10,000 taste recipes

Don't throw away old bread, try this recipe, serve and enjoy.

This recipe is adapted from the recipe of America's Test Kitchen. A 10-ounce box of frozen chopped spinach, thawed and squeezed dry, can be substituted for the fresh spinach, if necessary.

Pesto focaccia topped with sliced tomatoes and melted mozzarella, baked until bubbly and golden. A 5-ingredient Italian flatbread pizza ready in 20 minutes.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

This creamy and delicious French Onion dip is a great recipe when you have company, and it is also much healthier, with home made chips, enjoy the tasty food without worries and guilty.

Cheesy ham and potato gratin layers cooked potatoes and diced ham in a sharp cheddar cream sauce, finished with a whisper of nutmeg. A no-fuss casserole built from leftover ham.

Roasted butternut squash folded with slow-caramelized onions, golden slivered almonds, raisins, and warm cinnamon. This vegetarian Thanksgiving side dish bakes in under 90 minutes and fills your kitchen with the sweet, earthy aroma of the holidays.

A creamy, cheesy hashbrown casserole inspired by Cracker Barrel, topped with a crunchy cornflake crust. Perfect for brunch or as a comforting side dish.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

Just made this roasted curried cauliflower for lunch, and it was very tasty. Loved how sweet the onions came out after the roasting with the strong caramelized flavor as well, yum. The cauliflower florets were tender with a little bit crisp, perfect texture :)

Fresh basil pesto blitzed in the food processor with pine nuts, garlic, Parmesan, and extra-virgin olive oil. A bright, no-cook sauce for pasta, baked potatoes, or toasted baguette.

Outstanding, super creamy, cheesy and belly warming. We served it with toasted garlic croutons for some added texture. It was a bit like cheese fondue but not as rich.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Pasta coated with a savory Indian spiced pea sauce.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.