10,000 low cholesterol recipes

Mushroom mozzarella bruschetta made with cream of mushroom soup, Parmesan, Italian seasoning, and melted mozzarella on toasted French bread. A cheesy, savory appetizer baked until bubbly.

Honey walnut prawns are crispy cornstarch-battered shrimp tossed in a creamy honey-mayo-lemon sauce and topped with candied walnuts. A popular Chinese-American restaurant dish made at home.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Moist and delicious chocolate cake is so easy to make, great when you have company to come over.

Stuffed pork chops filled with chopped apples, cheddar cheese, toasted pecans, and Italian bread crumbs with apple pie spice, baked in orange juice until golden and juicy.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.

Sauteed mushrooms, carrots, peppers, and onions folded into mashed potatoes, wrapped in homemade whole wheat dough, and baked golden. A hearty vegan loaf for Sunday dinner.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Though it need a little long time to cook, good to try and all the time is worthy.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Sweet-and-tangy overnight slaw with shredded cabbage, onion, and a hot vinegar-oil dressing poured over and chilled 24 hours. A no-mayo coleslaw that holds up at any picnic or barbecue.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.