8,685 sante recipes

This delicious and nutritious salad is so easy to make, and loaded with refreshing and cheesy flavor. It can be a side dish or you can have it as a light main dish.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Roasted broccoli is tender-crisp, roasted cherry tomatoes are warm and juicy, tossed with fresh lemon juice, zest, olives, roasted pepper and feta cheese. A quick, easy and tasty side dish!

Grilled halibut with a soy, ginger, garlic, and brown sugar marinade. Asian-style fish steaks with caramelized edges and tender, flaky centers in just 12 minutes on the grill.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

Salt-free seasoning blend with garlic powder, basil, star anise, oregano, and lemon zest. A homemade spice mix for low-sodium cooking that adds real flavor without the salt.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Halloween popcorn crunch: popped corn, pumpkin seeds, dried cranberries and banana chips coated in hard-crack vanilla caramel. The fall snack mix that puts caramel corn to shame.

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.

Four-layer no-bake candy bar dessert with chocolate-butterscotch, peanut butter nougat, salted peanuts, and gooey caramel. Homemade Snickers bars in a 13x9 pan.

Chicken Morocco with skinless thighs braised in stewed tomatoes, prune juice, diced prunes, and warm allspice. Served over fluffy bulghur for a North African weeknight dinner.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.