3,731 fleur recipes

Seafood wrapped 'n rolled: grilled shrimp and lobster tossed with sesame oil, crisp bok choy, and bean sprouts, rolled up in soft flour tortillas. A fresh, fast Asian-fusion seafood wrap.

Chimichangas stuffed with seasoned ground beef and enchilada sauce, fried golden in flour tortillas, and topped with cheddar, lettuce, and green onions. Crispy deep-fried burritos at home.

Mock cherry pie made from halved cranberries and raisins simmered with sugar, vanilla, and butter. The Depression-era trick gives you a tart-sweet ruby filling that fools nearly anyone hunting for the real thing.

Blueberry streusel muffins with a pecan-brown sugar-cinnamon crumble topping and a lemon glaze drizzle. Bakery-style muffins with lemon zest in the batter and the streusel.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

A delightful way to enjoy these small and yummy treats.

Baked pumpkin custard with cinnamon-sugar topping, blended in minutes and baked in buttered pan. Sits between a side dish and dessert with a silky, pudding-like texture.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Sourdough pancakes with applesauce folded into the batter for fruity sweetness and extra moisture. Tangy from the starter with a fluffy lift from baking soda.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Buttery shortbread cookie bars packed with chopped walnuts and a thick layer of strawberry jam baked between two golden crusts. Rich, sweet, and utterly impossible to eat just one.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!