4,897 ship recipes

Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.

Raisin bourbon pie folds whiskey-soaked golden raisins into a creamy chiffon custard set with gelatin in a flaky shell. A boozy Southern-style chilled pie for grown-up dessert tables.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Lisa's Best key lime pie folds whipped egg whites into the classic condensed milk and lime filling for a lighter, almost soufflé-like texture. Tart lime, fluffy clouds, in a graham crust.

Spicy Mexican corn soup blended silky-smooth with jalapeño, cumin and roasted red pepper. Fresh corn cobs simmer right in the broth, and it's served at room temperature with fried tortilla strips.

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.

Tuna crunch casserole with cubed potatoes, peas, and cream of mushroom soup topped with crushed potato chips. A kid-friendly retro classic with a crispy golden crust.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.