10,000 block recipes

Microwave broccoli mushroom scallop topped with sharp cheddar and paprika. A retro side dish on the table in 30 minutes.

Fettuccine Alfredo with sauteed mushrooms, butter, half-and-half, and a blend of mozzarella and Romano cheeses. A simpler, vegetarian take on classic Alfredo with earthy mushroom depth.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Southern-style chicken spaghetti casserole baked with melted cheese, tomatoes and green chilies, bell peppers, and peas. A crowd-feeding comfort dish that freezes like a dream.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Hungarian chicken paprikash simmers chicken in paprika and onions, finished with sour cream and served over tender homemade nokedli (Hungarian egg dumplings).

Chicken fried steak with creamy pan gravy: tenderized chuck or round pounded with seasoned flour, breaded in cracker crumbs, fried until golden, then smothered in cream gravy made from the drippings.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

German-style pork tenderloin marinated in beer and cider vinegar, stuffed with pumpernickel and beer-soaked raisins, then rolled and roasted. A Bavarian Sunday roast with sweet-sour depth.