10,000 cow cow recipes

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

Quick rotini pasta salad tossed with mozzarella, mixed vegetables, and a herbed mayo dressing scented with oregano and basil. A 15-minute lunchbox-friendly side that holds up cold.

Kahlua chocolate mousse made with dark chocolate, coffee liqueur, instant coffee, and whipped cream. A rich no-bake dessert with a deep mocha flavor that sets overnight.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Italian baked calzones stuffed with seasoned ground beef, sun-dried tomatoes, wilted spinach, mozzarella, and Parmesan. Hand-sealed pizza dough pockets that bake up golden and crisp.

Light honey mustard dressing with non-fat yogurt, apple cider vinegar, and a touch of Dijon. Just 21 calories per batch, tangy and creamy without the oil for healthy salads.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Let a succulent aroma into your kitchen with this easy crockpot recipe that's hassle free.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Mini cocktail quiches in pastry cups with ham, tuna, Swiss cheese, and a creamy egg-mayonnaise filling. The retro hors d'oeuvre that disappears off the platter at every party.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.