10,000 low cholesterol recipes

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

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.

Make-ahead spaghetti and meatball casserole that assembles in 15 minutes with uncooked pasta. Refrigerate overnight, bake the next day, and enjoy bubbly, cheesy comfort food.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Crispy fried tofu served with a Thai-style peanut dipping sauce made from garlic, cilantro root, chili, and rice vinegar. A spicy, tangy vegetarian appetizer or snack ready in 25 minutes.

Lighter chocolate cake with oats, egg whites, skim milk, and fresh orange: 50% less fat but loaded with chocolate chips and bright citrus zest for moist, tender sheet cake.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.