3,403 catering recipes

Try this crockpot recipe that makes a delicious dish that is perfect for when you have guests over.

Curried lentils and rice with just 5 ingredients. Onions and curry powder simmer with lentils for two hours until thick and saucy, then get spooned over steamed rice.

Meetha lassi, a sweet Indian yogurt drink blended with sugar, ice water, and cracked ice. A cool, creamy refresher ready in 5 minutes.

Simple potato soup with onions, thyme, and a whole clove simmered for an hour and passed through a sieve with milk. A classic, no-frills comfort soup with just 6 ingredients.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

This is a nice spinach rice recipe, low-fat, low-calories, very healthy!

A bun/roll that is great for sandwiches or even eat them still warm with butter and/or jelly. It's almost like a common roll but with a unique taste from the extra sugar.

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.