10,000 goose recipes

Impress your relatives next Thanksgiving with this delicious peach cobbler that will turn heads.

Added sliced Provolone, which I melted over the top under the broiler and made the sandwiches in pita pockets. Delicious!

Fresh or frozen strawberries, both work well here, and the shortbread like crust on top gives the nice crunch with the soaked in strawberry juice. It is full of fresh strawberry flavor, and it is so refreshing and tasty. A great fruity dessert.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.

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The way my Grandma used to make it. Very hearty and comforting.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

This is a classic dish in Northern China, it's usually made with broad beans, potatoes, pork or beef chunks as you wish, and freshly made noodles. This is an easier version by using spaghetti, I also omit the meat to make it a meatless but still very tasty.

Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!

A delicious way to cook zucchini, and it's such a yummy combination for you to enjoy.