10,000 cook cook recipes

Bread machine rice bread made with cooked rice folded into bread flour dough. The rice adds a soft, moist crumb and subtle chewiness that plain white bread can't match.

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.

Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.

Orange-glazed ham for two in 10 minutes flat: sliced cooked ham and celery microwaved with mandarin oranges in a quick cornstarch-thickened ginger sauce. Weeknight dinner, dorm-room friendly.

I substituted deli roasted turkey breast for the chicken and used whole grain oatmeal bread. Outstanding.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

A bright Vietnamese salad of diced shrimp and pork tossed with lime, garlic, coriander, chili, and fresh mint. No cooking required, ready in 20 minutes.

Sugar snap peas, strips of chicken and greens with pasta and dressed with a garlicky Caesar salad dressing.

Creamy vegan tomato, potato, and mushroom soup with soy milk, tamari, barley malt, and basil. Pureed potatoes do the thickening, no dairy needed. A wholesome 30-minute one-pot soup.

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

Five beans and sausage casserole loads pork-and-beans, wax, lima, green, and chili beans into a tomato-mustard sauce with cooked sausage. A potluck legend that feeds a crowd.

This quick and easy Chinese stir-fry is another popular recipe in China, and you can find it in almost every Chinese restaurant. Shiitake mushrooms cooked with bok choy, stirring in some soy sauce, sugar and garlic in the end. The whole dish is fresh and tasty.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.

Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.

I squeezed a bit lemon juice and grated some fresh lemon zest to give it a zing, which actually worked beautifully. Certainly well satisfied our palate and tummy at the same time. A yummy and healthy way to enjoy a stir-fry pasta.