10,000 icing recipes

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.

A sophisticated French American twist on Quesadillas - Bacon, Lettuce and Tomato with some creamy goat cheese... num num.

The casserole turned out quite good, especially considering a reasonably low fat dish. Not only your mother will be impressed, this casserole is also an excellent breakfast or brunch at any occasions.

Easy to make, and it's loaded with yumminess and packed with goodness.

This appetizer is quick and easy to make. Beautiful.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Bring memories of Graceland into your kitchen with this savory dish that can even satisfy the hunger of "The King".

These black bean croquettes are so good. Serve them with salsa, or put them into whole wheat pita with yogurt and cucumber sauce as a quick lunch or dinner.

Corned beef hash from scratch with hand-cut beef, diced potatoes, onion, and green pepper shaped into crispy patties. A Craig Claiborne-style hash made from home-simmered corned beef.

This sweet, sour and spicy quinoa salad is loaded with flavor. Fresh mangos, spicy jalapeno, and basil give this quinoa salad amazingly delicious taste, and it is quick and easy to prepare as well.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.