906 reame recipes

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Peaches with white wine: ripe peeled peaches steeped in dry white wine for an hour, then served in wine glasses topped with sweetened mascarpone-yogurt cream. The Italian summer dessert that cooks itself.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Cottage cheese biscuits skip buttermilk in favor of nearly 2 cups of creamed cottage cheese for unmatched moisture and protein. Tender, fluffy, and high-rising biscuits in 45 minutes.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.