5,429 sante recipes

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

A whole grain bread that's a snap to make using your bread machine.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Million Dollar Pickles: classic sweet bread-and-butter style pickles with cucumbers, onion, and bell peppers in a turmeric-mustard-celery seed brine. Shelf-stable home canning recipe.

Ground beef simmered in tomatoes with onion and green pepper, then tossed with spaghetti and cubed Swiss cheese that melts into every strand. Comfort food spaghetti with a cheesy twist.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Japanese-style hamburger skillet with ground beef, ramen noodles, frozen Japanese vegetables, soy sauce, and toasted almonds. A quick, one-pan weeknight dinner with Asian-inspired flavors.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Danish-inspired cabbage casserole layered with seasoned ground beef in tomato sauce spiced with cinnamon, cloves, thyme, and basil. A hearty, budget-friendly baked dinner with Scandinavian warmth.

Whole-wheat bread machine carrot bread with freshly grated ginger and cashews. Add the ingredients, press start, and pull out a hearty, subtly spiced loaf with real ginger heat.

This award-winning treat is has won the hearts of many with its perfect combination of moist, tender cake and the sweet, tart flavor of apples.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.