5,840 goose recipes

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

Learn how to make tuna salad sandwiches for kids with canned tuna, celery, and mayonnaise. This recipe is super quick, easy, and kid-friendly.

Soft, sweet bread, that can be eaten neat, or with sweet or salty supplements. Kids love it, grown-ups love it. Not as sweet as brioche, though. It's always a success!

This thick and rich carrot soup originates from the Cafe Royal in Dallas, Texas. Perfect for the royal baby in all of us!

These quick-easy roll-ups taste delicious and are also very nutritious. Use whole grain tortillas for a even heartier result.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

Smoky chipotle mushroom tacos: sauteed mushrooms and onion cooked down with chipotle in adobo and garlic, piled into warm corn tortillas with queso fresco and salsa. A quick, vegetarian taco night winner.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

Caramelized bananas pan-fried in butter until golden, tossed in homemade caramel sauce, topped with toasted coconut and chocolate, served with yogurt.

This recipe is simple and easy to make.I am sure that most all vegetarians will like this. They’re shaped like apples !

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Hummus Bi Tahini (Chick Pea and Sesame Puree) recipe

For the vegetarians....but also a great alternative for normal meat patties

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Cheesecake pancakes fold small-curd cottage cheese and vanilla into buttermilk pancake mix for protein-rich, slightly tangy breakfast stacks. Topped with a warm raspberry-lemon zest syrup that mimics cheesecake's classic berry sauce.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.