10,000 sali recipes

Hot German potato salad with bacon, vinegar dressing, and a sweet-tangy sauce. Topped with broiled hot dogs for a one-pan supper. Wisconsin-Midwestern classic.

Hazelnut oil, balsamic vinegar and a bit of orange juice. How can you go wrong?

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

Chicken royale wraps pounded chicken breasts around walnut-crusted Boursin and spinach, then bakes them in a raspberry-wine reduction. An impressive stuffed chicken dinner that comes together in 40 minutes.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

One-pan chicken and rice bake with broccoli, mushrooms, green pepper, and cream of celery soup. A dump-and-bake casserole with 10 minutes of prep for easy weeknight dinners.

Fettuccine tossed with canned clams, fresh tomatoes, sweet corn, garlic, and basil in a quick white-wine pan sauce. A 16-minute summer pasta that bridges pantry and farmer's market in one bowl.

Broiled bay scallops with butter, sherry, and golden bread crumbs. A fast, elegant single-serving dish ready in 15 minutes with just six ingredients.

New England clam chowder, home-style: minced clams, potato, milk, butter and crisp bacon over a sauteed onion base. A simple, no-cream version that's pantry-friendly and ready fast.

Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.