2,783 flaming recipes

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Creamy crab Romanoff casserole with rice, sour cream, cottage cheese, and mushrooms baked under a bubbly cheese and paprika crust. Cozy comfort in 30 minutes.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

This succulent chicken casserole is made with cream of mushroom soup and mixed vegetables.

A retro salmon loaf made with canned salmon and oats, baked until firm and sliceable, then topped with a from-scratch creamed peas sauce. Comfort food from Grandma's kitchen that still holds up beautifully.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Open-faced tuna melts on dark rye bread with celery, green pepper, black olives, and thyme topped with melted cheese. A lighter tuna melt using fat-free mayo and cheese.

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.