10,000 cheesy recipes

Vegetarian soybean burgers made with whole soybeans, ground sunflower seeds, and soy sauce. Protein-packed veggie burger with a hearty bite, no fillers or fake-meat stand-ins.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Cheesy dumplings baked on top of creamy sauce with chunks of chicken, bacon, onions and mushrooms. All in one deluxe chicken dinner.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

This rib-sticking dish was given to me by a Southern relation.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

Using whole wheat flour and canola oil, let these tasty desserts become more healthy.

Sautéed chicken, broccoli, zucchini, and sun-dried tomatoes tossed in a light cream sauce with red pepper flakes, served over linguine. A veggie-loaded pasta dinner in 30 minutes.

My version of this classic Italian dish. This is a very interesting recipe. Actually I've tried this already and I was very impressed by its taste. Try this too so that you will experience the goodness of this dish.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Four cheesecake crust recipes in one: classic graham cracker, chocolate wafer, spicy gingersnap, and toasted nut. Pick your base and build your dream cheesecake.

Load up on your power vegetables, sweet potatoes and sweet red bell pepper in this satisfying pasta main dish.

Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big "WOW".

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.