174 cree recipes

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Serve this delicious and easy to make pie at your St. Patricks day party.

This tasty recipe made with creme de cassis is a perfect side dish for a Thanksgiving dinner. It will sure make your grandmother proud!

Strawberry crepes flambe fresh berries in a citrus-butter-brandy syrup, then fold them into delicate crepes glazed with the reduced sauce. Showy New Orleans-style dessert ready in 30 minutes.

An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.

Strawberry cream crepes with sweetened condensed milk thickened by lemon juice, folded with fresh berries and whipped cream. No-cook dessert assembled in 15 minutes.

A delicious and light soup that we make all the time. It can be served warm, at room temperature or chilled. So it's perfect all year round. If you like chunkier soup, just simply reserve 1 cup or two soup before putting into the blender.