10,000 dried recipes

Corn quiche with cheese cracker crust skips the pastry entirely. Crushed cheese crackers form a buttery, savory base for a thick milk-and-egg custard packed with sweet corn kernels.

Pasta with creamy bechamel white sauce, sliced red bell peppers, and oregano. A simple five-ingredient organic pasta dish tossed in olive oil and ready in 30 minutes.

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Why waste money on a romantic dinner when you can enjoy this tasty chicken dish in the convenience of your home!

Baccalà alla Bolognese is a classic Italian salt cod dish: soaked, flour-dredged, and pan-fried in butter and olive oil with garlic, parsley, and a bright squeeze of lemon. Simple, elegant, and ready in minutes.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.

Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.

Gulf Coast shrimp Mornay with scallops and oysters in a rich three-cheese sauce topped with buttery cracker crumbs. Named for Alabama's shrimping capital, this is Southern seafood luxury at its finest.

Tender chicken breast pieces cook in one skillet with rice, black-eyed peas, and sweet corn, creating a complete Southern-inspired meal that's hearty, protein-packed, and ready in 40 minutes flat.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Barbecue beef sandwiches made with pressure-cooked beef chuck shredded and simmered in a homemade ketchup-based BBQ sauce with brown sugar, Worcestershire, and vinegar. Great for potlucks and freezes well.

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.