1,623 preser recipes

Much better than classic Macaroni and Cheese. This version still has lots of cheesy flavor but is baked with juicy tomatoes and lots of mushrooms. Serve with a simple salad and make with whole wheat macaroni for a serious boost to the health value that's packed with flavor. A great family casserole.

Roasted butternut squash and onions add tons of delicious flavor, roasted walnuts and freshly chopped basil definitely give the pasta another layer of yumminess. It can be served as a main course or a side dish!

A light and healthy pasta dish. Make certain to use high quality tomatoes, preferably fresh.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

This delicious and nutritious quinoa salad can be served as a side dish, or it can be a tasty yet wholesome meal all by itself.

A tasty yet light salad is made with brown rice noodles, soy beans, carrot, bell pepper, red onion, sea weed, and a sour-sweet dressing.

This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Applesauce and butter together made these muffins super moist and tasty. Used 1 cup whole wheat flour and half cup white flour, and the muffins came out very fluffy. Love pecan topping that added some nutty crunch. Had a few for breakfast, and afternoon snack.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.