10,000 fat free recipes

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Rich baked chocolate pudding pie with 18 egg yolks, two types of chocolate, heavy cream, and dried currants. A custard-style filling baked in a water bath.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Greek baked shrimp saganaki with tomato sauce, crumbled feta, ouzo, and cognac. Flambéed in the skillet, topped with cheese, then baked until bubbly and golden.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Spiced zucchini and peas simmered in tomato sauce with turmeric, cumin, and cayenne. A quick Indian-inspired vegetarian side dish ready in 30 minutes.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Creamy peanut butter sauce with soy, sesame oil, garlic, and a hit of hot sauce tossed with spaghetti and topped with fresh cilantro. Nutty, savory peanut noodles in 30 minutes flat.

German apple cream kuchen with yeast dough base, cinnamon apples, and creamy cheesecake topping for an elegant hybrid dessert best served warm from the oven.

Vegetarian lasagne layered with butternut squash, fresh and porcini mushrooms, and sundried tomatoes in a cream cheese bechamel. Earthy, rich, meatless fall cooking.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.

Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.