1,768 bleeding recipes

Baked mac and cheese the custard way: elbow macaroni folded into an egg-rich blend of evaporated milk, half-and-half, and sour cream with four cheeses, then baked until the top browns. No roux, all creamy.

Mrs. Field's-style chocolate chip oatmeal cookies with oats blended to powder and grated chocolate bar mixed in with the chips. Golf ball-sized for thick, chewy centers.

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

Peanut buttered grain skillet with kasha or brown rice, sauteed onions, soy sauce, and peanut butter blended into a savory, nutty side dish.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

Yogurt shake with banana, plain yogurt, and frozen orange juice concentrate blended with ice. A quick, creamy smoothie base with endless fruit swap options.

No-bean chili with a veal, beef, and pork blend simmered in canned tomatoes with chili powder, cumin, and a splash of red wine vinegar. Texas-style heat in 80 minutes.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Homemade Italian cheese dressing blended with Parmesan, garlic, dry mustard, celery salt, and white pepper. A creamy vinaigrette made in the blender and chilled to serve.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Creamy buttermilk mustard dressing with grated cucumber, citrus zest, and Dijon. Light, tangy, and diabetic-friendly. No cooking required, just blend and chill.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.