3,059 catering recipes

Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai) recipe

Frothy chocolate breakfast shake blended with banana, egg, and skim milk for protein. Homemade cocoa sauce sweetened with artificial sweetener keeps it low-calorie.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Frozen banana push-ups with bananas, plain yogurt, orange juice concentrate, and nonfat milk powder, blended and frozen in paper cups. A healthy DIY popsicle for kids.

Quick spiced beets simmered in white wine vinegar with bay leaf, clove, and black pepper. A tangy, diabetic-friendly side dish ready in 30 minutes on stovetop or microwave.

Pickled watermelon rind in a spiced cider vinegar syrup with cinnamon, clove, and allspice. Old-Southern preserve that turns kitchen scraps into translucent, sweet-tart jewels.

Banquet Nut Wafers spread Italian meringue - hot sugar syrup beaten into stiff egg whites - over wafer crackers, sprinkle with ground nuts, and brown briefly in a hot oven. A vintage tea party treat.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.