5,395 sante recipes

Ground beef and green bean casserole with mushroom soup and a crispy Tater Tot topping. A hearty one-dish weeknight dinner the whole family will eat.

Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.

This succulent dish made of tofu cakes, french beans and a bit of dry sherry is the perfect dinner to make when in a hurry.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

This easy pickled chutney can transform rice and leftovers into something special.

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

Mexican-style radish and cilantro relish with orange juice, lime juice, and onion. A crisp, citrusy no-cook condiment that pairs with tacos, grilled meats, and fish.

Flaky phyllo triangles stuffed with melted Monterey Jack, eggs, and fresh parsley, then brushed with butter and baked golden. A crispy, crowd-pleasing appetizer ready in 40 minutes.

Layered noodle casserole with ground beef, tomato sauce, and a triple-cheese filling of cream cheese, sour cream, and cottage cheese. Old-school comfort food.

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Excellent recipe. The turkey comes out juicy and moist.

Thin, crispy slice-and-bake cookies with shredded coconut and walnuts. A refrigerator cookie dough you roll, chill, and slice into wafer-thin rounds that bake up snappy in 10 minutes. Makes 48.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.