluffy cinnamon rolls amped up with a sweet apple and caramel filling. Serve them with a drizzle of warmed caramel sauce.
Chai-Spiced Apple Babka
This chai spiced apple babka recipe makes three loaves—one for serving right away, plus two to freeze for later or give away as gifts.
Kyera's Hearty Beef Borscht
My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.
Sasha's Vegan Borscht
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Spring Greens Borscht
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Sweet and Sour Borscht Shooters
This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.
Borscht II
This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.
Borscht with Meat
I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.
Cold Russian Borscht
A simple cold borscht recipe. Can you say delicious?
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