5,727 card low recipes

Pickled herring in sour cream with hard-boiled eggs, chopped apple, onion, and fresh dill. A classic Eastern European appetizer served cold on rye bread.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.

Made these quiche tarts for Sean last week, and he absolutely loved these mini savoury tarts. I made my own biscuit baking mix (see the link below), and followed the recipe exactly. These tarts are good to freeze as well. Whenever feeling hungry, pop one or two into microwave. Definitely a keeper!

Cherry cheesecake ice cream blends cream cheese with sweetened condensed milk and chopped dark cherries for a no-cook custard base with bright fruit ribbons. Tastes like frozen cheesecake.

A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

Moist, crumbly and Delicious. Before baking, I felt the batter was not too moistened; after baking, it surprised me, the brownies looked great. When it cooled, I cut them into 24 pieces, they were really tasty.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Fluffy lemon verbena ricotta pancakes with whipped egg whites for lift and bright lemon zest. Ricotta drained overnight gives the batter a tender, soufflé-like texture worth the wait.

Made this Hawaiian stuffed chicken breast for dinner, didn't have herb stuffing mix, so I sliced up 1 slice of whole grain bread into 1/2-inch cubes, tossed with a bit dry Italian herb mix and a bit olive oil...