3,814 sali recipes

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Easy bread machine Cajun spice bread with tomato paste, applesauce, brown sugar, and Cajun seasoning. A savory, slightly sweet loaf with a hint of heat. Just dump and press start.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

A no-mayo potato salad tossed in a basil-white wine vinaigrette and studded with fresh blueberries, cucumber, and carrots. Light, colorful, and cookout-ready in 20 minutes.

Black-eyed peas and barley: a healthy one-dish casserole with onions, celery, pearl barley, and bay-thyme-rosemary herbs. Vegetarian and high-fiber, Southern-inspired and ready in just over an hour.

Hot bananas a la Baloo are grilled bananas marinated in honey, sambal oelek, and soy sauce. Spicy-sweet Indonesian-Japanese fusion side that pairs with grilled meats. Just four ingredients.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.