1,397 mill recipes

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

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

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

Chocolate cherry cheesecake topped with whipped cream, reminiscent of Black Forest Cake.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Absolutely delicious, moist and full of chocolate flavor, it's a great joy to have it!

Mediterranean herb chili burgers blend ground beef with chopped tomato, black olives, garlic, dill, lemon zest, and chili powder. A grilled patty with serious global flavor.

for those who like delicate aroma and flavor of fresh lovage..

for fans of spring cabbage and typical combinations..

A sour cream coffee cake recipe with a ribbon of cherry pie filling topped with a delicious almond crumble.

Mini Black Forest chocolate cheesecakes topped with Cherry filling.

Discover Ronald Reagan's favorite beef stew recipe: easy, hearty comfort food with tender beef, artichokes, and mushrooms in a rich wine broth. Perfect for beginners—stovetop, oven, or Instant Pot directions included for stress-free dinners like "easy homemade beef stew for families" or "classic presidential beef stew with vegetables."

Very good coffee cake! I always like the topping, so I doubled the amount of topping. The cake was very moist and not too sweet. I might try this recipe using a different kind of pie filling.

Homemade chicken burgers ground from chicken breast and bound with soaked bread, egg, onion, garlic, marjoram and paprika. Pan-fried golden and served on buns with tartar sauce, lettuce, tomato and dill pickles.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.