841 peri peri recipes

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

Bloody bug juice is a fizzy Halloween punch made with mashed strawberries, lemonade, and ginger ale. Raisins and blueberries float to the top like creepy crawly bugs. Kids go wild for it!

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Simple bread machine cheddar bread with minimal ingredients and maximum cheese flavor. Perfect for sandwiches, toast, or serving alongside your favorite soup.

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Simple baked oatmeal with mashed banana and powdered milk. Just four ingredients, 25 minutes, and breakfast for two is served warm from the oven.

This, too, is a Portuguese recipe from the Algarve.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.