10,000 catering recipes

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

A tasty side dish that doesn't take long to make or satisfy.

Cornmeal Pie Crust (1 crust for 9 inch pie) recipe

Bread machine blueberry bread weaves canned blueberries into a soft yeast loaf. Reserved berry juice deepens both color and flavor. A hands-off bread-machine yeast bread.

A retro molded fruit salad of pineapple, coconut, and walnuts set in gelatin, served with sweet pineapple-poached figs. A vintage luncheon centerpiece alongside cold chicken, turkey, or pork.

Retro jello salad made with lemon gelatin, hot tomato juice, and hard-boiled eggs set in a mold. A savory vintage side dish served on a bed of lettuce.

A dense, fudgy chocolate banana tube cake made with devil's food cake mix, chocolate pudding mix, and three mashed bananas. Minimal prep, maximum chocolate flavor. Serves 12.

Grilled tuna burgers made with fresh chopped tuna, garlic, and olive oil. Seared crisp outside and pink in the center, served on toasted buns for a high-protein meal.

Bert's homemade barbecue sauce: cider vinegar, ketchup, butter, real lemon and onion slices, mustard, and Worcestershire. A tangy-rich Southern-style sauce that simmers in twenty minutes.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Round or blade steak slow-cooks with dry onion soup mix and cream of mushroom soup for fall-apart tender beef blanketed in savory gravy over mashed potatoes.

Pillowy soft yeast buns enriched with cream, eggs, and a touch of corn syrup, brushed with butter and finished with a sweet cream glaze. Makes 4 dozen and freezes beautifully.

True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.