10,000 brack recipes

Pesto mushroom caps stuff fresh button mushrooms with homemade basil pesto and crown each one with a walnut half, then bake until hot and fragrant. A 10-minute vegetarian appetizer that punches way above its weight at a cocktail party.

Creamy stovetop tuna with sauteed mushrooms and celery in a homemade white sauce. Diabetic-friendly comfort food from two cans of tuna and a handful of pantry basics in 45 minutes.

Slow cooker cheese and shrimp chowder with tender potatoes, Velveeta, and a splash of dry sherry. Set it in the morning and come home to a rich, creamy bowl.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

very healthy salad, different kinds of vegetables, good to choose!

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Cream cheese and sour cream dip with fennel seeds, minced white onion, and paprika. A no-cook, make-ahead party dip with a subtle licorice twist.

Four creative bagel topper recipes in one: smoked salmon New Yorker, ham and mustard Midwestern, fresh ricotta Californian, and a baked pizza snack. Level up your bagel game.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Pear walnut salad tosses crisp greens with thinly sliced pear, toasted walnuts and red onion under a pear-nectar vinaigrette that echoes the fruit. A light, vegetarian salad in about 10 minutes.

Ham Head is a fun Halloween food art project for kids. A round ham slice becomes a spooky face with hard-boiled egg eyes, olive pupils, pickle mouth with olive teeth, carrot ears, and string cheese hair.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Broiled swordfish steaks topped with a lemon, oregano, and sweet red pepper sauce. Cooked over white wine for a bright, Mediterranean-style seafood dinner.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.