2,192 create recipes

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Cream cheese lemon pound cake from a doctored boxed mix with cream cheese, lemon zest and lemon gelatin. Tender, tangy bundt cake that tastes anything but boxed.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Old-fashioned cabbage salad with a tangy cream dressing made from heavy cream, vinegar, and sugar. Six ingredients, no mayo, and ready in 20 minutes flat.

Cream of mussel soup made the classic way: steam-opened mussels, a quick butter-flour roux, and a splash of cream stirred in at the end. Five ingredients, twenty minutes, restaurant results.

Creamed chicken and potato in a simple white cheddar sauce made with butter, flour, and milk. A gentle, single-serving recipe ideal for baby food or toddlers.

A Cajun-style party punch made with Louisiana chicory coffee, bourbon, beaten eggs, and scoops of vanilla and coffee ice cream. Rich, boozy, and ready in 15 minutes flat.

Cream of broccoli soup with cheese is an easy, ultra-creamy comfort bowl: tender broccoli and onion in a silky cheese sauce made foolproof with melt-perfect Velveeta, half-and-half and a flour thickener.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

No-bake peach ice cream cake layered with gingersnap crumbs, toasted almonds, crystallized ginger, peach frozen yogurt, vanilla ice cream, and caramel sauce. Frozen overnight and sliced like a loaf.

Frozen ice cream pie with layers of Kahlua-spiked chocolate and vanilla ice cream on a chocolate cookie crust, loaded with crushed toffee bars and finished with whipped cream.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

Creamed turnip green soup with shallots, white wine, peppercorns, and parmesan pureed into a silky, vibrant green bisque. An elegant way to use turnip greens in under 40 minutes.

Two-ingredient dip: equal parts cream cheese and Dijon mustard blended until smooth. Sharp, creamy, and ready in 5 minutes flat. Spread on crackers or dip with veggies.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.