2,656 shelf recipes

Nothing is like a Chinese stir-fry when it comes to 'Quick, Easy and Delicious"!

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.

Watermelon punch combines fresh watermelon balls and juice with brandy, simple syrup, and lemon-lime soda, served in a hollowed-out watermelon shell. A showstopping summer party drink for backyard crowds.

Chilled mussels on the half shell topped with caper mayonnaise spiked with Tabasco and lemon juice. An elegant no-cook seafood appetizer ready in 20 minutes.

Crispy fried spring rolls stuffed with pork, shrimp, water chestnuts, and fresh vegetables. A Filipino-style appetizer that fries up golden and crunchy, with a sweet and sour dipping sauce.

A sweet and sophisticated dessert that's perfect to enjoy when curled up around the fireplace.

Oysters on the half shell topped with black caviar, scallion rings, and lemon. Served on seaweed for a luxe raw appetizer that pairs with Champagne.

Homemade Italian cream rolls with cinnamon-spiced fried shells, sweet ricotta filling with candied citron and chocolate, finished with blanched pistachios and powdered sugar. Makes 16 to 18 cannoli.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Make your own marshmallows, then cut out shapes into snow flakes; elegant looking with delicious flavour will definitely impress your family and friends at your Christmas party!