10,000 fay fay recipes

Barbecued chicken burritos wrap shredded rotisserie chicken, BBQ sauce, black beans, corn, and sour cream in whole wheat tortillas. Leftover-chicken dinner in 15 minutes.

Creamed tuna and peas over toasted English muffins: a milk-and-sherry white sauce binds flaked tuna and bright green peas. Old-fashioned 1950s comfort food in 30 minutes.

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Become an All-American by preparing this savory dish that will have you licking your lips.

Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

Hot feta, artichoke and roasted red pepper dip with mayonnaise and Parmesan. Mediterranean-inspired baked dip ready in 35 minutes for any gathering.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

You won't believe how simple and easy this recipe is. Throw all the ingredients into a crockpot and head to work and you are ready to eat as soon as you come in the door. The "au jus" makes this the best beef dip ever.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.