9,195 cow cow recipes

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Smoky roasted red pepper soup blended silky smooth with lime, cilantro, and garlic, loaded with broiled chicken strips and crunchy jicama cubes. Light, vibrant, and Mexican-inspired.

Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

Fresh apricot sundae with dark brown sugar, orange zest, and vanilla or raspberry frozen yogurt. A no-cook summer dessert ready in 5 minutes at just 58 calories.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Indian meal muffins, a Pennsylvania Dutch cornmeal muffin made with just 6 ingredients. Quick, tender, and lightly golden. Ready in 30 minutes, yields one dozen.

A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.