129 kunde recipes

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

This ice cream like frozen dessert is so creamy, silken and chocolaty. It's definitely a kind of dessert that you can impress your guests.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Fruity Mary punch simmers red wine with brown sugar, apple, orange, pineapple, and star anise, then finishes with a splash of orange curaçao. A warm holiday mulled wine served in heat-safe mugs.

Chocolate tortoni is a frozen Italian dessert with two kinds of chocolate, whipped cream, beaten egg whites, toasted almonds, and candied cherries. Elegant, no-churn, and make-ahead.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Flourless chocolate roulade filled with vanilla whipped cream and dusted with cocoa. Eight eggs, two kinds of chocolate, and zero flour make this roll intensely rich and tender.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Most health food stores sell many kinds of whole grain cereals. Follow directions on package, but increase the amount of water by 1/2 cup for every two servings.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

A rich chocolate bread pudding made with pumpernickel, currants, and a custard of egg yolks, cream, and two kinds of chocolate. Baked in a water bath until silky and set.

A one-of-a-kind bundt cake with cooked wild rice and toasted nuts folded into a brown sugar-buttermilk batter with maple and nutmeg. Served with maple whipped cream.