10,000 fay fay recipes

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Mounds of Bugs are no-bake Halloween treats made from Mounds candy bars with licorice legs, Reese's Pieces eyes, and chocolate sprinkle spots. A fun candy craft kids love to make.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

Bread machine loaf with crushed pineapple, grated carrots, rolled oats, and whole wheat flour. Naturally sweetened with applesauce and brown sugar. Just load and press start.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Chopped cooked turkey simmered in a thick tomato-chili sauce with dry mustard and onion, spooned over hamburger buns. This low-calorie, 6-ingredient turkey barbecue is ready in 20 minutes and stretches leftovers into a new meal.