10,000 sald recipes

Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Buttery thumbprint cookies with brown sugar and vanilla, filled with a dot of raspberry jam. A diabetic-friendly treat that's ready in 30 minutes with just 7 simple ingredients.

Eagle chocolate cake is a triple-layer Ghirardelli chocolate cake leavened by whipped egg whites with buttermilk or strong coffee. Deep flavor, lofty crumb, classic American bake.

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

Tangy sour cream coleslaw with shredded cabbage, vinegar, and just a touch of mayo. Creamy, crunchy, and ready in 15 minutes flat. The go-to side for BBQ, pulled pork, and fried chicken.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Banana double cream pie: blind-baked pastry shell layered with fresh banana slices, silky vanilla pastry cream, and a whipped double cream border. British classic.

Sweet potato and apple casserole microwaves cubed sweet potatoes and Golden Delicious apples with brown sugar, butter, cinnamon, and nutmeg, then thickens the syrup with cornstarch. A 35-minute holiday side without the oven.

Semur banka: Indonesian braised beef in dark soy sauce with tamarind, molasses, ginger, garlic, and nutmeg. Low and slow for 2 hours until fork-tender and saucy.

Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Venison barley stew with cubed deer meat, potatoes, carrots, and pearl barley simmered in a savory brown gravy broth. A hunting-camp classic for using wild game from the freezer.

Peanut butter and banana bread machine loaf folds ripe banana and creamy peanut butter into a soft yeast bread with whole wheat backbone. A sandwich loaf that tastes like the Elvis classic in slice form.