10,000 block recipes

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Excellent. Several of our guests stated that they hate refried beans but after trying this dip they are converted. Great mix of flavors, I added a chipotle pepper in adobo sauce that was chopped and mixed into the refried beans. A perfect superbowl dip or great anytime you have a gathering.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

A clean tasting soup that is packed with protein rich beans.

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

A refreshingly delicious chopped Mediterranean salad is also very quick and easy to put together. A great spring or summer salad with your BBQ.

A delicious and filling vegetarian main dish. Meaty mushrooms, rigatoni tomatoes veggies and two kinds of cheese make this a pleasing hearty main dish.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Cheesy and creamy mac 'n cheese with the added texture and flavor of mushrooms and broccoli, all in one skillet for easy cleanup. Using a skillet keeps it quicker than a slow baked version as well.

Chicken salad Contessa: roasted chicken tossed with sweet grapes, toasted walnuts, and a creamy tarragon dressing. Roasting the chicken instead of boiling builds real flavor. Pile it on greens or a croissant.

Slow cooker German short ribs braised in red wine, chili sauce, and brown sugar with a tangy hit of vinegar and Worcestershire. Fall-off-the-bone beef served over wide egg noodles.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

Crunchy tuna salad with water chestnuts, celery, carrots, and green onions in a Dijon-soy mayo dressing. Asian-leaning twist on classic tuna salad. Ready in 10 minutes for lunch.