9,378 low pate recipes

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

Spicy bread originating from the Catskill mountains.

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Don't let your pork chops taste dry, instead use this delicious recipe that will find its place in your cookbook.

No need to buy a mix, just make this awesome chocolate cake from scratch.

A light, airy no-bake peach lemon chiffon pie: gelatin-set peaches and tangy lemonade folded with whipped evaporated milk in a graham crust. A cool, fluffy summer dessert that skips the oven entirely.

A simple bread machine recipe that creates a rich and scrumptious bread that's the perfect breakfast for a large family.

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Crockpot pork chops in a home made barbecue sauce.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.