10,000 card low recipes

Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

Chilled asparagus salad with pickled red ginger, sesame oil, and soy dressing. A crisp, refreshing Japanese-inspired side dish that takes just 20 minutes to prepare.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

Spicy ground beef burritos with refried beans, fresh tomatoes, and taco seasoning served in flour tortillas with guacamole and sour cream. A fun, fiery burrito the whole family can build at the table.

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.