9,388 fan fan recipes

This curried yogurt dressing is spicy, creamy and flavorful, it goes well with any your favorite salad, or you can also serve it as a dip with a piece of cracker or fresh vegetables.

These delicious strawberry and chocolate wafer popsicles will be sure to cool you down on a hot summer day.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

It is a quick and easy way to cook asparagus, and tasty too.

Bone-in smoked ham rubbed with chili powder, paprika, cumin, and cinnamon, then finished with a sticky peach preserves and orange juice glaze. A spice-crusted holiday ham that steals the show.

Cucumber and cilantro add the extra fresh taste into the salad!

This handy appetizer impresses everyone, simple, easy and full of flavor and very easy to eat.

If you're tired of meat, then try these scrumptious turkey meatballs that are bound to be gobbled up in seconds!

Orange sorbet blends fresh orange juice with peel-infused simple syrup and Grand Marnier for a bright, citrusy frozen dessert. Pipe into hollowed orange shells for an elegant presentation.

Kentucky biscuits use Bisquick, sour cream, and club soda for tall, fluffy biscuits in under 30 minutes. A 4-ingredient Southern shortcut with tender, pillowy crumb every time.

A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.

Grilled peaches tossed in sugar and caramelized over the coals until juicy and soft, then served warm under a scoop of melting vanilla bean ice cream. A three-ingredient summer dessert off the grill.

Quick and easy peanut butter cookies using Bisquick.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

So delicious and much less greasy than your deep-fried ones.