10,000 low crab recipes

When preparing this popular breakfast dish at home you can control the type and quantity of oil being used, the type of bee hoon (organic brown rice bee hoon is widely available now and not expensive) and use as many different green vegetables as you have on hand to increase its nutritional profile.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

A delicious curry dish made with green lentils and mixed vegetables.

Red chili marinated pork with garlic and oregano, soaked overnight and slow-cooked until tender. Works with ribs, chops, or any cut. Add potatoes to the marinade for a one-pot meal.

Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Thai iced coffee brewed strong, poured over ice, and stirred with evaporated milk, sugar, and a dash of cardamom for a spiced, creamy cold coffee drink.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Korean-style marinated skirt steak with soy sauce, sake, garlic, ginger, and sesame oil. Grilled to medium rare in under 5 minutes and sliced thin against the grain.

Crispy phyllo Parmesan straws layered with grated Parmigiano-Reggiano and a hint of cayenne, baked golden in 10 minutes. A light, low-fat cocktail snack made with pantry staples.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.