10,000 ground recipes

Smooth broccoli cauliflower soup blends two cruciferous veggies into a silky, low-fat puree thickened with skim milk and finished with Swiss cheese. Light, creamy, and ready in 30 minutes.

Bangladeshi chicken korma with saffron, yogurt, double cream, and ground almonds. A rich, mildly spiced curry garnished with roasted almonds and fresh cilantro.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Layered ground turkey, corn tortilla strips, salsa, sour cream, and melted cheddar baked into a bubbly Mexican-style casserole. Think enchiladas without the rolling, ready in about an hour.

Spice rubbed bone-in blade chop replaces the traditional pork butt to deliver a smaller quantity of pulled pork without waiting half a day to cook.

Old fashioned gingersnaps with a double hit of ginger from ground and crystallized pieces, dark brown sugar, molasses, and allspice. Crispy, crackly, and deeply spiced.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Blueberry coffee cake with two cups of fresh blueberries and a cinnamon-sugar crumb crunch on top. A 40-minute brunch favorite for weekend mornings.

Bennigan's potato soup copycat with diced potatoes, ham and chicken stock, and a roux-thickened milk finish. The Irish-pub-style creamy potato soup that turned a chain restaurant into a cult favorite.

Lady Webster's gingerbread made with treacle, brown sugar, ground ginger, and mixed spice in the traditional British style. A dark, sticky, deeply spiced loaf cake that improves with age.

Award winner brownies bake into rich, fudgy chocolate squares with a buttery crumb and optional toasted walnuts. Adjust pan size for chewy or cakey: 8-inch for chewy, 9-inch for cake-like. One-bowl ease.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

Made with mostly whole wheat flour and olive oil, these cheddar biscuits still come out very flakey. Cheddar cheese adds some tangy cheesiness. Yum!

I prefer to use panko crumbs for this. I serve the cutlets with both lemon wedges and my homemade pesto.