10,000 cook cook recipes

Barbecued Hamburger Patties cook stovetop in a sweet-tangy chili sauce with ketchup, brown sugar, and lemon juice. No grill needed - an old-fashioned skillet supper ready in 45 minutes.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

Low-calorie curried chicken with toasted almonds, diced apple, mushrooms, and a creamy lemon sauce. A smart way to turn leftover chicken into a new meal. Serves 5.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Layers of tender broccoli, chicken breast, and melty Velveeta smothered in creamy mushroom soup, topped with crunchy water chestnuts and golden fried onion rings. Retro casserole comfort at its finest.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

No-cook cranberry apple relish with fresh cranberries, shredded apple, orange, and ground coriander. Sugar-free, low-fat, and diabetic-friendly with bright, tart flavor.

Zucchini, bell pepper, and tomato frittata cooks down summer vegetables in olive oil before folding into 6 beaten eggs and finishing in the oven. Naturally gluten-free Italian-style brunch dish.

Irish soda farls made with flour, buttermilk, and baking soda, cooked on a hot griddle. A traditional Northern Irish no-yeast griddle bread ready in under 20 minutes, perfect for an Ulster fry-up.

Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.

The surprise is grits! Cooked creamy grits stand in for the traditional custard base, blended with flaked coconut and sour cream, then chilled in a chocolate graham crust. A Southern twist on coconut cream pie you won't see coming.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.