9,864 fast food recipes

Quebec apple dumplings wrap whole apples in cheddar pastry, each cored and stuffed with rum-spiked mincemeat. Brushed with a brown sugar and lemon cream glaze, baked golden, and served warm with rum cream.

Smoked salmon pizza on homemade yeast dough with fresh tomato, garlic, dill, Asiago cheese, and capers. The salmon goes on in the last 3 minutes so it stays silky, not rubbery.

Chicken simmered for two hours with carrots, celery, onions, and allspice, then crowned with tangy tomato-mustard dumplings that steam right on top. A slow-cooked Sunday dinner worth every minute.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Pineapple, banana slices, whipped cream in a graham cracker crust with cherries on top. Quick and super easy banana split that kids love.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

A delicious salad that's made with roasted chestnuts and plain yogurt.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.