10,000 cook cook recipes

Julienned smoked turkey and nutty Jarlsberg cheese tossed with seedless grapes, celery and a sherry-spiked mayonnaise, finished with briny green peppercorns. A refined no-cook main course salad.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Easy ham and beans casserole with sausage, navy beans, white wine, and ground cloves. A hearty, slow-baked one-pot meal served with hot cornbread.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

Sliced apples tossed with pudding mix, layered over a press-in oat crust, topped with shredded American cheese and a buttery crumble. A sweet-savory apple pie with no rolling pin needed.

Cola chicken slow-cooks with regular cola, ketchup, and onions into a sticky, fall-apart sweet-savory dump dinner. The classic crockpot shortcut Southern grandmas swear by.

Peach glace pie with a cream cheese layer under fresh sliced peaches and a glossy cooked peach glaze. A no-bake summer pie filling in a pre-baked shell.

Mandarin chicken is a skillet dinner with browned chicken breasts in a citrusy orange pan sauce, sauteed mushrooms, and mandarin orange segments. A quick 30-minute twist on classic French chicken a l'orange served over rice.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.