5,395 sante recipes

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Microwave cauliflower scramble with frozen cauliflower in cheese sauce, zucchini, tomatoes, and thyme. A quick vegetable side dish ready in 30 minutes with no stovetop needed.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

Sweet watermelon meets spicy jalapeno in this no-cook fire and ice salsa with lime, cilantro, and green pepper. A refreshing diabetic-friendly appetizer ready in minutes.

These cookies are buttery and delicious. You can find butterscotch morsels, white chocolate, and pecans in every bite.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Chicken grilled on skewers in its own marinade that is sure to have your mouth-watering!

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Indian-spiced glazed cauliflower with fresh ginger, turmeric, coriander, and green chilies. Vegetarian side dish that's stir-fried until golden and finished with lemon juice.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

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.

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.