10,000 wafer recipes

Farm pot roast simmered low and slow with onions, carrots, and stewed tomatoes until the beef pulls apart with a fork. A Sunday-dinner classic with a rich pan-drippings gravy.

Rhubarb punch made from fresh rhubarb juice strained through cheesecloth, sweetened with sugar, and brightened with orange and lemon juice. Finished with soda water.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Sea foam icing is a light, marshmallowy boiled frosting made by whipping hot brown sugar syrup into egg whites. The brown sugar lends a soft caramel flavor to this fluffy, old-fashioned cake frosting.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Bread machine coconut oat bran bread with canned pears, whole wheat flour, rolled oats, and almond extract. A unique, lightly sweet loaf with tropical and fruity flavors.

Pork chops simmered in a sweet-savory sauce of brown sugar, ketchup, garlic, and beef bouillon, finished with a sour cream gravy. A comforting, old-school braised pork chop dinner.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Slow cooker ground beef and vegetable casserole layered with sliced potatoes, carrots, peas, onions, and celery, all simmered in tomato soup. A set-it-and-forget-it weeknight one-pot main for six.

Beef brisket braised in onion soup and stewed tomatoes with a secret ingredient: gingersnap cookies that melt into a rich, sweet-savory gravy. Oven or slow cooker friendly.

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Pueblo red chile stew with beef, potatoes, red chile powder, and blue cornmeal thickener. A traditional Native American feast-sized stew with just 6 ingredients and deep, earthy flavor.