10,000 salt recipes

Beef and Mushroom Stroganoff with Egg Noodles recipe

Chocolate mint layer cake made with mint chocolate chips in both the batter and frosting, garnished with chocolate curls and handmade chocolate leaves. A stunning celebration cake.

Honey-sweetened yeast dough enriched with eggs and oil gets kneaded until elastic, then shaped into a round spiral loaf and brushed with egg wash for a golden Jewish bread that's tender and slightly sweet.

Egg noodles with hot Italian sausage, broccoli, carrots, and onions tossed together in a one-skillet dinner. The sausage drippings become the flavor base for the vegetables.

Slow cooker cauliflower and potato curry with wheatberries. Ideal for your Crockpot.

Diabetic pumpkin custard: a sugar-free single-serve pumpkin custard sweetened with saccharin and baked in a water bath. A light fall dessert for anyone watching carbs.

Sauteed turkey with tequila cream sauce sears turkey cutlet strips, then builds a reduced gold tequila and creme fraiche sauce with shiitakes and shallots over spaetzle. Mexican-German fusion main.

Sour cream raisin pie is an old-fashioned Midwestern custard pie with plump raisins suspended in tangy sour cream filling, scented with nutmeg and vanilla. Simple flaky crust, no meringue required.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Nam prik pow (Thai chili jam) made from fried dried chilis, garlic, and shallots pounded into a thick, dark, sweet-salty-spicy paste. An essential Thai condiment for tom yum, stir-fries, and fried rice.

Creamy rice pudding made with milk, eggs, and vanilla that cooks low and slow into comforting sweetness. This old-fashioned stovetop dessert gets topped with a sprinkle of cinnamon.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

A succulent and scrumptious dish made with lean ground beef, cheddar cheese and a zesty tomato sauce.