10,000 cholesterol recipes

Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.

A simple bread machine recipe that will have you making fresh, delicious bagels in no time!

This recipe is fun to make.Store-bought noodles is fine, for the most part, but homemade pasta noodles offer a completely different texture and taste experience.

The curried yogurt dressing is spicy, creamy and flavorful, grilled asparagus is tender-crispy, topped with curried yogurt dressing, a light and tasty side dish for your spring supper.

Homemade naan bread: whole-wheat flatbread leavened with yogurt and yeast, shaped into teardrops, and grilled with a brush of ghee for smoky char. No tandoor required.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Just like the name of the dish, this new potato salad is ideal on a hot summer day.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Make this simple and tasty tilapia dish for a quick dinner with some lemony green beans and toasted walnuts aside.

This simple and quick spread is perfect to serve at any upcoming holiday party! It's chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Tom Yum Goong brings tangy lime, fragrant lemongrass, and plump shrimp together in a fiery Thai hot and sour soup that's ready in just 30 minutes. The ultimate comfort bowl for spice lovers.

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.