10,000 block recipes

Eggy meat marinade builds a protein-rich emulsion of whole eggs, vinegar, and oil with seasoning blend, parsley, and oregano. Especially good on game meats like venison and tougher cuts that need tenderizing.

A succulent dish that is served as an appetizer on a bed of lettuce. Perfect side dish for pasta or rice.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

A tasty side dish that doesn't take long to make or satisfy.

Bert's homemade barbecue sauce: cider vinegar, ketchup, butter, real lemon and onion slices, mustard, and Worcestershire. A tangy-rich Southern-style sauce that simmers in twenty minutes.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

If you want to try these recipes but don't want the heat, just eliminate the habaneros from the sauce mixture. You will still have a delicious red bell pepper sauce.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Refreshingly easy chilled beet soup recipe with fresh beets, lemon, and sour cream garnish. Perfect for hot summer days: no-stove cooking, beginner-friendly microwave method for "simple cold beet soup recipes," "healthy vegetarian summer soups," and "quick no-cook beet borscht alternatives."

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!