10,000 reame recipes

Pineapple bread pudding made entirely in the microwave with crushed pineapple, buttery custard, and stale bread cubes. Warm, tropical, and no oven required.

Amish cookies made with both butter and corn oil, two kinds of sugar, and cream of tartar for a melt-in-your-mouth texture. A massive 8-dozen batch of simple, old-fashioned sugar cookies.

Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.

Peanut butter chocolate fudge made smooth and creamy with marshmallow fluff, swirled with semisweet chocolate chips and a full cup of peanut butter. A rich, melt-in-your-mouth holiday candy.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

This delicious chili is full of all kinds of yummy goodness, it fills you up and well satisfies your palate as well.

Lemon cake layered with cream cheese filling and cherry pie filling, frosted with vanilla pudding whipped topping and crowned with more cherries on top.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.

Crispy deep-fried ham and sauerkraut balls with cream cheese, onion, and mustard in a golden breadcrumb coating for appetizers or main dish.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Rich flourless chocolate cake laced with Grand Marnier orange liqueur, baked low and slow until dense, fudgy, and utterly silky. Just chocolate, butter, eggs, and a splash of citrus elegance. Dust with powdered sugar and serve with billowy whipped cream.