185 alu recipes

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Cranberries make this low-fat, healthy muffins a treat.

Outstanding and perfect with a cup of coffee in the morning.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

Creamy corn and bell pepper chowder: a low-fat skim-milk chowder with sweet corn, red bell peppers, scallions, and shallots. Pureed corn gives it body without heavy cream.

Classic red velvet cake transformed into a donut, glazed with a sweet and slightly tangy icing.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Herman's famous kosher dill pickles: crunchy refrigerator dills brined with garlic, fresh dill, pickling spice, kosher salt, and vinegar. Ready in just 2 days, no canning equipment needed.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

Strawberry punch made with frozen strawberries in syrup, pink lemonade, orange juice, and ginger ale. Four ingredients, no booze, ready in 5 minutes for a crowd of 32.

Honey bran muffins made in the microwave with All-Bran cereal, buttermilk, and honey. Keep the batter in the fridge and microwave fresh muffins in under 3 minutes anytime.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

This basic recipe requires a carefully scalded container.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.