10,000 cow cow fan recipes

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.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

A delicious curry dish made with green lentils and mixed vegetables.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Caribbean jerk pork chops marinated overnight in allspice, cinnamon, thyme, scallions, and cayenne, then grilled hot until juicy and just-pink at the bone. Bold island flavor on a weeknight-friendly cut.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

The cookies have the nice flavor from Irish cream, also they are so buttery, and the chocolate chips definitely give the extra bites into the cookies.

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.

Delicious! Had this beef stroganoff for dinner tonight, and it was amazing. Enjoyed it so much that I will have to make another bunch very soon.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

A sweet and delicious recipe that makes a perfect drink for anytime of the year!