10,000 sald recipes

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.

An easy to prep quiche with canned tuna. Sometimes easy is good.

This party mix is perfect for the holiday season or whenever you have company. It is subtly spiced with pops of sweetness from the raisins and combines corn, rice, and wheat boxed cereals for a flavor and texture combination that will surely be a hit at any gathering.

Perfect for feeding a crowd and easily scaled to feed a larger crowd. No spices to disagree with anyone, just solid belly warming filling goodness.

Spiced chickpea hummus blended with cumin, coriander, ginger, turmeric, and tahini. Food processor makes it silky smooth. Chill before serving with pita or vegetables.

Make this creamy, smooth and delicious Canadian flag cheesecake for the celebration of Canada Day.

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

A spiced Bundt cake studded with Italian prune-plums and walnuts, laced with cinnamon, cloves, and nutmeg, then finished with a mocha-cocoa frosting. A stunning fall dessert.

Clean fresh greek flavors make this recipe a winner. Very clean and fresh tasting with a perfect combination of flavors.

Crisp outsides and chewy centers, are often achieved by undercooking. In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or undercooked.

Ohio sour cherry pie features a flaky frozen-shortening Crisco crust and a thick almond-vanilla sour cherry filling cooked on the stovetop before baking. Classic Midwest summer pie.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.