10,000 sald recipes

Warm up that cold winter night with this tasty dish that will have you asking for seconds.

Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.

Carolina-style roast venison soaked in a vinegar brine, then slow-roasted for 4 hours with a tangy homemade mustard-butter barbecue sauce. A hunter's trophy dinner that melts off the bone.

Pastel de choclo is a Chilean corn and meat pie with ground beef, chicken breast, raisins, and olives topped with a cumin-spiced pureed corn crust baked until golden. A South American comfort classic.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Rindergulasch, a German beef goulash with round steak cubes simmered in paprika-onion gravy finished with heavy cream. Served over egg noodles for a hearty dinner.

Majonezes Burgonya (Potatoes with Mayonnaise) recipe

Another succulent ribs recipe that will have you hooked after every bite!

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Kazakh fried lamb dumplings with hand-rolled pasta dough wrapped around seasoned ground lamb, rice, parsley, and cilantro, then crisped golden in hot peanut oil. A Central Asian showstopper.

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

A delicious low-fat, low-sodium alternative to conventional corn chips.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.

Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.