2,258 bill recipes

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

A frozen no-bake pie with crushed malted milk balls folded into vanilla yogurt and whipped cream on a graham cracker crust. Nostalgic malt shop vibes in every creamy, crunchy slice.

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Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Pork chops Nicoise braised in a Provencal-style sauce of fresh tomatoes, garlic, basil, green pepper, and black olives. A one-skillet French-inspired dinner served over rice.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Tuna spaghetti with fresh tomato sauce, green pepper, and parsley. A simple, budget-friendly weeknight pasta made with canned tuna and a homemade sieved tomato sauce.