10,000 taste recipes

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Spinach Tortellini with a creamy mushroom sauce topped with plump and juicy peas. Store-bought tortellini make this recipe a breeze to prepare.

My slightly sweet version of a classic.

Creamy vegan tomato, potato, and mushroom soup with soy milk, tamari, barley malt, and basil. Pureed potatoes do the thickening, no dairy needed. A wholesome 30-minute one-pot soup.

What an easy recipe! If you are a garlic lover, you will love this scrumptious pasta dish that will have you scooping out a second helping for yourself.

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.

Enjoy the decadence of this rich classic lightened up. This simple and easy French onion soup lets you enjoy without the guilt. Use any leftover bread you might have, it's extra filling using some toasty whole-wheat grain filled bread and it gives a nutritional boost.

Aqua Aerobics regular, Norma Koob, has submitted this delicious appetizer recipe!

This versatile recipe features tender shrimp and a rich mushroom sauce poured over a bed of seasoned spaghetti squash, all topped with a crispy breadcrumb topping. Easy to make and endlessly adaptable, this dish is perfect for a busy weeknight dinner or a special occasion.

Learn how to make Jack Daniels Tipsy Irish Cake, which's super easy to make with ready-made Devon custard and leftover pound cake. An Irish cake popular in Chicago as well as Tennessee.

Pinto bean and feta cheese quesadillas with a chunky bean puree seasoned with jalapeno, cumin, chili powder, and red onion. A hearty vegetarian quesadilla with a Mediterranean-Mexican mash-up.

A quick, easy and tasty greek style salad that can be made within 20 minutes!

A refreshing and delicious salad is also nutritious and healthy!

"This can be served with the chocolate cookies, cakes, pancakes and chocolate desserts, I recommend."

Creamy Baked Potato Soup with Bacon and Cheddar recipe

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.