6,311 low pate recipes

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Fanned orange slices on a pool of silky cranberry coulis spiked with Grand Marnier or Cointreau. A stunning, light fruit dessert that's as gorgeous as it is refreshing.

Crisp Thai cucumber salad (taeng kwa brio wan) with paper-thin slices in a sweet-sour vinegar dressing with red onion and chile flakes. A cool, refreshing side dish for any Thai meal.

Mock raspberry jam made from green tomatoes, sugar, and raspberry Jello. Just three ingredients, 20 minutes of boiling, and you have a sweet, fruity spread that tastes surprisingly like the real thing.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Cranberry punch made from scratch with fresh cranberries and orange juice concentrate. A tart, refreshing party drink with a sugar-free option that keeps it diabetic-friendly.

Fruity sherbet punch with Hawaiian punch, frozen lemonade, orange juice, and ginger ale. A fizzy, crowd-pleasing party punch that comes together in 15 minutes flat.

This savory Beefy Mary blends V8 juice with rich beef broth and a squeeze of lemon over ice. A bold, non-alcoholic twist on the classic Bloody Mary that's ready in 2 minutes.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.