10,000 creamed recipes

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

White chocolate hazelnut cheesecake with a crushed hazelnut cookie crust, hazelnut liqueur filling, and milk chocolate chunks. A rich, layered baked cheesecake topped with chocolate curls.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.

Raisin bourbon pie folds whiskey-soaked golden raisins into a creamy chiffon custard set with gelatin in a flaky shell. A boozy Southern-style chilled pie for grown-up dessert tables.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

These mini cheesecakes were so handy to be picked up, and it was creamy, cheesy and chocolaty.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.