10,000 fay fay recipes

A hearty one-pot stew with diced chicken, elbow macaroni, tomatoes, and mixed vegetables simmered in chicken broth. Cozy, filling, and ready in under an hour.

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.

Microwave mackerel fillets topped with a cool yogurt-cucumber-dill sauce inspired by gyro tzatziki. A quick, healthy fish dinner ready in 20 minutes.

Homemade Polish kielbasa: a traditional sausage of pork shoulder, beef chuck, veal, and pork fat seasoned with marjoram, paprika, allspice, savory, and garlic. Old-country flavor.

Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Basic sweet dough is a rich, butter-and-egg enriched yeast base for cinnamon rolls, sweet breads, and holiday buns. One batch, endless directions.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Chocolate covered cherry smoothie blends frozen cherries, banana, and yogurt with a swirl of chocolate syrup, so it tastes like the candy in drinkable form. Thick, creamy, and ready in 5 minutes, no ice cream needed.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.

Herring salad with apples, dill pickles, and horseradish in a sour cream sauce. Matjes herring soaked in buttermilk overnight, then dressed for a classic Northern European appetizer.

Streamlined boeuf bourguignonne with beef chuck, bacon, garlic, and dry red wine simmered for two hours. A simplified take on the classic French stew with eight core ingredients.