10,000 icing recipes

Irish eggs with corned beef hash simmered in ketchup and onion, topped with eggs cooked right in the skillet. A hearty 5-ingredient breakfast ready in 20 minutes.

An easy-to-make dish that combines tender chicken with a savory stuffing mix, all baked to perfection in a casserole dish. With minimal prep time and a short list of ingredients, this comforting meal is perfect for busy weeknights and is sure to become a family favorite.

Split pea and ham soup simmered with a meaty ham bone, leek, carrots, celery, tarragon, and a finishing splash of dry sherry. The thrifty, deeply savory soup that turns leftover holiday ham into dinner.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

Easy to make, and very nutritious. It is also very healthy too!

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Rock shrimp chowder built on a rich homemade shrimp-shell stock, spiced with curry, chili, and thyme, with potatoes, peppers, and tomato. The shrimp go in last to stay tender. A warmly spiced seafood chowder.

Stir-fried chicken breast with orange bell pepper and scallions in a savory marsala-soy sauce, served over spaghetti. A quick 45-minute dinner for two.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.