10,000 ches recipes

Tons of refreshing flavour is all in this delicious dish.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Creamy ham and mushroom casserole with cheddar bechamel, steamed broccoli, and tender ham cubes over rice. A leftover-ham rescue mission with a from-scratch cheese sauce.

Warm Upside-Down Cheesecakes with Blueberry Sauce recipe

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Penne arrabbiata with a vodka cream sauce: tomatoes, red pepper flakes, garlic, and vodka simmered with heavy cream and tossed with penne and Parmesan.

Kodiak Casserole is a hearty ground beef and egg noodle bake loaded with green olives, barbecue sauce, picante, and melted cheddar for a bold one-pot dinner.

Cheeseburger pizza on a biscuit dough crust topped with seasoned ground beef in cream of cheddar soup, mustard, tomatoes, mozzarella, and garnished with pickles and olives. Ready in 30 minutes.

San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.

Bread machine rosemary whole wheat focaccia topped with caramelized red onion and parmesan. A nutty, herb-scented Italian flatbread made hands-free in your bread machine.

Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.

Cheese tortellini in deeply savory porcini mushroom broth with mixed wild and fresh mushrooms. An elegant 30-minute Italian primo course on a weeknight.

Beef mushroom freezer mix combined with noodles Romanoff in a creamy sour cream cheese sauce. A quick weeknight dinner using frozen and boxed convenience ingredients.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.

Simple herbed butter spread made with softened butter and mixed herbs. A two-ingredient compound butter for sandwiches, bread, meats, and vegetables.