10,000 brack recipes

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

Slow cooker beef tips with mushrooms and green onions in a rich red wine and beef broth gravy. Set it and forget it for 7 to 12 hours, then serve over hot buttered noodles.

Brunswick stew is an American Southern cooking recipe that features a tomato base with vegetables, beans and, meats. Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Instant thermos vegetable soup with dried veggie flakes, bulgur, pasta, and herbs. Just add boiling broth and wait. The ultimate portable lunch hack, ready in 10 minutes flat.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Hammin di Pesach is a traditional Passover lamb stew with chicken meatballs, spinach, and matzo served as a two-course meal. Braised lamb chops and tiny seasoned chicken dumplings simmer together, then split into a main dish and a matzo soup.

Make-ahead sausage, cheese and egg breakfast casserole built on herb croutons, sharp cheddar and bulk pork sausage. Assemble at night, bake in the morning. The brunch crowd-feeder.

An Italian omelet. Unlike a French omelet where the egg is folded over the ingredients, the ingredients are actually mixed into the eggs.

Pepperoni onion quiche with slow-cooked Vidalia onions, Swiss cheese, and a creamy egg custard made with half-and-half and yogurt in a pre-baked pastry shell.

Oven-poached cod fillets with julienned carrots, mushrooms, celery, and tarragon in a lemon-chicken broth. Light, healthy one-pan fish dinner in 45 minutes.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Meat and sweet potato pie with a seasoned ground beef crust filled with mashed sweet potatoes, brown sugar, cinnamon, and eggs. A savory-sweet dinner pie with no pastry needed.