10,000 sald recipes

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Classic Spanish gazpacho with ripe tomatoes, cucumber, green pepper, garlic and white wine vinegar. No-cook chilled summer soup blended in 5 minutes.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Make your own apple butter using your slow cooker.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.

Low-calorie chocolate brownies made with melted semi-sweet chocolate and egg whites instead of yolks or butter. A lighter brownie with a fudgy bite and powdered-sugar dusting.

Grilled chicken breast marinated in garlic-yogurt with lemon and mint, then grilled and served with the boiled marinade thickened into a warm sauce. A Mediterranean-style dinner ready in about 2 hours.

Cranberry pumpkin bread folds canned pumpkin, fresh cranberries, orange zest, and chopped nuts into a buttery cinnamon-spiced quick bread. Two loaves from one batch, perfect for fall mornings or holiday gifting.

Rich, slow-simmered spaghetti sauce with ground beef, tomatoes, herbs, and a touch of brown sugar. Set it in the crockpot before work and come home to Italian comfort.

Light fluffy and cheesy. A great party in "la bouche" (the mouth). Can be made ahead and popped in the oven when you're ready to bake them up fresh. The probability is that each person will have no problem consuming 4 per serving!

Cranberry swirl coffee cake layered with whole berry cranberry sauce in a tube pan, topped with nuts and almond icing. A buttery, yogurt-tender brunch cake with ruby-red cranberry ribbons.

Hazelnut pumpkin bread bakes up moist and warmly spiced with toasted hazelnuts, raisins, and four classic fall spices. Three loaves from one batch, ideal for gifting.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Chocolate chip orange banana bread bakes ripe bananas, orange zest and juice into four mini loaves studded with chocolate chips. A bright twist on the classic quickbread.