5,556 serve recipes

Hearty beef curry with tender chuck roast, sweet potatoes, carrots, and plump raisins in a warmly spiced tomato broth. Served over orzo for a cozy, one-pot-style dinner.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Sweet and sour chicken stir-fry with pineapple chunks, red bell pepper, water chestnuts, and a tangy ketchup-brown sugar glaze served over crispy chow mein noodles.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Easy cappuccino bundt cake made with yellow cake mix, espresso powder, cinnamon, chocolate chips, and hazelnuts. Dusted with powdered sugar and served with sweetened ricotta.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

This is a wonderful fall soup, and only 200 calories per serving.

A deep fried fish with bread crumbs and served with potato chips.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Frozen mint pie in an Oreo crust: whipped topping, sweetened condensed milk, and mint extract folded into a no-bake holiday dessert. Five ingredients, freeze and serve.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Two-ingredient caramel fondue made from melted caramel candy squares and water. Serve warm with apple chunks, marshmallows, and fruit for dipping, then roll in chopped nuts.

Slow cooker tostada pie with layered corn tortillas, chili-cumin ground beef, black olives, tomato sauce, and melted Monterey Jack. Foil handles make serving a breeze.

Eva's beans: Mexican-style pinto beans simmered in beer and bacon with cumin, Mexican oregano, tomatoes, and jalapeño. Hearty, smoky, and ready to serve as side or soup.