9,195 cow cow fan recipes

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

Two-ingredient cream cheese icing sweetened with maple syrup and blended smooth. No powdered sugar needed. Ready in 10 minutes and pairs with carrot cake, banana bread, and more.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Homemade hot dog relish with red and green bell peppers, onions, apple cider vinegar, and mustard seeds. A tangy, sweet canning relish that makes 8 pints for summer cookouts.

Basic roast turkey guide with defrosting times, roasting times by weight at 325F, and stuffing adjustments. A simple reference for your Thanksgiving bird.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.

No-cook cranberry orange relish made in the food processor with fresh cranberries, a whole orange, apple, nutmeg, and ginger. Bright, tart, and ready in 10 minutes flat.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.