586 foot recipes

A no-fuss strawberry shortcake layered on angel food cake with vanilla pudding and whipped topping. Four ingredients, 15 minutes, and zero baking required.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Cherry tarts with tart red cherries in a cornstarch-thickened filling with almond extract, spooned into miniature baked pastry shells and topped with pastry star cutouts.

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

No-bake chocolate icebox cake layered with angel food cake pieces and a rich chocolate custard made from melted German chocolate, egg yolks, and whipped cream. Chills overnight.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Raspberry glace pie with a cream cheese layer, fresh whole raspberries, and a glossy cooked raspberry glaze in a baked pie shell. Bright, fruity, and elegant.

This is a dish that was a favorite at our local Chineses eatery. I used to make it with ground turkey (before I saw the light) and have found that TVP works just as well. It's hot and spicy.delicious and just a little different.

Minnie Pearls are no-bake pink cookie bars loaded with coconut, almonds, and graham crumbs, bound with butter and powdered sugar and tinted rosy. Just mix, chill, and cut, no oven required.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.