7,674 wedding recipes

Slow cooker oatmeal porridge cooks low and overnight, so you wake up to a warm, spiced bowl ready to eat. Just water, oats, dried fruit, and a dash of cinnamon, nutmeg, and mace. Set it before bed, scoop it in the morning.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

Fork-tender flank steak slow-cooked on a bed of onions and mushrooms in the Crock-Pot, rubbed with Worcestershire and paprika. Set it up in 10 minutes and let it cook all day.

Oysters Rockefeller, the New Orleans classic: shucked oysters in the half shell, baked on a bed of rock salt under a rich green herb-butter sauce until browned and bubbling. An elegant baked oyster appetizer.

Medallions of veal with sauces: tender stuffed veal cutlets on a bed of sauteed spinach, dressed with a crayfish Nantua sauce and lemon-chive wine butter, garnished with crayfish and asparagus. Fine dining at home.

Lady apple fruit wreath ringing a holiday roast with spiced crabapples frosted in tinted cream cheese and rolled in toasted pecans, set on a bed of parsley. A retro edible garnish for your festive platter.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

This baked feta “bread”, combines the rich flavor of feta cheese with the subtle sweetness of honey and the aromatic touch of bay leaves. This unique bread is made with just a few simple ingredients - feta cheese, flour, and egg and touch of honey - and is baked on a bed of bay leaves to infuse it with a distinctive, savory taste.

Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.