10,000 cheese recipes

Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

This is a fantistic breakfast bagel, vegetables, egg with whole wheat bagel, really a very nice start of the day.

Lentil and cheddar veggie burgers packed with cooked lentils, spinach, carrots, and sharp cheddar. Bound with egg whites and breadcrumbs, no mystery ingredients. Pan-fried in olive oil and served on whole wheat buns. High-fiber, vegetarian, satisfying.

Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.

Overstuffed vegetarian pita pockets loaded with avocado, kidney beans, cheddar, mushrooms, sprouts, and roasted cashews dressed in oil and vinegar. A colorful no-cook meal ready in 10 minutes flat.

Low-fat holiday cheesecake with nonfat cream cheese, lemon yogurt, and a graham cracker crust, topped with cherry pie filling and whipped topping.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.

Chicken breast sauteed with garlic, onions, and bell peppers, tossed with thin spaghetti in a quick crushed tomato sauce with basil and oregano. Light, lean, and done in 35 minutes.

Layered baked pasta casserole with hot Italian sausage, creamy spinach, and a ricotta topping. Old-school comfort food that feeds six in under an hour.

Thin-sliced flank steak stir-fried with zucchini and scallions in a thick salsa sauce, served in crispy baked tortilla cups topped with melted Monterey Jack. A lighter take on tostadas the whole family will love.