8,375 fay fay recipes

Potato broccoli casserole with thinly sliced potatoes baked in broccoli cheese soup until golden and tender. Just 5 ingredients for a creamy, hands-off side dish.

Asian-style grilled pork tenderloin foil packets with broccoli, water chestnuts, carrots, and red pepper seasoned with soy sauce, sesame oil, and fresh ginger.

Acadian eight-bean chili with kidney, white, pink, black, red, pinto, cranberry, and navy beans slow-simmered with bacon, ground beef, beer, tomatoes, and warm spices.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

Pork chops and sweet potatoes baked in a currant jelly glaze with orange juice, dry mustard, ginger, and lemon zest for a sweet-savory one-dish dinner.

Tofu cookies are a wholesome whole wheat drop cookie sweetened with honey and built on blended silken tofu, raisins, dates, and warm spices like ginger, cinnamon, and nutmeg.

Bread machine raspberry marshmallow bread with real frozen raspberries, mini marshmallows, and raspberry sauce folded into a soft yeast loaf. Cholesterol-free and perfect toasted for breakfast.

Chewy chocolate chip cookies with powdered oats, grated chocolate bar, and chocolate chips for triple chocolate intensity. A big-batch recipe that makes five dozen.

Bread machine peaches and cream loaf with both canned and dried peaches, sour cream, brown sugar, and a hint of cinnamon and nutmeg. Soft, fragrant, and almost cake-like.

Hearty potato cheese soup loaded with diced ham, broccoli florets, and carrots in a creamy Velveeta and milk base. A stovetop family supper that lands warm bowls on the table in under 40 minutes.

No-cook chocolate walnut fudge made with just cocoa, powdered sugar, hot butter, and chopped walnuts. Rich, dense, and ready to set in the fridge with no candy thermometer.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

An easy and scrumptious recipe is perfect for a small dinner with friends. One dish that will have you licking your fingers!

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.