920 bleeding recipes

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Homemade tofu milk blended from just tofu, water, and maple syrup. A 3-ingredient vegan milk alternative ready in 5 minutes. Adjust the water for milk or cream consistency.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Texas Island dressing blends mayo with Pace picante sauce, tomato paste, and sweet dill relish for a spicy Southwestern twist on Thousand Island. No cooking, ready in 5 minutes.

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.

Peach nutmeg frappe blended with vanilla ice cream, skim milk, and a pinch of nutmeg. A creamy frozen peach milkshake ready in 10 minutes with fresh or frozen peaches.

Fruit tortilla pizza with a blended ricotta-cottage cheese spread, mixed berries, brown sugar, and cinnamon on crispy flour tortillas. A light, low-fat dessert ready in 20 minutes.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Cold cucumber mint soup blended with yogurt, chicken broth, and fresh mint then chilled until refreshing. A light, creamy no-cook summer soup garnished with radishes and diced cucumber.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Homemade hummus with tahini, fresh lemon juice, garlic, olive oil, and cumin blended until silky smooth. A big-batch recipe that's vegan, no-cook, and ready in 10 minutes.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

Massaman curry paste: a homemade Thai-Muslim spice blend of dried chiles, lemongrass, galangal, shallots, and warm Indian-influenced spices. The flavor base for the country's most aromatic curry.