9,128 grave recipes

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Christmas memory fruitcake steams then bakes a bourbon-soaked, dense old-fashioned fruitcake loaded with Brazil nuts, raisins, candied fruit, figs, and warming spices. Heirloom holiday recipe.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Imperial chicken with garlic-butter dipped pieces coated in Parmesan-parsley breadcrumbs and oven-baked until golden and crisp. Five-ingredient family dinner kids actually request.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Pheasant braised until tender in a Mexican-style almond red sauce, where ground almonds thicken a rich, nutty, mildly spiced sauce. A rustic game-bird dish that works just as well with chicken.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.

An easy and delicious way to make zucchini into a delicious dish. Serve it with yogurt, sour cream or any your favorite sauce.

A delicious and healthy dessert to make with juicy pears fresh from the orchard!

Grilled filet mignon pounded thin and served on toasted buns with creamy tartar sauce and fresh watercress. A luxurious steak sandwich that comes together in just 20 minutes.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

Two-ingredient microwave cheese sauce with Velveeta and milk, melted together in under 5 minutes. The quickest cheese sauce for pasta, vegetables, or fish.

Tender beef and onion meatballs glazed in a sweet chili sauce spiked with grape jelly and lemon juice. A retro party appetizer that hooks every guest from the first bite.