10,000 card low recipes

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

Broiled cod with paprika butter sauce flavored with sautéed onion, cayenne, and lemon. Crisp browned tops, flaky tender fish, and ready in 25 minutes from a hot broiler.

Create the traditional french onion soup in your crockpot with this easy to follow recipe.

Knorr French onion dip in three ingredients: onion soup mix stirred into sour cream and mayonnaise. A creamy, savory, no-cook party dip ready in five minutes for chips and veggies.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Thai pork with basil stir fries thinly sliced pork loin with garlic, chilies, and a full bunch of fresh basil in a soupy fish sauce broth. Ready in 25 minutes over rice or noodles.

A Texas-sized overnight breakfast casserole with sausage, ham or bacon. Perfect for any Sunday morning. Make ahead the night before and simply throw it in the oven the next morning.

A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.

Open faced Reuben sandwiches baked with sauerkraut, corned beef, and melted Swiss cheese on dark rye toast. A quick appetizer or party snack ready in just 15 minutes.

Ground beef kebabs seasoned with allspice, cayenne, and tomato paste, shaped onto skewers and grilled. A kofta-style kebab with Middle Eastern spice that's ready in 30 minutes.

Juicy tender pork medallions served with classic French steak Diane sauce for pork tenderloin. This quick and easy pork tenderloin recipe is ready in about 15 minutes flat.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Green bean casserole built with cream of celery soup, sour cream, sweet corn, and a buttery Ritz cracker topping crowned with slivered almonds. A creamier, crunchier riff on the holiday-table classic.