10,000 four four recipes

Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.

Chambord chocolate raspberry cake with chocolate cake mix, seedless raspberry jam filling, Chambord-soaked layers, and a sour cream chocolate ganache. A semi-homemade showstopper.

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Crispy bacon and Swiss cheese on a flaky pastry crust, topped with a creamy egg and sour cream custard. A puffy, golden breakfast pizza the whole family will love.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Slow cooker ground beef stroganoff with mushrooms, sour cream, and tomato paste in a rich gravy. Set it and forget it for 6-8 hours, then serve over egg noodles.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Dutch-style crumb apple pie with thinly sliced apples, nutmeg, and a brown sugar butter streusel topping. No top crust needed for this rustic, crumbly pie.