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Creamy Mushroom Soup
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Chicken Stock
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Fast Chicken Soup Base
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
Canned Tomato Soup
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Roasted Cauliflower Soup
This roasted cauliflower soup made with just a few ingredients is simple and delicious. The taste is so smooth and creamy that most people think it's loaded with cream. They're always shocked to find it's made with no dairy and no potatoes!
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.
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 Flank Steak
A simple slow cooker flank steak recipe that's easy to prepare for long, slow cooking with tender, tasty results.
Chicken Curry and Potatoes
This is the best chicken and potato curry you will ever have. It is also very good with a side of basmati rice. This recipe comes from my Assyrian grandma. I hope you enjoy it.
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.
Sweetbreads
Sweetbread meat is from the gland of cattle, and this is how my husband and I prepare them. We like to cook them in tiny pieces. The taste reminds me of chicken hearts โ only better. One pound of sweetbreads makes plenty for 2 using this recipe.
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