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Elegant Turkey Stuffing
The distinctiveness of this fancy turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18- to 20-pound bird. If you prefer, this dressing can be made with thyme instead of sage.
Cornbread Dressing With Gravy
A family-favorite holiday side with gravy for the dressing! My dad's mother made an old-fashioned cornbread dressing with gravy from scratch, without canned or boxed ingredients. She taught my mom, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! This big-batch version does use cornbread mix, condensed soups, and bagged stuffing for convenience, but everyone asks for the recipe when I bring it along to a holiday potluck because they tell me how much it reminds them of the old-fashioned dressing their grandmothers used to make. Add more traditional stuffing spices as desired.
Old-Fashioned Italian Zucchini Fritters
An old-fashioned Italian zucchini fritter!
Zucchini Corn Fritters
These zucchini corn fritters are full of grated zucchini and fresh corn. Cheese is optional, but not in my house! They're light and fluffy, and my family can't get enough of them. Serve hot with ranch dressing.
Thai-Style Ground Pork Skewers
Street-style garlicky Thai ground pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aioli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.
Rice Paper Fake Bacon
Some fake bacons are hit-and-miss, but because bacon is the one thing most people miss when switching to a vegetarian or vegan way of life, it's expected a fitting alternative is created. This recipe not only offers a completely meat-free bacon, but one that is low in fat and calories. To mimic the intoxicating aroma that we have come to love in the real thing, we used a combination of liquid smoke and paprika to achieve similar results cleverly using rice paper.
Simple Smoked Pork Butt
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Easy Shredded Pork
This is an excellent shredded pork dish for backyard parties, Super Bowl (or any sports) parties, and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Muffuletta Pinwheels
Muffuletta pinwheels make a great make-ahead appetizer version of the New Orleans muffuletta sandwich.
Wedding Gift Spaghetti Sauce
This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes.
Sous Vide Whole Turkey
I looked everywhere online to find a way to sous vide a whole turkey. Nothing! The recipes either recommended taking the turkey apart (just not compatible with a traditional Thanksgiving), or getting a very small 10-pound turkey. So this is the way I did it, and it turned out awesome.
Baked Spinach, Feta, and Turkey Meatballs
These spinach, feta, and turkey meatballs are quick and easy to make, easy to freeze, and taste great when reheated. My son and I call these "Combine Nuggets." Did you know that a combine is a giant tractor that harvests crops from the field? Well, I most certainly didn't until my 3-year-old told me! Therefore, thanks to the hardworking combines we can put the green things in our nuggets.
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