29 gouda recipes

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

Vegetarian Shepherd's pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.

Homemade flower bread shapes a soft enriched dough into a pretty twisted flower: strips bundled, twisted, and tucked, then egg-washed to a glossy gold. A showy, soft-crumbed bread for jam or butter.

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

A little recipe that is good as caterpillar cake for kids

This simple crockpot recipe is easy to make and the dish tastes just as good as if it came off the barbecue.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Lasagna noodles rolled around a broccoli, mushroom, and cottage cheese filling, baked in marinara sauce. A fun vegetarian twist on classic lasagna that looks as good as it tastes.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

Mixed greens tossed with shaved fennel, thin pear slices, toasted walnuts, Parmesan, and a balsamic-olive oil drizzle. A no-cook fall or winter salad that takes 15 minutes and looks as good as it tastes.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.