1,665 mixed recipes

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

No-knead whole grain batter bread with whole wheat flour, bran, honey, and chopped nuts. A high-fiber yeast bread mixed by hand and baked into a hearty, dense loaf.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

No-fail rocky road fudge made by melting chocolate chips with sweetened condensed milk, then folding in peanuts and mini marshmallows. No candy thermometer needed, just melt, mix, chill, and cut.

Roasted broccoli and tomatoes char at high heat, then get tossed with a Mediterranean mix of lemon, olives, oregano and capers. A bright, low-calorie vegetable side in about 20 minutes.

You can use any kind of mushrooms to make this tasty gravy, or you can use several kinds of mixed mushrooms, using some good vegtetable broth, goes very well with mashed potatoes.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

This yummy veggie burger won't disappoint you! Several kinds of spices are mixed into mashed beans, spiced cuacamole spread on top of the burger... Enjoy delicious burgers without feeling guilty!

This garlic dijon mustard vinaigrette is very flavorful, it goes well with any kinds of mixed greens. If you prefer less garlic taste, you can always reduce garlic to taste.

These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.

Beet relish made with shredded cooked beets, red onion, Dijon mustard, and red wine vinegar. Quick mix-and-chill condiment for sandwiches, salads, or grilled meats. Five-minute prep, no cooking required.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Lightly sweetened blueberry oatmeal muffins made with whole grains and a little oil instead of butter. A wholesome breakfast muffin packed with fresh blueberries, mixed by the classic lumpy-batter method.

Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.