10,000 block recipes

One of Mrs. Carter's favorite recipes was for a simple cheddar cheese mold. Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

Classic chicken salad with crunchy salted almonds, celery, and green pepper in a light mayo dressing. A make-ahead lunch for sandwiches, crackers, or a bed of lettuce.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Shredded chicken salad with toasted walnuts, deep golden caramelized onions, fresh cilantro, and creamy mayonnaise. A hearty, flavor-packed salad served at room temperature.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Microwave Swiss steak with round steak braised in tomato soup, celery, onion, and green pepper. The 1970s comfort food classic, sped up to dinner-table fast.

This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

One-skillet fish fillets with sauteed mushrooms, soy sauce, and dry sherry. A light, diabetic-friendly dinner that cooks gently in about 30 minutes with clean Asian-inspired flavors.

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Traditional Czech liver dumplings made from chicken livers, onion, and marjoram, simmered in chicken broth. Old-world comfort food at its finest.