10,000 cow cow recipes

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Tender pork tenderloin and crisp Napa cabbage stir-fry with ginger and garlic in under 20 minutes for a light, healthy Asian-inspired weeknight dinner.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Instead of firing up the barbecue, try this scrumptious dish that can easily be made in your crockpot.

Easy clam dip stirs canned clams into a creamy base of cream cheese and mayonnaise, brightened with onion, garlic, and Worcestershire. A no-cook, 10-minute appetizer for crudites or chips.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Pan-browned pork chops baked in a luscious cream cheese and Parmesan sauce until fork-tender. Rich, savory, and surprisingly simple, this is a one-dish dinner that never disappoints.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.