10,000 fan fan recipes

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

An authentic Dutch cheesecake made with grated Gouda cheese instead of cream cheese, lightened with beaten egg whites and studded with golden raisins. Baked in a shortbread tart crust with lemon.

Cajun-seasoned salmon fillets and spiral-cut fries baked together on two sheet pans in a hot oven. Four ingredients, 30 minutes total, and dinner is solved with zero frying and easy foil cleanup.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

Peach wine spritzer with pureed fresh peaches, white wine, and lemon-lime soda over crushed ice. A fruity, fizzy summer cocktail ready in 3 minutes.

Penne with Artichoke Hearts & Chicken Cream recipe

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Indonesian stir-fried noodles with pork, shrimp, ham, and crisp vegetables in sweet soy sauce. This wok-tossed bahmi goreng is loaded with protein and ready in under an hour.

Copycat Red Lobster cheddar biscuits made with Bisquick, shredded cheddar cheese, and cold water, brushed with garlic-herb butter. Just 20 minutes from bowl to table.

Dietetic melt-away mints: sugar-free chocolate mint squares made from milkcote coating, shortening, and peppermint extract. Dipped in more chocolate for a crisp shell.

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

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Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.