10,000 fat free recipes

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Pork and oyster eggroll filling: stir-fried ground pork with shucked oysters, mushrooms, red pepper, pineapple, and sesame oil. A seafood-forward take on the classic Chinese-American eggroll interior.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Chinese-style crispy string beans flash-fried in a wok then tossed with soy sauce, sherry, garlic, minced pork, and sesame oil. A savory, blistered side dish ready in 30 minutes.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Homemade garam masala from whole roasted cinnamon, cardamom, cloves, and mace ground fresh. This essential Indian spice blend takes 20 minutes and blows store-bought versions out of the water.

Ranch oyster crackers toss store-bought oyster crackers in oil, Italian dressing mix, and dill, then slow-bake until crisp and seasoned. Addictive snack mix in 30 minutes.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Excellent as a cold remedy and as a starter to an Indian meal.

Homemade country sausage patties ground from fresh pork shoulder with sage, thyme, and dry mustard. Just 6 ingredients and 30 minutes from butcher block to breakfast plate.

Making your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce.

Sugar-free chocolate fudge, a no-cook cream cheese fudge sweetened with a sugar substitute and melted unsweetened chocolate, studded with pecans. Rich, low-carb, and diabetic-friendly, just chill and cut.

The procedure is a bit long if you have to do the ragù but once you made it you can freeze and use just by puttig it in the oven cover with aluminium for the first 40min at 180 degrees and then uncoverit and bake until the top is reddish