10,000 sante recipes

Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Fitzwilliam Inn Nutty Pie with Caramel Sauce recipe

Sweet and sour beef stew with chuck cubes braised in a tangy ketchup, brown sugar, vinegar, and Worcestershire sauce. A retro oven-braised stew served over rice with Instant Pot directions.

Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.

Homemade fondant: a soft, moldable butter-and-sugar candy center ready to flavor, shape, and dip in chocolate. Old-school candy-making in four ingredients, no thermometer needed.

Pan-seared chicken breasts baked in amaretto-orange sauce with Dijon mustard. Sweet, tangy main dish that freezes well for make-ahead meals.

One-skillet brussels sprouts and rice simmered in creamy mushroom soup with caraway seeds. A cozy, hands-off side dish that feeds six in about an hour.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

No-bake peanut butter pinwheel candies made from a potato-based fondant rolled around peanut butter and sliced into spirals. A Depression-era candy recipe using mashed potatoes, powdered sugar, and vanilla.

Danish hash (biksemad) with browned beef, buttery potatoes, golden onions, and fried eggs on top. The classic Scandinavian leftover dinner turned weekend brunch.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!