10,000 fan fan recipes

This easy strawberry poke cake gets its fizzy twist from strawberry soda and jello soaked into tender cake, topped with a creamy vanilla pudding whipped frosting. A crowd-pleasing potluck favorite!

Homemade picante sauce simmered with canned whole tomatoes, fresh jalapenos, onion, and apple cider vinegar. Adjust the heat by adding more peppers. Serve chilled with chips.

Hint of ginger marinade combines soy sauce, dry sherry, fresh ginger, garlic, and lemon zest for poultry, pork, and fish. A fast Asian-leaning marinade ready in 5 minutes, no cooking required.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

Three-ingredient avocado banana spread blends ripe avocado, banana, and lemon juice into a silky, naturally sweet topping. Diabetic-friendly and ready in 20 minutes.

Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.

Warm cranberry apple cider simmered in the crock pot with cinnamon sticks and a clove-studded orange. The holiday party drink that fills the whole house with spice.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Mushrooms baked Irish style. Mushrooms stuffed with a sage flavored sausage.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.