6,413 cholesterol recipes

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Hot sandwiches stuffed with SPAM, melted cheese, and crisp vegetables get wrapped in foil and baked until steaming for easy lunch boxes, camping trips, or retro comfort food.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Quick and easy grouper (fish) with a horseradish sauce.

Pan-seared beef tenderloin fillets served with a quick mushroom-horseradish brown gravy. A 25-minute special occasion dinner that turns packaged gravy into something worth serving company.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Smoked duck breasts crisp skin-side down in a hot skillet, then get glazed with raspberry vinaigrette spiked with hot sauce, honey, and fresh raspberries for an elegant 15-minute dinner.

Sugar-free marinated cucumber salad with vinegar, garlic, and black pepper. Salt-brined thin slices release their water, then soak up a tangy dressing for a crisp, diabetic-friendly side dish.

This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.

Homemade pepper jelly with hot chili peppers, green bell peppers, vinegar, and Sure-Jell. Sweet, spicy, and spreadable, this classic Southern condiment pairs perfectly with cream cheese and crackers.

Homemade turkey gravy from pan drippings and giblet broth, thickened with flour and loaded with chopped giblets. The essential Thanksgiving gravy recipe.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Italian dressing variations: customize a base Italian vinaigrette with anchovies, bacon, Parmesan, tomato puree or red wine to create five distinct dressings from one starting point.

Sliced russet potatoes layered with cheddar cheese and cream of mushroom soup, baked until fork-tender and bubbly. A 5-ingredient side dish that pairs with just about everything.