6,351 card low recipes

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Easy bacon potato soup doctors up canned cream of potato soup with crispy bacon, onion sauteed in the drippings, and a pinch of cayenne. A creamy, smoky bowl ready in about 15 minutes.

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Veal chops Italienne: seared veal chops finished in a quick microwave tomato, oregano, and red wine sauce with a parmesan crust. Italian-style weeknight veal in under 30 minutes.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

No-bake chocolate peanut butter cups with crushed potato chips and peanuts. A sweet-salty Canadian prairie candy that makes 75 bite-sized treats for holiday platters.

Grilled burger topped with creamy guacamole and melted Monterey Jack cheese on a toasted bun. A simple Mexican-inspired twist on a classic hamburger.

No-bake Twinkie cake layered with chocolate pudding, crushed Heath bars, and whipped topping. Four ingredients, zero oven time, and pure nostalgic fun.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Festive ham slices baked low and slow with brown sugar, whole cloves, and canned plums in their own juice. A sweet, fruity glazed ham with just 4 ingredients and minimal effort.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.