6,950 saure recipes

Butter is used almost everyday by most of us, it adds the tangy and buttery flavor into our food, cooking or baking. Why not make your own butter, it contains lots of flavor and very tasty!

A traditional seasoning that is perfect for meats and vegetables.

A simple yet savory soup made with tomatoes, cabbage and a variety of frozen vegetables.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Homemade dried apple jelly made with just four ingredients and no added pectin. Boil dried apple slices into a concentrated juice, sweeten with sugar and lemon, then cook to a gorgeous, spreadable set.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Classic mint julep with bourbon, fresh mint, powdered sugar, and shaved ice served in a silver mug. The official cocktail of the Kentucky Derby, ready in 5 minutes.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Mushrooms are always a healthy food, this recipe is very worthy to try!

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Quick and easy Asian glazed salmon. Perfect for a quick weeknight meal.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

An easy yet tasty way to cook chicken breasts. The apricot-almond stuffing added some sweet fruitiness and nuttiness, and the yogurt-apricot sauce went deliciously well with stuffed chicken breast, lots of juiciness and yumminess in this dish. Serve it with rice or crusty bread to complete the meal.

French meatballs blend ground beef with sausage and milk-soaked bread, then simmer in a herbed beef-stock gravy with thyme and bay. A bistro-style boulettes a la francaise.