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Parsley-Potato Topped Oven Swiss Steak

StarStarStarStarHalf star (3)
22 days ago

45

Oven Swiss steak braised in beef gravy and diced tomatoes, topped with parsley-thyme mashed potatoes piped on and baked golden. A complete one-dish dinner with a shepherd's pie ...

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Favourite Mexican Tacos

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33

Ground beef tacos with cumin, garlic, black olives and fresh tomato in crispy taco shells. Classic Tex-Mex weeknight dinner ready in 35 minutes.

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Crab Stuffed Jalapenos

StarStarStarStarHalf star (2)

47

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

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Famous Amos Chocolate Chip Coconut Cookies

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282

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag vers...

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Favourite Citrus Shrimp & Scallops

StarStarStarStarHalf star (6)

55

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for sum...

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Eggnoggin Plus

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31

Homemade single-serving eggnog blended from milk, egg, sugar, and vanilla in five minutes flat. A frothy, old-fashioned holiday drink topped with freshly grated nutmeg.

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Absolutely Delicious Cheesecake

StarStarStarStarHalf star (2)

105

No-bake cheesecake blending cream cheese, sour cream, and Cool Whip gets spread into graham cracker crusts and topped with cherry pie filling for easy refrigerator dessert.

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California-Vermont Sauce

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70

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

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Cool Salad

StarStarStarStarStar (1)

42

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

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Rotisserie Barbecued Leg of Pork

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19

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.