5,041 taste recipes

Honey-rum balls with ground walnuts, vanilla wafer crumbs, dark rum, and honey. Rolled in powdered sugar. A no-bake holiday confection that ages for 6 weeks for deeper flavor.

Madelaine's tomato basil soup with fresh tomatoes, fragrant basil, heavy cream, and butter. A classic creamy bistro-style soup made with just 6 ingredients in 60 minutes.

Easy, make-ahead side dish perfect for a barbecue or mid-day lunch.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

Easy and low-fat shrimp sauté in a sweet pepper sauce with a spicy finish.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

A spicy honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

You don't have to actually barbecue pork to get that succulent taste as this crockpot recipe explains it all.

Carrots are very nutritional. Especially after cooking. This quick recipe is very easy to make and tastes nice too.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

Cream cheese lemon pound cake from a doctored boxed mix with cream cheese, lemon zest and lemon gelatin. Tender, tangy bundt cake that tastes anything but boxed.

Microwave sole fillets in a creamy tarragon white wine sauce with broccoli and Parmesan. A light, elegant fish dinner ready in 30 minutes with no stovetop required.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.