10,000 cholesterol recipes

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

This dish is very savoury with a crunchy/chewy texture.

Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.

Vegan slow cooker black bean chili with brown rice, carrots, and tomatoes cooked overnight in a crockpot. A hands-off, two-day recipe where time does all the heavy lifting for deep, rich flavor.

Slow-simmered chicken with nutty Jerusalem artichokes, loads of garlic, saffron, lemon, and fresh basil, finished with toasted pine nuts. A rustic Mediterranean braise with golden, aromatic broth.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Artichoke Hearts, Carrot and Tortellini Salad recipe

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.

Italian cracked wheat and pepper bread for the bread machine with bulgur, wheat germ, coarsely cracked black pepper, and olive oil. A hearty, peppery loaf with nutty whole grain texture.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

Butterflied shrimp pressed with a lemon-lime zest crust, seared with jalapeno and white pepper, then finished with sliced starfruit, fresh ginger, and a splash of rum. Tropical, bold, and ready in 40 minutes.