3,402 catering recipes

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Pepper corn pasta: semolina and cornmeal fresh pasta with black pepper, red pepper flakes, oregano, and garlic worked into the dough. A golden, spicy homemade noodle for bold sauces.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.

Rich yeast bread loaded with chunks of semi-sweet chocolate and walnut pieces, made with butter, eggs, and a simple batter method. No kneading required. Makes two loaves.

Scotch mock apple pie: a Depression-era trick that uses soda crackers, lemon juice, and warm spices to taste exactly like apple pie. No apples required.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.

Low calorie seven layer salad with crisp lettuce, sweet peas, reduced-fat cheddar, turkey bacon, scallions, water chestnuts, and hard-boiled egg. Vinaigrette on the side keeps it light. A potluck classic, slimmed down without losing the layers.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Low-fat chocolate mousse skips the cream and yolks, using skim milk, cocoa, gelatin, and whipped egg whites for an airy diet-friendly dessert. Sugar or sweetener, your choice.