5,982 goose recipes

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Sweet and spicy grilled oranges with brown sugar and cinnamon cooked in a foil packet over hot coals. A three-ingredient grilled dessert ready in 20 minutes.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Pear and raisin charoset with dried apricots, honey, cinnamon, lemon juice, and red wine. A lighter, fruit-forward Passover charoset without nuts or apples.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Frozen fruit cup with applesauce, mandarin oranges, strawberries, and grapes. A no-cook, no-sugar-added freezer dessert that tastes like sorbet but takes five minutes to assemble.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Swedish sotsoppa (fruit soup) with tapioca pearls, prunes, golden raisins, boysenberries, orange, and cinnamon. Served warm or cold as a traditional Scandinavian dessert.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Very easy to make your oatmeal flour that is used in many recipes.

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

the recipe can be used to make tagliatelle, spaghetti a little bit wider too!!!