235 cock recipes

This is one of my favorite recipe, very easy to make, and tastes very well.

It is an elegant appetizer, shrimp is covered by garlic and lemon, savory and delicious.

A buttery oat crust topped with gooey melted caramel, a layer of melted chocolate chips, and crunchy pecans, then chilled and cut into bars. Turtle candy in bar form that takes just 30 minutes to make.

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Ground beef meatloaf loaded with finely chopped eggplant for extra moisture and a veggie boost, seasoned with basil and oats, baked in a square pan, and served with a garlicky stewed tomato sauce. Sneaky vegetables, happy eaters.

Light pasta in chicken broth with wilted spinach chiffonade, garlic, olive oil, and Parmesan. A brothy, clean-flavored Italian dish ready in under 15 minutes.

Drunken pioneers pasta: wagon wheels topped with sauteed peppers and onions in a quick red wine and beef-stock sauce with basil and rosemary. Pantry weeknight pasta in 25 minutes.

A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts.

I always cook this recipe for breakfasts, my kids and husband, they all love it.

Mini cheesecakes with chocolate cookie crusts, creamy ricotta-cream cheese filling, and fresh orange zest topping. These bite-sized treats bake in a water bath for silky texture.

My old old recipe. Looks bad, tastes AWESOME!

Mom's creamy chicken gravy with celery, green pepper, and pimentos ladled over warm buttermilk biscuits. Old-school comfort food ready in 20 minutes.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.