10,000 card low recipes

A simple recipe that creates a scrumptious beef brisket that everyone will love!

An authentic Dutch cheesecake made with grated Gouda cheese instead of cream cheese, lightened with beaten egg whites and studded with golden raisins. Baked in a shortbread tart crust with lemon.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Sauteed broccoli rabe (rapini) with garlic and onion in olive oil. A quick Italian-style side dish with a bold, peppery bite that pairs with grilled meats.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Homemade chicken nuggets fried golden in a Parmesan, paprika, and oregano coating. Crispy outside, juicy inside, and miles ahead of frozen. Makes 48 nuggets in just 30 minutes.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Tender corned beef brisket glazed with sweet-hot brown sugar and horseradish creates a St. Patrick's Day centerpiece with serious flavor.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Homemade Boursin-style garlic and herb cheese spread with cream cheese, butter, Parmesan, garlic, parsley, thyme, and marjoram. The classic French appetizer made at home for a fraction of the boutique cheese price.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

A new idea introduces a new taste! Try this tasty dish made with white wine, cheddar cheese and fruit relish.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.