10,000 sald recipes

A delicious and healthy twist on a traditional favorite. The best part is the bread machine does all the work for you.

Tender beef sirloin strips simmered in a rich, savory sauce with caramelized onions and garlic, finished with a touch of sour cream. This quick and flavorful dish is perfect for a hearty weeknight meal served over egg noodles or rice.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

Lamingtons, the classic Australian treat, squares of tender almond butter cake dipped in chocolate icing and rolled in shredded coconut. Pillowy, chocolatey, and snowy with coconut in every bite.

Yummy!!! Nice and easy recipe that turns out very delicious.

Improvisation on a basic waffle recipe Only 2 min to cook and 10 minutes for a whole plate of waffles.

Fudgy cocoa brownies loaded with toasted marshmallows, chocolate chunks, and chopped walnuts. An overnight chill deepens the chocolate flavor for brownies with chewy centers and gooey, golden tops.

Moist chocolate applesauce cake topped with sugar, chocolate chips, and chopped nuts. No frosting needed for this one-pan picnic cake that stays soft thanks to two cups of applesauce.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

Instant pot pressure cooker beef stew. Deliver rich "slow-cooker" flavor in just 30 minutes.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Chewy Rich Carob Brownies Are Delicious!! Easy To Make!!

Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.