10,000 creamed recipes

Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Citrus cheesecake brightens a rich cream cheese filling with both lemon and orange zest, set in a buttery homemade citrus pastry crust instead of graham crumbs. Tangy, fragrant and bakery-smooth.

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.

Yummy tuna mounds with curry mushroom sauce shapes tuna into breadcrumb-bound baked patties surrounded by a curried cream-of-mushroom gravy. Mid-century pantry comfort with a warm spice lift.

Moist bundt cake loaded with grated carrots, mashed banana, crushed pineapple, and pecans, topped with a cinnamon cream cheese frosting. A tropical twist on classic carrot cake that feeds a crowd.

No-bake chocolate pudding pie layered with stewed California figs, a hint of coffee and cinnamon, toasted almonds, and vanilla whipped cream. A showstopper dessert that comes together without turning on the oven.

A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.

Quiche rounds are mini Tex-Mex quiches baked in muffin tins with corn tortilla bases, two melty cheeses, green chilies, olives, and a sour cream-cumin custard. Brunch finger food that comes together in one tray.

Lighter beef stroganoff with lean sirloin strips and mushrooms in a creamy paprika sauce made from light sour cream and nonfat yogurt. The mushrooms cook in broth instead of butter, so it tastes rich without the fat. Served over egg noodles.

Sweet potato pie with brown sugar, cinnamon, and nutmeg in a flaky shell, finished with a decorative ring of pecan halves and a dollop of whipped cream. The yogurt in the custard adds tang and lift that traditional milk-only versions miss.

Oven-baked beef stew with a creamy mushroom soup and onion soup mix gravy. Cornstarch-dredged beef sears at high heat, then slow-bakes with potatoes, carrots, and celery until fork-tender.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Savory crab pie baked in a flaky crust with layers of sauteed onions, celery, and melted cheese in a creamy egg custard. Swap in shrimp, tuna, or salmon for easy variations.