10,000 cow cow recipes

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Chicken breast wrapped in garlic-rubbed crescent roll dough and baked golden, then drizzled with a tangy brown sugar mustard sauce. An easy weeknight take on chicken en croute.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

This is great spread across the top of broiled salmon or halibut fillets. You can also toss it with pasta as a simple side dish, or add broiled or steamed slices of chicken, seafood, or vegetables to make a main dish.

Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.

Bacon-wrapped rumaki with water chestnuts, pineapple, and bay scallops glazed in honey teriyaki sauce. A retro party appetizer that's crispy, sweet, and savory in one bite.

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Quick sharp cheddar and onion pizzas on prebaked Italian bread shells with Roma tomatoes, black olives, and red onion. Ready in under 20 minutes for a fast weeknight dinner or snack.

Satisfy your sweet tooth with this delicious fudge made with puffed rice cereal and seedless raisins.

Try this tantalizing chicken dish made with lemon juice and white wine.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Luscious frozen yogurt pie spreads vanilla frozen yogurt over a graham-and-carob crumb crust, freezes solid, and finishes with a drizzle of carob-peanut sauce. A 4-ingredient no-bake freezer dessert.

Peanut butter fudge marble cake made from a cake mix with melted peanut butter chips swirled through chocolate batter. A semi-homemade layer cake that combines two favorite flavors.