10,000 saure recipes

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Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Lightly sweetened herbal lemonade with fresh lemon balm, lemon juice, and honey. A naturally refreshing drink perfect for herb garden enthusiasts and summer sipping.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

Brown rice side dish using a 6-hour soak method for faster, more even cooking, then finished with slivered almonds and bright lemon zest. A simple, diabetic-friendly low-fat recipe.

Homemade pineapple liqueur made by steeping fresh pineapple in vodka for a week, then sweetening with simple syrup. A tropical, sippable spirit that ages beautifully.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Pickled grapes in a sweet vinegar syrup, packed on the stem into sterilized jars. A vintage three-ingredient preserve that doubles as an elegant garnish for cheese boards.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Pan-seared beef tenderloin fillets served with a quick mushroom-horseradish brown gravy. A 25-minute special occasion dinner that turns packaged gravy into something worth serving company.