10,000 ches recipes

Classic Greek moussaka with layers of browned eggplant, seasoned ground beef with red wine and cinnamon, and a rich bechamel sauce baked until golden and bubbling. A hearty Mediterranean casserole that serves 10.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Simple Italian tomato salad with fresh mozzarella and onions. Toss with dressing, chill 30 minutes, and serve as a side or over toasted bread for easy bruschetta.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

Crispy Sicilian flatbread topped with sauteed mushrooms, sun-dried tomatoes, fresh herbs, and Parmesan. Uses store-bought pizza dough for a 30-minute appetizer or snack.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Try a new kind of meatball with this easy and tasty recipe your kids will love!

A slow-simmered Southwestern beef chili with pinto beans, green chilis, jalapeños, and six tablespoons of chili powder. Topped with sharp cheddar and scallions. Tucson tough.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Thick French bread slices hide melted Monterey Jack pockets inside, then get dipped in spiced egg batter and pan-fried golden. Serve these stuffed toasts with salsa, sour cream, and guacamole for a Southwestern breakfast twist.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Pizza with pizzaz, surprise your family with this unique version of a pizza. Carmelized onions as a base instead of the traditional sauce topped with potato slices, cheddar and dill.