10,000 manie recipes

Indonesian nasi goreng, the original fried rice, tossed with shrimp, chicken, cabbage, and green pepper in a sweet-savory kecap manis and sambal sauce. A wok-fried dinner that turns leftover rice into gold.

Butterfly shrimp wrapped with bacon, dipped in egg, and pan-fried golden, served on stir-fried onions and finished with a tangy ketchup-garlic sweet-and-sour sauce. A retro Chinese-American classic.

A basic chicken stew that can easily be made in your crockpot while you are away.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

New Year's pork roast slow-cooked overnight on a bed of sauerkraut with beer. A traditional good luck meal that feeds the family all day long.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Cheesy spinach quiche with Swiss cheese, heavy cream, and chopped spinach baked into a flaky par-baked crust. Vegetarian main for brunch, lunch, or weeknight dinner.

Beef quiche with dried beef, mushrooms, and Swiss cheese in a homemade Parmesan crust. A savory, hearty quiche with two kinds of cheese and a flaky, nutty pastry shell.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

Lemon Grilled Salmon with Parsley and Rosemary recipe

Slow cooker sweet and sour shrimp with pineapple chunks and snow peas in a ginger-soy glaze. Hands-off cooking, served over hot rice. Set it before work, eat like royalty after.

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Turkey breast cutlets rolled around sausage, mushrooms, onion, and bell pepper, seared golden and baked, then finished with a creamy Dijon mustard sauce.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.