10,000 sante recipes

Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

Two easy fish brine recipes for smoking: a basic salt-and-sugar brine and a stronger brown sugar cure. Customize with garlic, dill, or tarragon for smoked fish that keeps up to a year frozen.

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.

Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Old-fashioned baked beans with navy beans, salt pork, sweet Maui onions, dark corn syrup, brown sugar, and ketchup baked low and slow. A family-recipe pot of New England baked beans.

Homemade Polish kielbasa-style sausage made from coarsely ground pork shoulder seasoned with marjoram, garlic, and black pepper. Stuffed into casings and tied at 4-inch intervals; freezer-friendly for batch cooks.

Traditional British steak and suet pudding with seasoned beef sealed in suet pastry and boiled in a basin. A classic old-fashioned English pub dish.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Pork chops simmered in a bright radish and cilantro relish with tomatoes, orange juice, and lime. A unique braised pork dish with Latin-inspired flavors served over rice.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.