10,000 low low recipes

Hors d'oeuvres (finger food) that's easy to pick up and pop in the mouth. Quartered eggs wrapped in slices of ham.

Classic American hamburger patties seasoned with Worcestershire, onion and pepper, then broiled or grilled to your preferred doneness. Mix-in variations included.

Lemon herb lamb roast rubbed with lemon zest, rosemary, and thyme, served with a tangy yogurt pan sauce. Boneless leg of lamb roasted to a rosy medium for Easter or Sunday supper.

Double-decker cheeseburgers stack two thin beef patties with a tangy cheddar-mayo-mustard-relish spread between them. The homemade Big Mac alternative made with real ingredients.

Add a supreme taste to your steak with this easy and succulent recipe.

Very tasty. An excellent way to make and serve grilled cheese sandwiches.

Add some cheese to your succulent chicken with this delicious recipe that uses parmesan cheese and a variety of spices.

Try this scrumptious recipe that is easy to make and takes no effort to enjoy! Juicy stuffed chicken breasts filled with cheese wrapped in crispy filo pastry.

Slow cooker beef and pork barbecue with brown sugar, chili powder, tomato paste, and vinegar. Cooks until fork-tender and shreds for sandwiches. Oven method included.

Slow cooker short ribs Pacific style in a sweet and tangy sauce of ketchup, soy sauce, vinegar, and brown sugar. Broiled first to render fat, then braised 8 hours until fall-off-the-bone tender.

Easy to put together, and just let the crock-pot do its wonder. A warm and delicious meal is ready to serve when you come home from work.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

This is based on a delicious Paula Deen chicken recipe. It makes a great appetizer and only uses 5 simple ingredients. I found the original recipe way too sweet so have modified it to be a bit less sweet and have added a spicy kick to balance out the sweetness.

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Contributed by Linda Johnson A very tasty low calorie recipe. It does have a lot of sodium.