1,623 preser recipes

An easy and lovely dish. A delicious way to cook brussels sprouts. The caramelized shallots were a bit sweet with nice and smoky taste, and really enhanced the flavour of brussels sprouts.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Simple buttermilk pancakes perfect for weekend brunch with adjustable thickness to suit your preference. Melted butter in the batter creates rich flavor and beautiful golden-brown color.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

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.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Moist honey cornbread muffins, sweetened with honey and brown sugar for a tender, golden crumb that's never dry or crumbly. A quick, one-bowl batch ready in under 30 minutes for any dinner table.

We love this quiche. It came out cheesy and just delicious. I used 1% milk instead of whole milk, and it was still very creamy. Of course, if you prefer a richer mouth-feel, you can use half and half.

Oyster sauce is so commonly used in Chinese stir-fry. Of course you can always find the bottled oyster sauce in the grocery store. This recipe will introduce you how to make your own oyster sauce at home, it's going to be super tasty and without any preservatives.

Forget about store-bought cupcakes that are usually packed with sugar, additives, and preservatives. These cupcakes take no time to make and turn out fluffy and moist. Eat them plain or frost these yummy treats with your favorite frosting.

Abilene Texas chili simmers ground beef and beans in a tomato vegetable juice base with paprika, cumin, cayenne, and Mexican oregano. Hearty bean-style Texas chili that feeds a crowd of 16.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)