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Sweet and Sour Dipping Sauce
A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.
Persian Cucumber Yogurt (Maast-o Khiar)
This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Don't be afraid to get creative! Try adding spinach, raisins, or walnuts. Other herbs could be used as well (i.e. mint, tarragon, oregano). More cucumbers, less shallots...it's your call! Enjoy!
Cajun Shrimp
Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.
Tomato Pork Loin Chops
Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.
Slow Cooker Lime Cilantro Chicken
This slow cooker cilantro-lime chicken is bursting with flavor. Try it in tacos for a nice change from plain chicken.
Pineapple Pork Chops
Serve these pineapple pork chops alongside white rice with some of the sweet sauce ladled over top.
Easy Cola Chicken
Try this cola chicken recipe for tender, juicy chicken in a sweet and savory sauce made with cola and ketchup. The kids certainly won't complain about dinner when they hear they're having cola chicken!
Easy Canned Venison
Make quick and easy meals by canning venison and keeping it on hand to use in soups, stews, and sandwiches. Or, heat some up and serve it with rice, potatoes, noodles, or vegetables. Just scale the recipe based on how much venison you have to can.
Fig Bars II
Just like date bars except made with figs.
Dirty Diapers
A perfect appetizer for baby showers or other informal get-togethers. This great appetizer tastes so much like mini-slider cheeseburgers.
Oven-Baked Barbecue Rib Tips
Rib tips are the parts of the rib that are cut away to make St. Louis ribs. Some butchers call this the pork brisket. This cut has a lot of cartilage, but a low, slow cook softens the cartilage and makes it tasty. I like to cut them into small pieces. These meaty bits are a little easier to manage than ribs, and their meaty, chewy texture makes a great appetizer or main dish. Serve with additional barbecue sauce, if desired.
Pan-Fried Shrimp
This pan-fried shrimp recipe features small bay shrimp cooked on the stove with simple seasoning. You can add other seasonings if you like.
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