8,159 fan fan recipes

Grilled shrimp over penne pasta tossed with fresh tomatoes, basil, and a balsamic-Dijon vinaigrette. A summery main dish that comes together while the grill is hot.

Knock You Nakeds are gooey caramel brownies made from chocolate cake mix with a melted caramel and evaporated milk layer sandwiched between chocolate chips and chopped nuts. Sinfully rich.

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

This comes out almost black in color and is VERY HOT!

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Frosted date ring cake: spiced buttermilk-oat cake studded with dates and nuts, baked in a mold and finished with orange buttercream and candied cherries. Holiday cake with vintage charm.

Hearty vegetable soup with pot barley, macaroni, cabbage, potatoes, mixed vegetables, and your choice of chicken, beef, or ham. One pot, serves 8, uses up the fridge.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Chewy cinnamon drop cookies packed with cooked raisins, walnuts, and brown sugar. A splash of grape juice concentrate adds a fruity depth you won't expect.

Quick fig muffins with a tender crumb, sweetened naturally with California dried figs. A vintage gem recipe that turns stewed fruit into warm, wholesome breakfast treats in under 30 minutes.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.