5,396 sante recipes

A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

Milk rice is one of the very popular food in Sri Lanka!

Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!

Homemade taco sauce simmers fresh peeled tomatoes with green chilies, onion, cumin, and oregano for 90 minutes, then water-bath cans into shelf-stable pints. A pantry stocker that beats anything in a jar at the grocery store.

Blender hollandaise sauce made in minutes with egg yolks, hot butter, and lemon juice. Silky, rich, and practically foolproof with the hot-butter-into-blender method.

This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.

Make this quick, easy and refreshing cucumber raita to go with your favorite Indian curry dish.

Marynowane pieczarki are Polish pickled button mushrooms in a vinegar marinade with black peppercorns and bay leaves. A classic zakaski appetizer served chilled with bread, cured meats, or vodka.

Coconut macaroons fit for the President of the United States.

Low-fat vegan potato pancakes (latkes) with shredded potato, onion, and oat flour. A lighter take on the Hanukkah classic, pan-fried in a single spray of oil. Ready in 15 minutes.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

Hamburgers au poivre transforms ground beef patties into bistro fare with a cracked pepper crust, cognac flambé, and red wine pan sauce. Steak au poivre on a weeknight budget.

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.

Toss your favorite salad with this delicious dressing that's very quick and easy to make. Put it in an air-tight jar, and store in the refrigerator for up to weeks.