1,768 bleeding recipes

Green goddess-style salad dressing blends mayonnaise, yogurt, mixed greens, lemon juice, and optional anchovy into a creamy, herb-packed dressing. Ready in 10 minutes.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Cajun grilled pork chops rubbed with paprika, cayenne, sage, garlic powder, and black pepper. Thick-cut chops coated in a homemade Cajun spice blend and grilled over medium-high heat for a smoky, spicy crust.

Watermelon ice drink blended with crushed ice and garnished with rose geranium leaves. A 2-ingredient frozen watermelon slush with no added sugar, ready in 10 minutes.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Kidney beans blended silky smooth with garlic, rosemary, and lemon juice, high-fiber vegetarian dip ready in 5 minutes for veggie sticks

Margarita Sunrise blended with tequila, frozen orange juice concentrate, fresh lime, and powdered sugar over cracked ice. A frothy, citrus-forward frozen cocktail with sugar-rimmed glasses.

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Whole wheat challah braided into a glossy three-strand loaf, blending nutty whole wheat flour with white for a tender, sturdier crumb. Egg-washed and poppy seed-topped, ready for Shabbat or weekend French toast.

Key lime pie blends fresh key lime juice with sweetened condensed milk and egg yolks in a graham cracker crust. No-bake refrigerator version with the iconic Florida Keys tang. Make ahead for a crowd.

Whole wheat pizza dough made with a blend of whole wheat and white flour for a nutty, chewy crust. Simple yeast dough that makes two crusts from scratch.

Multigrain raisin bread for the bread machine: a hearty loaf built on bread flour, whole wheat, and rye, sweetened with honey, brown sugar, and a handful of raisins blended right into the liquid. Soft, dense, and slightly sweet.

Peach fizz blends canned peaches with limeade, peach gelatin, and tonic water for a bubbly, fruity punch. A batch cocktail-style drink that serves 12 from one pitcher.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.