10,000 card low recipes

This mixture helps thicken your chili as well as adding loads of flavor.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Panjaria Salata, the classic Greek beetroot salad: whole beets boiled with tops intact, then sliced and served with Skorthalia garlic sauce or an olive oil, vinegar, and coriander dressing.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.

Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.