10,000 fay fay recipes

An easy yet tasty sauce is made with tomatoes, almonds, chili and garlic. Toss it with pasta, top it as a topping for hot dog... YUM!

Make your Kraft dinner a little bit fancier by adding some juicy cherry tomatoes and fresh parsley leaves. It looks colorful and tastes delicious.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Use different colored fruit roll-ups and get creative with other additions to the top of these delightful little treats.

Homemade sweet lotus root chips fry thin, lacy slices of lotus root until crisp, then glaze them in coconut treacle, sugar, and cinnamon. A pretty, sticky-sweet snack with a satisfying crunch.

Cafe de olla is the traditional Mexican spiced coffee simmered with cinnamon sticks, cloves, and brown sugar for a fragrant, gently sweet brew. Often finished with a strip of orange zest.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, a filled cookie traditionally eaten during the Jewish holiday of Purim.

Homemade garlic powder is more flavorful and more aromatic and a very popular ingredient. Try this recipe.

Use this when you find a recipe that calls for dried Caesar Salad Dressing mix.

If your recipe calls for Pumpkin Pie Spice and your pantry is well stocked with spices here's how to make it yourself using discrete spices. This recipe makes 1 teaspoon of pumpkin pie spice.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!