124 another recipes

This is like a very thick chicken soup and the basil makes this delicious!

There are tasty bars, and very healthy too, a lot of fibire and other nutrition.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Four-ingredient muffins made with biscuit mix, sugar, water, and an egg. Pantry-easy, ready in 30 minutes, and the base for countless quick-bread variations.

Australian crown roast of lamb filled with sherry-spiked sweet potato stuffing. Simple to assemble, stunning to serve, and the "tipsy" part makes it a proper party roast.

A fruity spread that is perfect for the summer, and the barbecue!

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Good recipe. Be sure to cook for the 8 hours. I cooked 5.5 hours and the vegetables were not quite done.