10,000 low cholesterol recipes

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

This vegetarian sausage recipe is healthy and low in fat – use them for Veggie Hotdogs, Breakfast Sausage, or Bangers and Mash. Dairy-free and can be made egg-free.

Turn on the oven and get ready to make succulent pork chops your whole family will enjoy.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

No-cook freezer pickles combine sliced cucumbers and onions with sweet vinegar brine, ready to pull from the freezer whenever guests arrive.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

A creamy and delicious soup that everyone will enjoy!

Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

Chicken picadillo with bone-in thighs braised in a tomato sauce with golden raisins, green chilies, cinnamon, and cumin. A sweet-savory Latin American skillet dinner topped with almonds.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Crunchy on the outside and fluffy inside. A simple delicious and economical side dish for a barbeque.