10,000 maize recipes

Great way to use up your leftover ham, it is easy to make, and turns out delicious!

Black and white bean salad tossed with sauteed red onions, red wine vinegar, bell peppers, and garlic. A tangy, high-fiber side dish that comes together in 30 minutes.

Chicken breasts smothered in a creamy mushroom and onion sauce, cooked entirely in the microwave in just 30 minutes. A quick weeknight dinner with only 7 ingredients.

White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.

Garlic and sage grilled chicken with a tangy cider vinegar marinade thickened by an emulsified egg-and-oil base. Smoky from indirect charcoal heat, juicy and herby in every bite.

Meat-filled Chinese egg pancakes wrap thin egg crepes around seasoned beef and pork with scallion, ginger and garlic, then steam them whole and slice into bite-sized rounds. Dim sum-style appetizer or main dish.

Crispy phyllo shells hold savory bacon-cheddar custard in these bite-sized quiches where eggs, cream, and real bacon bits bake into golden, puffed appetizers that disappear fast at any gathering.

A quick but scrumptious recipe that uses ground beef, sweet bell peppers and a bit of chili powder.

Mom's slow cook chili made with ground beef chuck, tomato sauce, chili beans, and paprika. Works in a crockpot for 8 hours or a pressure cooker in under 30 minutes.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Broccoli and Swiss cheese bake with a creamy homemade white sauce and eggs. A simple, cheesy vegetable casserole that works as a side dish or light main course.

Rotel chicken spaghetti with diced tomatoes and green chiles, sautéed vegetables, and melted cheddar cheese. A Southern potluck classic that feeds a crowd and tastes even better the next day.

Make-ahead crab and Swiss cheese strata layered with buttered bread, Dijon mustard, and egg custard. Assemble the night before, bake until puffed and golden for an effortless brunch.

The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Eggplant gratin layers pan-fried eggplant, fresh tomato sauce, basil and Gruyere under a saffron-tinted ricotta and Parmesan custard. A Provencal-inspired baked vegetable centerpiece worth the effort.