318 rache recipes

Halloween witch's brew punch with cranberry juice, candied ginger, floating grape eyeballs, orange peel worms, and dry ice for a smoking cauldron effect. A spooky crowd-pleaser.

Three-ingredient orange sherbet made with Orange Crush soda, sweetened condensed milk, and crushed pineapple. No cooking, just mix, chill, and churn.

Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Mocha meringue pie with a chocolate-pecan meringue crust standing in for pastry. Coffee ice cream fills the crisp shell and freezes solid, topped with whipped cream and chocolate curls. A pour of Kahlua over each slice finishes it.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive.

Rich chocolate drop cookies loaded with flaked coconut, chopped pecans, and chocolate chips, each topped with a pecan half. Melted unsweetened chocolate in the batter gives them a deep, fudgy flavor that tastes like a German chocolate cake in cookie form.

Firm, creamy finger Jello made with whipping cream for an opaque, sliceable texture. Cut into shapes with cookie cutters for holidays, parties, and kid-friendly snacks.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Honey-glazed ham steaks pan-fried and brushed with a warm honey, dry mustard, ginger, and clove glaze. Dinner on the table in 15 minutes flat.

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Open-faced sub sandwiches on toasted English muffins with salami, lettuce, tomato, onion rings, basil, and melted American cheese. Broiled 5 minutes for a quick hot lunch.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Steak sandwich with broiled sirloin strips on sub rolls topped with milk-soaked, pepper-dusted deep-fried onion rings. A steakhouse-quality sandwich with crunchy, spicy homemade onion strings.