220 lounge recipes

Easy crock pot potato soup. Serve with chopped green onions and slice cheddar cheese. SUPERB! Absolutely wonderful.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

Long white radish and arugula salad: crisp, peppery daikon and arugula tossed with scallion in a bright oil-and-citrus dressing, finished with toasted sesame. A sharp, refreshing side.

untypical spicy flavor which you like more and more when tasting..

Classic Long Island Iced Tea with equal parts rum, gin, vodka, Triple Sec, lemon juice, and orange juice topped with cola. Looks like iced tea, hits like five drinks in one.

Homemade chocolate covered cherries with rum-soaked maraschino cherries wrapped in fondant and double-dipped in chocolate. Liquid-center holiday candies just like the ones in the gold box.

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Roast Long Island duck stuffed with tart apples, raisins, and orange zest. Crispy-skinned, classic Sunday-supper duck served with Burgundy wine jelly on the side.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Milk rice is one of the very popular food in Sri Lanka!

This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with only a few simple ingredients.

Easy Mexican rice with carrots, peas, picante sauce and canned tomatoes with green chilies. A one-pot vegetarian side dish that's ready in under an hour.

An easy and tasty side dish - spicy beans and rice.

My intention was to combine flavors of shrimp and beef inside the meat as well as inside the sauce..

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?