917 cider recipes

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Latigo chili is a serious Tex-Mex three-meat chili of brisket, venison, and pork simmered with ancho chiles, beer, tequila, and staged cumin additions. Built for a crowd of 20.

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

It is a very great recipe, cod mix with slaw, perfect combination, the nutrition is enough.

A great tasting oriental slaw that will impress anyone.

These succulent meatballs made in their own savory sauce are great served with noodles or rice!

Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.

Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.

Showstopper pecan pie with homemade toffee crunch, caramel sauce drizzle, and pastry-leaf crust decoration. A Thanksgiving centerpiece that earns every compliment.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

This modern meatloaf stays moist using mushrooms to beef up the moisture level.

Vegetarian sesame pie with a nutty brown rice flour crust and a sautéed vegetable filling seasoned with tahini, ginger, and soy sauce. Hearty, wholesome, and naturally egg-free.