10,000 sante recipes

If you are a major fan of Devil's Food Cake you will enjoy every second of these scrumptious cookies.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Old-fashioned maple walnut ice cream made with real maple sugar, maple syrup, heavy cream, and chopped walnuts. Custard-free, hand-cranked, deeply maple-rich.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Hearty potato soup with browned smoked sausage, onion, and parsley. A no-cream, no-fuss one-pot soup where the potatoes break down into a thick, starchy broth with smoky meat flavor.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Chocolate coconut chewy cookies use sweetened condensed milk to bind dark chocolate, shredded coconut, and pecans. A 6-ingredient flourless cookie with macaroon chew and brownie depth.

Zucchini, bell pepper, and tomato frittata cooks down summer vegetables in olive oil before folding into 6 beaten eggs and finishing in the oven. Naturally gluten-free Italian-style brunch dish.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.