10,000 saure recipes

A bubbly champagne punch with lemonade, pineapple juice, ginger ale, and tonic water. Makes 7 quarts for a crowd. The ultimate party punch bowl recipe for celebrations.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Try this side dish that adds a unique look and taste to any meal!

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

A succulent chicken dish that is made with honey and orange juice.

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Chilled asparagus salad on red leaf lettuce with a spoonful of buttermilk mayonnaise and chopped pecans. Elegant composed presentation at just 15 calories per serving.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

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