6,980 ande recipes

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

Mexican beef casserole layered with flour tortillas, creamed corn, Rotel tomatoes, enchilada sauce, and two cheeses. A crowd-pleasing party dish with serious heat.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Lamb phyllo rolls stuffed with cinnamon-spiced ground lamb, myzithra, and feta, wrapped in flaky pastry and dusted with powdered sugar. A Greek savory-sweet showstopper.

Maryland-style crab cakes pan-seared then finished in a hot oven, served with a Dijon mustard cream sauce. Loaded with lump crab, colorful bell peppers, and just enough breadcrumbs to hold them together.

Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

I love this sauce! The sodium in a whole pot is less than the amount in one serving of "heart healthy" jarred sauce.

Very easy recipe. I substituted peach-mango Kool Aid for the strawberry, and diced a fresh mango for garnish. Delicious and light!

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.