10,000 goose recipes

Creamy Southwestern yellow squash simmered with corn, tomatoes, green chiles, and cumin, finished with cream cheese and a kick of Tabasco. A hearty, spiced vegetable side dish that's on the table in 45 minutes.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Spaghetti and clam sauce: a classic Italian-American pantry pasta with canned clams, garlic, olive oil, and herbs tossed with spaghetti. Ready in 20 minutes.

Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.

Mash-up casserole layering chili beans, green chiles, pimento olives, and roasted red peppers under a fluffy egg-and-cheese custard. New Orleans muffaletta meets Tex-Mex chiles rellenos.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Curry-spiced pea fritters dropped from a spoon into hot oil. Crisp outside, soft and green-flecked inside. A fast fried side dish or handheld appetizer.

Tex-Mex tostadas with deep-fried flour tortillas piled with pork, Rotel tomatoes, refried beans, shredded cheese, lettuce, avocado, and sour cream. Family-style Southwest dinner.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Giant chocolate chip cookie baked in a pizza pan, smothered in melted chocolate and peanut butter, then piled high with fresh fruit and chopped candy bars. The ultimate dessert pizza for parties.

Roasted prawns with spinach mashed potatoes and roasted red pepper cream: Emeril-style plated dinner with seared shrimp, emerald green mash, and a silky pepper sauce pool.

Garlicky paella loads saffron rice with prawns, clams, and browned chicken, perfumed with a heavy hand of garlic. The golden, one-pan Spanish classic, simmered low and never stirred so the rice cooks up tender with a crisp bottom.

Soupe a l'oignon is the classic French onion soup with deeply caramelized onions, beef stock, vermouth, and cognac, topped with garlic-rubbed bread and broiled Swiss cheese. The bistro standard, done the long way.

Pasta with smoked salmon and golden caviar: thin spaghetti in a silky butter cream sauce, ribboned with smoked salmon and crowned with a spoonful of golden whitefish caviar. Elegant in 30 minutes.

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.