9,388 fay fay recipes

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.

Low-calorie curried chicken with toasted almonds, diced apple, mushrooms, and a creamy lemon sauce. A smart way to turn leftover chicken into a new meal. Serves 5.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Hamburger pie with a crescent roll crust, seasoned ground beef in tomato sauce, and layers of melted cheddar and mozzarella cheese. Kid-friendly and ready in 40 minutes.

Large shrimp marinated in Caesar dressing and grated Parmesan, then broiled until firm and golden. A 4-ingredient shortcut scampi that's on the table in minutes over rice or angel hair pasta.

Warm up that cold winter night with this tasty dish that will have you asking for seconds.

A Southern-style cornbread stuffing with browned sausage meat, onions, celery, and parsley. Sized to fill a 12-pound turkey, this Dixie Belle dressing comes together in just 30 minutes.

It was indeed very easy to make. I added about 1/2 cup chopped walnuts to the topping, and the cake came out quite delicious.

Saucy ground beef with onion, green pepper, and Worcestershire spooned over toasted buns in 30 minutes flat. This quick weeknight sloppy joe is a budget-friendly family dinner that kids actually ask for.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.