469 kunde recipes

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.

A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.

Chili with beans built the old-school way: overnight soaked pintos, three kinds of meat, and a slow simmer that coaxes out real depth. Cumin, cayenne, and jalapeños do the talking.

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.

Add a new kind of kick to your chicken with this succulent dish made with garlic cloves and a bit of lime.

Try a different kind of dinner with this succulent pork roast that's made with ground beef, mushrooms, chili sauce and parmesan cheese.

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

I love this vegetable soup, I added two kinds of mushrooms, I am a mushroom's fan, it was still a great recipe.

Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Pork chop rhubarb casserole layers seared chops between cinnamon-sugared rhubarb and a buttery breadcrumb crust. Tart-sweet-savory midwestern comfort food, the kind grandma made when the rhubarb patch came in.

Apple cobbler cake: a dense, oil-based bundt cake loaded with chopped apples and toasted pecans. Moist, fruit-heavy and fall-friendly. The kind of cake that lives on the kitchen counter.

Creamy Southwestern grilled cactus soup with nopalitos, jicama, broccoli, corn, and melted cheese in a roux-thickened broth. A bold, one-of-a-kind bowl.

I always do them, not only at Chrsitmas, sometimes I change some kinds of nuts, or use blueberries or strawberries, all go well!

Have you ever tasted this kind of barbegue ribs?I can bet you never,try it now,you will never remember others!Fabulous!