636 bleeding recipes

Baked spinach Parmesan balls with garlic, breadcrumbs, and butter. A crispy, savory appetizer with just six ingredients and no frying required.

Char-grilled baby octopus simmered in red wine and olive oil.

Authentic curry powder from scratch with toasted cumin, coriander, fenugreek, and black pepper blended with whole cloves, cardamom, cinnamon, mace, and red chile. Homemade Indian spice blend that improves with keeping.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Homemade chocolate cannoli with beer-leavened fried shells filled with sweetened ricotta, chocolate chips, toasted walnuts, and orange and lime zest. An Italian pastry shop classic made from scratch.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

Creamy frozen banana-orange push-up pops blended with yogurt and powdered milk. Low-fat, heart-healthy, and kid-approved. Just blend, pour into cups or molds, and freeze.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.