10,000 saure recipes

This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

Kahlúa cheesecake bars with a dual layer topping; decadent moist, rich and packed with chocolate flavor.

Beef and bacon chili browns ground beef in rendered bacon fat with pinto beans, picante sauce, and tomatoes for a smoky weeknight chili. The bacon is the magic. Ready in an hour.

If you love sweet and sour taste, this recipe won't disappoint you. It was delicious.

Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.

This is a classic dish in Northern China, it's usually made with broad beans, potatoes, pork or beef chunks as you wish, and freshly made noodles. This is an easier version by using spaghetti, I also omit the meat to make it a meatless but still very tasty.

Spicy sesame beef stir-fry with crisp-tender broccoli and sweet peppers in a gingery soy-garlic sauce. The beef is coated in sesame seeds and seared fast for a quick weeknight wok dinner, gluten-free with tamari.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

Quick and easy to make, and it came out colorful and tasty! We served it over a bed of rice for supper, delicious!

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

These Korean sticky cocktail sausages are a delicious and easy-to-make appetizer that combines sweet and gently spicy flavors with the salty taste of sausages.

A hearty beef and two-bean chili loaded with jalapenos, kidney and black beans, and a deep spice blend, slow-simmered with an optional splash of beer. Big-batch, crowd-pleasing, and seriously warming.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

A fantastic non-pork sausage packed with Asian flair.

My family loved this meatloaf! I used hot Italian turkey sausage and italian breadcrumbs; also, made the sauce with red wine. The leftovers were eaten before going to bed. It's a winner.