10,000 low king recipes

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Quick Valentine's Day cake using a boxed cake mix, white frosting, and chocolate candy hearts. A simple, festive dessert anyone can make with just 3 items.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

A scrumptious snack that is fun and easy to make with your kids!

Rich butterscotch fondue made with demerara sugar, golden syrup, evaporated milk, and chopped peanuts. Serve warm with sliced apples, pears, bananas, and popcorn for dipping.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.