3,059 catering recipes

One-pot pork chop supper with potatoes and carrots simmered in tomato soup with Worcestershire and caraway seeds. A complete skillet dinner with almost no cleanup.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.

Honey curry bread machine recipe with whole wheat and bread flour, lightly spiced with curry powder and sweetened with honey and applesauce. A savory-sweet loaf with warm flavor.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

A fluffy no-bake frozen pie with lemon Jello, orange sherbet, whipped topping, marshmallows, and crushed pineapple in a graham cracker crust. Light, fruity, and ready with just 10 minutes of hands-on work.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.