10,000 low king recipes

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Grandma Rosenbrook's old-fashioned gingersnaps with molasses, cinnamon, cloves, and ginger, rolled in sugar before baking. A crispy-edged, chewy-centered heirloom cookie recipe.

This caramelized fennel jam is packed with yumminess and so easy to make. It's ideal as topping for hot dogs, pizzas or burgers.

The aroma from roasting garlic and rosemary makes everyone who smells it wants to try it. If you don't have fingerling potatoes, just use russet potatoes, and cut into even thickness wedges or strips. It will be as delicious!

Ranch flavoured cream cheese cheese rolled with ham in a flour tortilla. A favourite party appetizer that's very easy to prepare in a short amount of time.

This simplest of pesto recipes becomes an easy and delicious cracker spread by adding softened cream cheese.

Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Bread machine whole wheat honey bread with bran and vital wheat gluten for a hearty, crusty loaf. Dump in the ingredients, press start, and walk away.

Low-calorie banana brownies made fat-free with mashed banana, cocoa powder, egg whites, and buttermilk. A guilt-free chocolate fix that skips butter and yolks entirely.

Homemade fried semolina bread rolls a stiff semolina dough paper-thin, then fries it into crisp, golden discs. A crunchy, savory Sri Lankan fried bread to serve hot with vegetable curry.

You can eat cookies any time of the day.They are very easy to make.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.