9,195 cow cow fan recipes

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

A fizzy, non-alcoholic fall punch blending cranberry, apple, and orange juices with sparkling club soda. Garnished with orange slices and fresh cranberries. Low calorie and festive.

Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.

Classic old-fashioned fruit punch with cold tea, fresh-squeezed orange and lemon juice, ginger ale, and soda water. Garnished with orange slices and fresh mint. Makes 40 cups for a crowd.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Crispy Belgian apple fritters made with just 3 ingredients: sliced apple rings dipped in a light beer batter and fried golden. Serve with custard or a dusting of powdered sugar.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.

Caramelized ripe plantains pan-fried in butter with a sprinkle of sugar until golden and sticky. Just 3 ingredients and 20 minutes for a sweet Caribbean-style side or dessert.

Substitute the cake for the cobbler with this quick and easy to follow recipe.