10,000 sante recipes

Steak and kidney pudding, the British pub classic: cubes of round steak and kidney slow-braised with onions, Worcestershire and herbs into a rich gravy, then topped with flaky pastry and baked golden. Hearty old-country comfort.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.

Homemade V8 juice from 15 pounds of ripe tomatoes with celery, onion, garlic, horseradish, and lemon juice. A big-batch vegetable juice for canning or freezing.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Chocolate meringue puffs with melted semi-sweet chocolate, walnuts, and a touch of vinegar folded into glossy egg whites. Crisp outside, fudgy inside, and naturally gluten-free.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

A fruity bread machine loaf in two sizes (regular or large) with cherry yogurt, dried cherries, and unsweetened applesauce. Compatible with regular and rapid bake cycles.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Warm up your winter with this savory dish that will have you licking your lips after every bite.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

Caramelized onion stuffing makes this roast pork lion more flavorful.

Sylvia's Apple Pie features a no-fuss oil-based crust pressed right into the pan, piled high with cinnamon-sugar apples and dotted with butter. No rolling pin needed for this old-fashioned classic.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.