10,000 low king recipes

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

German chicken salad with hand-shredded chicken, crushed pineapple, green peas, and mayonnaise. A sweet and savory cold chicken salad with just five simple ingredients.

These simple and delicious cookies are made with chocolate kisses and pecans.

Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

A creamy and tasty topping that tastes amazing when served over fish.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!