10,000 cow cow recipes

A succulent and tantalizing salmon dish made with garlic, horseradish and pure maple syrup.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.

Microwave strawberry jam in 8 minutes with crushed berries, sugar, lemon juice, and a touch of butter. Small-batch refrigerator jam, no canning needed.

This tasty curried tofu salad can be used in many ways, as a filling of whole wheat pita, or you can just spread them on top of the toasted bread.

Red garlic mashed potatoes keep the skins on for rustic texture and layer in garlic three ways, boiled in the water, crushed, and as powder. A creamy, savory side with a hit of steak seasoning.

Fresh tomatillo salsa verde with roasted garlic, hot chili peppers, scallions, cilantro, and a squeeze of lime. Chunky, tangy, and layered with smoky roasted depth. Makes 3 cups for chips, tacos, and everything in between.

This is a very easy cranberries sauce, a very good accompaniment to your meal.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Homemade sago biscuits press together just four pantry staples, sago, desiccated coconut, sugar, and breadcrumbs, into crisp, golden rounds. A simple, eggless Sri Lankan teatime biscuit with toasty coconut flavor.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Chocolate butter icing melts unsweetened chocolate with butter, then whisks in hot water, vanilla, and powdered sugar. Glossy, spreadable, and ready for cakes or brownies.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

That's why you should always make salsa from the scratch. It's simple and refreshing. The best thing is that you can control the amount of salt you put in.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.