10,000 sante recipes

Santa Fe grilled flank steak rubbed with cumin, sliced thin, and served over a fresh corn, tomato, and salsa vegetable bed. A quick Southwestern dinner for two.

Italian-style shrimp and scallop skewers coated in garlicky olive oil, parsley, and breadcrumbs, then broiled until golden and crispy. A rustic seafood showpiece served with lemon wedges.

Authentic Viennese beef goulash (Wiener Saftgulasch) with pounds of caramelized onions, Hungarian paprika, caraway, and tender braised beef chuck. Serve over buttery spaetzle for a cozy Austrian classic.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Fish is poached in tomato and basil sauce reduction, light yet tasty.

A delicious way to make some stuffed mushrooms, the combination of prosciutto, wine and all the spices is so tasty, mixed with bread crumbs, stuffed into the mushroom caps. They are great appetizer.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Pan-seared salmon over a vibrant asparagus cream sauce, made by pureeing tender asparagus tips with butter and infusing the stalks into cream. An elegant, restaurant-style spring plate.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.