10,000 sald recipes

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.

Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.

Classic homemade lasagna with ground beef, tomato paste, cottage cheese, mozzarella, and parmesan layered with noodles. A straightforward family recipe with a smart low-fat meat trick.

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.

Homemade fresh pasta dough from scratch with flour, eggs, olive oil, and a splash of water. Hand-kneaded, machine-rolled pasta base for fettuccine, tagliatelle, lasagna, or any cut you want.

SPAM Reuben sandwiches grilled on rye bread with tangy sauerkraut, melted Swiss cheese, and Thousand Island dressing. Ready in 15 minutes, this deli-style twist on the classic Reuben is ridiculously satisfying.

Slow cooker pinto beans with cubed beef chuck and salt pork simmer for 10 hours into tender, smoky cowboy-style beans perfect for feeding ranch hands.

Homemade ricotta cavatelli pasta with just flour, ricotta, and egg. Hand-rolled into small finger shapes that hold sauce beautifully. Freezes well for future meals.

Homemade chocolate covered peanut clusters with just four ingredients: semisweet chocolate chips, corn syrup, water, and salted peanuts. Drop, chill, and devour. The easiest candy you'll ever make.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.