10,000 icing recipes

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.

Explore your tastebuds with this succulent dish that will have you scooping out a second helping!

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

An amazing omelette with a bruschetta-like stuffing. Pleasing to the eye and incredibly satisfying to the belly. Makes for an impressive Sunday brunch sure to please.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

Shrimp and scallop quiche, a creamy seafood custard in a flaky crust with Swiss cheese, sweet sherry-sauteed shellfish, and a hint of nutmeg. An elegant brunch or light supper centerpiece.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Lima beans smitane tossed with sour cream, diced pimento, chives, and garlic powder. A creamy, Eastern European-inspired side dish made from frozen limas in under 30 minutes.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Old-fashioned baked beans with navy beans, smoky bacon, molasses, and brown sugar in a tomato sauce base. The classic New England Sunday-supper bean pot baked low and slow until thick and rich.

My slightly sweet version of a classic.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.