10,000 carib recipes

Pan-fried sweetbreads and button mushrooms baked under a golden yogurt, egg, and cheese gratin. A refined dinner for two that's ready in an hour.

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

Garlic cheese biscuits made with Bisquick, cheddar, and garlic butter brushed on top before baking. A copycat Red Lobster-style biscuit that's ready in 30 minutes.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Pork loin roast with pesto and sun-dried tomato stuffing: bone-in pork roast with pockets cut above each rib and packed with basil pesto, croutons, and sun-dried tomatoes. A four-ingredient showstopper.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Baked chicken legs with a lemon-herb seasoning roasted until golden, then smothered in mushroom gravy and baked again until fork-tender. A two-stage roasting method for maximum flavor.

Chicken roll-ups with breaded chicken, Monterey Jack cheese, and barbecue sauce wrapped in crescent roll dough, brushed with egg, and topped with sesame seeds.

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.