10,000 sali recipes

It is an interesting way to make pizza, more like Mexican and American combination, and quite tasty.

Whole wheat millet oatmeal bread with sunflower seeds and sucanat. A hearty, multigrain yeast bread with a tender crumb from cooked millet folded into the dough.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

Sambusak (Sephardic stuffed pastries) with a yeasted anise-scented dough filled with spiced ground beef, deep-fried to golden. A traditional Jewish meat pastry for holidays and gatherings.

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

French Canadian tourtière with seasoned ground pork in a double-crust pie, spiced with savory, cloves, and celery salt. A Quebec classic that freezes for up to 5 months.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.