10,000 icing recipes

Chinese-style stir-fried chicken with toasted pine nuts, bamboo shoots, and a savory hoisin-oyster sauce. Cornstarch velveted chicken stays tender. Wok dinner in 30 minutes.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

Hearty swiss chard, crunchy red pepper, and creamy goat cheese make the pasta load with flavors. A simple and delicious week-day meal that everybody enjoys.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

This succulent and tantalizing dish is fun for the whole family to make and enjoy!

Spicy Mexican lasagna layers taco-seasoned ground beef, ricotta, corn tortillas, and Monterey Jack cheese into a crowd-pleasing Tex-Mex casserole. Italian technique, south-of-the-border flavor.

Simmered Italian vegetable stew with eggplant, zucchini, tomatoes, and bell peppers seasoned with a seven-herb blend of basil, oregano, rosemary, thyme, and more. Vegetarian comfort in one pot.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.

Crispy fried tortillas wrapped around a chicken filling.

This tasty recipe for roulade calls for beef, bacon slices, celery and green pepper.

A creamy salmon chowder with sweet potatoes, regular potatoes, corn, and leeks simmered in clam juice, cream, and milk. Rich, hearty, and warming from the first spoonful.

Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.