747 basel recipes

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, ground turkey, tomatoes and a variety of spices.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

A no-bean Southern chili built on three cuts of beef, beer, and an avalanche of spices including cardamom, saffron, ginger, and a whole cinnamon stick. Bold, complex, simmered for hours.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Triple layer brownies stack a fudgy pecan brownie base, a vanilla buttercream middle, and a glossy chocolate drizzle on top. Bake-bar territory, made at home.

Crunchy chocolate chip oatmeal cookies with blender-fine oats, milk chocolate, semisweet chips, and a deep brown sugar base. A big-batch cookie that bakes up crisp at the edges and chewy at the center.