10,000 catering recipes

Ruth's Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Oriental pork stew with cubed pork, water chestnuts, mushrooms, green beans, and bell pepper in a soy sauce broth thickened with cornstarch. Serve over rice for a filling Asian-inspired dinner.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

Honey spear pickles with cucumbers and onions brined overnight, then canned in a sweet honey-vinegar syrup with mustard seed, celery seed, and turmeric. A golden, sweet-tangy refrigerator or canning pickle.

Poor man's lobster, a Newfoundland classic that turns fresh cod into a sweet, lobster-tender texture through a quick sugar-salt brine, then a butter broil. Cheap, fast, and shockingly close to the real thing.

Chocolate chip cookie dough on sticks, flattened into lollipop shapes and decorated before baking. Made with cookie mix for easy prep. Kids love shaping and decorating them. Makes 24 cookie pops in under 20 minutes.

The famous Cornell bread machine recipe with soy flour, wheat germ, and dry milk for extra protein and nutrition. A soft, honey-sweetened white loaf boosted with wholesome ingredients.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.

Lots of raisins, currants and candied orange peel give the bread nice and tasty flavor, a classic Irish bread that is served during the holidays!

This is an awesomely tasty and refreshing summer drink.

If you're a fan of lobster, then this recipe will have you enjoy a succulent dinner at the end of the day.