10,000 sali recipes

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

Pflaumenkuchen: traditional German plum cake on a buttery shortbread base with quartered Italian prune plums and peach jam glaze. Late summer pastry heaven.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they're a beautiful addition to the Thanksgiving bread basket.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.

Cocoa buttermilk pancakes whip up in 20 minutes with a tender, slightly tangy crumb and rich chocolate depth. Quick weekend breakfast served with berries, nuts, and syrup.

These muffins are not too sweet! Their delicate flavor is perfect for breakfast or brunch!

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

Creamy peanut butter fudge with marshmallow cream for guaranteed-smooth texture, no graininess, no failed batches. A full pound of peanut butter per pan delivers rich, melt-in-mouth squares.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Berry coffee cake with a soft, yogurt-tender crumb studded with fresh blueberries, raspberries, or whatever berries you have on hand. A simple square-pan breakfast cake ready in 40 minutes.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.