10,000 catering recipes

For those who love the taste of green beans, you will love this savory side dish that is very easy to make.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

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.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Old-fashioned sweet cantaloupe pickles brined and slow-simmered in a spiced sugar syrup with cinnamon, cloves, and allspice. A heritage preserving recipe that turns underripe melons into something special.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Tejleves is a classic Hungarian milk soup with noodles simmered in sweetened whole milk. This simple, comforting 25-minute recipe is a staple of Hungarian home cooking, loved as a light meal or warming starter.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Bread machine Irish soda bread with raisins, caraway seeds, and buttermilk powder. A hands-off yeasted soda bread variation sized for small, medium, or large breadmakers.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.