10,000 card low recipes

Frosty Pumpkin Pie layers pecan ice cream and spiced pumpkin mousse in a gingersnap crust - a make-ahead frozen dessert that needs just 3 hours in the freezer.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Cheese-stuffed burgers hide a pocket of Monterey Jack and fresh chile pepper inside lean ground beef patties, then get served on toasted crusty bread with sliced tomato. The Juicy Lucy goes Southwest.

Creamy lemonade pie folds frozen lemonade concentrate, instant vanilla pudding, and whipped topping into a graham cracker crust. No-bake, freezer-friendly, tart-sweet summer dessert.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.

Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

Hot corned beef sandwiches with American cheese, green olives, ketchup, and Worcestershire sauce stuffed in coney buns and heated in foil. A quick, savory, retro lunch ready in 15 minutes.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

If you want to try something new for dinner, then you'll enjoy this delicious dish made with bacon slices, jalapeno peppers and pinto beans.

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.