1,851 icing recipes

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

A chunky, delicious applesauce that is a perfect treat as a snack or for dessert.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

Many-fruited mustard combines sharp prepared mustard with diced dried apricots, peaches, figs, cherries, and raisins in a white wine vinegar and sugar syrup. Sweet-spicy condiment for cheese boards and ham.

Three-ingredient sausage cheese dip with melted sharp cheddar spread, browned sausage, diced tomatoes, and green chilies. A quick game day or party dip.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

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.

I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!