10,000 card low recipes

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

This is really easy and quick to prepare. Only used one skillet. I added asparagus while sauteing the onions. This was delicious.

White chocolate truffles with orange liqueur and zest, rolled in powdered sugar. Only 5 ingredients, no baking required, and they freeze beautifully for weeks.

Chicken breasts goes very well with the mozzarella cheese.

California-style Boboli pizza topped with melted cheddar, ripe olives, creamy avocado, alfalfa sprouts, crispy bacon, and sour cream. A 20-minute pizza that skips the sauce entirely.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Stir fry pork with snow pea pods, mushrooms, bamboo shoots, and fish sauce over rice. A quick, light Asian pork tenderloin stir fry ready in 25 minutes.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Penny sous are handmade peanut butter ganache truffles dipped in tempered chocolate and topped with a single toasted peanut. Four-ingredient chocolatier-level dessert.