10,000 sante recipes

Soft persimmon cookies studded with whiskey-soaked raisins and chopped walnuts, spiced with clove and nutmeg. A late-fall holiday cookie that uses ripe Hachiya persimmon pulp.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

A delicious and hearty soup made with ground beef, diced tomatoes and green bell peppers.

Potato cheese croquettes made from mashed potatoes and cheddar, double-breaded and pan-fried until golden. A crispy, cheesy way to use leftover mashed potatoes.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

A delicious yet filling quiche will satisfy your taste buds and fill you up at the same time. Cheeses, vegetables, sausage, and shrimp, you can find all these yummy ingredients in this quiche.

Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.

Savory potato muffins with mashed potatoes, potato starch, Swiss cheese, and thyme. A fluffy, herb-scented savory muffin that uses leftover mashed potatoes in the batter.

Homemade pork breakfast sausages seasoned with sage, thyme, oregano, and a pinch of cloves. Par-cook, store, and crisp them up fresh whenever you want. Freezer-friendly for up to 2 months.

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

Herb-loaded cream cheese dip with fresh basil, purple onion, and shredded carrots. No cooking required, just mix, chill, and serve with chips, crackers, or crudites.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Fast and simple but simply delicious with few calories!!!!