10,000 chesse recipes

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Retro skillet pie with chicken, spinach, and mushrooms folded into a spicy jalapeño Velveeta soufflé, wrapped in flaky crescent roll dough. Puffy, cheesy, and crowd-ready.

No-crust salmon quiche with a crouton base, mozzarella, and a nutmeg-kissed egg custard. Skip the pastry dough and still get a golden, savory pie in under an hour.

Pounded chicken breast pan-fried in whole wheat flour, topped with wilted spinach, marinara, Parmesan, and melted mozzarella on a toasted roll. Game day eats, lightened up.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.

Excellent. Several of our guests stated that they hate refried beans but after trying this dip they are converted. Great mix of flavors, I added a chipotle pepper in adobo sauce that was chopped and mixed into the refried beans. A perfect superbowl dip or great anytime you have a gathering.

Slow cooker spaghetti meat sauce with blended vegetables hidden in the base. Ground beef, canned tomatoes, carrots, and onions simmer 8-10 hours for a deep, rich, thick sauce.

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

No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that's built for game day or cocktail hour.

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.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Savannah crispy wafers made with butter, yogurt, and flour, rolled paper-thin and baked until golden. Top with sugar for sweet or Parmesan for savory. Just 6 ingredients.