10,000 sald recipes

Old-fashioned mincemeat drop cookies with a simple shortening-sugar dough and a full cup of prepared mincemeat. Fruity, spiced, and ready to bake in minutes.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!

A fruity spread that is perfect for the summer, and the barbecue!

Old-fashioned mace cake baked in a bundt pan with butter, five eggs, and a full teaspoon of mace for a warm, nutmeg-like flavor. Simple and elegant.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

Try this succulent crockpot dish that is made with italian sausage, jalapeno peppers and taco sauce.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

A bread machine favorite, easy bread with a classic combination of bacon and cheddar. MMmmm.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Easy pickled eggs in a basic vinegar brine with pickling spice. Five-ingredient tavern-style recipe ready after two weeks in a cool spot.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Tangy beer-based BBQ sauce with molasses and lemon for grilled chicken. Marinate overnight and baste while grilling for sticky, caramelized results.