10,000 low fat low cab recipes

Bring memories of China into your kitchen with this delicious recipe that uses cream of mushroom soup, bean sprouts and cashew nuts.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

New Orleans-style spinach and crabmeat casserole with shrimp, artichoke hearts, sour cream, Parmesan, Tabasco, and Worcestershire. Rich Cajun-Creole comfort food.

Baked chicken wontons fold a ground chicken, ginger, soy, and sherry filling into crisp wonton wrappers, brushed with butter and oven-baked until golden. A less greasy take on the classic fried wonton appetizer.

Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Wild black duck browned in butter, then braised low and slow with white wine, thyme, basil, and onions until fork-tender. A splash of cream at the end builds a velvety pan gravy. Hunter's kitchen at its finest.

Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

A savory cheesecake appetizer with crumbled bacon and sauteed onions in a rich cream cheese filling on a walnut cracker crust. Serve with crackers for a showstopping starter.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

Whole fish sauteed in rich coconut milk with green pepper, tomato, and celery. A Caribbean-style coconut fish dish using sea bass or red snapper, ready in 30 minutes.

Crispy golden seafood croquettes with a creamy, nutmeg-spiced filling rolled in bread crumbs and fried until crunchy. Freezer-friendly and served with tomato mayonnaise.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.