10,000 block recipes

Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.

A cozy ground turkey casserole with mixed vegetables and cream of mushroom soup, topped with mashed potato mounds and melted cheddar. Comfort food on the table in 45 minutes.

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Tangy-sweet barbecue beef sandwiches made with ground beef in a homemade ketchup-mustard sauce. Quick stovetop sloppy joes that feed 18 hungry folks.

Hearty beef and barley soup built on bone-in short ribs for deep flavor, with carrots, celery, cabbage, tomatoes, and quick-cooking pearl barley. Slow-simmered Sunday soup for cold weather.

I have maken this recipe for several years, everytime it goes well, it has become my keeper and I have introduced this recipe to a lot of my friends, they all love it!

Slow cooker Polish kielbasa with sauerkraut, tart apples, brown sugar, and apple juice. Smoky, sweet-tangy, and completely hands-off after layering.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

This slow cooker beef stew recipe includes stovetop directions. Nothing beats a savory beef stew chock full of chunky vegetables to warm the hear.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Salmon steamed in parchment paper with a teriyaki-orange marinade, green onions, and fresh orange slices. An elegant en papillote method that keeps the fish moist with easy cleanup.

German pfeffernusse cookies spiced with cinnamon, ginger, black pepper, cloves, and nutmeg, then rolled in powdered sugar while warm. Crunchy little spice balls with a molasses backbone.

Vegan refried beans with pinto beans, Spanish onions, cumin, garlic powder, and coriander. Skip the lard, keep the deep flavor with toasted spices and slow-baked finish.

Feijoada: Brazil's national dish, a rich black bean stew slow-simmered with an array of smoked and cured meats, then served with rice, collard greens, and orange slices. A weekend feast for a crowd.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.