10,000 card low recipes

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

Frozen lobster tails butterflied and microwave-steamed, then drizzled with a citrus butter made from lemon juice, orange zest, ginger, and paprika. A date-night seafood dinner ready in 40 minutes.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Nothing beats a savory pot roast so try this simple recipe that will bring your family together at the dinner table.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

If you're looking for a quick dinner for two, this scrumptious dish will satisfy your hunger in no time! Goes well with a nice light salad.

A show-stopping caviar mold set in a tangy blend of sour cream, mayonnaise, lemon juice, and unflavored gelatin. Unmold, crown with sour cream and caviar, and serve as a retro-elegant party centerpiece.

Italian sausage and ricotta filling with spinach, pine nuts, and garlic for yeast pastry pockets. Savory hand pies baked golden with an egg wash crust.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Breafast is almost the most important meal in a whole day, so we should always pay more attention on it, this soft breakfast tacos should be a nice choosing!