10,000 slice recipes

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

A great tasting oriental slaw that will impress anyone.

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.

Say hello to this simple recipe that will help you make a succulent chicken dish everyone will remember.

Rainbow Raditore with Chicken, Broccoli, Red Peppers recipe

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Chicken beer bake with browned chicken breasts in a creamy sauce of cream of chicken soup, beer, soy sauce, mushrooms, and slivered almonds. One-dish comfort food.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Broiled bananas and oranges drizzled with honey and walnuts, optionally flambeed with brandy. A fast, elegant fruit dessert ready in just 15 minutes.

Creamy Asparagus Casserole with Buttery Cornflakes recipe

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.