10,000 low king recipes

Maui chicken sandwich with pineapple-marinated grilled chicken, grilled pineapple rings, jicama slaw, and Thousand Island on a roll. A Hawaiian-inspired sandwich ready in 40 minutes.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.

Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Pizza-flavored bread machine loaf packed with chopped pepperoni, provolone, and Parmesan. Oregano and garlic make the whole kitchen smell like a pizzeria.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y'all.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Italian sausage fettuccine with hot Italian sausage, onions, and a silky bechamel cream sauce. A weeknight spicy-creamy pasta that's ready in 40 minutes.