10,000 ches recipes

Stuffed roast beef pockets made with refrigerated biscuit dough, cream cheese, pimentos, and a tangy honey-horseradish-Dijon sauce. A quick handheld dinner in 40 minutes.

Pumpkin marble cheesecake on a gingersnap-pecan crust with swirled pumpkin spice and vanilla cream cheese batters. A stunning fall dessert with two-tone visual appeal.

Rise and shine breakfast casserole with bread cubes, cheddar cheese, eggs, and milk assembled the night before and baked in the morning. A make-ahead strata with just 10 minutes of prep.

No-bake eggnog cheesecake built on a crumb crust, with sieved cottage cheese, gelatin, and whipped cream folded into a spiced eggnog custard. Light, airy, and finished with a dusting of nutmeg.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

Slow cooker dried beef and noodles in a creamy white sauce with sharp cheddar and green peas. A set-it-and-forget-it comfort food casserole.

Fresh spinach boiled right with the fettuccine, then tossed in heavy cream, Parmesan, and garlic salt. A 5-ingredient creamy pasta for two, ready in 20 minutes.

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Cheesy shredded potato casserole baked with melted cheddar, sour cream, scallions, and red pepper flakes. Potatoes are cooked in their skins, cooled, then coarsely grated for the best texture.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

Puffy broccoli souffle with Parmesan and a mayonnaise-based sauce, baked low and slow until golden. An elegant vegetable side that rises to any occasion.

Quick chicken empanadas stuffed with Spanish rice, cheddar cheese, and olives in flaky pie crust. Easy baked turnovers ready in under an hour, perfect for busy weeknights.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.

Cream cheese filling spiked with Irish cream liqueur bakes in a vanilla wafer crust, then gets topped with grated white chocolate for boozy, elegant cheesecake.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.