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Creamy Mulligatawny Soup
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Creamy Tomato-Basil Soup
Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!
Green Bean Soup
This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!
Nova Scotian Hodge Podge
Hodge podge is a favorite vegetable stew from Nova Scotia. It's typically made in the fall with the freshest vegetables possible, just as the gardens are being harvested. This recipe very much lends itself to tinkering by adding different vegetables in varying quantities.
Grilled Chicken with Herbs
Boneless chicken breasts marinated in herbs, garlic, oil, and vinegar are grilled or broiled to perfection.
Amazing Pork Chops in Cream Sauce
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Spicy Tuna Rolls
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Slow Cooker Turkey Legs
Cook turkey legs in the slow cooker for thighs and drumsticks that are juicy, tender, and perfectly seasoned. Try this for Thanksgiving when you don't want to cook an entire turkey. My daughters and husband love this with jellied cranberry sauce, quick stuffing, and gravy.
Chicken and Brown Rice Soup
A low-calorie chicken and brown rice soup that's easy to make.
Vegetable Tom Yum Soup
This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!
Vegan "Beef" Broth
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
Miso Soup with Shiitake Mushrooms
A delicious Japanese miso soup with shiitake mushrooms and tofu.
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