10,000 icing recipes

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Pantry stir-fry with canned chicken, mushrooms, peas, pimientos, and leftover rice. Ready in 25 minutes from shelf-stable ingredients. The original meal-in-one rescue dinner.

A comforting Greek meatball soup with seasoned beef-and-rice balls simmered in a vegetable broth. Fragrant with mint, oregano, dill, and garlic. Pure comfort in a bowl.

Chocolate banana pie sets sliced bananas under chocolate pudding on a peanut butter rice cereal crust. A no-bake light dessert with three pantry-staple flavors stacked tall.

Seafood lovers will enjoy this scrumptious dish made with shrimp, seafood stock and a variety of spices.

A very quick, easy, and delicious summertime dinner!

Rice lasagna layered with ground beef spaghetti sauce, cottage cheese, and mozzarella. A gluten-free friendly twist on classic lasagna using rice instead of noodles.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

Layered chicken casserole with chicken-flavored rice, broccoli, mushrooms, and cream of mushroom soup, topped with cheddar and seasoned breadcrumbs. One pan dinner.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

A hearty arroz con pollo loaded with browned chicken, chorizo sausage, saffron rice, tomatoes, and bell peppers, all baked together until the rice is fluffy and golden. Feeds a crowd of 10 with ease.

Cajun-spiced shrimp simmered with the holy trinity, fresh tomatoes, apple juice, and fish stock over rice. This New Orleans-style skillet dinner brings bold bayou flavor to your table in 40 minutes flat.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Chinese noodle soup with fresh ginger, cellophane noodles, ham, watercress, snow peas, and mushrooms in a soy-sesame broth. A light, aromatic 30-minute soup with crisp vegetables and rice vinegar tang.