10,000 dried recipes

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

Chocolate fruitcake with cocoa, candied cherries, pecans, golden raisins, and mixed dried fruit, topped with a semisweet chocolate-almond glaze and toasted almonds.

If you're just looking for a simple dish to make, but you don't have a lot of time on your hands, then go ahead and try this delicious crockpot recipe!

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Szechuan-style flank steak stir-fried with snow peas, mushrooms, carrots, and dried red chilies in an oyster sauce and sesame oil glaze. A spicy, authentic Chinese beef dish ready in about an hour.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

A quick, easy and delicious stir-fry, serve it over a bed of rice, yum!

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Cheese bread with hidden pockets of melted Monterey Jack, black beans, sun-dried tomatoes, green chilies, and cumin baked into round Southwestern-style loaves. Freezer-friendly, packed with smoky flavor.

General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.

Grilled steaks in a soy-ginger-curry marinade with torch bananas wrapped in foil with honey, coconut, and pineapple juice, finished with flaming brandy. A showstopper BBQ dinner.

Thin sirloin strips marinated in Sichuan chile, hot bean sauce, ginger, and soy, wrapped around blanched vegetables and grilled on skewers. A spicy, smoky, show-stopping appetizer or main course.

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.