10,000 sante recipes

A traditional Swiss-Italian tripe soup from Ticino with borlotti beans, carrots, leeks, celery, and Parmesan, served alongside broiled Gruyere garlic bread. Hearty, rustic, and warming.

The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!

Eagle chocolate cake is a triple-layer Ghirardelli chocolate cake leavened by whipped egg whites with buttermilk or strong coffee. Deep flavor, lofty crumb, classic American bake.

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.

Thinly sliced flank steak wok-seared with oyster sauce and Chinese wine, piled over wilted bok choy. Just 7 ingredients for a fast, flavorful fusion dinner.

Hot crab and cream cheese dip spiked with horseradish, baked under a blanket of slivered almonds until golden. A 20-minute appetizer that vanishes fast at any gathering.

Creamy chicken salad with sweet pickle, onion, and mayonnaise blended in a food processor for a smooth sandwich-style spread. The 5-minute lunch fix that makes the most of leftover chicken breast.

Old-fashioned Southern pralines with brown sugar, evaporated milk, pecans, and a touch of maple. Buttery, crumbly candy that melts the second it hits your tongue.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Girl Scout Thin Mint cookie pie: crushed mint cookies folded into meringue with chopped nuts, baked into a chewy-crisp pie crust and topped with whipped cream and shaved chocolate.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.