Flavor recipes

A light yet very flavorful soup. You don't need much to serve, only a loaf of good bread.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

"...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..."

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.