10,000 sali recipes

Double chocolate brownies brushed with Grand Marnier and finished with pecans. Dense, fudgy, and laced with orange liqueur for a grown-up dessert.

Cornmeal-raisin scones with a tender crumb and a subtle cornbread crunch from yellow cornmeal. Sweet golden raisins and tangy buttermilk make these drop scones taste like Southern morning baking.

Asparagus and goat cheese are a good pair, and they work perfectly well in this recipe, asparagus adds the tender-crispy crunchiness, and goat cheese gave the souffles more creamy and cheesy taste. It is a great appetizer to impress your guests from the beginning.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

These chocolaty, moist and buttery muffins are so delicious, it is a great way to use up some of the leftover ricotta cheese that adds the creaminess and moisture into the muffins.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

Such a delicious way to cook tofu. Packed with flavor, the tangy yogurt sauce adds extra creaminess. Perfect for your vegetarian family members or friends when summer BBQ party arrives.

Gruyere whole wheat biscuits, flaky buttermilk biscuits laced with nutty Gruyere, fresh thyme, and marjoram. Cold butter and whole wheat pastry flour give them tender, savory layers with a wholesome edge.

They were moist and not super sweet, chunks of peaches inside were some juicy and yummy additions. Had them for breakfast and snack in the last a few days, just finished the final one earlier in the afternoon today.

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

Simple baklava bites: buttery phyllo cups twisted into little sachets around a honey-sweetened almond, walnut, and apricot filling. All the baklava flavor, none of the fuss.

An interesting way to make bread, and it actually makes great flavor and texture bread.

Cheesy broccoli cornbread baked in a cast iron skillet, with cottage cheese and cheddar for a moist, rich crumb and tender broccoli and onion throughout. A savory, veg-loaded twist on classic cornbread.

Chocolate crackle cookies: fudgy chocolate dough rolled in powdered sugar that splits into white-and-black crackle patterns as they bake. Holiday cookie tin classic.

Hanz's Swiss-German bratwurst: a homemade pork and veal sausage seasoned with white wine and freshly ground spices, double-ground for a fine texture and stuffed into hog casings. An old family recipe.