10,000 fan fan recipes

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.

Grilled orange chicken marinated overnight in frozen orange juice concentrate, soy sauce, and tarragon. A citrusy, caramelized barbecue chicken with just 6 ingredients.

Jack-o-lantern cookie pops made with spiced molasses dough cut into pumpkin shapes on lollipop sticks, decorated with tinted ornamental frosting. A fun Halloween baking project for kids.

Low-calorie cappuccino shake blended with skim milk, instant coffee, rum extract, and a cinnamon finish. Enjoy it cold from the blender or warmed in the microwave.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Vegetable-orange juice cocktail blending V8-style vegetable juice with frozen orange juice concentrate, basil, and hot sauce. A savory-sweet chilled drink with a spicy kick.

No-cook apple chutney dip stirred together from chunky applesauce, honey, raisins and curry powder. Sweet, tangy and lightly spiced, ready in 10 minutes for grazing boards and steak nights.

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.

Bread machine Grape-Nut bread with applesauce for a small loaf. A simple dump-and-start recipe with a nutty, crunchy texture from Grape-Nuts cereal. Just 5 ingredients.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.

Bourbon and brown sugar beef marinade with soy sauce, fresh cilantro, lemon juice, and thyme. Soak your steaks overnight for deep, smoky-sweet flavor that grills up like a steakhouse cut.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Thai fire-roasted eggplant dressed in a hot fish sauce, lemon, and sugar glaze with shallots, cilantro, and dried shrimp powder. Smoky, tangy, and ready in 25 minutes.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.