10,000 sante recipes

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

1 tbsp of chicken base may be used in place of instant chicken bouillion

Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Elegant poached salmon with julienned vegetables in broth, served with creamy horseradish sauce. A refined French-style dish that's lighter than it looks.

A simple and delicious dish for your crockpot that you can let simmer all day to bring out the flavors.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Another scrumptious shrimp dish that's easy to make and won't disappoint!

Slow cooker round steak Italiano with just four ingredients: round steak, oregano, salt, and jarred spaghetti sauce. Set it in the morning and come home to fork-tender beef.

Make your own self-rising flour with these three simple ingredients.

Malosolnye ogurtsy are Russian lightly-salted pickles made with fresh dill, horseradish, garlic, and a simple brine. Crisp, garlicky, and ready in just four days.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.