5,556 serve recipes

Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.

A tropical banana cake made with cake mix, fruit cocktail, and coconut, topped with a pecan brown sugar crunch and a buttery coconut glaze poured over warm. Serves 12 to 16.

Juicy beef patties seasoned with sauteed onions, garlic, nutmeg, and coriander, seared in a hot skillet and served on buns with fresh toppings.

Fluffy sweet potato scones made with mashed yams and butter, lightly golden on the outside, tender within. Serve warm with honey for a Caribbean-inspired treat.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Slow-simmered corned beef brisket glazed with currant jelly, served alongside stir-fried cabbage with red pepper, vinegar, and caraway seeds. A stunning twist on the classic boiled dinner.

How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one!

Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

Steamed persimmon pudding with cinnamon spice, raisins, and chopped almonds. Dense, moist loaf baked in a water bath and served warm with hard sauce.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Sauteed chicken livers coated in seasoned pancake flour with garlic and basil, pan-fried golden with onions and mushrooms. Serve over rice pilaf or as a rich appetizer.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.