5,261 sali recipes

Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Fresh salsa fresca with tomatoes, tomato juice, jalapeno, serrano chile, cilantro, and garlic. A double-heat Mexican salsa that needs 2 hours to chill for the flavors to meld.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Sioux berry soup with broiled beef chuck, blackberries, and honey simmered in beef stock. A savory-sweet Native American stew with deep, rich flavor.

Blended tomato salad dressing with white wine vinegar, onion, garlic, and celery seeds. A tangy, peppery vinaigrette with a smooth tomato base for green salads.

Cajun crawfish egg salad with Durkee's sauce, Dijon mustard, and a kick of cayenne. A Louisiana twist on classic egg salad that's loaded with tender crawfish tails.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Swiss cheese salad with hard-boiled eggs tossed in a creamy sour cream dressing spiked with mustard, horseradish, and cumin. Served chilled on crisp lettuce.

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Crustless quiche with cottage cheese, Monterey Jack, and sauteed onions. Easy gluten-free brunch bake that skips pastry entirely and feeds a crowd.