10,000 dried recipes

Grilled portobello, homemade tomato jam, and sauerkraut create this delicious sandwich. Grilling gives the meaty mushroom a smoky flavor and tender texture, and the homemade chunky tomato jam and sauerkraut are the flavorful accompaniments.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.

A quick, easy and tasty one pan meal is perfect for a weeknight supper. Feel free to add whatever veggies you have on hand.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

Red beans and rice with green and red bell peppers, tomatoes, celery and a kick of chili and hot sauce. A Louisiana-leaning bean pot built on dried kidney and pinto beans, finished with a splash of cider vinegar.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Dried figs and dates stuffed with walnut halves and rolled in shredded coconut. A three-ingredient no-cook treat ready in five minutes.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.

Basler Mehlsuppe, the iconic Swiss Carnival flour soup from Basel. Dry-toasted flour cooked with butter, onions, and beef stock then topped with grated cheese. A rustic, comforting bowl with deep nutty flavor.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.