10,000 cow cow fan recipes

In the way the Italians make it is fast and easy try it !!!!

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

A no-bake chocolate icebox cake layered with cubed pound cake and mocha-spiked chocolate pudding set with gelatin. Chill, slice, and serve. The easiest chocolate dessert you'll ever make.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Broiled Brie topped with sliced almonds and confectioners sugar, caramelized under the broiler until golden and bubbling. An impressive 4-ingredient appetizer you can prep days ahead.

Deep-fried ice cream balls coated in almond paste and graham cracker crumbs, served in a peach half with homemade vanilla sauce and chopped walnuts. A restaurant-style showstopper dessert.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Southern okra soup with bacon, tomatoes, corn, green chiles, and a squeeze of lemon juice. A simple, quick one-pot soup that simmers in about 15 minutes once everything is in the pot.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

Individual chicken and vegetable casseroles with zucchini, tomato, olives, and basil baked under a chicken breast in personal-sized dishes. A light, low-calorie Mediterranean-style dinner for two.

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.