5,050 cow cow recipes

Quick asparagus or spinach lasagne with ham, mozzarella, and a garlic-thyme white sauce, finished in the microwave. A versatile weeknight pasta bake ready in 35 minutes.

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

Broiled tomato sandwich on toasted bread with balsamic-marinated tomatoes, Parmesan and herbed mayonnaise. 15-minute vegetarian lunch or light dinner.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Seed bread for the bread machine with poppy seeds, sesame seeds, and sunflower seeds in a honey-sweetened dough. Nutty, crunchy, and totally hands-off.

Quick pita bread pizza topped with pan-fried eggplant, roasted red pepper, pepperoni, and spaghetti sauce. A Greek-meets-Italian snack or appetizer baked in just 5 minutes.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Stir-fried shredded carrots with garlic, ginger, soy sauce, and nutritional yeast for a savory, umami-packed vegetarian side dish ready in 20 minutes.

Very nice flavor to this dish. Simple to make and satisfying.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Blue cheese coleslaw with hot peppers, lime juice, and white wine vinegar in a tangy mayo dressing. A bold, peppery slaw that pairs with grilled meats, burgers, and sandwiches.