Recipes with margarine

Oven-baked Chicken Kiev with a garlic-chive butter center, coated in crispy cornflake crumbs and buttermilk. No deep frying needed for that golden crunch.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

Amazing Red Velvet Cake with Coconut Frosting recipe

Layered zucchini potato salad: creamy mashed-potato base stacked with crisp-tender zucchini, corn, and cherry tomatoes. A cool, make-ahead potluck salad that travels well and holds its layers.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

Lower-fat banana cake with pureed prunes replacing most of the butter, nonfat vanilla yogurt, and egg whites. A moist sheet cake that cuts the fat without losing flavor.

Halloween Jack-O'-Lantern cupcakes made with pumpkin, buttermilk, and pumpkin pie spice, topped with pumpkin frosting and decorated with black licorice faces and green gumdrop stems.

Fruited cheesecake: a creamy ricotta cheesecake on a vanilla wafer crust, crowned with fresh fruit arranged in concentric circles and glazed with currant jelly. A bakery-style summer dessert for eight.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Homemade caramel nut corn with walnuts, pecans, or almonds coated in a brown sugar and corn syrup caramel, then baked low and slow until crunchy. Addictive snack for gifting.

Fettuccine with tuna sauce, sauteed red onion, garlic, and torn red lettuce tossed together warm. A quick pantry-friendly pasta dinner ready in 25 minutes.

Homemade dog biscuits with chicken broth, whole wheat flour, cornmeal, and wheat germ baked until crunchy. Wholesome, preservative-free treats your pup will love.

Chocolate cheesecake with a graham cracker crust, made with chocolate sweetened condensed milk for a silky, no-fuss filling. Six ingredients, one bowl, deeply chocolatey.

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Pineapple raisin jumble cookies with crushed pineapple, toasted almonds, orange zest, and raisins. A fruity, egg-free drop cookie with tropical flair.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Bow-tie pasta in a cheddar-Parmesan cheese sauce with sauteed broccoli, mushrooms, and red bell pepper. A veggie-loaded mac and cheese made from scratch on the stovetop.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.

Creamy carrot cheddar soup uses canned cream of cheddar, chicken broth, milk, and a quick roux for a 30-minute weeknight bowl. Sweet carrot, savory cheese, paprika, and Worcestershire give it depth.

Awesome cinnamon rolls built on a soft, sponge-started yeast dough, rolled tight with cinnamon sugar and baked over a brown-sugar-and-butter layer that turns into a sticky caramel bottom. A big-batch bakery classic, made from scratch.

Fruit nut breakfast bars with rolled oats, chopped almonds, and golden raisins bound with brown sugar and a hit of almond extract. Make-ahead bars that beat any granola bar in the cereal aisle.

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Pineapple cheese squares baked on buttered bread until the cheese melts around sweet pineapple rings. A fast, kid-friendly snack with only 4 ingredients.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Scallop or shrimp curry with apple, onion, cardamom, and a lime-finished cream sauce. The mild Anglo-Indian seafood curry that reads as comfort food more than fiery heat.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Apricot couscous with dried apricots and cardamom, made in the microwave in under 10 minutes. A fragrant, fruity side dish with just five ingredients.

Garlic Parmesan bread sticks made from pizza dough, brushed with garlic butter and baked crispy at high heat. Four ingredients, no pan needed, ready in minutes.

Lo-fat holiday cheesecake made with nonfat cream cheese, lemon yogurt, and egg substitute on a graham crust, topped with cherry pie filling. Lighter classic for the dessert table.

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Stir-fried scallops and apples combine sweet sea scallops with crisp apple chunks, celery, and bright lemon juice. A 5-ingredient seafood appetizer with surprising sweet-savory contrast.

Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Vegan tempeh and mushroom stew simmered with soy sauce and tomato, piled over creamy mashed potatoes. A hearty plant-based comfort dinner with rich umami depth.

Curry chicken pitas with sautéed chicken breast, onions, and an Indian-spice blend of curry powder, cinnamon, coriander, and cayenne, piled onto warm pitas. A 20-minute weeknight dinner with takeout-style flavor.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Grilled pork ribs basted with a tangy Florida-style barbecue sauce of butter, vinegar, ketchup, horseradish, and fresh lime juice. Bold, buttery, and deeply Southern.

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.