10,000 spiced recipes

Layered hash brown casserole with sliced tomatoes, onions, and stretchy mozzarella, seasoned with oregano and beau monde. A Sicilian-style breakfast bake or hearty side dish.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Two-layer molded Jello salad with raspberry gelatin, cranberry juice, apples, and nuts on the bottom and a creamy lemon layer on top. A retro potluck showpiece.

Meat loaf wreath shaped in a ring, studded with pineapple rings and maraschino cherries for a retro holiday centerpiece. Pineapple juice in the mix keeps it moist.

Dump-it-all slow cooker stew with chickpeas, pinto beans, beef shank, smoked ham hock, kielbasa, and potatoes. Set it and forget it for up to 16 hours.

Fall pear pie with thinly sliced fresh pears, nutmeg, and quick-cooking tapioca in a double crust, brushed with egg wash and finished with a pour of cream.

Glazed beets in a sweet orange sauce with brown sugar, ginger, golden raisins, and orange zest. A quick side dish that turns canned beets into something special.

Low-calorie curried chicken with toasted almonds, diced apple, mushrooms, and a creamy lemon sauce. A smart way to turn leftover chicken into a new meal. Serves 5.

Broccoli beef pie with a biscuit-mix crust filled with seasoned ground beef, cheddar, mushrooms, and broccoli, bound with an egg-and-Parmesan custard. A complete-meal casserole in one dish.

Savory crepes stuffed with a creamy salmon, mushroom, and sour cream filling, topped with Swiss cheese and broiled until bubbly. Elegant and ready in 30 minutes.

Homemade turkey jerky marinated in soy sauce, Worcestershire, liquid smoke, and hot sauce. Dehydrate in the oven or a dehydrator for a high-protein, smoky snack.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Sawdust salad layered jello dessert with lemon-orange gelatin, pineapple custard, and cream cheese whipped topping. Vintage church potluck dish that’s sweet, light, and ready in stages.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.