9,378 low pate recipes

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Skip the expensive store-bought overly salty salad dressing mix and make your own using ingredients found in most pantries. Perfect for a low-salt ranch dressing.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

A two-layer coffee milk pudding, a creamy vanilla milk base topped with a sweet coffee layer, both set with gelatin and chilled until sliceable. A light, pretty dessert for coffee lovers.

Hamburgers on the halfshell, open-faced raw beef burgers broiled on a bun with tomato sauce, onions, pepper, and melted cheese. A pantry-clearing weeknight version of the classic burger.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

No-cook strawberry kiwi freezer jam with fresh fruit and pectin. Bright, fresh-tasting jam that sets at room temperature and stores for months in the freezer.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

This favorite spread is easy to make with this crockpot recipe that will make your bread jump for joy in the toaster.

Coconut macaroons with crisp golden edges and a soft, chewy middle, made from just egg whites, sugar, and desiccated coconut, with a hint of almond. Naturally gluten-free and quick to bake.

Make your Kraft dinner a little bit fancier by adding some juicy cherry tomatoes and fresh parsley leaves. It looks colorful and tastes delicious.

A simple seasoning recipe that can add a kick to any of your meals.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Poaching pears in red wine is a classic way to make pears into a dessert. Pears are poached in red wine with star anise, cloves and cinnamon sticks infused, which makes the pears tender, soft and tasty. Serve the warm pear with the syrup sauce and some good quality ice cream.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

An easy yet tasty sauce is made with tomatoes, almonds, chili and garlic. Toss it with pasta, top it as a topping for hot dog... YUM!