10,000 catering recipes

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Whole berry cranberry sauce with fresh orange juice, zest, and just a cup of sugar. Done in 15 minutes from stovetop to bowl. The Thanksgiving classic that beats canned every time.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Molded cucumber gelatin salad with cream cheese, carrots, onion, and lemon juice made with sugar substitute for a diabetic-friendly side dish. A retro Jell-O salad with no added sugar.

Pan-seared sole fillets glazed with a syrupy balsamic vinegar reduction and briny capers. Just 7 ingredients and 25 minutes for a stunning weeknight fish dinner.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

Two easy fish brine recipes for smoking: a basic salt-and-sugar brine and a stronger brown sugar cure. Customize with garlic, dill, or tarragon for smoked fish that keeps up to a year frozen.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Simple and colorful, which makes it perfect for the holidays!

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.