10,000 sante recipes

Homemade refried beans with cheese made from pinto beans mashed with sauteed onion, garlic, and chili powder. Topped with melted cheddar for a creamy, flavorful Mexican side dish.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Thai-inspired chicken wings marinated overnight in aromatic lemongrass, garlic, and turmeric, then grilled until golden. Pair with sticky rice for an authentic Southeast Asian feast that brings bold herbaceous flavors to your backyard barbecue.

You can do this beef roast in the oven or in a crockpot. Either way, it comes out tender and juicy and makes a perfect Sunday dinner with the family.

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Light shrimp Florentine spaghetti with wilted spinach, roasted red peppers, white wine, and lemon in a silky chicken broth sauce. Elegant enough for date night, healthy enough for every night.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

Roast turkey with Grand Marnier apricot stuffing featuring pork sausage, slivered almonds, orange juice baste and herb stuffing mix. Elegant holiday centerpiece with bright citrus notes.

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.

Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.

Shortcut quiche using refrigerated biscuit dough as the crust, filled with cheddar cheese, chopped ham, eggs, and milk. A hearty brunch or weeknight dinner ready in about an hour.

Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Jamaican beef patties with a flaky pastry crust filled with curried ground beef, Scotch Bonnet pepper, and thyme. A Caribbean street food classic baked golden brown at home.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.