10,000 cow cow recipes

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

A fruity spread that is perfect for the summer, and the barbecue!

Buttermilk coffee cake with a streusel-style cinnamon-clove crumb topping made from the same dough. A tangy, tender 9x13 cake that doubles as breakfast or afternoon coffee snack. Stir in raisins or nuts. Freezes beautifully.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.

Entertain the chocolate lovers you know with this delicious pie that will make you lick your lips after every bite!

Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can't buy in a bottle.

Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.