10,000 sante recipes

This scrumptious bread can be filled with fruit, meat or even cheese! The variety makes it a perfect dinner for a large family.

Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

Don't be afraid to add steak to your casserole with this scrumptious recipe your family will enjoy.

This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.

A lightly seasoned, simple, straightforward Bavarian potato salad sized perfectly for a weeknight side serving 4.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Slow-cooker chicken with orange juice concentrate, cinnamon, cloves, halved grapes, and toasted almonds. The Spanish Mission-style sweet-savory braise with hot sauce kick.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Tender, flaky baked cod draped in melted butter and bright lemon juice. Just 5 ingredients and 30 minutes for an easy weeknight fish dinner the whole family will love.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

Gravlax, the Scandinavian cured salmon: fresh fillets buried in salt, sugar, dill and white pepper, weighted and cured for days until silky. Sliced thin and served with mustard-dill sauce.

Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.