10,000 saure recipes

Salmon loaf supreme: canned salmon baked into a tender, cheesy loaf rich with sour cream and cheddar, brightened by lemon and a hit of horseradish. A one-bowl pantry dinner ready with almost no fuss.

New England clam chowder quiche: canned clam chowder, bacon, sour cream, onion, and eggs baked in a pie crust with a layer of cheese in the middle.

Stir-fried shredded carrots with garlic, ginger, soy sauce, and nutritional yeast for a savory, umami-packed vegetarian side dish ready in 20 minutes.

Split lobsters stuffed with buttery Ritz cracker crumbs, white wine, and Worcestershire, then baked until golden. A New England classic for a special dinner for two.

This hearty dish is perfect for lunch in the summer and will have you wondering how eggplant can taste so good!

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Layered baked ziti with creamy ricotta, marinara, and Parmesan baked under a golden bubbling crust. Crowd-feeding Italian-American casserole that yields 12 hearty servings from one dish.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.