10,000 cholesterol recipes

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

A hot dog split open, stuffed with American cheese, wrapped in bacon, and deep-fried until it floats. Three ingredients. Zero restraint. State fair eating at its finest.

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Greek eggplant rounds broiled with tahini, fresh tomato, and crumbled feta cheese. A low-carb, vegetarian appetizer with Mediterranean flavors that comes together in 20 minutes.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Garlic-rubbed pork spareribs baked low and slow, then glazed with crushed pineapple, chili sauce, brown sugar, and ginger. Sticky, sweet, tangy ribs with serious fall-off-the-bone tenderness.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Fluffy strawberry pie with fresh berries folded into a light Jello and vanilla pudding filling with whipped topping. A no-bake, mousse-like pie that chills to creamy perfection.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.