10,000 cow cow recipes

A favorite of ours which goes well with any type of fish, particularly flaky white fish.

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

Soft, puffed Indian chapati made with just semolina flour, water, oil, and salt. No yeast, no oven. Cooked on a hot griddle in about a minute per side. Vegan friendly.

Great marinade for chicken in pita greek style, a salad or in pasta.

Candied dill pickles transformed from store-bought dills into sweet-tart spears with sugar, vinegar, bay, and cloves. The Southern grandma trick that turns ordinary pickles into addictive snacking.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Savoury two-cheese and sun-dried tomatoes, herbed and stuffed inside crispy phyllo pastry.

Campfire coffee made the old cowboy way with just water and coarse ground beans. No filter, no machine, no fuss. The classic camping brew that wakes up the woods.

Peanut butter and chocolate chips are probably two of the best things in the world, and both of them can be found in these cookies, yum! Even better that these cookies are made with oats, whole wheat flour, most olive oil and a small amount of butter, which will not make you feel bad about enjoying these sweets and are good for you in a big way!

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

Classic Belgian-style truffles with cognac-spiked dark chocolate ganache centers, double-dipped in melted chocolate and rolled in cocoa powder. A fine-dining-grade petit four for celebrations.

Grilled peaches tossed in sugar and caramelized over the coals until juicy and soft, then served warm under a scoop of melting vanilla bean ice cream. A three-ingredient summer dessert off the grill.

Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.