10,000 card low recipes

Freezer-prep hamburgers: portion, bundle, and freeze quarter-pound patties with their buns for grab-and-grill weeknight dinners. Cook straight from frozen on the grill or in a skillet. No thawing required.

Quick and easy Asian glazed salmon. Perfect for a quick weeknight meal.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Crisp mixed greens tossed with creamy avocado, tangy feta, briny Spanish olives, and sweet bell peppers—a refreshing single-serve lunch.

Delicious recipe for an all-year round chocolate treat.

Make these easy and delicious chocolate peanut clusters at any occasion, they are too addictive to stop eating.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.

This is based on a delicious Paula Deen chicken recipe. Very yummy using only 4 simple ingredients.

Homemade pizzas can be healthy. You can adapt this pizza recipe to your own taste.

Homemade small batch German sausage from Nürnberg.

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.

Mocha truffles: melt-in-your-mouth chocolate ganache balls infused with instant coffee and Kahlua, rolled in cookie crumbs or chopped nuts. Five ingredients, no candy thermometer.

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

It's hard to be not tasty when there are fresh mint and chocolate chips in cookies. If you have lots of fresh mint growing at your back yard, these delicious chocolate chip mint cookies should definitely be on your "to-bake" list!

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.