10,000 sweet recipes

Grilled salmon sandwich on pumpernickel with a garlic-lemon-dill sauce, tarragon-seasoned fillets, Boston lettuce, and Roma tomatoes. Light, bright, and low calorie.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Brussels sprout casserole with corned beef, egg noodles, and Velveeta in a milk sauce. A hearty, old-school baked dish that uses up leftover corned beef.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Double-patty stuffed burgers filled with onion, bacon, dill relish, Worcestershire, and a splash of bourbon. Juicy, loaded, and built for the grill.

Pan-seared chicken livers in a rich wine and beef gravy sauce spooned over hot rice. A budget-friendly comfort meal ready in 25 minutes.

This delicious tropical smoothie is super healthy, refreshing and full of nutrition. At only 183 calories per serving and lots of nutrients such as vitamin C, vitamin B, vitamin K, calcium, potassium and even protein from the soya milk, there’s no excuse not to give it a try. If you like the idea of a green smoothie but find the taste of them a little bit bitter, then this recipe is definitely for you. The blend of banana, pineapple and orange juice together give a sweet and succulent taste – it’s incredible.

Five minute fudge with chocolate chips melted into sweetened condensed milk with vanilla and chopped nuts. No candy thermometer needed, just melt and spread.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.

Freezer-friendly eggplant and tuna casserole layered with breaded eggplant, zucchini, mozzarella, and a seasoned tomato-wine sauce. Make two, bake one now, freeze one for later.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Pinto bean burgers made from scratch with dried beans, oats, green chiles, and ketchup, dredged in cornmeal and pan-fried crispy. A Southwestern-style vegetarian burger that holds together.

Baked French toast sticks with whole wheat bread, butternut squash, and cinnamon. Make-ahead breakfast for busy mornings, freezer-friendly.

Rich chocolate cake meets tangy cream cheese in marbled cupcakes studded with mini chocolate chips for a bakery-style treat that delivers two flavors in every bite.