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Apricot Chutney
A simple South African recipe that uses apricot jam to create a lovely spiced chutney.
Peach Chutney
This peach chutney recipe with fresh peaches, raisins, and warm spices makes a sweet and spicy condiment. Great with Indian curry dishes, roast pork, or on cheese and crackers.
Apple and Tomato Chutney
Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
Sweet Vidalia Onion Relish
This sweet and tangy Vidalia onion relish recipe can be used as you would most relish. It is great on subs and cooked into cornbread.
Cranberry Walnut Relish I
This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.
Marinated Peppers
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Kentucky Apple Butter
I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.
Acorn Squash Butter
This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.
Apple-Pumpkin Butter
This yummy, thick apple spread has a slight hint of autumn spice from the pumpkin.
Apple Butter in the Oven
For this oven-made recipe, I went apple picking and knew I wanted to make apple butter, but I also knew I didn't want to stir it for hours on the stove. I was glad to find recipes for baking it at a low temperature instead. I adapted one I found to make this spiced, not-too-sweet treat! I like it on toast or over oatmeal. Keep refrigerated for a few days, or freeze for later use.
Dutch Oven Ground Beef Goulash
This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.
Pork Rib Stew with Sage Cornmeal Dumplings
I have been making this pork rib stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!
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