5,350 wor recipes

This vegetable miso stew will for sure warm you up on a cold winter day. It's quick-easy to prepare, loaded with goodness, and it tastes delicious.

Annie Mae Jones' sweet potato biscuits: Southern-style biscuits with mashed sweet potato folded into a buttery shortening dough, cut into squares and baked golden. Eat warm with butter.

Quick side dish with cooked brown rice sautéed in margarine with mushrooms and green onions. Simple, nutty, and ready in 20 minutes using leftover rice.

Beneath a layer of ghostly whipped topping lies a chilling graveyard of cookie-crumb earth, with layers of creamy, eerie cheese filling and a tombstone of cookies marking the final resting place of your diet. Serve this spine-chilling dessert at your Halloween party, if you dare, and watch as your guests unearth the delicious secrets hidden within!

Caribbean chicken roti, curried chicken with scotch bonnet, garlic, and jira folded into homemade flatbread rounds. A Trinidadian-style street food classic that rewards a long marinating session.

Pork and mung bean spring rolls: ground pork stir-fried with bean sprouts and onion, wrapped in egg roll skins, dipped in a Bisquick batter and deep-fried golden. American-Chinese style.

Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.

Asian-style noodles and meatballs with beef-pork meatballs seasoned with ginger, soy sauce, sesame oil, and mushrooms, served over chow mein noodles in a savory soy-beef broth glaze.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Egg foo young with ham, bean sprouts, and scallions deep-fried into crispy golden omelets, then served over a savory soy-molasses gravy. Classic Chinese-American takeout made at home.

Change is good, and so are these scrumptious biscuits which can become a favorite at your next family gathering.

Everyone loved our twice baked potatoes, but shhh, don't tell them how easy they are to make.

Panko shrimp: Japanese-style deep-fried shrimp in a crisp, shatteringly light breadcrumb coat. Served with lemon wedges and soy sauce for dipping. A hot appetizer that stays crunchy even at room temperature.

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!

So easy to make, and it was sweet, sour and very flavorful. Forget the store-bought coleslaw mix, this simple yet tasty recipe takes no time, cost-effective, and tastes delicious.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.