469 kunde recipes

This rendition of Bubble and Squeak is a variation of the classic British dish that is made from leftover mashed potatoes and vegetables. Just three ingredients and breakfast is served.

Santa cookie wreath, a festive gingerbread ring shaped from boxed mix, ringed with holly-leaf cookies and finished in melted candy coating. A fun edible centerpiece for the holiday table.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Quick and easy butterfly soup made with bow-tie pasta, canned tomato soup, and a splash of lemon juice. A kid-friendly lunch ready in 40 minutes flat.

I had this yummy and warm hot-pot with some homemade kimchee and a Korean style spinach salad. Real comfort food! Highly recommend this dish to everyone who likes Korean food.

Breakfast spaghetti tossed with beaten egg, butter, and grated cheese over low heat. A quick, savory morning pasta like a simple carbonara for breakfast.

No-bake chocolate roll with melted semi-sweet chocolate, colored marshmallows, cherries, and walnuts rolled in coconut. A retro fridge candy that slices into colorful pinwheels in just 15 minutes.

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Peanut butter brownies baked in a jelly roll pan with a melted chocolate chip topping spread over the warm bars and a crunch of chopped peanuts. Easy bar cookies built for a crowd.

Sigi's chocolate torte: store-bought pound cake layered with a silky chocolate ganache-style icing made in a blender. Four-layer torte ready for the fridge in 30 minutes.

This old fashioned fruit cake is a classic. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor.

Chewy oatmeal cookies loaded with milk chocolate chips, chopped toffee bars, and maple syrup. Rolled into balls and baked until just set for a soft, chewy center.

These little sheep cupcakes are very easy to make and they look so cute, coated with white frosting and marshmallows, using Jelly beans as feet and ears, everyone loves these little sheep!

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.