10,000 card low recipes

Chinese whole crab wok-fried with fresh ginger, scallions, and red pepper in a glossy sherry-soy sauce thickened with cornstarch. Messy, hands-on, and absolutely worth it.

Single-serving broccoli rice soup made with leftover rice, cooked broccoli, and a surprising hint of apple. Serve chunky or puree it smooth. Ready in about 10 minutes of active cooking.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

Garlic cheese bread scaled for a crowd: French bread slabs slathered with garlic butter, blanketed in mozzarella, and showered with parmesan, oregano, and parsley. Built for parties, potlucks, and catering.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

Cold strawberry soup with sweet white wine, lime juice, honey, and frozen cherries blended smooth with cream. A chilled fruit soup served with a dollop of sour cream.

Potato skin nachos swap tortilla chips for crisp russet potato shells topped with taco sauce, cheddar, jalapeños, garlic and parsley. Gluten-free game-day bites with crunch.

Golden pan-fried veal cutlets smothered in a creamy white wine sauce made with beef bouillon and milk. Feeds 8 in just 25 minutes, making it a go-to for easy entertaining.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Steak Diane: thinly pounded sirloin steaks pan-seared in butter and topped with a warm Worcestershire-shallot sauce. Classic 1950s tableside dinner, ready in under 10 minutes.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.