Cornmeal Mush
Soft lemon-scented cornmeal cooked with milk, water and sugar, served with cold dairy and sugar.
CookEat Recipe collection
Recipes for real-life cooking
Find your next recipe, from everyday meals to new ideas.
recipe discovery
2000 recipes
Page 21 of 84
Corsican Tripe on Toast
Raw beef tripe and prepared boneless foot skin slowly cooked for seven to eight hours in abundant meat juices, finished with Parmesan and served over toast.
Cotognata Quince Paste Tablets
Smooth quince and sugar paste, spread thinly and dried into small firm tablets, with an optional fine sugar coating.
Country-Style Chicken with Potatoes
Whole chicken studded with rosemary and garlic, braised with tomatoes and served with potato wedges browned separately and finished in its juices.
Courgette and Artichoke Sauce with Rosemary
Boiled artichoke hearts and gently softened courgette are puréed with raw tomato and shallot. Chopped rosemary leaves and dried oregano give the vegetable sauce a pronounced herbal flavour.
Courgette and Artichoke with Potato
Courgette, potato and aubergine cook with onion and oregano until tender. Artichoke hearts, spinach and basil finish the dish.
Courgette and Cannellini Cups with Pita
Mashed cannellini beans bind softened courgette and fennel with garlic, sage and finely diced cucumber. Serve in small cups with crisp pita triangles.
Courgette and Chicory Salad with Mustard
Courgette and chicory are folded through peas with rocket, chives and Dijon mustard. A light coating of olive oil and red wine vinegar completes the salad.
Courgette and Mushroom Salad
Courgette, mushrooms and chicory are arranged with radish, parsley and chives. Olive oil and red wine vinegar are emulsified separately before dressing the platter.
Courgette and Pepper Sauce with Mint
Raw courgette and sweet bell pepper are blended with mint into a thin, sharply acidic condiment. Lemon juice, balsamic vinegar and red wine vinegar provide most of the flavour, with a small amount of olive oil.
Courgette and Pepper Toast Bites
Finely diced courgette and sweet pepper are folded with artichoke hearts, ricotta, parsley and balsamic vinegar. Serve on crisp olive-oil toasts.
Courgette and Spinach Pita Bites
Tender courgette and wilted spinach are layered on grilled pita and topped with cooked white rice seasoned with oregano, black pepper and herbs.
Courgette and Tomato Rice Salad with Capers
Chilled brown rice, courgette, tomato and fennel are dressed with capers and oregano vinaigrette and arranged over rocket.
Courgette and Tomato Salad with Balsamic Vinegar
Thinly sliced courgette and fennel join tomato and rocket in a parsley, oregano and balsamic vinaigrette. A teaspoon of the measured olive oil is reserved for the final drizzle.
Courgette and Tomato Salad with Saffron
Courgette, tomato, carrot and cucumber are tossed with parsley and saffron vinaigrette. Lemon wedges accompany the salad.
Courgette and Tomato Sauce with Garlic and Mint
Raw courgette and tomato are puréed into a light sauce with garlic, mint and red wine vinegar. A little reserved chopped mint finishes the bowl after its short rest.
Courgette and Tomato Sauce with Oregano and Mint
Gently softened grated courgette is blended with raw tomato and shallot into a light orange sauce. Dried oregano and fresh mint season the mixture, finished with red wine vinegar and olive oil.
Couscous and Aubergine with Lentils
Aubergine and onion cook until tender, then lentils, couscous and brown rice are folded in. Sesame oil and parsley finish the dish.
Cracker and Onion Boiled Dumplings
Soft cracker, egg and fried-onion dumplings boiled in salted water and served with melted butter and parsley.
Cranberry and Maple Pistachio Cake
Chopped fresh cranberries and pistachios run through a maple batter. Baking powder lightens the mixture, which is spread in a broad tin and rested before cutting ten portions.
Cream Kalamazoo
Beet-celery cream soup thickened with rice flour over No701 broth.
Cream St. Germain with Almond Milk
Cream St. Germain with Almond Milk
Cream of Asparagus Soup
Smooth asparagus soup thickened with rice flour, milk and egg yolk.
Cream of Beetroots
Veal-knuckle and six-beet strained cream soup with two-stage water.