1,397 mill recipes

I baked this for work. Everyone RAVED. It's October and it seemed like a holiday-ish dessert. I will have to make it again for the upcoming holidays.

On the grill or under the broiler in the oven, salmon steaks with a filled garlic dressing.

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.

Baked Guavas Stuffed with Mushrooms and Olives recipe

A succulent curried shrimp dish that can be made in a flash!

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

This almond filled cheesecake is creamy, nutty, and absolutely delicious. A all-time popular dessert at any occasion.

Cream cheese ball prefect for crackers or anytime you have guests coming.

Quick fruit salad with peach pie filling, mandarin oranges, pineapple chunks, bananas, and marshmallows. Make-ahead dessert salad overnight.

A 5-ingredient dump cake layered with crushed pineapple, cherry pie filling, chocolate cake mix, pecans, and butter. No mixing, no bowls, no excuses not to bake tonight.

Flaked salmon mixed with red curry paste, mayo, yogurt, avocado, apple, and lime juice, piled onto crispy fried poppadoms. A British-Indian starter that's cool, crunchy, and ready in 30 minutes.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.