10,000 pepper recipes

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Spiced ground beef with spinach, chunky salsa, and melted cheddar rolled into warm flour tortillas. These 20-minute burritos are a fast weeknight dinner the whole family can get behind.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Grilled chicken breasts marinated in lime and cilantro, topped with a zesty cilantro-lime compound butter spiked with shallot and cayenne. Grill or broil to juicy perfection.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.

Loaded Tex-Mex casserole with brown rice, zucchini, turkey sausage, corn, and a creamy pepper Jack cheese sauce, topped with cream cheese and pickled jalapenos. Feeds a crowd and freezes like a champ.

Manicotti shells stuffed with curry-spiced chicken and green onions, baked until tender, then topped with a cool yogurt-tomato-cumin sauce. A bold Italian-Indian fusion that's unlike anything you've tried.

A thick, creamy New England-style clam chowder built on bacon drippings, clam juice, tender potatoes, and baby clams. Ready in 40 minutes with pantry-friendly ingredients.

Pearl barley with mushrooms, tomatoes, and onion cooked hands-free in a rice cooker. Seasoned with Worcestershire and garlic, this dump-and-go meal is ready in 45 minutes.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.