10,000 cook cook recipes

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

If you're looking for a new kind of chicken and vegetable soup, this delicious crockpot recipe is your ultimate answer!

Persian sweet rice (shirin polo) cooked in fresh orange juice with orange zest, shredded carrots, toasted almonds, and raisins. A fragrant, jewel-toned side dish for special occasions.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Easy chicken tamale pie with a cheesy cornbread crust topped with a creamy filling of shredded chicken, green chilies, corn, and melted cheddar. On the table in 40 minutes.

Kidney bean dip blended with Dr. Pepper, sharp cheddar, green chiles, and Worcestershire, then topped with crispy bacon. A wild game day dip that actually works.

Galia melon in port wine with honey and pomegranate seeds is an elegant, no-cook fruit dessert. Just four ingredients for a light, boozy finish to a dinner party that looks as stunning as it tastes.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Maple syrup rum baked beans with navy beans, salt pork, dry-mustard-rubbed onion, and a layer of caramelized whole apples baked into the top. Quebec-style cabin cooking. Pure maple syrup, brown sugar, and a final pour of dark rum.

Spinach linguine tossed in a rich four-cheese sauce made with ricotta, mozzarella, fontina, and Parmesan. A lighter take on classic Italian quattro formaggi pasta.