766 preser recipes

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Use pita bread or any kind of wrap, or naan bread to make this quick, easy and delicious pizza. Prosciutto, mozzarella, tomato sauce and basil are enough for make a flavorful pizza!

A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).

Pasta with ricotta-walnut sauce blended from ricotta, yogurt, walnuts, garlic, and Parmesan with fresh herbs. A creamy, no-cook pasta sauce lighter than traditional Alfredo.

Lighter chocolate cheesecake with a chocolate wafer and Grape-Nuts crust. Cottage cheese blended smooth with cream cheese, melted chocolate, espresso, and cocoa for triple chocolate richness.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Whole wheat penne tossed in a creamy spinach sauce made from blended goat cheese, cream cheese, and garlic. Ready in 25 minutes with just 8 ingredients.

Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

Lnchee Kabin(Malaysian Spiced Fried Chicken) recipe