7,126 broad recipes

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Three-ingredient Vidalia onion butter with garlic powder. A savory compound butter spread for bread, corn, steak, or baked potatoes that keeps for days.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Just two ingredients: softened butter stirred with vanilla extract. Spread it on toast, pancakes, or warm bread for a fragrant, slightly sweet twist on plain butter.

Banana and bacon sandwich layers crushed banana, crisp bacon bits, and minced apple between buttered bread with a lettuce leaf. A retro Southern lunch ready in 5 minutes flat.

Mincemeat sandwiches with sweetened cooked mincemeat, cream cheese, and ground nuts piled between slices of bread. Retro holiday tea sandwich that uses up leftover mincemeat from Christmas baking.

Bacon and onion muffins fold crispy bacon and bacon-fat sautéed onions into a tender sour cream batter, topped with toasted sesame seeds. Savory breakfast muffin that pairs with eggs or doubles as a brunch bread basket star.

Freezer-friendly eggplant and tuna casserole layered with breaded eggplant, zucchini, mozzarella, and a seasoned tomato-wine sauce. Make two, bake one now, freeze one for later.

Sweet onion shrimp balls grind Vidalia onion, potato, and shrimp into a thick batter, then fry into crispy golden bites. Five-ingredient appetizer with no breading required.

Light spinach dip made with reduced-calorie mayo, light sour cream, water chestnuts, and scallions. Creamy and crunchy with fewer calories. Serve in a bread bowl for parties.

Three-ingredient cream cheese glaze with cream cheese, powdered sugar, and water. Drizzle over cakes, cinnamon rolls, or quick breads for a tangy-sweet finish.

Paska: the traditional Russian Easter cheese dessert pyramid, loaded with raisins, candied fruit, almonds, and real vanilla bean. A centerpiece served with kulich bread.

Cheesy baked dip with green chilies, oyster mushrooms, and eggs in a creamy custard. Scoop it up with chips or crusty bread.

Three pounds of shrimp broiled in garlic-lemon butter with a dusting of paprika. Serve with crusty French bread to soak up every drop of that buttery, garlicky pan sauce.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.

Slow cooker pinto beans with a full pound of bacon, red onion, garlic, brown sugar, tomato sauce, and smoky adobo. Serve over thick buttered French bread soaked in the bean broth.