10,000 cook cook recipes

Chocolate turtle cake with a gooey caramel and pecan layer hidden between two devil's food cake layers, topped with a boiled cocoa frosting. Inspired by turtle candy.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Slow cooker robusto chicken: chicken breasts braised in Italian dressing, then served over creamy parmesan-sour cream egg noodles. Five ingredients, dump-and-go weeknight dinner.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.

This delicious dish made with salmon, potatoes and cheddar cheese will even have you hooked on its amazing taste!

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.

A lighter take on potato salad with hard-boiled eggs, crisp apple, and a creamy curry dressing made with yogurt and fat-free mayo. Quick to prep, easy to transport, and ready in under 20 minutes.

No-cook peanut butter fudge blends chunky peanut butter, butter, powdered sugar, and dry milk powder with chopped peanuts for double peanut crunch. No candy thermometer required.

A hearty Scottish cock-a-leekie soup simmered low and slow with leeks, chicken breast, carrots, and celery in rich broth. Finished with an egg yolk liaison for silky body. Serves 6 to 8.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Italian rice salad with green peas, scallions, ripe olives, pimentos, and fresh basil tossed in Italian dressing. Cold side dish for picnics, potlucks, and summer cookouts.

Hawaiian venison: sweet-and-sour stir fry with cubed deer steak, green bell peppers, pineapple chunks, and a tangy pineapple-soy sauce. A clever way to cook the deer in the freezer.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.