10,000 cow cow recipes

Almond crescent cookies, a classic holiday shortbread shaped into delicate crescents with chopped almonds, vanilla, and almond extract, rolled in powdered sugar after baking. Buttery, tender, slightly sandy.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Fig strawberry preserves use mashed fresh figs, sugar, and strawberry Jello for an old-fashioned three-ingredient preserve. Tastes like both fruits at once.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Creamy spinach and tomato pasta sauce built from fat-free cream cheese, frozen spinach, and chopped tomatoes. A 5-ingredient weeknight dinner that comes together while the pasta cooks.

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Cupcakes are also known as fairy cakes. They are delicious. Try this recipe.

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

Whole grain apple pancakes leavened with yeast and packed with bran, grated fresh apple, and apple juice. Thicker than regular pancakes, naturally egg-free, high-fiber, and sweet without a drop of added sugar.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Watermelon sorbet with pureed fresh watermelon, lemon juice, and a corn syrup simple syrup for the smoothest, scoopable texture. The summer freezer dessert that captures peak melon flavor.

Using sun-dried or oven-dried tomatoes and olives makes this delicious tapenade that can be spread over the sough dough bread, stuffed into bell peppers or chicken breast, or can be the replacement of mayonnaise when you prepare the sandwiches. Quick, easy and tasty!

Skinny chocolate cupcakes: deep, fudgy cocoa cupcakes made with pureed prunes instead of butter. Weight Watchers-friendly, lightning fast, and surprisingly rich. No one will guess the secret.