10,000 andre recipes

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

A loaded omelet folded between crispy toast with bacon, ham, cheddar, mushrooms, peppers, and a kick of jalapeno. Half omelet, half sandwich, all breakfast glory.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

If your in a hurry you still can make this curry dip! Easy, simple and great tasting!

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Broiled Chicken Breast with Honey Mustard Sauce recipe

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

Fill your kitchen with that wonderful smell of barbecue with this simple crockpot recipe.

Chilled avocado curry soup blends ripe avocados with chicken broth, curry powder, and cream into a velvety cold soup. No cooking needed, just 10 minutes and a food processor.

A quick Chinese-style stir-fry with thin-sliced round steak and crisp green beans in a savory brown gravy with soy sauce and ginger. On the table in 45 minutes, served over hot rice.

Next time when you crave something sweet but not too rich, try this recipe. Within 10 minutes you will enjoy a creamy, chocolaty yet light treat.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

Rainbow meringue torte: four crisp meringue discs layered with chocolate, mint chip, and strawberry ice cream, topped with whipped cream and toasted almonds. A make-ahead frozen showpiece dessert.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Bacon and egg breakfast casserole layered with croutons, cheddar cheese, and a mustard-spiked egg custard. Assemble and bake for an easy brunch that feeds a crowd.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.