10,000 low pate recipes

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Caribbean-inspired grilled Cornish hens marinated in dark rum, lime juice, honey, and garlic, crusted with crushed coriander and peppercorns. Bold tropical flavors from the grill.

A simple vegetarian buckwheat and rice bake with fresh tomatoes, onion, and basil. Simmered on the stove, then baked until firm. Budget-friendly whole grain comfort in 45 minutes.

A rich and delicious dessert made with jello, angel food cake and juicy berries.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Red Hot Salad is a vintage molded gelatin salad with cherry Jell-O, Red Hots cinnamon candies, crushed pineapple, and applesauce. A sweet, spicy-cinnamon holiday side that jiggles and shines.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

These delicious fruitcake cookies are ideal sweets for Christmas.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.