569 boiling recipes

A three-layer Jello salad with strawberry-banana gelatin hugging a creamy center of cream cheese, sour cream, and chopped walnuts. Retro potluck royalty served on crisp lettuce leaves.

Golden-seared veal cutlets topped with a warm bourbon-spiked apricot and orange compote laced with ginger. Sweet, savory, and citrusy all at once, this elegant 40-minute dinner for four feels like a special occasion.

Avocado jelled salad blends ripe avocado with cream cheese, crushed pineapple, and chopped pecans set in lemon gelatin. Vintage molded salad with creamy, sweet-tart flavor and pale green presentation.

Sicilian meat roll stuffed with ham and shredded mozzarella, seasoned with oregano and garlic, then baked and topped with melted cheese. An Italian-American stuffed meatloaf for Sunday dinner.

Korean-style marinated mung bean sprouts (sukju namul) with sesame oil, toasted sesame seeds, garlic, and green onions. A crunchy, nutty side dish ready in under 20 minutes.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Loaded tuna salad with crunchy walnuts, sweet pickles, and hard-boiled egg piled on toasted bagels with tomato and melted cheddar. Foil-wrapped and baked until bubbly, this hot tuna melt takes the classic sandwich to the next level.

Vegetarian broth that mimics chicken stock using nutritional yeast, mushrooms, onions, and poultry seasoning. The 5-minute meatless replacement for chicken stock in any recipe.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Creamy strawberry ice cream blends with milk and strawberry gelatin to create a thick, frothy milkshake that tastes like summer in a glass, perfect for kids' parties or hot afternoon treats.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

A variation of the classic french canadian pea soup.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.