10,000 sante recipes

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

Without kneading, you can still enjoy the delicious, fluffy and crusty bread. Follow this simple and easy recipe to have some freshly baked bread at home.

Homemade fried curry bread, soft yeast dough wrapped around a savory salmon and potato filling, coated in breadcrumbs and deep-fried golden and crisp. A Japanese-style stuffed bread for dipping.

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

Adaption of this classic Italian recipes that highlights the chicken, prosciutto and sage with a simple pan sauce topped with crispy fried sage leaves. A quick and easy weeknight treat.

No need for Cinnabon chain when you can make these at home!

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

These bite-sized treats are an irresitablet combination of sweet and savory, featuring a rich and aromatic mincemeat filling encased in a buttery, flaky crust. With their charming size and delightful taste, these tarts are sure to be a hit at your next gathering or as a festive dessert for your family.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Roasted garlic potato soup with crisp bacon, oven-roasted whole garlic heads, and russet potatoes simmered with onions and carrots. Lower-fat creamy soup with bold smoky-sweet depth.

Here's a delicious, tempting dhokla recipe that can be made within no time and served to your guests. Learn how to make instant dhokla.

Try something different when it comes to pasta with this delicious dish made with spinach and Fortina cheese.

Easy and oh so delicious. Any kind of onions work well but for extra sweetness keep an eye out for baby vidalias, top with a quick balsamic glaze to kick it up a notch.

Classic grated potato pancakes (latkes) fried golden and crisp on the outside, tender on the inside. Onion, egg, and flour bind freshly grated potato into the original comfort-food fritter.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again.