10,000 fan fan recipes

Slow cooker sweet and sour turkey with pineapple, mandarin oranges, and colorful vegetables over fluffy rice. Set it, forget it, and come home to dinner.

Spicy applesauce mold with cinnamon candies, nutmeg, and lemon juice sets into a shimmering gelatin dessert that's equal parts retro charm and warm autumn flavor.

A warm non-alcoholic grog blending cranberry juice, orange juice, fresh lemon, strong tea, and sugar. Serve hot with cinnamon sticks or chilled over ice for a refreshing punch.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

A whole banana tucked into a hot dog bun with peanut butter and jelly. This 10-minute no-cook snack is a kid-friendly grab-and-go breakfast or lunchbox win.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

This is a fantastic sandwich recipe, very light and very tasty.

Try this new take on breakfast that is made with apples, raisins and cottage cheese.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

Mom's old-fashioned watermelon rind pickles soaked in lime water, then simmered in sweet spiced vinegar syrup until jewel-like and translucent. A Southern heirloom canning recipe worth the wait.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Sweet dill pickles made by transforming store-bought dills with sugar, vinegar, garlic, onion, celery seed, and mustard seed. No canning needed, ready in 5 days.

"Easy, fast and delicious! I created this recipe so I could feed a crowd on a moments notice and still expect raves. Make the sauce a day ahead and the flavor even improves. This way you can spend time with your guests, not slaving in the kitchen."