10,000 card low recipes

A boozy coffee punch with Kahlua, vanilla ice cream, and whipped cream that serves 14 from one batch. This crowd-pleasing holiday drink comes together in minutes with no cooking required.

Microwave glazed pork loin roast: a garlic-studded loin brushed with a sweet-savory orange marmalade and mustard glaze, cooked tender in the microwave. A juicy roast without turning on the oven.

Fruity tofu smoothie blended with white grape juice, silken tofu, and fresh strawberries. A creamy vegan protein boost ready in 10 minutes. Swap in banana, mango, or peach.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Classic Greek tyropites (cheese triangles) with feta, ricotta, and nutmeg wrapped in buttery phyllo dough and baked golden. Makes 60 crispy, flaky appetizers for parties and holiday gatherings.

Flourless raspberry truffle cake made with a full pound of melted chocolate, whipped egg whites, and butter. Topped with sweetened cream, fresh raspberries, and chocolate curls.

Easy nachos: three-ingredient nachos with tortilla chips, melted American cheese food, and salsa. A 15-minute snack for game day, movie night, or kid lunches.

Easy baked orange chicken with a four-ingredient citrus glaze made from orange juice, zest, brown sugar, and cornstarch. Pours straight onto frozen chicken breasts and bakes hands-off.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Banshee cocktail with creme de banana, creme de cacao, and sweet cream shaken over crushed ice. A creamy, dessert-style drink ready in two minutes.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.