399 prlessed recipes

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Crunchy broccoli slaw with grated apple, pine nuts, and a tangy buttermilk Dijon dressing. No cooking required. A fresh, low-calorie side in 20 minutes.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.

Indian lentil sandwich spread mashes cooked lentils with coriander, cumin, turmeric, ginger, and garlic for a high-protein, low-fat vegan filling. Ready in 10 minutes.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

This dip is good on almost everything IF you like garlic. We dip unsalted pretzels as well as pita chips and or vegetable cudites. It also makes an excellent base for brushetta.

Pumpkin wheat bread for the bread machine: an autumn-spiced whole wheat loaf with real pumpkin puree. Set the cycle to whole wheat, press start, and walk away.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

This is a great combination for a clazone style pizza, using a combination of two cheeses boosting the flavor and lowering the fat, sun-dried tomatoes and spinach add tangy flavor and using whole wheat pizza dough boosts fiber. You can enjoying this delicious pizza without the guilt.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.