10,000 sald recipes

Apple bean bake with great northern beans, tart apples, onions, brown sugar, and a hint of cinnamon. A sweet-savory baked bean side that turns Sunday supper into something special.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

Microwave cranberry orange bread ready in under 15 minutes. Fresh cranberries and grated orange zest pack this quick bread with bright, tart flavor and zero oven time.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

Fillets of Flounder in Lemon Parsley Butter recipe

Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.

Whole wheat challah braided into a glossy three-strand loaf, blending nutty whole wheat flour with white for a tender, sturdier crumb. Egg-washed and poppy seed-topped, ready for Shabbat or weekend French toast.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Add some spice to your ribs and to your crockpot by using this quick and easy recipe.

A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Carter family coleslaw shreds fresh green cabbage, crisp apples, celery, and carrots, then dresses them with mayo and celery seed. The salt-water soak is the secret. Old-school Southern fish-fry slaw with a little Appalachian wisdom.

Homemade spiced corn dogs with a cornmeal batter brightened by dry mustard and paprika, deep-fried to a crisp golden crust. State-fair classic in your own kitchen.

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.