10,000 cook cook recipes

Quick, easy and delicious. It's hard to go wrong with cheddar, chicken and hot sauce. A great way to have something tasty to eat within no time.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Cherry freezer jam made with finely chopped fresh cherries, sugar, lemon juice, and powdered pectin. A no-cook freezer jam with bright fresh-fruit flavor and a soft, spoonable texture.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

A very tasty way to cook squash, and it's also a cozy dish in a cold winter day. Packed with nutrients, feel free to use other similar squash to replace butternut.

Williamsburg chicken is a retro chilled chicken salad mould set with gelatin, blending diced cooked chicken, celery, peas, hard-cooked eggs, pecans and stuffed olives in a lemony mayo-broth base. Served over greens with halved grapes.

Kotta Pilafi, a Greek chicken pilaf with cinnamon-spiced tomato rice cooked in one pot with golden-browned chicken breasts. Served with cold sour cream for a traditional contrast.

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.

Mango chutney with brown sugar, vinegar, ginger, coriander, and cayenne. A quick-cook Indian condiment that improves with age. Makes 8 cups for pairing with curries and grilled meats.

Learn to make fresh Italian egg pasta from scratch with just flour, semolina, eggs and salt. Hand-kneaded or food processor, this classic homemade pasta dough cooks in minutes.

Crockpot beef stroganoff that does the work for you: tender beef and mushrooms slow-cooked all day, then finished with a tempered sour cream sauce and spooned over egg noodles.

Such a delicious way to cook tofu. Packed with flavor, the tangy yogurt sauce adds extra creaminess. Perfect for your vegetarian family members or friends when summer BBQ party arrives.

Two-ingredient Indian chapati (phulka): whole wheat flour and water rolled thin and cooked in a dry skillet. Press with a towel for the puff that makes phulka phulka.