5,556 serving recipes

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.

Creamy chocolate peanut butter dip with cream cheese and a hint of cinnamon. Ready in 5 minutes flat. Serve with fruit, pretzels, or cookies for dipping.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Thai-style stir-fried eggplant with chicken or tofu, fresh basil, red chiles, and yellow bean sauce. Ready in 30 minutes with just 7 ingredients. Serve immediately for best color.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

U-238 punch with rum, vodka, strawberry juice, orange juice, and pineapple juice loaded with fresh fruit. A potent tropical party punch that serves a crowd.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

This is creamy, hot and perfect to serve with noodles or grilled meats.

Crockpot applesauce walnut cake baked individually in canning jars. Warmly spiced single-serve dessert with cinnamon, clove, and toasted walnuts, slow-cooker style.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.