10,000 andre recipes

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Baked chicken and stuffing with just three ingredients: chicken breasts blanketed in cream of mushroom soup and savory stuffing mix, baked until juicy. An easy weeknight dinner ready in about 30 minutes.

Pennsylvania Dutch scrapple, shredded pork simmered low and slow, set with cornmeal mush and sage, then chilled, sliced, and pan-fried crisp for a hearty breakfast.

A simple meatloaf topped with cheese that can be made in advance using your Nuwave oven.

Saucy Caribbean black beans simmered with fresh ginger, allspice, thyme, and orange juice. Vegan, high-fiber, and full of island flavor in about 40 minutes.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

With tastes from down south, this delicious recipe calls for a succulent pork roast, barbecue sauce and sliced onions.

Maple cream coffee treat with refrigerated biscuits filled with coconut cream cheese, baked over a sticky brown sugar-nut-syrup base, then flipped like sticky buns.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.